Supernatural Brownies (The Best Brownie Recipe Ever)
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If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
The best brownie recipes start with real melted chocolate, which is why store-bought brownie mixes made from cocoa powder lack the rich, fudgy flavor of homemade brownies. My all-time favorite brownie recipe comes from pastry chef Nick Malgieri’s cookbook Chocolate: From Simple Cookies to Extravagant Showstoppers. Made with melted bittersweet chocolate bars, the brownies are fudgy in the center, cakey on the surface and, true to their name, out of this world. The recipe has been around for decades and praised by top cooking publications such as The New York Times, Saveur, and The Splendid Table, to name just a few, so you don’t have to take my word for it—try for yourself and see!
What You’ll Need To Make Supernatural Brownies
This brownie recipe calls for eight simple ingredients: all-purpose flour, sugar, brown sugar, eggs, butter, vanilla, salt, and of course, chocolate. It’s important to use good quality chocolate, such as Ghiradelli or Guittard, because with so few ingredients, the flavor really comes through. Also be sure to use real chocolate bars rather than chocolate chips. Chocolate chips are made with stabilizers and are specifically designed to retain their shape when baked, so they are not suited for recipes that require melted chocolate.
Step-by-Step Instructions
Begin by melting the butter in a microwave-safe bowl.
Add the chopped chocolate. (You can just break it apart with your hands; no need to dirty a cutting board.)
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.
Meanwhile, whisk the eggs in a large bowl.
Add the sugars, salt and vanilla.
And whisk to combine.
Whisk in the chocolate-butter mixture.
Then add the flour.
Whisk until just combined.
Line 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.
Bake for about 45 minutes, or until the top has formed a shiny crust and the batter is moderately firm.
Cool completely on a rack, then use the parchment overhang to transfer the un-cut brownies to a cutting board.
Use a sharp knife to trim the hard edges (those are for the cook!).
Cut the brownies into squares and enjoy!
You May Also Like
- Chocolate Chip Pecan Blondies
- Baileys Cheesecake Marbled Brownies
- Best-Ever Rice Krispie Treats
- Brookies
- Cheesecake Bars
- Brownie Pie
Supernatural Brownies
If you’ve been searching for the ultimate homemade brownie recipe, look no further. This is it!
Ingredients
- 2 sticks (½ pound) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, roughly chopped (I use Ghirardelli bars)
- 4 large eggs
- ½ 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
- 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.
- 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.)
- 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.
- 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, store them at room temperature, for 3 to 4 days. To extend their shelf life for a day or two, you can refrigerate them.
- 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.
- 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
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- 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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I’d like to bake these brownie in mini cupcake pans. How long should they bake for? I would say no more than half the time.
Love your recipes Jen.
Glad you like the recipes! I’ve never made these in a mini muffin pan so I can’t say from experience, but one reader commented that she baked them that way and that they were done after about 13 to 14 minutes so you may want to start checking at that time. Enjoy!
These brownies live up their name. Another winner!
My attempt came out light and airy with a very fine crumb, not dense as I had hoped. Full disclosure – I have zero luck with cakes, and am more of a cookie/pie/shortbread girl. I’m at a mile high, so suspect that may have some bearing, any suggestions?
Will take this opportunity to say you’re always my first go-to for any recipe, sweet or savory, and love your recipes!
Thanks for your nice words about the recipes — so glad you like them (but sorry these didn’t come out as you expected). I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I’ve loved these brownies for years. They’re perfection but I have a congenital flaw and can’t help messing around with things.
I use a smoked salt (NOT one of the dark oily ones that taste more like the ashes than the smoke; Falk salt is my go to) and I add 2 tsp of Kahlua to the vanilla for more complexity. I haven’t found the extra liquid to be a problem. I also use 2 handfuls of broken but not chopped walnuts to the batter and then sprinkle more on the top of the batter in the pan.
I make mine with the Dark Chocolate or 72% Cacao Pound Plus bars from Trader Joe’s. Either one does the trick.
