Recipe: THE Brownies

While we've been consistently cooking and baking for about 10 years between us, in most cases we still haven't found that perfect recipe. We're always pulling out the cookbooks in search of a simpler, more classic, or more delicious version to try next even if we've made the dish many times before.

But not when it comes to brownies! Hands-down, Nick Malgieri's "Supernatural Brownies" are our absolute favorite. Fudgy, moist, easy and definitely better the 2nd and 3rd days!

Nick's "Supernatural" Brownies

+ 16 tbsp. unsalted butter, plus more for greasing
+ 8 oz. bittersweet chocolate, cut into 1⁄4" pieces
+ 4 eggs
+ 1 cup sugar
+ 1 cup firmly packed dark brown sugar
+ 2 tsp. vanilla extract
+ 1⁄2 tsp. fine salt
+ 1 cup flour

Simple recipes are a great opportunity to let good quality ingredients sing. We use Scharffen Berger chocolate, Muscovado sugar, farm fresh butter and eggs. 

1. Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.
2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly.
4. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.

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