← Back to Search Results
baking American
Supernatural Brownies Recipe-3886

Photo by: Joseph DeLeo
Comments: 0


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


  • 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


  • 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.


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.


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


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%)
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.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cooking-for-friends Cooking for Friends
by Gordon Ramsay
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
in-the-kitchen-with-david In the Kitchen with David
by David Venable
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?