Supernatural Brownies

I had the biggest craving for brownies. BUT no brownie mix! SO sad. Well, I remembered that the NYT did a whole section on brownies from scratch. I looked at the recipe, and being the foodie I am, had everything on the list in my pantry (I'm a dork, I know.. who has bittersweet baking chocolate in their pantry? KmB does).


Let me tell you-- I'm a convert. I will never make brownies from a mix again! Let me explain. Most brownie mixes pack a punch, a whole lot of chocolate straight up. But I've discovered a rounder, more complex flavor for brownies. Subtle flavors surrounding and complementing the chocolate flavor. It's FANTASTIC. These were phenomenal warm out of the oven, also just as good the next day. Such a simple recipe, there's no excuse to use those mixes ever again!

For your tasting pleasure. If you only take one recipe from my page-- Take this! Care of NYTimes. (I didn't use nuts)

I forgot the picture.. until.. now.... see.. below...

Recipe: Supernatural Brownies

Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998)

Time: About 1 hour

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

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 and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

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.

Yield: 15 large or 24 small brownies.

Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.