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

  • First homemade brownie recipe I ever made. My family and friends loved the brownies so much, I’ll never need to look for another brownie recipe. I agree, Ghirardelli chocolate all the way!

    • — Franny on June 9, 2021
    • Reply
  • Hi! Love all your recipes. (Made chai-spiced banana bread last week.)

    Can I halve this recipe and put it in an 8×8 pan? I only have one bar of
    Ghirardelli on hand. Thank you!

    • — Mara on June 9, 2021
    • Reply
    • Glad you like the recipes, Mara! Yes, you can halve this and use an 8 x 8-inch pan. Baking time should be about the same but keep a close eye on them. Enjoy!

      • — Jenn on June 10, 2021
      • Reply
  • I have been making this brownie recipe for years, out of Nick Malgieri’s chocolate book. I never make any other recipe because it’s the best.

    • — Stephanie Christopher on June 3, 2021
    • Reply
  • Do you think this would be ok to make into cupcakes instead of using a pan to cook them in?

    • — Asmae Sououd on May 17, 2021
    • Reply
    • Hi Asmae, I’ve never made these in a muffin tin, but I think it would work. Please LMK how they turn out!

      • — Jenn on May 18, 2021
      • Reply
  • Can we substitute almond flour for white flour? Thank you!

    • — Roopa Vemireddy on May 13, 2021
    • Reply
    • Hi Roopa, I wouldn’t recommend it — sorry!

      • — Jenn on May 14, 2021
      • Reply
  • These were really perfect brownies, melt-in-your mouth, with nice crunchy edges and a soft center. I was craving a brownie so I didn’t reduce the sugar in the recipe like I always do— the sugar really makes the brownies brownies, otherwise, as others have said, you get more of a chocolate cakey bar. I added some espresso powder in an attempt to cut the sweetness, but it didn’t really. Also, I didn’t have the right size rectangular pan, so I fit the batter into two glass pie pans, one 8 inches and the other 9 inches, and I was happy with the thickness of the brownies.

    • — Lucie on May 3, 2021
    • Reply
  • Hi
    I followed the recipe. I do not what went wrong but the are dry and not fudgey . All of the other Jenn Segal recipes are amazing. Will try again.

    • — M on April 11, 2021
    • Reply
  • can I use unsweetened chocolate for this recipe

    • — Mak Wa Yeung on March 26, 2021
    • Reply
    • Hi, While you could use unsweetened chocolate here, you’d need to add some sugar (and I’m not certain how much). For the best results, I would recommend sticking with bittersweet or semisweet chocolate.

      • — Jenn on March 26, 2021
      • Reply
      • I want to know the % of bittersweet or semisweet chocolate

        • — Mak Wa Yeung on March 27, 2021
        • Reply
        • Typically, “semisweet” contains 35 to 45% cacao and is sweeter than dark/bittersweet chocolate. But there are no legal regulations to distinguish between dark, bittersweet and semi-sweet. They all simply must contain at least 35% unsweetened chocolate and can only contain up to 12% milk solids.

          • — Jenn on March 28, 2021
          • Reply
        • I love these brownies. I’ve made them several times now. I’m curious about something, though. The original creator of this recipe (Nick M) melts the sugar with the butter and chocolate. I see you modified that and I’m curious what the reason is. Thanks!!!

          • — Rachel on July 3, 2021
          • Reply
          • Hi Rachel, Nick Malgieri’s recipe is different than mine in that he melts the butter in a saucepan on the stove instead of the microwave, but based on the version I see, he doesn’t melt the sugar with the butter and chocolate. You can check it out here. (And so glad you like them!)

            • — Jenn on July 6, 2021
    • This recipe is amazing! Perfect brownies every time.

      • — Fiona on May 18, 2021
      • Reply
  • Hi there! Thank you so so so much for this recipe – my best friend makes it and they turn out to be DELICIOUS. Just wondering, is there a way to make these eggless?

    Thank you so much!

    • — Sanya on March 24, 2021
    • Reply
    • Hi Sanya, So glad you like [email protected] I’ve never made an eggless version of these, but you may want to experiment with an egg substitute. 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 March 25, 2021
      • Reply
  • Love love love these brownies!!! Perfect texture – exactly how brownies should be! I made these for my family in February for a birthday treat and will be making them again this weekend for my other nephew’s birthday since they were such a big hit. Thank You!!

