I finally got around to trying a Nick Malgieri's Supernatural Brownies. Made with a mixture of brown sugar and granulated plus loads of bittersweet chocolate, they are dense, fudgy and just the right level of sweetness. They're also really easy to make.
Update: Supernatural Brownies are still a favorite. I usually halve the recipe and bake the brownies in an 8 inch square pan. They are extremely fudgy. If you want them to be a little chewier, beat the flour about 40 strokes after you add it to build the gluten. Freezing the brownies also makes them a little chewier.
- 16 tbsp. unsalted butter (228 grams)
- 8 oz. bittersweet chocolate, chopped (228 grams)
- 4 large eggs room temperature
- 1 cup sugar (195 grams)
- 1 cup firmly packed dark brown sugar (200 grams)
- 2 tsp. vanilla extract
- ½ teaspoon salt
- 1 cup flour (130 grams)
- ½ cup dark or semisweet chocolate pieces or chocolate chips
- Preheat oven to 350 degrees F. Line a 9x13 inch metal pan with foil and grease foil. Alternatively, use parchment paper or nonstick foil.
- In a microwave safe bowl, combine the butter and chocolate. Microwave at 50% power, stirring ever 30 seconds, until mixture is melted and smooth.
- In a large mixing bowl, gently whisk together eggs, both sugars, vanilla and salt. Stir in the melted chocolate mixture until fully blended, then fold in the flour.
- Pour batter into the pan and bake on center rack for 30-35 minutes. Pull from oven and sprinkle chocolate pieces or chocolate chips over the top.
- Let the brownies cool completely on a rack. Grasp foil, lift from pan, put brownies on a cutting rack and cut into 16 squares or 12 bars.
- For a cleaner cut, chill brownies before slicing.