I believe Nick Malgieri recommends baking these a day in advance. I find them easier to cut when I find the self-restraint to wait. But who ever said there’s a problem with a raggedy brownie?
Best brownies ever!
My daughter in law is pregnant and craving brownies. I made these for her. Perfect texture and taste!
If I add walnuts do I have to change the cooking time?
Thanks so much for a top notch recipe.
So glad they were a hit! No need to change the baking time if you add walnuts. 🙂
These are the best brownies I have ever made hands down. This recipe was also easy to half. I have tried so many recipes but none beat this. Thank you for sharing this online.
Silky smooth, decadent and delicious! I added some walnuts and chocolate chips dusted with cocoa powder to the batter, and it was simply lovely- very happy kids = happy momma! Thank you for yet another winning recipe!
These brownies are absolutely delicious!!! I had not been able to find a good brownie recipe over years. Then I found this one! I have made these for several special occasions and always get so many wonderful compliments on good my brownies are. One question…my batter comes out much thicker than yours looks in the picture. I have to spread it in the pan. Could it be that I am over mixing when adding the flour? It stills tastes delicious! Thank you for sharing all your recipes.
So glad you like them! If you’re finding the batter to be thick, it could just be that your butter/chocolate mixture has cooled and thickened up. As long as they taste good, I wouldn’t worry about it. 😊
I loved the gooey texture of these brownies but I actually found them to be lacking in flavor- which surprised me because the batter tasted sooo chocolatey and delicious. I wish I would have added chocolate chips into the batter, it would’ve added that extra oomph these brownies need
Sadly – me too.
Hi Jenn,
I have made this recipe many times and always get requests for the recipe. I always refer folks to your website. I was wondering if you can make this recipe gluten free and if so which flour would you recommend ?
Thanks
Hi Leanne, Glad you like them! I haven’t made this with gluten-free flour, but I think it should work. A number of readers have commented that they have good luck with King Arthur gluten-free flour and Cup4Cup gluten-free flour. I’d love to hear how your gluten-free version turns out!
Best brownie recipe ever !!!!!!!
Very disappointed I wasted all that butter n chocolate. Anything baking for so long,45 min, cannot come out soft or moist. mine came out a like dry bread. Oven temperature correct.
Oh my goodness! These are the best brownies! I’ve tried 3 different recipes over the years and came across yours. It’s seriously out does everything I’ve ever made. My whole family loved it!
Thank you!!
2/23 Total Yum
Grandma’s recipe is similar, yours much better.
I find that the secret to the most chocolate flavor is that you use the Best Chocolate for the recipe. Schaffenberger’s is the best. But Trader Joe’s bittersweet or 70% dark chocolate works well. If it tastes bland, it is the chocolate, not the recipe.
Recommend, ✔️ your oven, 45 minutes was too much (9minutes less). Over baked brownies are too dry.
Also, added mini, dark chocolate chips.
Your brownies are the best of all choices on the Internet.
Have you baked these in a convection oven and how does it change the baking time?
Hi Margery, I would just reduce the temp by 25°F and keep the baking time the same.
These are soooo good! Many compliments!
These look great! I want to make for my daughter who is really more of a milk chocolate fan. Would milk chocolate also work here?
Hi Lisa, I’ve never tried these using milk chocolate, but if you’d like to try it, I’d probably decrease each sugar by 1 to 2 tablespoons. I’d love to know how they turn out!
I’m an avid baker and I really didn’t like these unfortunately. I was very careful to follow the recipe exactly and I found them to be crumbly and lacking in flavor. I even used high quality chocolate.
I made this for my ladies Bible study last night. Everybody loved them! They were soft, decadent without being overly sweet. Will definitely make again.
I have made this recipe at least 20 times and it’s a hit every single time. Family and friends are always asking me to make these brownies. Amazing recipe! I love it best with dark chocolate.