    • — Stefanie on March 24, 2021
    • Reply
  • When baking, can I use convection oven instead of the conventional oven? The latter always automatically adjust temperature and timing accordingly. Thank you.

    • — Susan on March 16, 2021
    • Reply
    • Hi Susan, you can, just keep in mind that when using the convection setting, the rule of thumb is to reduce the temp by 25°F. Hope you enjoy the brownies!

      • — Jenn on March 16, 2021
      • Reply
  • Oh, Wow. These brownies are so delicious, rich and gooey, just like my family likes them. Recipe was so simple Hardest part was waiting till they cooked to cut them.

    • — Debhie on March 14, 2021
    • Reply
  • I’m a novice baker who’s baked a lot during the past year and I’ve found most recipes tedious and the outcome disappointing but this was the first recipe that was fun to make and absolutely delicious to eat! The recipe is easy and straight forward and created some of the best brownies I’ve ever had! I highly recommend it!

    • — Mary on March 13, 2021
    • Reply
  • Chocolate lovers dream come true. So fudgy, so decadent, so chocolatey. At 30 minutes, the top was shiny with a few cracks, so I pulled it. It wasn’t gooey, but I think it may have needed an extra 5-10 minutes. Thank you for sharing this delicious recipe.

    • — Theresa @ Two Much Fun on March 9, 2021
    • Reply
  • I think I ate up quite a few brownies. I know I had it on the correct temperature but it only took 30 minutes. I always watch when I’m baking, it was they because I have a very hot oven. They were absolutely delicious. They looked just like yours, but it was time to cut them into squares, the top was cracking.Should I have waited until the they were cooler. Great recipe.

    • — Rubi Katz on February 27, 2021
    • Reply
    • Hi Rubi, These do need to cool completely before cutting.

      • — Jenn on March 1, 2021
      • Reply
  • Hi, I made the brownies today and they are absolutely delicious thank you. I followed your exact directions; however, cutting them was not easy as the top seemed flakey and was falling apart when I was cutting the brownies. What do you think I should do next time so it does not happen again?
    Best Regards,
    Paris

    • — Paris on February 26, 2021
    • Reply
    • Hi Paris, I would chill them in the fridge before slicing.

      • — Jenn on March 1, 2021
      • Reply
  • These brownies are fantastic. I followed directions exactly (used Guittard bittersweet chocolate) and added walnuts. Scrumptious!

    • — Denise on February 23, 2021
    • Reply
  • I made these yesterday and they are AMAZING. I used a combination of bittersweet chocolate (70% cacao as I could not find 60% where I live) and semisweet bar chocolate. I am
    not a baker at all and they turned out PERFECTLY. Thank you Jenn for ANOTHER great recipe.

    • — Joni on February 21, 2021
    • Reply
  • These are unbelievably delicious!! I subbed cup4cup (gluten free flour) for a friend who’s gluten free and I loved them so much that I made another batch the following weekend! Will be my go to brownie recipe from now on!

    • — Julia on February 20, 2021
    • Reply
  • Truly the best brownie recipe I have ever made‼️ So easy and crowd pleasing ….thank you for all of your attention to detail. I now rely on your website regularly due to my successes with several of your recipes.

    • — Beverly on February 20, 2021
    • Reply
  • Soooo delicious. Perfect brownie. Thank you!!!

    • — Vanessa on February 14, 2021
    • Reply
  • I just made these and look forward to making them again, with the slightly less sugar option as I do like them on the “cakey” side. Overall I would say:

    THESE BROWNIES ARE THE THERMONUCLEAR OPTION FOR CHOCOLATE LOVERS.

    • — Larry T. on February 11, 2021
    • Reply
  • Hands down the best brownies I’ve ever had. And such an easy recipe.
    Definitely recommend trying & sharing with your family and friends!

    • — Audrey on February 8, 2021
    • Reply
  • This is the great brownie recipe. I make them every week-end. Love all your recipes. Thankyou Jenn

    • — Vicenta Reyes on February 5, 2021
    • Reply
  • Another family favorite recipe. The first recipe I tried that made me look into more of your recipes. Thank you!

    • — Diana on February 4, 2021
    • Reply
  • Dear Jenn,
    I am a transplant from Alexandria, Va to Columbus Oh. I’ve been frying my brain while stuck at home by listening to cozy mysteries based on baking in my home town. Whatever works!
    Your brownie recipe is perfect. I tried to copy a turtle brownie just making caramel sauce and adding a layer of sauce and chopped pecans in the center. Well, the sauce disappeared. Do you have a suggestion about what I can do with caramel to complete this mission? Thanks so much for all you do.

