Supernatural Brownies

5 stars based on 1 votes

Supernatural-Brownies

If you’ve been searching for the perfect brownie recipe, look no further. I promise you, this is it!  These aptly named squares of chocolate indulgence are from Nick Malgieri’s Chocolate cookbook, an excellent resource for all things chocolate.  Typically brownie lovers fall into two camps: the “fudgy” and the “cakey.”  I dare say these brownies – moist and fudgy in the center, and cakey and crisp on the surface – will appeal to all.

 

Supernatural Brownies

Servings: 24 2-inch brownies
Total Time: 1 Hour

Ingredients

  • 2 sticks (1/2 pound) unsalted butter
  • 8 ounces bittersweet chocolate, cut into 1/4-inch pieces (I use Ghirardelli bars)
  • 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, spooned into measuring cup and leveled off with knife

Instructions

  1. Set the rack in the middle of the oven and preheat to 350 degrees. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
  2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted. (Alternatively, melt butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
  3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the 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 completely in pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
  5. To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board. Separate parchment from edges. Using a sharp knife, trim away edges and cut brownies into 2-inch squares.

Reviews & Comments

  • 5 stars

    These were seriously delicious! Mine almost had the consistency of a blondie. Make sure to have a glass of milk handy!

    - Rebecca on July 14, 2014 Reply
  • well, these are better than mine!! i made these today for my kids (who are used to our old family recipe which is similar) and they said, “way better!” i did use the ghiradelli semi-sweet (not bittersweet) chips and the light brown sugar, though…i am curious…in my recipe there is a little baking powder…none in yours…so is it not necessary? i love what the brown sugar adds…can’t wait to make these exactly as recipe reads…although i did bake only 35 minutes for the fudge-like consistency, and i did sprinkle some chips on top like another reader had suggested…i love all these recipes, and your site is so user friendly!

    - kim on May 16, 2014 Reply
  • IF I don’t have bittersweet chocolate or dark brown sugar (only light), can I substitute semi-sweet and light? Also, just curious–If i send you a family brownie recipe, can you make it ultra-yummy like you do with other recipes???

    - kim on May 15, 2014 Reply
    • Hi Kim, Yes you can definitely substitute light brown sugar and semi-sweet chocolate. And, yes, send me your family recipe and I will have a look :)

      - Jenn on May 15, 2014 Reply
      • Here it is :-) : HEAVENLY BROWNIES (AKA ONE POT BROWNIES): 1 SQUARE SEMI-SWEET CHOCOLATE; 4 SQUARES UNSWEETENED CHOCOLATE; 1 CUP BUTTER (2 STICKS, I THINK); 2 CUPS SUGAR; 4 EGGS; 1 CUP PLAIN FLOUR; 1 TSP BAKING POWDER; 2 TSP VANILLA; OPTIONAL ONE CUP PECANS (I NEVER ADD)….MELT CHOCOLATE AND BUTTER IN LARGE, HEAVY-BOTTOM SAUCE PAN. REMOVE FROM HEAT. BLEND IN SUGAR. ADD EGGS, ONE AT A TIME, BEATING WELL WITH FORK AFTER EACH ONE. STIR IN FLOUR, BAKING POWDER, AND VANILLA, AND NUTS IF USING. SPREAD IN SPRAYED OR GREASED 9X13 PAN. BAKE AT 350 FOR 16 MINUTES (OVENS VARY). IF YOU OVERCOOK, IT WILL BE CAKE LIKE. GOAL IS A LITTLE JIGGLY BUT NOT TOO JIGGLY. KNIFE IN CENTER ISN’T ENTIRELY CLEAN. AS IT SITS AND COOLS IT TURNS INTO FUDGE-LIKE BROWNIES. (THERE ARE TIMES WHEN IT COMES OUT GRAINY FOR ME…)

        AND I WANT TO SHARE THIS RECIPE BECAUSE I THINK YOU WOULD APPRECIATE IT…IT COMES FROM MY HUSBAND’S GRANDMOTHER, DUBBED “GRANNY BEANIE WEANIE” SINCE HER LAST NAME WAS BEAN (SWEETEST WOMAN IN THE WORLD)…IT’S HER VERSION OF PEACH (OR OTHER FRUIT) COBBLER…HERE GOES..

        .PEACH PIE (OR STRAWBERRY PIE OR BLACKBERRY PIE OR A MIXTURE PIE)

        4-8 FRESH PEACHES (HERE YOU NEED TO DECIDE WHAT SIZE PAN YOU WANT TO USE AND THAT WILL DICTATE HOW MUCH FRUIT YOU WILL NEED TO PEEL AND SLICE TO COVER THE BOTTOM OF THE PAN…I ALWAYS USE A 9 BY 13″ PAN, BUT YOU CAN GO SMALLER), PEELED AND SLICED

        5-12 SLICES DAY OLD BREAD, DEPENDING ON SIZE OF DISH YOU USE (OK, HERE YOU CAN GET REAL CREATIVE AND USE A BAKERY BREAD OR JUST PLAIN WHITE BREAD–THICK IS BEST, OR ANYTHING YOU HAVE ON HAND…I’VE EVEN USED OLD HAMBURGER BUNS…I THINK THE BEST IS A THICK, WHITE BREAD, THOUGH)

