Supernatural Brownies
Submitted by bigalpro
Supernatural brownies are Nick Malgieri’s legendary fudge bricks: a full pound each of butter and semisweet chocolate, eight eggs, two sugars, and a shiny crackled top. Bakes a full half-sheet, rests overnight for perfect texture.
YIELD
36 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsPastry chef Nick Malgieri’s supernatural brownies earned their name. A pound of butter and a pound of semisweet chocolate melted together over a water bath, then beaten into eight eggs and four cups of combined sugars. The flour is almost an afterthought at two cups. This is more candy than cake, and that is the point.
The shiny crackled top is the visual giveaway and the only doneness cue you need. It forms when sugar dissolves fully into the egg whites and rises during baking. Underbeat the eggs and sugar and you will not get it.
Do not skip the overnight rest. Brownies pulled the same day are gooey and hard to slice, but after a day at room temperature the centers firm into dense fudge while staying tender. This is the difference between a good brownie and a supernatural one.
Baked in a 12 by 18-inch half-sheet pan, the yield is generous: 36 two-inch squares that wrap and freeze brilliantly. Great for gifts, brownies for a crowd, or your own private stash.
Pro Tips
- Use a double boiler that never simmers. The water should be turned off before you set the bowl over it. Direct heat seizes the chocolate.
- Whisk the eggs, sugars, salt, and vanilla together until visibly lightened and slightly foamy. Skip this step and your top will not crackle.
- Trim the dry edges before cutting squares. The center is where the magic is.
- Refrigerate cut brownies for fudgier texture or freeze them individually wrapped for up to 3 months.
Variations
- Fold in 4 cups of toasted walnuts or pecans, as Malgieri suggests in the original.
- Add a teaspoon of espresso powder to the egg mixture to amplify the chocolate without adding coffee flavor.
- Swirl in dollops of dulce de leche or peanut butter just before baking for marbled bars.
Ingredients
Directions
One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
Preheat oven to 350℉ (180℃) and set a rack in the middle level.
Prepare the pan and set aside.
Bring a saucepan of water to a boil and turn off heat.
Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted.
Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla.
Stir in chocolate and butter mixture, then fold in flour.
Pour batter into prepared pan and spread evenly.
Bake for about 1 hour, 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.
To cut brownies, unmold to 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.
Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover.
Store at room temperature or freeze.
Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
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