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.

Recipe

Supernatural Brownies

Anna

Nick Malgieri's famous recipe for Supernatural Brownies.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings

Ingredients

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

Instructions

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.