supernatural brownies
November 7, 2010 § 24 Comments
It seems like every baker has that one perfect recipe for chocolate chip cookies, that they’re so confident in that they need never try another. I’m not generally capable of doing that, since I have a neurotic need to test a bazillion recipes – what if the next one is better? The world could end without me tasting the best possible cookie! When it comes to brownies, however, I have my winner. I guess that someone as serious about chocolate as I am would have to have identified its most perfect vehicle.
This recipe hits all my brownie requirements: dense and fudgy, but not because the batter is underbaked and gooey. They’re intensely chocolatey, so although I don’t actually expect other people to throw away money on fancy chocolate, it should be at least decent quality. The recipe also insists that you let them sit overnight before cutting into them. This is indeed tasty, but honestly who has the willpower? I promise they’re still incredible the day you bake them and absolve you of any guilt over premature brownie-eating.
So here are my favourite brownies: not compared against all other possible recipes, because once I found them, I made them exactly again and again. I’m not saying I’ll never try another recipe, but I haven’t yet.
Supernatural Brownies – adapted from Chocolate: From Simple Cookies to Extravagant Showstoppers
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2 sticks (16 tablespoons) butter, plus more for buttering pan
8 ounces bittersweet chocolate (I use around 65-70%)
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
Butter a 13-by-9-inch baking pan and line with buttered parchment paper or foil. Preheat oven to 350°F.
Gently melt butter and chocolate together in microwave, or on top of double boiler. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
Whisk in melted chocolate mixture. Fold in flour just until combined. Pour batter into prepared pan. Bake for 30 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. If you can stand the wait, cover the cooled brownies tightly with foil and store at room temperature overnight before cutting.
one cake two cake 
These look yummy. I’ve been on the lookout for a new brownie recipe since my boyfriend says the kind I make are too cake-y. Dense and fudgy sounds more like what he likes. These look like they have that nice crackly crust on top, too!
This just reminded me I need help http://hyenasmighteatmychildren.blogspot.com/
absolutly divine :)))
I agree. These are one of the best brownies I’ve had, and I’ve had A LOT of brownies. I’m kind of a brownie-fiend.
they look deicious
These look insanely delicious. Who could expect you to wait overnight to dig in? I’d wait approximately 5 seconds!
Hey so has anybody tried the recipe yet? How did they come out?
They look like the most amazing brownies ever, great recipe to try, but I want to hear comments on people that have tried it!
Sometimes I just get this craving to take a big bite into a dense, chocolatey, moist brownie. You’re seriously sparking that craving!!
Yum! I’ll definitely be trying these soon. First, original style. Then, definitely gonna throw some dulce de leche in, just because everything better with dulce de leche! And your photos are gorgeous!
Thanks for the recipe.
these brownies are exceptional / they were first featured in April 2007 in the New York Times / i was on a brownie making binge, trying many different recipes / this one is super / more butter / more chocolate / more eggs, etc
they stay moist too unless you eat them all up right away / hard to resist doing that
k
I just made these last night–they’re amazing. Very dense and moist! And so easy to make too.
Thanks for posting!!!
I am the same as you – I like to test a lot of different recipes. You never know, you just might find a fabulous one! But hey, when you get a really GREAT recipe…I like to keep it too 😉 Well done on finding your “winner” recipe.
[…] Fuente original (en inglés): supernatural brownies […]
As an avid baker of all things chocolate and otherwise, and your fabulous aunt, I like to think I helped you along your way with your wonderful baking. But, as delicious as your brownies are, I hope you don’t stop your quest. Do you remember my brownies? I have the recipe that has chocolate chips added at the end and the other one with marshmallows. I have also adapted a recipe of Jamie Oliver’s which is very tasty. I will be featuring these on my blog, which I should have up at running regularly in the next week. The blog is called Special Treats by Deb. Perhaps your curiousity will get the better of you and you will want to try these recipes just in case you haven’t actually found the best brownie recipe yet!!
Love,
Aunt Deb
Hi, this were great! The first time I made them, I made a few errors…
Firstly I used semi-sweet chocolate (NOT bittersweet, cuz that’s what I had) and THEN (ooooooooops) I omitted the cup of white sugar.
They turned out excellent. The best brownies ever!
And so I just threw some in the oven, with my same mistakes!
Thanks!
I’ve heard great things about this recipe. I’ve made a similar but slightly different one from Alice Medrich that was fantastic as well. Just discovered your blog through FG and am your newest subscriber!
Whether these are supernatural or not. I already know I love them.
Yummy! Definitely going to try these!
I cannot believe that I have found this recipe, I searched once like 4 years ago for the best ones and to the date, I am the best brownie maker wherever I go. These are absolutely the BEST !!!!!!
[…] first dessert of the month is brownies! I got the recipe from one cake two cake and they are called supernatural brownies. Supernatural Brownies […]
I LOVE these brownies! I make them once a month and make double batches! Sometimes I add chambourg one ounce. Best recipe ever!
i found them a little bit too sweet, maybe its the chocolate i used? 57% dark. texture was decent though but a little bit too cakey. I must have done something wrong!
Love this recipe! But for me, I would use kosher salt so you could have bits of salty goodness! And I would add my favourite nut for crunchiness (for me is Cajun nuts)!!!
Greaat blog I enjoyed reading