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Supernatural Brownies

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

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

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.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursedessert, snack

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner, snack

Moodblue

Taste and Texturebuttery, chocolatey, rich

Type of Dishchocolate dessert

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
  • 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.

Instructions

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

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.

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

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.

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.

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