I've never made brownies before, but after making (and eating) these ... I don't know that I'll ever be willing to try another recipe. They are well-deserving of their name.
Supernatural Brownies
Yields 15 large or 24 small brownies
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate (I used Ghiradelli 60% Cacao Bittersweet Chips)
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado (I used light brown sugar)
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional (ick. hate nuts in brownies. left these out.)
1. Butter a 13-by-9-inch baking pan and line with buttered parchment (not to be confused with waxed) paper (take the time to do this ... it made brownie removal soooo easy). Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave (noooooo - no microwaving, folks), melt butter and chocolate together. Cool slightly. In a large bowl or mixer (do it by hand ... feels better, I promise you), whisk eggs. Whisk in salt, sugars and vanilla.
2. 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 (sad). Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. (But don't cool them too much ... you should eat them while they're still warm and a bit gooey and with really good vanilla bean ice cream ... the kind that's made with real sugar, please!)
