I forgot to take a photo of the finished product. Suffice it to say that they were quite delicious. They were very chocolatey (I chose to use the chocolates pictured above. I had some Hershey’s baking chocolate on hand as well, but it had a lower cacao content, and I thought I’d go for dark dark dark with the first batch) and flavorful. They had a nice chew, but I’m thinking I like my brownies even chewier (guess I’ll just have to experiment some more!).
Read on for the recipe …
Supernatural Brownies from the NY Times
Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers” by Nick Malgieri
2 sticks unsalted butter cut into chunks, plus extra for greasing the pan
8 oz bittersweet chocolate, chopped (I didn’t use ultra fancy chocolate, but I’m guessing the nicer the chocolate, the more flavorful the brownie?)
1/2 tsp salt
1 cup dark brown sugar, such as muscovado (I just used regular old dark brown sugar)
1 cup granulated sugar
2 tsp vanilla extract
1 cup flour
You can add 1/2 cup chopped walnuts, but personally I think nuts in brownies is just WRONG
1. Butter a 13×9″ baking pan. Line with buttered parchment paper. Preheat the oven to 350 degrees.
2. Melt the butter and the chocolate together in a double boiler or in the microwave on low power. Cool slightly.
3. Whisk the eggs in a large bowl. Whisk in the salt, sugars, and vanilla. Whisk in the chocolate mixture. Fold in the flour just until combined. Don’t overmix. Pour the batter into the prepared pan and bake 35-40 minutes or until the brownie is shiny and starting to crack on top. Cool in the pan on a rack.
For best flavor, bake a day before serving.