Supernatural Brownies
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2sticks (16 tablespoons) butter, more for pan and parchment paper
- 8ounces bittersweet chocolate
- 1cup dark brown sugar, such as muscovado
- 1cup granulated sugar
- 4eggs
- ½teaspoon salt
- 2teaspoons vanilla extract
- 1cup flour
- ½cup chopped walnuts or ¾ cup whole walnuts, optional
Nutritional analysis per serving (15 servings)
343 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 4 grams protein; 100 milligrams sodium
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.
Great recipe. If you want super fudgy brownies, don’t bake past 190 degrees. For half recipe, I baked in an 8x8 at 325 for 21 minutes. My oven runs slightly hot. At 190 they did not appear completely set in the middle, but carryover heat and an overnight sit gave a super dense moist result. Yum.
@portland I use unsweetened chocolate in this recipe, too, and no one misses any sweetness! I think it also makes for a deeper, darker chocolate flavor, which is a plus for me and my similarly chocolate-crazy daughter (but maybe not for others).
@Jess - Sugar and flour do not weigh the same by volume. One measiring cup of white (granulated) sugar may weigh almost 237 g, but only 212 on my scale; however AP flour weighs closer to 125-129 gm.