Supernatural Brownies (The Best Brownie Recipe)

Tested & Perfected Recipes

Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.

If you’ve been searching for the perfect brownie recipe, look no further. I promise you, this is it! Typically, brownie lovers fall into two camps: the “fudgy” and the “cakey.”  I dare say these brownies — fudgy in the center and cakey-crisp on the surface — appeal to all. The recipe comes from Nick Malgieri’s Chocolate: From Simple Cookies to Extravagant Showstoppers (1998) cookbook, an excellent resource for all things chocolate.

What You’ll Need To Make Supernatural Brownies

brownie recipe ingredients

This brownie recipe calls for very few ingredients, so it’s important to use good quality chocolate; the flavor really shines through. I like Ghirardelli, which is easy to find at most large supermarkets.

How To Make Supernatural Brownies

Begin by melting the butter in a microwave-safe bowl.
brownie recipe: melting butter

Add the chopped chocolate. (You can just break it apart with your hands; no need to dirty a cutting board.)

brownie recipe: adding chocolate to butter

Whisk until the chocolate is melted. The heat of the butter should be enough to melt the chocolate completely, but if not, heat the mixture in the microwave for 20 seconds or so and whisk again.

brownie recipe: melted chocolate and butter

Meanwhile, whisk the eggs in a large bowl.

brownie recipe: whisking eggs

Add the sugars, salt and vanilla.

brownie recipe: adding sugars and vanilla to eggs

And whisk to combine.

brownie recipe: whisking eggs and sugars

Whisk in the chocolate-butter mixture.

brownie recipe: whisking chocolate into egg mixture

Then add the flour.

brownie recipe: whisking flour into batter

Whisk until just combined.

brownie batterLine a 9×13-in baking pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang; this makes it easy to lift brownies out of the pan before cutting. Pour the brownie batter into the prepared pan.

brownie batter in pan

Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.

baked brownies out of the oven

Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board.

brownies on cutting board

Use a sharp knife to trim the hard edges (those are for the cook!).

cutting edges off of brownies

Cut the brownies into squares and enjoy!

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Supernatural Brownies

Fudgy in the center and cakey-crisp on the surface, these supernatural brownies from pastry chef Nick Malgieri are truly out of this world.

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


  • 2 sticks (1/2 pound) unsalted butter
  • 8 ounces bittersweet or semisweet chocolate, roughly chopped (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


  1. Set the rack in the middle of the oven and preheat to 350°F. 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. Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
  3. Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
  4. Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the 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 the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
  6. Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

  • Serving size: 1 brownie
  • Calories: 212
  • Fat: 11g
  • Saturated fat: 7g
  • Carbohydrates: 27g
  • Sugar: 22g
  • Fiber: 1g
  • Protein: 2g
  • Sodium: 66mg
  • Cholesterol: 51mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • This is a recipe that goes in the recipe book. The brownies in this recipe are marvelous. Bravo, Jenn.

    • — P. Courtney on January 18, 2022
    • Reply
  • These brownies are absolutely a chocolate lover’s dream! I just cut these and they are delicious! I followed the recipe exactly.

    • — K. Ralph on January 14, 2022
    • Reply
  • i am in shock at how amazing these brownies tasted oh my goodness the amount of brownie recipes ive tried i’m never satisfied but these were absolutely perfect. If you’re going to make brownies make these ones no hesitations you will not regret it. Thank you for sharing this incredible recipe with us🙏🙏

    • — Deimante on January 12, 2022
    • Reply
  • Oh my goodness…….I made these last night for our last holiday treat. As expected, they are the bomb, as I knew they would be. They were crisp on the outside and gooey on the inside, just like we like them. I used the bittersweet chocolate chips and they were perfect. We had vanilla ice cream on top of the warm brownies. I woke up this morning, cut them into squares and put the leftovers in the freezer so we didn’t eat them for breakfast. Thank you, Jen! 😊

    • — Amy H on January 2, 2022
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  • Hi, Jen! Do I have to use baking chocolate for this recipe, or would even store-bought chocolate do the trick?

    • — Gayathiri Pathmanathan on December 22, 2021
    • Reply
    • Hi, You just want to make sure you stick to bittersweet or semisweet chocolate. If so, that should be fine. 🙂

      • — Jenn on December 22, 2021
      • Reply
  • What’s to be said other than that these brownies are as good as brownies can get. Oh, yeah… they’re also ridiculously quick and easy to make. Even someone (me!) who likes chocolate well enough but isn’t a huge devotee is having a hard time staying away from these.

    • — Pam on December 18, 2021
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  • Sorry, but I think this recipe was no where near chololatey enough. Disappointed that I took the time and ingredients for this.

    • — Edie Campbell on December 12, 2021
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    • Did you use the chocolate specified in the recipe? These were VERY chocolatey and DELICIOUS!

      • — Amy H on January 2, 2022
      • Reply
  • Hi Jenn,
    This was considered a “10” by the entire family! Although I must confess that I added 1/4 cup Bailey’s Irish Cream to the batter since I was craving it with chocolate 🙂 It was great!
    Whenever I make a new recipe my son always asks if it came from Once Upon a Chef, since he knows it will be good!
    Thanks, Jenn and hope you and your family have a wonderful holiday season.

    • — Maria on December 11, 2021
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  • Hi Jenn! I would love to make these for the Thanksgiving table. Would it be an issue if I reduced the sugar to about 1 cup instead and then used GF 1:1 flour? Thanks!

