Supernatural Brownies

I have company coming tomorrow for the Fourth of July, which I'm excited about, so naturally, I've been cleaning and baking like crazy to prepare (because okay, the Fourth of July is about grilling, but I can't grill, so I bake instead). In fact, I've baked a huge pan of brownies and a new cake recipe (to be posted this evening after I frost it). But first, let's talk brownies.

I love brownies. In fact, I love brownies so much that I have discovered, and religiously follow, a blog called The Brownie Project. It's tons and tons of brownie recipes. It's pretty darn awesome. Anyway, I found a recipe I really wanted to try there recently, called Supernatural Brownies, and it comes from a Nick Malgieri cookbook called Chocolate: From Simple Cookies to Extravagant Showstoppers. Right off the bat, they sounded pretty awesome.

They were super easy to make, and didn't call for anything wacky or unusual, so I was able to put them together very quickly. And wow, are they amazing. Here's the recipe - hang on to it, this one's definitely a keeper! These might just be my new favorite brownies!

Supernatural Brownies
from Nick Malgieri's Chocolate: From Simple Cookies to Extravagant Showstoppers

Printer-friendly recipe

2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces (I used semisweet)
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour

1. Set the rack in the middle of the oven and preheat to 350 degrees. Butter and line a 13x9x2-inch pan with buttered parchment or foil.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn brownies right side up and trim away edges. Cut brownies into 2-inch squares.

**UPDATE** Whoops, I totally forgot to give you guys the link to The Brownie Project, so here it is! This is what happens when you try to finish off a blog posting when your toddler is trying to climb you. The Brownie Project