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.
Kicking myself for ever having caved to certain people who insisted I buy the mixes. After you make this recipe a couple of times, it’s just nearly just as fast and is so much better. For me, they turn out better in a dark metal pain vs. glass or ceramic.
Sorry to say this but these are cakey :( as someone who is on a never ending quest for the ultimate brownie recipe, I won’t make these again. (Lidey Heuck’s recipe is a keeper)
I only have unsweetened bakers chocolate. What’s the best way to substitute unsweetened for the bittersweet chocolate called for in this recipe. I’d really like to try make it. Thanks.
I often use unsweetened chocolate in lieu of bittersweet and just made sure that the 1 cup brown sugar weighs about 230-240 grams. The white sugar doesn't need weighing as it's dry. Up the vanilla amount to 1 Tbsp. The result will be intensively, addictively delicious chocolate. You may never bake with bittersweet chocolate again!
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