Indulge in Fudgy Perfection: Unlocking the Secret of Nick Malgieri’s Supernatural Brownies
There are brownies, and then there are Supernatural Brownies. For anyone who appreciates a truly exceptional chocolate dessert, Nick Malgieri’s famous Supernatural Brownies recipe is a revelation. I recently had the pleasure of trying this iconic recipe, and it immediately secured a spot in my heart as a new favorite. These aren’t just any brownies; they are dense, incredibly fudgy, and boast a perfectly balanced sweetness that truly lives up to their “supernatural” name. What’s even better? Despite their gourmet quality, they are surprisingly straightforward to make, making them accessible to home bakers of all skill levels.
The magic of these brownies lies in a thoughtful combination of ingredients and a simple yet effective technique. Featuring a harmonious blend of brown sugar and granulated sugar, coupled with a generous amount of rich bittersweet chocolate, every bite is an experience in deep chocolatey bliss. The result is a brownie that is moist, intensely flavored, and possesses that coveted chewiness that many brownie connoisseurs seek. Whether you’re a long-time admirer of Nick Malgieri’s baking prowess or simply on the hunt for your next go-to brownie recipe, these Supernatural Brownies are an absolute must-try.
Why These Brownies Are Truly “Supernatural”
What sets Nick Malgieri’s Supernatural Brownies apart from countless other recipes? It’s all about achieving that ideal trifecta of texture, flavor, and ease. Many brownie recipes promise fudginess, but these deliver on a whole new level. The careful ratio of ingredients ensures a dense, moist crumb that doesn’t crumble, yet melts in your mouth with an intense chocolate flavor. The bittersweet chocolate is key here, providing a depth that isn’t overly sweet, allowing the true essence of the cocoa to shine through.
The choice of both brown and granulated sugars also plays a crucial role. Granulated sugar provides the necessary structure and crispness to the edges, while dark brown sugar contributes significantly to the signature fudginess and a subtle caramel note that complements the chocolate beautifully. This dual-sugar approach is a secret weapon for achieving that rich, chewy, and moist interior that makes these brownies so irresistible. They are truly a benchmark for what a perfect fudgy brownie should be.
Baking Tips for Achieving Your Perfect Supernatural Brownies
While the original recipe calls for an 9×13 inch pan, these brownies are incredibly versatile. I often find myself halving the recipe and baking them in an 8-inch square pan, which yields a thicker, even more indulgent brownie – perfect for smaller batches or when you want an extra-thick bite. No matter the pan size, the core principles of achieving supernatural perfection remain the same.
Adjusting for Texture: Fudgy vs. Chewy
The beauty of this recipe is that it can be subtly adjusted to suit your preferred brownie texture. If you lean towards an extremely fudgy brownie, simply follow the recipe as written, being careful not to overmix the flour. However, if you crave a slightly chewier texture, there’s a clever trick: beat the flour into the batter for about 40 strokes after you add it. This action helps to develop the gluten in the flour, resulting in a more elastic and chewy brownie. It’s a small adjustment that makes a noticeable difference for those who prefer that classic chew.
Another excellent method for enhancing chewiness is freezing the brownies. After they’ve cooled completely, wrap them tightly and pop them into the freezer. When ready to enjoy, let them thaw slightly at room temperature; the cold process often firms up the texture just enough to give them a satisfying chew. This also makes them ideal for make-ahead dessert options, as they store wonderfully.
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Recipe: Nick Malgieri’s Supernatural Brownies
Supernatural Brownies
Anna
Pin Recipe
Ingredients
- 16 tbsp. unsalted butter (228 grams, 2 sticks)
- 8 oz bittersweet chocolate, chopped (228 grams, high-quality chocolate makes a difference!)
