Best 2 Martha Louise Stewarts To Die For Brownies Recipes

Indulge in a decadent journey with Martha Louise Stewart's To-Die-For Brownies, an extraordinary collection of brownie recipes that will tantalize your taste buds and leave you craving for more. From the classic Traditional Brownies, featuring a fudgy, chewy center and crisp edges, to the innovative Salted Caramel Brownies, which boast a luscious layer of salted caramel and a sprinkling of sea salt, this article presents a symphony of brownie variations that cater to every palate.

For those seeking a gluten-free option, the Almond Flour Brownies offer a delightful combination of almond flour, cocoa powder, and rich chocolate, resulting in a moist and flavorful treat. The Espresso Brownies, infused with the robust flavor of coffee, provide an invigorating twist on the classic recipe, while the Pumpkin Brownies bring a seasonal twist with their warm spices and pumpkin puree.

For those who love a bit of crunch, the Chocolate Chip Brownies are studded with an abundance of semi-sweet chocolate chips, creating pockets of melty chocolate in every bite. If you prefer a chewy texture, the Chewy Brownies, with their extended baking time, deliver a gooey, irresistible center that will satisfy your sweet cravings.

And for those who appreciate a touch of sophistication, the Red Wine Brownies incorporate a surprising yet delightful ingredient: red wine. This unique addition imparts a subtle fruity flavor and a moist, velvety texture that will impress even the most discerning brownie connoisseur.

No matter your preference, Martha Louise Stewart's To-Die-For Brownies offers a diverse selection of recipes that guarantee a perfect brownie experience. Prepare to embark on a culinary adventure as you explore the depths of chocolatey goodness and discover your new favorite brownie recipe.

Let's cook with our recipes!

HOW TO MAKE WEED BROWNIES

How to Make Weed Brownies image

How to make the best cannabis brownies: Martha Stewart's "to-die-for" pot brownie recipe

Provided by Martha Stewart

Categories Desserts Brownies Edibles Weed Brownies

Time 1h

Yield One 9" x 13" pan

Number Of Ingredients 10

Ingredients

4 large eggs
⅔ cups cannabis-infused oil
2 cups sugar
1 ½ cup all-purpose flour
3 tbsp cocoa powder
1 tsp baking powder
½ tsp salt
1 cup chopped pecans
1 tsp pure vanilla extract
Martha Louise Stewart's Chocolate Icing

Steps:

1. Preheat oven to 350˚F. Butter a 9" x 13" baking pan; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add cannaoil and sugar, beating for 10 minutes.
3. Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
4. Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.
5. Icing Directions: In the bowl of an electric mixer fitted with the paddle attachment, beat 1 large egg with 1 cup confectioners' sugar on low speed. With mixer running, add another 1/2 cup confectioners' sugar and 2 tsp cocoa powder into egg mixture; mix well. Add remaining 1 cup confectioners' sugar, 1 tsp pure vanilla extract, and 2 tbsp melted butter (use cannabutter if greater potency is desired); beat to combine.

MARTHA LOUISE STEWART'S "TO-DIE-FOR" BROWNIES

Martha Louise Stewart's

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Yield Makes one 9-by-13-inch pan

Number Of Ingredients 10

Ingredients

4 large eggs
2/3 cup vegetable oil
2 cups sugar
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon pure vanilla extract
Martha Louise Stewart's Chocolate Icing

Steps:

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.
Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.

Tips:

Use good quality chocolate: The chocolate is the star of the show in brownies, so it's important to use a good quality chocolate that you enjoy the taste of. Martha Louise Stewart recommends using a semisweet or bittersweet chocolate with a cocoa content of at least 50%.
Don't overmix the batter: Overmixing the batter will result in tough, chewy brownies. Mix just until the ingredients are combined.
Use a toothpick to test for doneness: The brownies are done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the brownies cool completely before cutting them: This will help them to set and will prevent them from falling apart.

Conclusion:

Martha Louise Stewart's To-Die-For Brownies are a classic recipe that is sure to please everyone. They are rich, chocolatey, and have the perfect chewy texture. With just a few simple ingredients and a little bit of time, you can have these delicious brownies in your oven in no time. So what are you waiting for? Give this recipe a try today!