It’s like burning one and going grocery shopping.
Supernatural Brownies
>From Nick Malgieri’s “Chocolate” Cookbook page 136.
Dairy: Makes about 24 (2-inch) square brownies.
Ingredients:
16 tablespoons unsalted butter (2 sticks)
8 ounces bittersweet or semisweet chocolate cut into
1/4-in. pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups walnut or pecan pieces — (optional) (1/2 lb.)
Directions:
Butter one 13-by 9-by 2-inch pan, and line it with
buttered parchment or foil. Set a rack at the middle
level of the oven and preheat to 350 degrees.
Bring a saucepan of water to a boil and turn off
heat. Combine butter and chocolate in a heatproof bowl
and set over the pan of water. Stir occasionally until
melted.
Whisk eggs together in a large bowl, then whisk in
salt, sugars and vanilla. Stir in chocolate and butter
mixture, then fold in flour. Mix in optional walnut or
pecan pieces.
Pour batter into prepared pan and spread evenly.
Bake for about 45 minutes, until top has formed a
shiny crust and batter is moderately firm.
Cool in pan on a rack. Wrap pan in plastic wrap and
keep at room temperature or refrigerated until next
day.
To cut brownies, unmold onto a cutting board,
remove paper, and replace with another cutting board.
Turn cake right side up and trim away edges. Cut
brownies into 2-inch squares. Serve brownies on their
own or with ice cream and Hot Fudge Sauce.
Makes about 24 (2-inch) square brownies.