    • — Liv on November 19, 2021
    • Reply
    • Hi Liv, I think you could reduce the total sugar to 1-1/2 cups, but I wouldn’t go any further than that. And the 1:1 GF flour should work. Please LMK how they turn out!

      • — Jenn on November 19, 2021
      • Reply
  • These brownies are amazing. I’ve tried many brownie recipes, and this is the first one to come out with a perfect crackly top, chewy edges, and fudgy center. This will be my go-to from now on!!

    • — Foofit on November 14, 2021
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  • I have searched high and low for the best homemade brownie. My search is over! Everyone loved these and I am making them again this week because the first batch is gone! Thank you for sharing this recipe!

    • — Kathy Bargo on October 27, 2021
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  • Loved this! I used Jules GF flour instead of regular flour (but I suspect any GF flour would work) and it was delicious…even a couple days later. Funny thing they are actually the best the next day! Which is great if you are planning a big party for teenagers. Lol!

    • — Linda on October 23, 2021
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  • Hello! I love these brownies. This time, I am trying to make them in cupcake/muffin tins because I would like them to be round. Any idea on how long (and at what temp) to bake them for? I tried checking other reviews but didn’t see an answer to this. Thank you!

    • — Jenny on October 19, 2021
    • Reply
    • Glad you like these! I’ve never tried them in a muffin tin so I’m really not certain how long they’d take — I’d start checking them at about 25 minutes but keep an eye on them!

      • — Jenn on October 20, 2021
      • Reply
      • How long do these last stored outside or inside the refrigerator? I plan on freezing some of them. They smell divine!
        All of your recipes are amazing – you are my 1st go-to when looking for inspiration for weekly meals. Thank YOU!!

        • — Lorraine on December 5, 2021
        • Reply
        • Thanks for your nice words about the recipes — so glad you like them! The brownies keep well in a covered container at room temperature for several days.

          • — Jenn on December 6, 2021
          • Reply
        • I don’t have the bar chocolate, what I have is Hershey’s cocoa powder, can I use the powder and if I can how much should I use ?

          • — Beth on January 14, 2022
          • Reply
          • Unfortunately, that won’t work — sorry!

            • — Jenn on January 14, 2022
  • Hi,
    I’m planning on making half the amount of brownies as I only have a small pan.
    Should I reduce the time I keep it in the oven, do you think?

    • — Anna on October 19, 2021
    • Reply
    • It will likely take about the same amount of time, but I’d start checking them about 5 minutes early. Enjoy!

      • — Jenn on October 19, 2021
      • Reply
  • Great recipe. We all like “edges” so I baked it in my Bakers Edge brownie pan. Baking time 35-40 minutes. Added 1.5 – 2 cups chopped toasted pecans. Pretty much perfection.

    • — Debbie on September 19, 2021
    • Reply
  • Best brownies ever. so good. thanks so much. my family and my boyfriend loved it.

    • — Zilita on September 6, 2021
    • Reply
  • Will it matter that I only have a glass dish or does the recipe come out better in a metal pan?

    • — Jenine on August 25, 2021
    • Reply
    • Hi Jenine, Glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. Enjoy!

      • — Jenn on August 26, 2021
      • Reply
  • Gooey, indeed and oh so yummy! Rich in chocolate flavor and very satisfying. Great recipe.

    • — Niki on August 8, 2021
    • Reply
  • Can I substitute regular butter for unsalted butter? Thank you

    • — Denise on August 5, 2021
    • Reply
    • Sure, Denise – just omit the salt in the recipe.

      • — Jenn on August 6, 2021
      • Reply
  • Absolutely delightful. Soft, delicious center, and nice crispy outer top. Was interested to see how butter and melted chocolate (vs oil and cocoa powder) would influence the results, and was not disappointed. Even the process of making them is fun; melting the chocolate into the butter is surprisingly satisfying, and I love whisking together the brown sugar goop, but maybe that’s just me. In any case, highly recommend. Thanks for the recipe!

    • — Isabelle Lasher on July 20, 2021
    • Reply
  • Hello,
    Can I ask you to indicate ingredients in grams instead of cups & sticks, please?
    It will help me to cook your tastiest brownies in Central Asia, where I live.
    Butter sticks are completely different here.
    Many thanks!

    • — Svetlana on July 14, 2021
    • Reply
    • Hi Svetlana, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the brownies!

      • — Jenn on July 14, 2021
      • Reply
      • Perfect! Thank you so much, Jenn.

        • — Svetlana on July 15, 2021
        • Reply
  • Dear Jenn, how are you, I am a vege and I have replaced the 4 eggs with 570g Greek yogurt. 😬😬😬

    I don’t think the measurement was correct as the case was tooo soggy. Do u have a proper measurement or a better substitute?

    • — Yogarani Lingam on June 19, 2021
    • Reply
    • Hi Yogarani, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many recipes would also work with some kind of store-bought egg substitute. Hope that helps!

      • — Jenn on June 21, 2021
      • Reply
    • Never buying brownie mix again! These are perfect – easy to make and turned out delicious! This is my new “go to” brownie recipe.

      • — Terri on July 9, 2021
      • Reply
  • Jenn, I don’t know how long ago it was that I “tripped” onto your site but have enjoyed EVERY single recipe I’ve tried.
    These Brownies have to be the best I’ve ever made!! Super easy, dense and moist w/wonderful chocolate flavor!!! Absolutely nothing else to say except, Thank You for many wonderful recipes!!

    • — Maryann on June 18, 2021
    • Reply

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