Martha Stewart Big-Batch Triple-Chocolate Brownie Bars

Martha Stewart big-batch triple-chocolate brownie bars take 1 hour 5 minutes and three kinds of chocolate, nuts and dried fruit to make a fudgy sheet-pan dessert. It's an easy dessert for bake sales, potlucks or holiday cookie trays, and it's make-ahead friendly too.

Pull the pan while the center is still wobbly, because the bars finish setting as they cool on the rack. Bake them until firm and you end up with dry, crumbly brownies instead of fudgy ones.

Martha stirs two-thirds of the nuts and dried fruit into the batter, then presses the rest into the top with white chocolate and more bittersweet chocolate. That gives every bar mix-ins inside and a studded, chocolate-rich surface that most brownie recipes skip.

Martha Stewart Big-Batch Triple-Chocolate Brownie Bars

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

54

servings

Prep time

35

minutes

Cooking time

23

minutes

Calories

190

kcal

A cocoa-spiked batter made with melted bittersweet chocolate bakes into a thick, fudgy slab with a chewy edge. Chopped nuts, dried fruit and two kinds of chocolate on top give each rectangle crunch and little pockets of melted chocolate.

Ingredients

• 3 sticks unsalted butter, cubed, plus more, softened, for sheet
  

• 3 cups unbleached all-purpose flour
  

• 1/4 cup Dutch-process cocoa powder
  

• 1 1/2 teaspoons baking soda
  

• 1 1/2 teaspoons kosher salt
  

• 1 pound bittersweet chocolate, coarsely chopped (3 cups)
  

• 1 cup granulated sugar
  

• 1 1/2 cups packed light-brown sugar
  

• 3 large eggs, room temperature
  

• 2 teaspoons pure vanilla extract
  

• 8 ounces roasted unsalted nuts, such as peanuts, pecans, or walnuts, coarsely chopped (1 ⅔ cups)
  

• 6 ounces dried fruits, such as raisins, currants, or cherries (1 ¼ cups)
  

• 4 ounces white chocolate, coarsely chopped (¾ cup)
  

Directions

• Prep the pan: Preheat the oven to 350°F and brush a 13-by-18-inch rimmed baking sheet with softened butter. Then whisk 3 cups flour, 1/4 cup cocoa powder, 1 1/2 teaspoons baking soda and 1 1/2 teaspoons kosher salt in a bowl until combined.
• Melt the chocolate: Set a large heatproof bowl over a pot of simmering water and melt 3 sticks cubed butter with 10 ounces (2 cups) chopped bittersweet chocolate. Take it off the heat, stir until smooth and let it cool for 5 minutes.
• Mix the batter: Add 1 cup granulated sugar, 1 1/2 cups light-brown sugar, 3 eggs and 2 teaspoons vanilla, then beat on medium speed or whisk hard by hand. After 2 to 3 minutes it turns slightly thick and glossy.
• Add the flour and mix-ins: Turn the mixer to low and beat in the flour mixture just until combined. Then stir in two-thirds of the 8 ounces chopped nuts and two-thirds of the 6 ounces dried fruit.
• Top the batter: Spread the batter evenly to the edges of the prepared sheet. Sprinkle on the 4 ounces white chocolate, the remaining nuts and dried fruit and 1 cup bittersweet chocolate, then press everything in gently with flattened palms.
• Bake the bars: Bake for 20 to 23 minutes, until the edges are puffed and just set but the center is still wobbly. Move the pan to a wire rack and let it cool completely.
• Cut and store: Cut the slab lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Keep the bars in an airtight container at room temperature for up to 5 days, or freeze them between parchment layers for up to 1 month.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I leave out the nuts or dried fruit?

Yes, Martha says you can use any mix of nuts and dried fruits or skip them entirely. If you leave them out, the bars are just as fudgy, and you might sprinkle a little extra chopped chocolate on top so the surface still looks full.

How long do these brownie bars keep?

They stay good in an airtight container at room temperature for up to 5 days. For longer storage, stack them between layers of parchment in a freezer bag and freeze for up to 1 month.

Can I make them ahead of time?

Yes, and it's actually recommended: for the best flavor and texture, bake them at least one day before you plan to serve. Keep the cut bars airtight overnight and the chocolate flavor deepens.

How do I thaw the frozen bars?

Let them thaw on the counter until they reach room temperature, which takes about an hour for a few bars. Skip the microwave, since it can melt the chocolate pieces and make the edges tough.

What's the most common mistake with these bars?

Overbaking is the big one, since the center should still look wobbly when you pull the pan. They keep cooking from the pan's heat, so wait until they cool completely on the rack before you cut.