Supernatural Brownies from Scratch

Submitted by AmyZoe

"I thought I had brownie mix to make Bailey's Irish Cream Brownies, but I didn't so I whipped these up. Wow. This makes a great fudgy brownie and is worth the extra time. It really didn't take that much longer than a brownie mix and tastes so much better. Recipe courtesy of Once Upon a Chef with Jenn Segal and adapted from Chocolate by Nick Malgieri."

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 24 2 inch brownies
• Serves: 24

ingredients

• 1 lb unsalted butter (2 sticks)
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, roughly chopped
• 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, spooned into measuring cup and leveled off with knife

directions

1. Set the rack in the middle of the oven and preheat oven to 350. Line a 13x9x2 inch pan with parchment paper. Bring parchment up sides of pan so there is a slight overhang. Grease with butter. (I did not use parchment paper and just greased my pan with the butter wrappers).
2. Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not place the chocolate butter mixture into the microwave and heat for 20 seconds or so and whis kagain. You can also combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water and stir occasionally until melted.
3. Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla and whisk until smooth. Be sure no lumps of brown sugar remain. Whisk in the chocolate butter mixture and then add the flour and whisk until the batter is uniform.
4. Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2 inch squares.