I wanted to make a dessert last night for our regular Saturday night Dungeons and Dragons get together (our daughter, her husband, and their friends, all twenty-somethings) and chose this recipe. I’m not much of a baker (love to cook, however) but it looked fairly easy. I served them with vanilla bean ice cream and chocolate sauce, like a brownie sundae. By the end of the evening, my husband grabbed two and hid them away so that our son-in-law couldn’t get them. He’d had three! Needless to say, there were none left. Outstanding, and I will be making them again!
I’d love to make these today. Can I use Ghirardelli’s semi sweet choc chips or is it better to use their bittersweet choc chips? The store doesn’t have the bars
Hi Paula, Chocolate chips have stabilizers in them to help retain their shape when heated, but if you can’t find any chocolate bars right now, you might be able to get away with them; I just can’t say for sure though because I haven’t tried it (and semi-sweet is fine). Please LMK how the brownies turn out if you make them!
Seems like a small amount of flour but everybody loves them. So I’m going to have to try these. I’ve made so many of your recipes and they always come out perfect! I have one of your cookbooks and I love it!
Any hints for making at high altitude? I’m at 8000 feet…and sometimes baking is a challenge!
Hi Carolyn, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I make them at about 6000 feet and just cook for 40 minutes. Perfect every time.
Hi!
This recipe is amazing. May I know how many days will they last at room temperature? Also if I were to refrigerate them, would they last longer?
Glad you like the brownies! If stored at room temperature, the brownies should stay fresh for 3 – 4 days. You can extend their shelf life for another day or so by refrigerating them.
Made these today and they are so easy and taste amazing. My only problem is that, even though the top was shiny and was starting to crack, it stayed soft instead of going crunchy, even after it had completely cooled in the pan. Any ideas why?
Hi Robyn, Next time I’d leave them in the oven for an extra minute or two. Keep in mind that they won’t get all that crispy on top — just a little on the very top layer.
Amazing brownies, my go-to recipe every single time. The crust and the fudgey texture is just unmatched! I have a question though, if I were to reduce the batter by half into an 8×8 pan instead, would the cooking time remain the same or reduced by a few minutes? Thanks!
Hi Lin, So glad you like these. If you halve them and use an 8 x 8, the baking time will likely be about the same, but feel free to check 2 or 3 minutes early.
Hi Jenn,
I’ve always made brownies from a box mix and used espresso shots instead of water when baking. I’ve been meaning to try a from scratch version and was wondering if it were possible to incorporate espresso into your recipe.
Definitely! I would add 1 to 2 teaspoons of espresso powder to the melted chocolate mixture.
They are indeed supernaturally delicious! Can’t stop eating them. They’re everything a brownie is meant to be.
I expected nothing less from the incredible Jenn
💗
Made these today. Super brownies and so easy to make. Will be my go to brownie recipe.
So these brownies are chewy and moist and super easy to make. All real pluses! However, they’re too sweet and lacking chocolatey richness, which is surprising given the melted chocolate. I cut the sugar by 15% and it’s still a sweet brownie recipe. I tried this on a whim because there are so many great recipes on this site and because of the rave reviews, but I’m sticking with my go-to recipe from King Arthur Flour. Glad I tried it though if anything to validate I don’t need to look for another brownie recipe.
I meant ‘buy bittersweet’
I have several packages of Baker’s unsweetened chocolate — what is your guess on how much extra sugar to add — (or maybe just but some bittersweet)
Thanks- Faith
Hi Faith, I’d wait to make the brownies until you have bittersweet chocolate. Hope you enjoy them!
These are the best brownies I have ever made. I followed the recipe exactly. This is the second time I have made them. Delicious! Jen you have made me the best chef! Thank you!
Hi Jenn. You have made me a better cook and my husband thanks you! I made the Brussels Sprouts gratin for a Friendsgiving and as others said it was a hit. I made the beef chili tonight and it was another winner – good heat and not too much of a tomato flavor, more complex flavor than what I have previously made. And I finally have restaurant quality pan seared salmon, which we have weekly (on tap for tomorrow 😉).
Question, I generally only buy light brown sugar. Could I use for these brownies, or do you recommend I stock both? Thanks again!
