Supernatural Brownies

This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.

Ingredients

• 2 sticks (16 tablespoons) butter, more for pan and parchment paper
• 8 ounces bittersweet chocolate
• 4 eggs
• ½ teaspoon salt
• 1 cup dark brown sugar, such as muscovado
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup flour
• ½ cup chopped walnuts or 3/4 cup whole walnuts, optional

• Nutritional Information

  • Nutritional analysis per serving (15 servings)

    364 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 3 grams protein; 81 milligrams cholesterol; 104 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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15 large or 24 small brownies

Preparation

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.

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

About 1 hour