supernatural brownieHave you heard of Nick Malgieri's "supernatural" brownies? They have a cult following. Some home bakers start hyperventillating if you so much as mention them. Seriously. If you're looking for an intensely rich, fudgy, classic brownie, the Platonic ideal of brownies, the brownie that shows all other brownies what it's all about, this is the recipe for you. 

It's all about the ingredients. You use chocolate instead of cocoa, and you use brown sugar for an almost caramel, less-sweet flavor. This is not a brownie for the timid. This is serious deep, dark, sinful chocolatey decadence we're talking about. If you're ready to cross over to the dark side of brownies, join me after the jump for the recipe.

Supernatural Brownies from Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri, via Splendid Table

Ingredients

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

Directions
 
One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil.

  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.

*Note: I just use semi-sweet chocolate chips

 

Image via Adriana Velez