Brownies (By Nick Malgieri)

"This recipes comes from the master baker, Nick Malgieri's cookbook, Chocolate: From Simple Cookies To Extravagant Showstoppers (which won the prestigious IACP/Julia Child cookbook award). This recipe makes a very fudgey dense brownie - not at all cake-like. The original recipe stated to cook it for 45 minutes, but I found them to be done after 35 minutes. It also states to let the brownies cool in the pan and cover with plastic wrap until the next day. Additionally, it states to unmold onto a cutting board, turn brownies right-side up and trim away the edges & then slice into 2-inch squares. Well, we couldn't wait until the next day to eat them and I can't even imagine throwing away my favorite part - the edges! NOTE: According to the recipe you can use Bittersweet Chocolate, if desired but I used Semisweet."
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Ready In:
24 Brownies




  • Grease a 9x13 baking dish and set aside.
  • Set rack in the middle of the oven and preheat oven to 350 degrees.
  • Coarsely chop or break chocolate into small pieces.
  • In a double boiler place butter and chocolate and heat on low until butter and chocolate are melted, stirring occasionally.
  • In a large bowl whisk eggs and then whisk in the salt, sugars and vanilla.
  • Slowly pour melted butter/chocolate mixture into egg mixture, stirring until well mixed.
  • Fold in flour, stirring until mixed.
  • Pour batter into prepared pan.
  • Bake for 35 minutes or until top has formed a shiny crust and batter is moderately firm.

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  1. this is the recipe that I do every time I want people to get impressed. these are just the most perfect brownie recipe that I know. I just love it!


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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