        BUTTER YOUR DISH (I PREFER A 9″ X 13″ PYREX DISH BUT YOU CAN CERTAINLY GO SMALLER FOR A SMALLER COBBLER)…YOU CAN ALSO SPRAY YOUR DISH (EASIER)

        IN A SAUCE PAN MELT 1 STICK OF BUTTER AND TURN OFF HEAT
        WHISK IN 1 TABLESPOON PLAIN FLOUR
        ADD ONE CUP OF SUGAR AND STIR
        ADD ONE BEATEN EGG
        MIX WELL

        SPREAD A THICK LAYER OF PEACHES ON THE BOTTOM OF THE PAN. CUBE OR BREAK INTO CHUNKS THE DAY OLD BREAD AND SPREAD A THICK LAYER ON TOP OF FRUIT (REALLY CRAM THE BREAD IN THERE) DRIZZLE BREAD WITH THE BUTTER MIXTURE UNTIL ALL PIECES ARE COATED. BAKE IN A 350 DEGREE OVEN UNTIL THE BREAD IS BROWNED AND IT IS ALL BUBBLY…SERVE W/ ICE CREAM OR WHIPPED CEAM…OR PLAIN!

        ** I ALWAYS DOUBLE THE BUTTER MIXTURE BECAUSE I USE A 9X13 PAN AND IT REQUIRES MORE BREAD TO TOP IT…IT’S THE BEST PART AND DESERVES TO BE DOUBLED!

        ** I DON’T LIKE THIS W/ BLACKBERRIES BECAUSE OF THE SEEDS…MY MOTHER IN LAW DOES, THOUGH, AND OFTEN MIXES IN BLACKBERRIES WITH PEACHES….

        **THIS IS SO GOOD MADE W/ FRESH STRAWBERRIES!!

        **REMOVING THE CRUST FROM BREAD TOPPING IS OPTIONAL (I DON’T REMOVE ALL OF THEM),AND TO MAKE DAY OLD BREAD, JUST LEAVE THE BREAD OUT ON THE COUNTER FOR SEVERAL HOURS OR OVERNIGHT…OR ON A PAN IN THE OVEN OVERNIGHT…I SOMETIMES JUST TAKE IT STRAIGHT OUT OF PACKAGE AND USE IT… (THIS IS COPIED AND PASTED FROM EMAIL TO SOMEONE WHO REQUESTED RECIPE–SORRY IF IT SEEMS TOO AMATEURISH!!)

        - kim on May 15, 2014 Reply
        • Thank you for sharing these recipes, Kim! Your brownie recipe isn’t all that different from this one (which I think you will love). The peach recipe from your husband’s grandma looks amazing — almost like a cross between a cobbler and bread pudding. I will definitely try it!

          - Jenn on May 16, 2014 Reply
  • Stumbled upon this on yummly! By far the BEST brownies I’ve whipped up! Thanks!

    - Lu on March 26, 2014 Reply
  • These are my absolute, go-to brownies — I like them fudgy and dense. Stirring in a cup of chocolate chips before baking put them over the top!

    - Suzy on November 8, 2013 Reply
  • These are my absolute, go-to brownies — I like them fudgy and dense. Stirring in a cup of chocolate chips before baking put them over the top!

    - Suzy on November 7, 2013 Reply
  • These are perfect! They take brownies to a whole new level of deliciousness. This was a huge hit with my husband (who is picky with his sweets). They are so easy to make, I don’t think I will ever make brownies out of a box again.

    - Natalie on October 22, 2013 Reply
  • My Pam 13x9x2 inches looks much bigger than the one in your photo? I’ll let you know how it works out

    - Sharyn on September 13, 2013 Reply
    • I agree with Sharyn that the pan pictured does not look like a 13 x 9 x 2 inch pan, more like a 9″ square pan. The recipe batter also doesn’t seem like enough to fill a 13 x 9 inch pan.
      Jenn, your recipe says 13 x 9. Which size pan did you use? I want to try this recipe but don’t want to fail.

      - Ronna on October 18, 2013 Reply
      • Ronna, It is definitely a 13 x 9 x 2 inch pan. It’s just the angle of the camera that makes the pan look square. It’s a wonderful recipe…you will love it!

        - Jenn on October 18, 2013 Reply
  • Amazing, fabulous quick and easy to cook. The best brownies ever! Thank you very much.

    - Loreto Camino on July 7, 2013 Reply
  • thanks jenn.. i will try yours soon. thanks so much.

    - mala on May 13, 2013 Reply
  • hi jenn… when the last time i made brownie i hv complete failure.. not ur recipe.but ingredients and cooking method are similar with yours. my brownie wont set.the top is crunchy but middle is still wet.and it also stick to my pan.it’s been in oven for over than 1 hour. can you please tell me what wrong with my brownie.

    - mala on May 11, 2013 Reply
    • Hi Mala, I don’t think you’re doing anything wrong. It just sounds like you have a fudgy brownie recipe. These are quite fudgy in the center as well. Try searching for a “cakey brownie recipe” and you will probably have better results. Hope that helps!

