Let me start this post by saying that I am a fan of boxed brownie mixes. They’re hard to beat. And whenever I’m making brownies where I add something to them (chocolate chips), or add a topping (chocolate ganache) or two (Chocolate Ganached Cream Cheese Brownies) – I always use a mix. However, if I’m just serving brownies au natural, I make from scratch brownies called Supernatural Brownies from Nick Maliegi, an incredible baker. Using only a whisk, they take just minutes to make. And a better brownie I’ve never had. Try making them with bittersweet chocolate – utterly sinful:)
Supernatural Brownies (adapted from Nick Malgieri, 1998)
- 16 Tbsp. (2 sticks) unsalted butter
- 8 ounces bittersweet or semisweet chocolate
- 4 large eggs
- 1/4 tsp. salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 1 cup all purpose flour
- Spray 13″ x 9″ baking pan with non-stick spray. Set oven rack at middle position and preheat to 350 F.
- Bring a sauce pan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl* and set over the 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 (start checking at 40 minutes by putting a toothpick in the middle of the pan. If it comes out clean its done!).
- Remove from oven and cool completely. My preference is, at this point, to put them in the fridge overnight. I can’t tell you why they are better after 8 hours in the fridge – they just are!
*you can also accomplish this just in the pan (no heatproof bowl) on the stove top set at the lowest setting. But you’ll need to watch it and stir somewhat constantly so you don’t scorch the chocolate.