Supernatural Brownies

Well, I think I may have started a search for the best brownie recipes around. There are just too many for me to settle with just one. So you can expect more brownie posts in the future, but I don't think it's a bad thing, who doesn't like brownies?

On to the brownie of the moment! This brownie has quite a name to live up to. It has gotten a lot of hype and great reviews. The recipe has been featured in nytimes.com as one of top three brownie recipes. I have even read that they were the perfect brownies.

I do not agree. They were nice, but a little on the cakey side. This brownie has been overrated, but of course it is all a matter of opinion. See, I like my brownies almost gooey, which some people (cakey brownie lovers) would call under baked. Even though I baked them for the minimum amount of time they were moist, but not quite the texture I prefer. Now its seems like I have put down this recipe a lot, so let me just say it is an enjoyable brownie. It has great flavor due to the brown sugar, an ingredient I have never used in a brownie, so that was a nice change. The brownies tasted much better the day after. So far the best brownie I've made so far is The Ultimate Brownie.

Supernatural Brownies Recipe

Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri

Printable Recipe 

 

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
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
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Yield: 15 large or 24 small brownies.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.