‘Supernatural’ Brownies and Happy Father’s Day


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Happy Father’s Day to all who are Dads!

For those of you who know my Dad, you know that he LOVES chocolate. Fortunately for him, he had a DOUBLE-DOSE of brownies this weekend!!

My sister Brittany came in from Michigan this weekend and while she and my mom were perusing the Internet, they came across a recipe for brownies from Saveur called Nick’s Supernatural Brownies. Mom and Brittany made the brownies on Friday, and called me up that night to tell me how good they were!

I was a little jealous that I wasn’t at my parent’s house to try the brownies, so the next day I decided to whip up a batch for myself… and with hopes to give some to my father-in-law, Tony. (Sorry Tony – As I’m writing this, there are only 3-4 brownies left!!)

On Sunday when my parent’s came over to my house for Father’s Day, they brought over 4 of their brownies. We did a little comparing, and noticed that our brownies looked a little different.

Mom’s were thicker, lighter in color and slightly sweeter. The reason:

  • she baked her’s in a 9 x 13″ pan
  • she used light brown sugar
  • she used semi-sweet chocolate.
supernatural brownies
Mom’s brownies: thicker, lighter in color and slightly sweeter.
supernatural brownies
Close-up of my mom’s version.

My version of the supernatural brownies were darker, slightly more fudgy, thinner, and not quite as sweet. The reason:

  • I baked mine in an 8″ square pan since I halved the recipe.
  • I used dark brown sugar
  • I used unsweetened chocolate
supernatural brownies
My brownies: slightly thinner, darker, and more fudgy.
brownie sundae
These brownies are great with a scoop of vanilla bean ice cream and chocolate fudge sauce!

So, which brownies are better, my mom’s version or mine?

It’s hard to tell. Matt likes mine better, I like Mom’s because they were slightly sweeter, and Dad was indifferent… chocolate is chocolate in his opinion!

Anyways, Happy Father’s Day!!!

'Supernatural Brownies'
Cook time: 
Total time: 
Ingredients
  • 16 Tbsp. unsalted butter, plus more for greasing
  • 8 oz. bittersweet chocolate, cut into ¼" pieces (Mom used semi-sweet, I used unsweetened)
  • 4 eggs
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar (I used dark brown sugar)
  • 2 tsp. vanilla extract
  • ½ tsp. fine salt
  • 1 cup flour
Instructions
  1. Heat oven to 350°. Grease a 9" x 13" baking pan with butter and line with parchment paper; grease paper. Set pan aside.
  2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.
  3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes. Let cool on a rack. Cut and serve.
Notes
Recipe adapted from: Nick Malgieri

 

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