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

Ingredients

  • 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

Instructions

  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, Edamam.com. 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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Reviews & Comments

  • 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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