>Nick Malgieri’s Supernatural Brownies

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Ok so I’m clumsy. You don’t even want to know how many of my shirts have food stains on them. Most of them aren’t even from baking/cooking, they are from my sloppy eating habits…I really need to start carrying my tide-to-go pen on me at all times. It’s really the only way.

Ok so I made a whole pan of brownies. There was no way that I wasn’t going to nibble on one hot out of the oven, how could anyone possibly wait until they are cool?

Ok so this was a very crazy week and I began many a morning with a comforting cappuccino and ended many nights chowing down on chocolate covered cranberries. That’s just how it goes.

Chocolate

Chocolate + Butter

Melted Chocolate + Butter

A week ago I spent the afternoon procrastinating studying “diseases of the liver.” I was sitting at a cafe looking up brownie recipes. All I have wanted this entire week was to make brownies. Uber-rich, uber-buttery, uber-fudgey brownies. A week later and I’ve finally done it. I’ve made the brownies that I have been dreaming about for 7 days.

Special thanks to Kiri for recommending this recipe to me…

Nick Malgieri’s Supernatural Brownies

recipe from Saveur magazine

makes 24 brownies

16 tablespoons butter
8 oz. bittersweet chocolate, cut in 1/4″ pieces
4 eggs
1 cup sugar
1 cup dark brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon fine salt
1 cup flour

1. Heat oven to 350 degrees F. Grease a 9 x 13″ pan with butter and line with parchment paper. Grease the parchment. Set pan aside.

2. Pour enough water into a 4 quart saucepan that it reaches a depth of 1″. Bring to a boil and reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan (do not let the bottom of the bowl directly touch the water). Cook, stirring until melted and smooth, about 5 minutes. Remove from heat and set aside.

3. Whisk together eggs in a large bowl. Add sugars, vanilla, and salt. Stir in chocolate-butter mixture. Fold in the flour. Pour into prepared pan; spread evenly. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool on a rack. Cut and serve.