Thursday, May 3, 2007

Supernatural Brownies

This is a recipe from the New York Times! Yes really.

They have a fantastic texture, not chocolatey enough for me, though as Minkie will testify I like my cake really really chocolatey.
I used Ghirardelli's semisweet baking chocolate. Definitely microwave melted the butter and chocolate, very convenient! I would start with the chocolate and add in the butter later cos it melts faster. I used wax paper instead of parchment and regular supermarket-issue dark brown sugar. And yes, they do taste better the next day.

Enjoy! Lemon cake recipe will follow.
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.

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