Supernatural Brownies
Updated January 19, 2016
Craig Lee for The New York Times
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
½ teaspoon salt
2 teaspoons vanilla extract
1 cup flour
½ cup chopped walnuts or ¾ cup whole walnuts, optional
Nutritional analysis per serving
40 grams carbs; 75 milligrams cholesterol; 343 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 21 grams fat; 1 gram fiber; 100 milligrams sodium; 4 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
- Step 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.
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Private Notes
Comments
Do not make this if you live alone!!
Somehow the instructions in this recipe got mixed up. Heating the sugars with the butter and chocolate is just plain bizarre. Here's the correct version: Melt the butter and chocolate together and stir smooth; stir in the dark brown or any other brown sugar you wish. In a large bowl, whisk the white sugar and flour together; a little at a time, whisk in the eggs, vanilla, and salt. Check the chocolate mixture for lumps of brown sugar and stir (not whisk) thoroughly into the egg mixture.
I'll never need another brownie recipe.
This must be the best brownie recipe on the planet; the perfect brownie, and so quick and easy to make. As we're just a house of 2, I halved the recipe and baked in an 8x8 square. Reduced cooking time to around 20 minutes in a fan assist oven - removed when the top was shiny and starting to crack and they were perfect, gooey in the inside, perfection!
Microwaving to 'melt' the butter, chocolate & sugar - so easy and quick.
This is a version of a recipe by Dr Neal Cohen at UCSF. The difference is that Neal adds 1 cup milk chocolate chips to the batter along with the walnuts. I made this with gluten free flour. It works
the original instructions have changed. In my printout, it says to refrigerate them in the pan overnight
Wow. These are really good. 5 star. I added 1 tsp of espresso powder to the flour.