Supernatural Brownies From Nyt Food

SUPERNATURAL BROWNIES

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

NEW CLASSIC BROWNIES

Steps:

• Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
• Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes.
• Meanwhile, prepare a water bath: Pour ice water into a large roasting pan or kitchen sink to a depth of about 1 inch. Remove pan from oven and place in water bath, being careful not to splash water on brownies. Let cool completely, then lift out and cut into 1-inch squares or wrap in foil.

SUPERNATURAL BROWNIES

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.

SUPERNATURAL BROWNIES

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 and chocolate together. Cool slightly.
• In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them inches.
• 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.
• Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

BROWNIES

Steps:

• Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
• Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
• Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.

KATHARINE HEPBURN'S BROWNIES

Steps:

• Heat oven to 325 degrees.
• Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
• In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
• Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

SOOZ'S SUPERNATURAL BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease a 13x9 inch baking pan, and line with aluminum foil or buttered parchment paper.
• In a small bowl mix the espresso powder with the vanilla extract until powder dissolves.
• In the top part of a double boiler set over barely a simmering water, melt the butter and the chocolate pieces together. Remove from heat, and let cool for 15 minutes.
• In a large bowl, beat the eggs, and whisk in the salt, sugars and vanilla mixture. Fold in the flour until just combined. Stir in the morsels. Pour the batter in the prepared pan.
• Bake for 35 to 40 minutes or until the surface looks shiny and begins to crack. To test doneness, insert a toothpick into the center. It should come out with a few moist crumbs. Let the brownie cool in the pan on a rack before cutting and serving.

SUPERNATURAL BROWNIES

Steps:

• preheat over to 350, and lightly butter a 9 by 13 inch pan.
• in a small saucepan, bring water to a boil.
• Meanwhile, break chocolate and butter into pieces, and place in a medium sized metal bowl.
• Once water comes to a boil, remove from heat, and place the metal bowl over the sauce pan to allow chocolate and butter to melt.
• While chocolate is melting, whisk the eggs and two sugars together until light and fluffy.
• Add the vanilla and salt to the eggs and whisk for about a minute more.
• Once chocolate is completely melted, quickly whisk it into the eggs mixture.
• Fold in the flour, and pour batter into prepared pan.
• Bake for 45-50 minutes, until a tooth pick comes out clean.
• cool, and enjoy!