Not a big dessert guy but been making these brownies for a while and always get asked to make them. And brownies are just about the easiest dessert to make is an added benefit. They are nice and chewy (hate cakey brownies) just be careful not to overcook them. The original recipe called for either bittersweet or semisweet chocolate but I think they work the best with bittersweet.
Supernatural Brownies
2 sticks (½ pound) unsalted butter
8 ounces bittersweet chocolate, roughly chopped (I use Ghirardelli bars)
4 large eggs
½ teaspoon salt
200 grams granulated sugar
200 grams dark brown sugar
2 teaspoons vanilla extract
135 grams all purpose flour
Directions:
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 and grease with butter or nonstick cooking spray.
Combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.
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.
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. wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
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-inch squares.
Supernatural Brownies
2 sticks (½ pound) unsalted butter
8 ounces bittersweet chocolate, roughly chopped (I use Ghirardelli bars)
4 large eggs
½ teaspoon salt
200 grams granulated sugar
200 grams dark brown sugar
2 teaspoons vanilla extract
135 grams all purpose flour
Directions:
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 and grease with butter or nonstick cooking spray.
Combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.
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.
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. wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
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-inch squares.
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