I’m so happy you’re enjoying the recipes! You can use light brown sugar here; dark and light brown sugar are generally interchangeable in recipes.
Perfection.
Hi! Any tips for making these at a high altitude?
Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I used only granulated sugar read it in a review. don’t remember how much?
Hi Sandy, I’m not sure I fully understand your question, but the recipe calls for 1 cup each of granulated sugar and dark brown sugar. Please LMK if I can help in any other way.
These are the BEST EVER brownies in ALL history! Absolutely Nothing compares to this recipe! I use this brownie recipe for my triple mousse ganache chocolate brownie cake and for my Oreo cream cheese brownie squares! So Don’t be afraid to use this recipe in ANY recipe ! Mix n match! Enjoy ! WE do!
When you say 2 sticks (1/2 lb), does that mean 1/2 lb each stick or 1/2 lb total? Thank you!
Hi Caroline, 2 sticks are the equivalent of 1/2 pound. Hope that clarifies and that you enjoy the brownies!
These are amazing and easy!! Love not having to use a mixer.
I love these brownies but I was curious about Nick Malgieri’s recipe so I looked it up. His recipe has 200 grams of dark brown sugar but yours has 230 grams. Why the difference?
Hi Larry, Glad you like these. We actually use the same amount of brown sugar (1 cup). The difference is in our conversion to grams. When I weigh my dark brown sugar 1 cup comes out to 230 g. (You’ll definitely find variation online when you look at conversions to grams but I’ve always had success with the 230 g of brown sugar.) Hope that clarifies!
I made these brownies and measured by weight but they turned out undercooked even leaving them in for 30 plus minutes longer. They are very chewy on the sides but now taste burnt. I have made them before and turned out better than this time but do you know what might have caused them to stay too wet and moist than they should be?
Hi Tamara, I’m guessing you just cooked them too long. They are quite fudgy straight out of the oven, but firm up once cooled.
These turned out to be my favorite brownies ever! I added 1/2 teaspoon of espresso powder to enhance the flavor a little bit. I think I can easily double this amount, but they turned out so good I may not need to!
The flavor of these would pair well with crushed pecans. I am thinking of finely grinding some and incorporating them into the batter, maybe do a small batch just to test this hypothesis! Yummy! This recipe is a keeper for sure.
The BEST!!! Quick question…I never buy unsalted butter. Since I use salted butter should I eliminate or cut back on the added salt? BTW, sending these back with my college freshman to share with the others on his floor. I can’t think of a better way to make friends than with these brownies!
Glad they were a hit (and good idea to send them to school with your son)! While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Thank you, it does help! And BTW, some of m my son’s new friends who I’ve never met left me a voicemail raving about these brownies. They are THAT GOOD!!!
These came out terrible. First of all it’s too much butter. Each bite is of liquid butter. Secondly it’s not chocolatey enough. Please steer clear of this recipe until it’s revised.
When several hundred other people have no problem, it’s likely not the recipe that’s the issue.
Hi Jen,
Could I replace the chocolate for powdered cocoa? And if so, how much do you recommend using? I live in a remote town and next major grocery store in an hour away. 😅
Hi Ellie, Unfortunately, this wouldn’t work with that substitution — sorry!
Wow! This brownie recipe is a keeper. Chewy brownies with a perfect crispy top. Not too doughy—they came out cooked through but still chewy. They’re in that sweet spot, not too dense but still definitely brownies, not cakey. We had to reduce the baking time by 5-10 minutes, so start checking early.
I don’t know what happened but these turned out super runny and just did not turn out at all. I tried cooking it twice and every time the batter wouldn’t cook and there would be tons of butter on the top.
made these for some out of town friends. I made them with chopped pecans, and then, to gild the lily, I added more goodies. To one third of the pan of baked brownies I spread homemade raspberry jam, to another, marshmallow cream, and to the last, nothing. then sweetened condensed milk french fudge spread over over the top. i made sure everyone got all three kinds in her package. i realize some people will think i went too far, but these were for fabulous people. a great hit. Thanks for a super special recipe!