Adel’s Recipe for the Perfect Chocolate Brownie

by Adel Aschenbrener and Amy Robinson


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Adel says:

As a pastry chef, I spend a lot of time testing and perfecting recipes. I often find myself making lots of adjustments, adding a little of this and that, and putting my own spin on things. This aptly titled recipe by Nick Malgieri needed absolutely no changes whatsoever. These brownies are ridiculously fudgy, slice perfectly, have that elusive shiny, crackly top, and stay moist and delicious for days. Make sure to use the best, darkest chocolate you can find for the most decadent results.


Nick Malgieri’s Supernatural Brownies

16 tbsp. unsalted butter, plus more for greasing

8 oz. bittersweet chocolate chips 

4 eggs

1 cup sugar

1 cup firmly packed dark brown sugar

2 tsp. vanilla extract

1⁄2 tsp. fine salt

1 cup flour

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.


MAKES 24 BROWNIES
Recipe reprinted from http://www.saveur.com