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Author Notes: Nick's Supernatural Brownies was a recipe my mom found in Saveur Magazine and we've been using it as our brownie recipe ever since. Until now, the only adjustments I've made have been using salted butter in place of sweet and adding a ratio of whole wheat flour to the same amount of all purpose flour that's called for. The recipe is easily halved and I tend to bake in smaller batches. Last time I baked these buddies, they started as Nick's normal halved recipe except for the flour, which I realized I'd forgotten to half after dumping it into the batter from it's one cup measure: oops. Or not; Turned out to be the best brownie mistake of my life. For extra chew-factor freeze cooled, cut brownies; remove from freezer 5 minutes before eating. —rachelRS
Makes 16 squares
- 8 tablespoons Salted butter, chunked
- 8 ounces Dark/Bittersweet/Good (baking) chocolate, chopped
- 2 eggs
- 1 cup Light brown sugar, firmly packed
- 1 teaspoon Vanilla extract or 1 tsp vanilla sugar
- 1 pinch Flakey sea salt, like Fleur de Sel de Camargue
- 1/2 cup Whole wheat (pastry) flour
- 1/2 cup All purpose flour
- Heat oven to 350°. Butter a 10"-11" round baking pan with butter and line with parchment paper; butter paper. Set pan aside.
- Combine butter and chocolate in a medium glass bowl and melt over saucepan of simmering water (double boiler), stirring occasionally until melted and smooth. Remove from heat; set aside.
- Whisk together eggs in a large bowl. Add sugar, vanilla (sugar), and salt; whisk to combine then continue to whisk until mixture is slightly "sticky." Stir in melted butter and chocolate mixture; fold in flour and thoroughly combine. Pour batter into prepared pan (will be thick and sticky); spread evenly. Bake until a toothpick inserted into center comes out clean, 25-30 minutes. The top should appear shiny and smooth. Cool brownies on a rack. Cut and serve or freeze and serve.