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Supernatural Brownies (The Best Brownie Recipe)

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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 (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


  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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  • 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.

    • — Alexandra on September 14, 2022
    • Reply
  • 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!

    • — Rebecca on September 5, 2022
    • Reply
    • 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!

      • — Jenn on September 6, 2022
      • Reply
      • 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!!!

        • — Rebecca on September 28, 2022
        • Reply
  • 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.

    • — Josh on September 3, 2022
    • Reply
  • 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. 😅

    • — Ellie on September 3, 2022
    • Reply
    • Hi Ellie, Unfortunately, this wouldn’t work with that substitution — sorry!

      • — Jenn on September 6, 2022
      • Reply
  • 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.

    • — Gillian on September 3, 2022
    • Reply
  • 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.

    • — Isabella Parke on August 17, 2022
    • Reply
  • 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!

    • — Ann Chaney on August 5, 2022
    • Reply

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