Martha Stewart's secret recipe: The chocolatiest brownies in the world

    Martha Stewart, the undisputed queen of baking, knows how to conjure up the best brownies in the world - moist, chocolaty and irresistible. Their secret lies in an ingredient that seems unusual at first glance, but takes the taste to a whole new level:Instant-Espressopulver.The star chef emphasizes that it serves as an “unexpected addition” that makes the brownies taste fantastic. It goes without saying that we immediately had to test Stewart's recipe tip ourselves - and are just as convinced of it as she is.

    Because: The espresso taste is not too dominant, it is just a subtle background aroma and, thanks to the small amount, it definitely won't cause sleepless nights. The instant espresso powder even intensifies the chocolatey taste. This small detail makes the difference and ensures aparticularly aromatic result. Stewart also emphasizes that the brownies can be adapted to suit every taste - whether you prefer the fudgy version or the slightly fluffier, cakey texture. In any case, get ready forthe best brownies of your life.Have fun baking this!

    Martha Stewart's secret recipe for the best brownies in the world

    Ingredients

    • 175 g dark chocolate, chopped
    • 115g unsalted butter, plus some for greasing the tin
    • 2 large eggs
    • 200g sugar
    • 1 TL Vanilleextrakt
    • 85g flour, sifted
    • 1 pinch of salt
    • 1 TL Instant-Espressopulver

    preparation

    1. Open the oven175 °C top/bottom heatpreheat. Lightly grease a square baking pan (approx. 20x20 cm) and line the bottom with baking paper.
    2. Slowly melt the butter and chopped chocolate in a heatproof bowl over a water bath, stirring regularly. As soon as everything has melted, remove the bowl from the water bath and let it cool slightly.
    3. In a large mixing bowl, beat the eggs with the sugar and vanilla extract until the mixture is light and creamy.
    4. Slowly add the slightly cooled chocolate-butter mixture to the egg-sugar mixture, stirring constantly.
    5. Mix flour, salt and instant espresso powder in a separate bowl. Using a spatula, carefully fold the dry ingredients into the chocolate mixture until just a smooth dough forms.
    6. Pour the dough into the prepared baking pan and smooth it out.
    7. Place the brownies on the middle shelf in the preheated oven25 to 30 minutesBake until the surface is firm but the center still appears slightly moist. Check with a wooden stick: there should still be moist crumbs sticking to it.
    8. Remove the brownies from the oven and let them cool completely in the tin. Then remove from the tin, cut into squares and serve.

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