      - Jenn on May 13, 2013 Reply
      • i want a fudge brownie, jenn.. not cakey. maybe next time i will use parchment paper. not just brush the pan with the butter and dusting it with flour.

        one more question… when i use bamboo skewer to test the cake after more than 40 minutes, it still wet and stick on my skewer. is that because brownie contain with a lot of sugar and chocolate that make them like that or it just not ready yet?

        - mala on May 13, 2013 Reply
        • Mala, Maybe you just have a bad recipe? If there is not enough flour, the brownies will be very wet. This is an excellent brownie recipe — try it with the parchment and see how it comes out. (I know you said your recipe is similar but even minor differences will greatly effect the outcome in baking.) And to answer your second question, if you are making a fudgy brownie recipe, you will not get a clean skewer. You can tell they are done when the brownies are set and the top is shiny.

          - Jenn on May 13, 2013 Reply
  • I have made just about every brownie recipe around. These are too much like supermarket “bakery” brownies. The ones they dust with powdered sugar and make into brownie bites.

    - Willette on February 12, 2013 Reply
  • Oh. Yes.

    - Perrie on June 27, 2012 Reply
  • I love ghiradelli chocolate in brownies.

    - Gianna on June 27, 2012 Reply
  • These brownies are AMAZING! So easy to make, and they are just wonderful! I haven’t made “boxed” brownies since I found this recipe, and everytime I make them, I get raves about them. My husband especially likes to warm them in the microwave for about 30 seconds and then top them with a scoop of ice cream…really yummy!

    - Michelle on June 23, 2012 Reply
  • I think I may have eaten the whole pan of these by myself LOL. They were AMAZING.

    - Rose on May 20, 2012 Reply
  • I made these twice…in one weekend, and I’m NOT ASHAMED TO ADMIT IT. They were fabulous!

    - Michelle on May 18, 2012 Reply
  • These were absolutely delicious. My friend turned me on to this website and I’m so glad!! These brownies were moist with the right amount of chocolate :)

    - Emily Pedersen on May 17, 2012 Reply
  • These are so rich, moist and chocolaty

    - Susan Smith on May 16, 2012 Reply
  • Definitely not your ordinary brownie! Very chocolatey, and the perfect amount of fudginess!

    - Shelley Thomas on May 15, 2012 Reply
  • “Supernatural Brownies”… sounds like a great accompaniment to my next X-Files drinking game marathon. And an ingredient in a great recipe for a hangover. :)

    - Brecken on March 8, 2012 Reply
  • Ok, you are right – these are the perfect brownie. I try every brownie recipe because that is one of my very favorite foods & this is perfect – fudgy, cakey, chocolatety, & easy to make on top of that! I made one batch exactly as the recipe shows & another batch where I just added pecans (for my husband) – both were the best ever!!! Thanks for another great recipe!

    - Esther on March 6, 2012 Reply
  • These look so amazing! Thank you!

    - Kristen on March 4, 2012 Reply
  • can’t wait to try these

    - Paula Laberge on March 1, 2012 Reply
  • Oh my. Clearly a threat to my current recipe. Will make another batch – or two – to judge for sure.

    - Ilene Smith on March 1, 2012 Reply
  • This is my go-to brownie recipe now – I’ve been making them for about 3 years now. My husband loves to lick the bowl.

    - Amy on March 1, 2012 Reply
  • you had me at supernatural!

    - Dottie on March 1, 2012 Reply
  • great recipe!

    - Rosalinda on March 1, 2012 Reply
  • I love this recipe. I made them the other night,I don’t have any left. I will make them again,real soon.I love all your recipes.

    Your Fan,

    Suzie

    - Suzie on March 1, 2012 Reply
  • Heck of a job there, it absoluelty helps me out.

    - Jessie on September 26, 2011 Reply
  • These are incredible…so much better than the box! I’ve never used parchment paper like this before – the photo is very helpful. Thanks!

    - Doug on November 4, 2009 Reply
  • Christy – Because they are out of this world! Hope you’ll try them…

    - Jenn on November 4, 2009 Reply
  • Who really cuts brownies in 2 inch squares?

    - Patsy Finster on November 4, 2009 Reply
  • Why are they “Supernatural”?

    - Christy on November 3, 2009 Reply
  • This is definitely my new go-to brownie recipe – made them for a party last night and everyone LOVED them…can’t wait to try more of your recipes :)

    - Adrienne on October 31, 2009 Reply
  • These are wonderful, I would however cut the baking time, I baked for 35 mins. and mine weren’t quite as fudgy on the inside as I like.

    - Susan on October 31, 2009 Reply
  • These are my favorite brownies – I found them earlier this year on The Brownie Project, and just love them. Every friend I’ve given them to has loved them! Definitely the best brownie recipe I’ve ever seen.

    - Type A Mommy on October 29, 2009 Reply
  • My friend brought these over the other night fresh out of the oven…outstanding!

    - Julie on October 1, 2009 Reply
  • These are right up Big Al’s alley can’t wait to try them!!

    - Kathy on September 13, 2009 Reply

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