← Back to Search Results
baking American
Supernatural Brownies

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Though the name sounds an exaggeration, you’ll agree that these brownies are absolutely out of this world.

Yield: Makes about twenty-four 2-inch-square brownies

Ingredients

  • 16 tablespoons (2 sticks) unsalted butter
  • 8 ounces bittersweet or semisweet chocolate, cut into ¼-inch pieces
  • 4 large eggs
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour

Equipment:

  • One 13 × 9 × 2-inch pan, buttered and lined with buttered parchment or foil. If you have a 12 × 18-inch commercial half-sheet pan, you may double this recipe easily.

Directions

1. Set a rack at the middle level of the oven and preheat to 350 degrees.

2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.

3. Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.

4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.

5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.

SERVING: Serve the brownies on their own or with ice cream and hot fudge sauce.

VARIATION

Add 2 cups (½ pound) walnut or pecan pieces to the batter.

Notes

STORAGE: The best way to store brownies is to wrap them individually and keep them at room temperature in a tin or plastic container with a tight-fitting cover. Or freeze them.


© 1998 Nick Malgieri
 

Nutritional Information

Nutrients per serving (% daily value)

212kcal (11%)
18mg (2%)
0mg (0%)
76mcg RAE (3%)
66mg
14mg
2g
22g
1g
27g
56mg (19%)
65mg (3%)
7g (34%)
11g (18%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
desserts-4-today Desserts 4 Today
by Abby Dodge
the-sweet-life The Sweet Life
by Kate Zuckerman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
new-american-table New American Table
by Marcus Samuelsson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?