Everyone knows how strongly the writers at bYb feel about chocolate, because we write and talk about it all the time. We have made 175 posts in nearly four years, 31 of them mentioning chocolate in one form or another. Chocolate cookies, chocolate pie, bars of chocolate, candy, caramel, and brownies. Remember the infamous brownie war between Kathrine Hepburn and Lady Bird Johnson? That was vicious. But there is a new contender: Nick Malgieri's "Supernatural" Brownies.In the Classic column of the most recent issue of Saveur, Dana Bowen gives a history and some theories on what makes a brownie great. She also presents three recipes: Krystal's Espresso Brownies; Katherine Hepburn's Brownies; and Nick's "Supernatural" Brownies. Well, you all know we tested Kate's against Ladybird's last year (There was no clear winner, but preference seems distinctly drawn along the Mason-Dixon line.) and I'm sorry to sound prejudice, but I'm just not sure I trust a person named Krystal when it comes to brownies. Cut-offs and canned beer, yes. Brownies, no. But Nick is the author of Chocolate: From Simple Cookies to Extravagant Showstoppers, so I felt like I should give his recipe a try. And supernatural? I mean, he didn't seem to base it on Alice B. Toklas' recipe, so I wasn't sure of the reference.
But they are. Supernatural that is. Transcendental. Dense, chocolaty and moist. Everyone at work agreed and I think that Nick may even be ready to take on Kate and Ladybird in that big brownie bake-off in the sky.
Recipe: Nick's "Supernatural" Brownies
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
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional. (I made without nuts.)
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 big yellow bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
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.
Makes 15 large or 24 small brownies.