    • — Sarah Beauchamp on February 4, 2021
    • Reply
    • Hi Sarah, glad to hear you like the brownies! For turtle-style brownies, I’d try adding the nuts on top of the brownies halfway through baking time and then after removing them from the oven, drizzle the caramel on top. Please keep in mind that I’ve never tried this! Hope that helps and that you enjoy!

      • — Jenn on February 5, 2021
      • Reply
  • These treats are divine and the best brownies I’ve had! I’m usually not a brownie fan, but these had a deep chocolate flavor with a perfect balance of sweetness. So moist and delicious! Thank you again for another amazing recipe!

    • — Amy on February 4, 2021
    • Reply
  • These really are the best brownies. I have been looking for a recipe to use that is quick and delicious and not out of a box. These have a deep chocolatey flavor and aren’t too sweet. I love the crispy edges and soft middles. Yum!

    • — Christin on February 3, 2021
    • Reply
  • This is the perfect brownie! Don’t change a thing. Sooooo easy to make and I don’t have to drag out the big mixer. Better than anything store-bought or from the deli. Different textures of fudgy and crispy makes these brownies delightful. Thanks to Jenn, my family thinks I am a great baker!

    • — nita on February 2, 2021
    • Reply
  • These were the BEST brownies I have ever had! So easy and delicious! I used the Ghiradelli semi sweet bars. I will never use boxed brownie mix again. This will be my go-to from now on!
    Thanks, Jenn, for another winner!

    • — FP on January 31, 2021
    • Reply
  • These truly are fabulous brownies do not alter the recipe unless you choose to put nuts in it. Fabulous!

    • — PS on January 30, 2021
    • Reply
  • This is the best brownie recipe. Can’t wait to make them again this week-end. Love all her recipes.

    • — Michele Marvin on January 29, 2021
    • Reply
  • I want to lower the amount of sugar in this recipe. I’m thinking 1/2 a cup of granulated sugar and 1/2 a cup of brown sugar, making for a total of 1 cup of sugar. Will this drastically change the flavor of these brownies?

    • — Victoria on January 29, 2021
    • Reply
    • Hi Victoria, I think you could cut the overall sugar by 1/2 cup total, but not more than that. Hope that helps!

      • — Jenn on January 29, 2021
      • Reply
      • Oops. Well I had already put them into the oven when I read this comment. They have been cooled and cut and enjoyed by my family. Here is my review: I’m not very experienced when it comes to brownies. I’ve made them a few times and they never turn out good. This recipe has changed that. The flavor is amazing. I’ll never go back to cocoa powder brownies ever again. The melted chocolate and butter combo is what makes it. And, while I only put 1 cup of sugar, they were plenty sweet enough for my family to enjoy. Less sugar means you can really taste the chocolate flavor. I also used one bittersweet bar and one semi sweet bar and that really made for a deep chocolate flavor. My only issue was that my brownies turned out more cakey than fudgy, but that’s not the recipe’s fault. I must’ve made a mistake mixing. I’ll work on it. But this recipe is definitely a keeper!

        • — Victoria on January 29, 2021
        • Reply
        • Glad you enjoyed them, Victoria! The sugar adds a lot of moisture, which is likely why yours turned out cakey.

          • — Jenn on January 30, 2021
          • Reply
          • I see. Is there a way to add moisture without adding the extra sugar?

            • — Victoria on January 30, 2021
          • Not that I know of — sorry!

            • — Jenn on February 2, 2021
  • These brownies are supernatural! Addicting.
    One change I would make would be to use a 9″ x 9″ pan instead of
    a 9″ x 13″ pan. That way they are a little thicker.

    • — D WILSON on January 29, 2021
    • Reply
  • One thing I’ve learned in life about brownies (and yes it’s essential to learn this, haha) is how to read a recipe. The best recipes will have at least a 2:1 chocolate to flour ratio. This recipe does that. Trust the process, seems like not enough flour but it’s perfect. One thing I add to all of my chocolate confections or bakes is good quality espresso powder. Just a half a teaspoon enhances the chocolate flavor.

    • — Zoë Flippen on January 29, 2021
    • Reply
  • I have tried so many brownie recipes, and this has been the best and most successful brownies of mine!

