12 November 2008

Supernatural Brownies

The other day I was asked to make brownies for work. Usually not an issue, and people know to come to me anyway, because I am more than happy to bake for our office. One problem: I had Cooking Club that evening, so only had 60-90 minutes between work and driving to KC to make those suckers. I polled some friends and had many good recipes sent my way; I picked my way through them (hard to do, I mean hello they are BROWNIE recipes) and finally found one where I was certain I had all the ingredients at home.

I got home, congratulating myself for saving a trip to the grocery store. Then, I realized I was completely out of cocoa powder. &%*$#!! How in the world does that even happen?? That meant a quick search online to find something else to make, something that was fairly easy and quick but with good reviews. And so I found the Supernatural Brownies recipe.

I made the brownies with 10 minutes to spare even, and was super surprised when I took them to work the next day: these were a hit. I mean, they were a major hit. I got at least 6 requests for the recipe, people were stopping by my desk all day to talk about “those amazing brownies”. Even the ladies on diets went for a 2nd brownie before the day was over. Huh! I thought they were good myself, although not Great (then again, I only like my brownies dense and super chewy). These were fudgy, rich, definitely your classic brownie. I think it’s the bittersweet chocolate that got everybody excited… I am curious if anyone tries these brownies themselves, leave a comment and let me know if you also think they are the Best Brownies Ever Made.

Supernatural Brownies
(adapted from Chocolate: From Simple Cookies to Extravagant Showstoppers, 1998)

2 sticks (16 Tbsp.) butter, more for pan and parchment paper
8 oz. bittersweet chocolate
4 eggs
1/2 tsp. salt
1 c. dark brown sugar
1 c. granulated sugar
2 tsp. vanilla extract
1 c. flour
1 c. bittersweet chocolate, chopped

Butter a 9 X 13-inch baking pan and line with buttered parchment paper. Preheat oven to 350 F.

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. Whisk in chocolate mixture. Fold in flour and chocolate just until combined.

Pour batter into prepared pan. Bake for 35 to 40 minutes or until shiny and beginning to crack on top (note: mine took more like 45-50 minutes to cook, so keep an eye on them). 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.


Maria said...

Brownies have a special place in my heart. I just love them!

Alice said...

I generally find mixing standard granulated (or caster even) with a darker sugar is best for brownies - brings out the chocolatey-ness, as well as giving a good fudge feel to them. Looks like a good recipe, might try it at the weekend.

Snooky doodle said...

wow these look so fudgey good :) Have to try these beauties. yummy

Patricia Scarpin said...

They look very dense and I love brownies this way, Nemmie.

rookie cookie said...

Hmmm, no cocoa powder. I am going to try these. They looks thick, chocolately and dense. Yum.

Brilynn said...

I was looking for a brownie recipe just the other day that didn't contain cocoa powder, I'll have to give these a try!