- 4 large eggs (at room temperature for best results)
- 1 cup granulated sugar (195 grams)
- 1 cup firmly packed dark brown sugar (200 grams, crucial for fudginess)
- 2 tsp. vanilla extract (pure vanilla for best flavor)
- ½ teaspoon salt (balances sweetness and enhances chocolate flavor)
- 1 cup all-purpose flour (130 grams, do not overmix)
- ½ cup dark or semisweet chocolate pieces or chocolate chips (optional, for sprinkling)
Instructions
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Prepare Your Pan: Preheat your oven to 350 degrees F (175 degrees C). For easy removal and clean cutting, generously line a 9×13 inch metal baking pan with aluminum foil, ensuring it extends over the sides. Grease the foil thoroughly with butter or non-stick spray. Alternatively, parchment paper or nonstick foil can be used for equally great results. A well-prepared pan is crucial for preventing sticking and allowing you to lift the entire batch out easily.
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Melt Chocolate and Butter: In a medium microwave-safe bowl, combine the unsalted butter and chopped bittersweet chocolate. Microwave the mixture at 50% power, stirring diligently every 30 seconds. Continue this process until the chocolate and butter are completely melted and the mixture is smooth and glossy. Be careful not to overheat the chocolate, as this can cause it to seize. Alternatively, you can melt this mixture over a double boiler for more controlled melting.
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Combine Wet Ingredients: In a large mixing bowl, gently whisk together the room-temperature eggs, both granulated and dark brown sugars, vanilla extract, and salt until just combined. You want a consistent mixture, but avoid over-whisking, as too much air can lead to a more cake-like brownie. Gradually stir in the warm, melted chocolate and butter mixture until it is fully blended into the egg and sugar mixture. Finally, gently fold in the all-purpose flour. Mix just until no streaks of flour remain. If you desire a chewier brownie, beat the flour into the batter for about 40 strokes at this stage.
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Bake to Perfection: Pour the rich brownie batter evenly into your prepared 9×13 inch pan. Bake on the center rack of your preheated oven for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the center may still have a slight wobble. Immediately after pulling the pan from the oven, generously sprinkle the ½ cup of dark or semisweet chocolate pieces or chocolate chips over the hot surface. The residual heat will melt them slightly, creating an extra layer of chocolate goodness.
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Cool and Cut: This step is crucial for achieving that perfect fudgy texture. Allow the brownies to cool completely on a wire rack inside the pan. This cooling process allows them to set properly and intensify their fudginess. Once cool, grasp the foil overhang and carefully lift the entire slab of brownies from the pan. Transfer them to a cutting board or a clean surface and cut into 16 perfect squares or 12 generous bars, depending on your preference.
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For Cleaner Slices: For exceptionally neat and clean cuts, a chef’s secret is to chill the brownies in the refrigerator for at least 30 minutes (or even longer, up to a few hours) before slicing. Use a large, sharp knife, wiping it clean between each cut for the best results.
Notes
Serving and Storage Suggestions
These Supernatural Brownies are utterly divine on their own, perhaps with a tall glass of milk or a hot cup of coffee. However, they also make a fantastic base for more elaborate desserts. Serve them warm with a scoop of vanilla bean ice cream and a drizzle of hot fudge for an instant brownie sundae. A dollop of freshly whipped cream or a sprinkle of sea salt can also elevate the experience, contrasting beautifully with the rich sweetness of the chocolate.
To keep your brownies fresh and delicious, store them in an airtight container at room temperature for up to 3-4 days. If you prefer to extend their shelf life, they can be refrigerated for up to a week. For longer storage, these brownies freeze exceptionally well. Wrap individual squares or the entire slab tightly in plastic wrap, then again in aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature when you’re ready to enjoy a fudgy treat. Freezing also has the added benefit of making them a bit chewier, as mentioned earlier!
The Enduring Appeal of Homemade Brownies
There’s something uniquely comforting and satisfying about a pan of homemade brownies, and Nick Malgieri’s Supernatural Brownies exemplify this perfectly. They represent the pinnacle of what a brownie should be – deeply chocolatey, perfectly fudgy, and utterly irresistible. This recipe proves that baking doesn’t have to be complicated to produce extraordinary results. It’s a testament to the power of quality ingredients and a well-tested technique.
Whether you’re baking for a special occasion, a potluck, or simply to satisfy a chocolate craving, these brownies are sure to impress. They are a classic for a reason, cherished by bakers and dessert lovers alike. So, gather your ingredients, follow these simple steps, and prepare to discover your new favorite brownie recipe. Happy baking!