    • — Sen R. on January 28, 2021
    • Reply
  • These brownies as the best of the best. The recipe is spot on, the cook time is perfect and the instructions are great. I made these many times for family get togethers and they always disappear real fast.

    • — Carrie Bell on January 28, 2021
    • Reply
  • A downpour quelled my enthusiasm for ingredient shopping for another dessert I had planned to make (not from this website). I decided to bake something using ingredients I already had at home. I am exceedingly grateful for the reversal of fortune!! These brownies truly are “Supernatural”. The guests raved about them and I have to say, these are definitely the best brownies I have ever made.

    • — Susan S. on January 28, 2021
    • Reply
  • I have made at least 2/3 of Jenn’s recipes and have given her cookbook to three cooks. These brownies are so easy and so delicious every time. When I bake these, I look like a star. My wolf like friends and family always gobble them up. 5 stars for sure! Thx Jenn

    • — Jessica Shadburne on January 28, 2021
    • Reply
  • This is by far the best brownie recipe ever. It has become my go-to recipe and is particularly impressive when I need to pull something together quickly. I recently served it with a scoop of vanilla ice cream and some home made salted caramel. Needless to say, the compliments were plentiful.

    • — Danielle Marshall on January 28, 2021
    • Reply
  • These are the best brownies and I’ve tried many different recipes, so good. I usually frost brownies but these don’t need it! Highly recommend them.

    • — Beth W. on January 28, 2021
    • Reply
  • I love your recipes, Jen and I look forward to seeing your email pop up with a new recipe idea especially now during Covid (lockdown in our county)! This brownie recipe is my “go to” and I follow it with no changes bc it is perfect just the way it was written by you. The concept of using the parchment paper was a relatively new idea (why didn’t I think of it all those years I struggled to get the brownies out of the pan??). Thank you for this dessert standby that is easy, basically one pan and delicious!

    • — Sharon on January 28, 2021
    • Reply
  • No joke, these are the best brownies I have ever made. I have made these for parties several times and they always get compliments. The texture and flavor are amazing.

    • — Bridget on January 28, 2021
    • Reply
  • Wow! Super tasty! Brownies are a go-to dessert for my whole family. I’ve only ever made brownies from a box and I’m recently venturing into making things from scratch.
    Let me tell you, I will never make boxed brownies again! This recipe was so delicious and surprisingly easy to make! Even the fragrance coming from these brownies is different and yummy! I will be making these often! Thank you!

    • — Lina V on January 28, 2021
    • Reply
  • This is by far my favorite brownie recipe to use. Always comes out perfectly whether you eat it by itself or with a scoop of ice cream. Highly recommend!

    • — Lauren on January 28, 2021
    • Reply
  • These brownies are to die for! Made these exactly as written and they were perfect. I will never bake brownies from a mix again!

    • — Lindsay on January 28, 2021
    • Reply
  • I’ve tried several brownie recipes and these are my favorite. Just the right texture and amount of chocolate. I don’t use any other recipes anymore.

    • — Elizabeth Schenker on January 24, 2021
    • Reply
  • These are amazing! I keep having to have just one more….
    Even my husband likes them and he doesn’t even like brownies.

    • — Laura K. on January 11, 2021
    • Reply
  • I made these brownies and they simply did not turn out. While still warm, they tasted okay. As soon as they cooled (and I covered them), they became hard as rocks. I did use SWERVE because my husband is a Type 2 Diabetic. I have no idea what I did wrong.

    P.S. I’m only giving the recipe 1 star because it didn’t turn out. I’m sure it didn’t turn out because of something I did.

    • — Victoria on January 9, 2021
    • Reply
    • Not using sugar was the mistake. It’s not really fair to give poor review when you didn’t follow the recipe. You should consider looking for recipes where you can use sugar alternatives.

      • — Clo on February 12, 2021
      • Reply
    • The same thing happened to me, and I followed the recipe exactly!
      Smelled wonderful, very tasty when the first came out of the oven.
      Then later that evening, they were hard as rocks!
      Very disappointing, considered the amount (cost) of chocolate the recipe required. 🙁
      I decided that if I ever bake these again, I’ll start checking them 10 minutes before done.

      • — Nancy C. on February 15, 2021
      • Reply
  • Made these yesterday after substituting dark brown sugar with light, and chocolate bars with chocolate chips. Just amazing !

    • — Marie on January 6, 2021
    • Reply

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