Supernatural Brownies

I've been terribly sick this last week which has seriously slowed down my baking. Which stinks. So yesterday my mom took pity on me and helped me make these brownies, a recipe I originally found though David Lebovitz' website.

I'm not sure I'd classify them as "supernatural" but they were dang good. Much more fudgy and chewy than the last brownies I made. You're supposed to let these sit overnight before eating them. But it's almost impossible to get my family not to devour them in the first 10 minutes. So only about a quarter made it through the night. Which is a shame because they were a lot better the second day.



Did you know that brownies were created in the US?

Culinary historians have traced the first cake “brownie” to the 1906 edition of The Boston Cooking-School Cook Book, edited by Fannie Merritt Farmer. This recipe is an early, less rich and chocolaty version of the brownie we know today, utilizing two squares of melted Baker’s chocolate. You can read more about that here.


the crust is gorgeous!

Supernatural Brownies

2 sticks (1/2 pound) unsalted butter

8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch 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

One 13x9x2-inch pan, buttered and lined with buttered parchment or foil

1. Set the rack in the middle of the oven and preheat to 350 degrees.

2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.

3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.

4. 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 the next day.

5. 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.