Supernatural Brownies

First of all, I am excited to say that this little blog and I are featured in C&H Sugar’s Sweet Talk newsletter. The summer edition is all about baking blogs, and I am flattered to be mentioned in the same article as some of my favorite blogs, including Simply Recipes, Dessert First, and Cookie Madness. Check it out, and check out the blogs mentioned in the article.

Okay, now. On with the brownies.

Recently, when Quinn and I were craving something chocolate, I pulled out one of my favorite cookbooks, Chocolate by Nick Malgieri. Obvious choice for a chocolate recipe, right? And there are so, so many tempting ones within its pages.

After flipping through the recipes, I decided it was high time I tried out his Supernatural Brownies recipe. How I’ve waited this long, I have no idea.

Supernatural Brownies are fantastically rich, sweet, and decadent! Bake or Break

A suggested variation is the addition of walnut or pecan pieces. I do like nuts in my brownies, so that was a given. However, I used hazelnuts that were chopped and then lightly toasted.

I used semisweet chocolate because that was all I had on hand. Next time, I think I would use bittersweet chocolate to tame the sweetness a bit. In any case, these are some of the best brownies I have ever made.

Supernatural Brownies

Prep Time: 20 minutes

Cook Time: 45 minutes

Supernatural Brownies


  • 1 cup unsalted butter
  • 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
  • 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
  • 2 cups chopped nuts (optional)


Preheat oven to 350°. Grease a 9"x 13"baking pan. Line the pan with buttered parchment or foil.

Bring a saucepan of water to a boil. Turn off heat. Set a heatproof bowl over water, and put butter and chocolate in bowl. Melt, stirring occasionally. Set aside.

In a separate bowl, whisk eggs. Add salt, sugars, and vanilla. Stir in chocolate and butter mixture. Fold in flour and nuts.

Pour batter into prepared pan. Spread batter evenly in pan. Bake for 40 to 45 minutes. The top will form a shiny crust and the batter will be moderately firm.

Cool on a rack. Cut brownies into squares and enjoy!


Recipe adapted from Nick Malgieri's Chocolate.

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  1. amateurblogger August 10, 2007 Reply

    I recently made these for the first time and loved them so much I made them again two days later. They are delicious! And, since I was the only one eating them, I cut them up and froze them so as not to get stale. I had read somewhere that they are delicious directly from the freezer and it is sooooo true!

  2. Davak August 10, 2007 Reply

    Yum! Those look amazing! I had to go get a glass of milk after just reading about them.

    After you guys move up here to Carolina… these are the changes to the recipe I request:

    – Definely, definely bittersweet.
    – No nuts

    Now, Quinn… be honest. Did all of those delicious brownie crumbs fall naturally around the tower’o’chocolate like that or did you really spend half a day arranging them perfectly for the photo?



  3. Jen the Bread Freak August 10, 2007 Reply

    These look delicious! I really need to use that book more often. I tend to break it out and look at the food porn inside make mental notes of the things I want to try and then get distracted by the other hundreds of things that I want to bake. Congrats on the C&H newsletter! That’s awesome 😀

  4. Anita August 10, 2007 Reply

    Congrats on being mentioned in the newsletter – you’re certainly deserving of the honor!! Those brownies do look supernaturally delicious!

  5. T. Martin August 11, 2007 Reply

    Did you add chocolate chips or chunks to the batter? It looks that way in the picture.

    Also, what is the final texture: cakey, fudgey, or in between?

  6. Hendria August 11, 2007 Reply

    These look amazing. Congrats on being mentioned in the newsletter….

  7. jennifer August 11, 2007 Reply

    T, there aren’t any chocolate chips in the batter. Now that you mention it, it does look a bit like there are some in there.

    The final texture was more toward cakey. They were quite dense, though, making them a little fudgey.

  8. Patty Draper August 11, 2007 Reply

    I love your recipes…even though I sometimes don’t take the time to make them! I knew your taste was great…found out in the newsletter that you are also from Mississippi. I’ve traveled but still think MS has the best food ever! Keep tempting us!

  9. Jen August 13, 2007 Reply

    Congratulations on the mention! You can’t go wrong with Nick Malgieri. :)

  10. Jaay August 13, 2007 Reply

    yum! these look delish. I’ve had the darnest time finding a brownie recipe that suits me. I love fudgy brownies and most I’ve tried are more cakey than fudgy or the fudgy ones just don’t have the right flavor. These look pretty promising though. I’ll have to give them a shot!

  11. Parker August 18, 2007 Reply

    Congratulations on the feature! That is awesome. As always your food looks amazing. I’ve been having a hard time finding the perfect brownie recipe, so I think I’ll add this one to my ‘to try’ list, along with Dorie’s. :) Thanks for the recipe!

  12. Funny…As I was looking around your blog for inspiration, the title of these caught my eye. Supernatural. I’d see that before. Then, as I read through, I saw Nick’s name. Bingo. I attended a really great class on bread making with him this past fall in California. We made Supernatural Crumb Buns, his take on the crumb buns back East. Great class and I learned a ton from him, especially about not being afraid of yeast dough. I will make these brownies, that is certain! Thanks for the post and for sharing such a lovely blog with us. :)

  13. Judith Paterson July 3, 2014 Reply

    Jennifer, I love Nick Malgieri’s anything and I have done the same thing with his brownie recipe so I guess now is the time. Love Yor Sit And your recipe’s are great. Thanks, Judith

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