Best Nick Malgieris Supernatural Brownies Recipes
SUPERNATURAL BROWNIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield about 24 2-inch-square brownie
Number Of Ingredients 8
Steps:
- You will need a 13 by 9 by 2-inch pan, buttered and lined with buttered parchment or foil.
- Set the rack at the middle level of the oven and preheat to 350 degrees.
- Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water. Stir occasionally until melted.
- Whisk the eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.
- 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 next day.
- To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.
- Serve on their own or with ice cream and hot fudge sauce
SUPERNATURAL BROWNIES
This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It's my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.
Provided by Julia Moskin
Categories snack, cakes, cookies and bars, dessert
Time 1h
Yield 15 large or 24 small brownies
Number Of Ingredients 9
Steps:
- Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
- Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 11 grams, Sodium 100 milligrams, Sugar 31 grams, TransFat 1 gram
SUPERNATURAL BROWNIES
Steps:
- One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
- Preheat oven to 350 degrees and set a rack in the middle level. Prepare the pan and set aside. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heatproof bowl and set over pan of water, stirring occasionally until melted. Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour batter into prepared pan and spread evenly. Bake for about 1 hour, 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.
- To cut brownies, unmold to a cutting board, remove paper and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
- Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.
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.
Provided by Luby Luby Luby
Categories Bar Cookie
Time 50m
Yield 24 Brownies
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 214.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 55.6, Sodium 120.6, Carbohydrate 24.2, Fiber 1.7, Sugar 17.4, Protein 2.9
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