357805 Sun Jan 07 04:38:55 -0800 2007 58 31 Home Cooking 0 2161406 My search for the perfect chewy brownie finally ended today. I've had this recipe for awhile and finally made it. The brownies get that wonderful shiny, crinkly top that my husband says "makes a brownie a brownie" and they are rich and chocolately and CHEWY! http://splendidtable.publicradio.org/recipes/dessert_supernatural.html Sun Jan 07 04:38:55 -0800 2007 11921 wyf4lyf 1 2161419 This is Nick Malgieri's recipe. I think it's the brown sugar that makes it a great chewy brownie. Thanks for posting! Sun Jan 07 04:41:49 -0800 2007 2161406 16301 Non Cognomina 1 2161456 Yup...they're called "Supernatural Brownies" for a reason!!! :) Sun Jan 07 05:01:20 -0800 2007 2161406 11921 wyf4lyf 1 2163198 Wyf4lyf...I made these tonight, my house has such a delicious aroma of chocolate...they are VERY delicious! Thanks! I may have underbaked them because this electric oven runs hot...but they are so DENSE & sinful! I pulled them out at around 35 minutes, when I notice the sides pulling away from the pan. Can't wait for sons to try them out after the Philly game! Sun Jan 07 23:32:02 -0800 2007 2161406 11983 Val 2 2163525 We are eating the last of the few I kept for our family. Most of the batch went to a bake auction at our church today to raise money for the youth group. The plate of brownies went for $20! Glad you're enjoying them. (Congrats Eagles, too!) Mon Jan 08 01:29:38 -0800 2007 2163198 11921 wyf4lyf 2 2168144 I got this recipe from a Nick Malgieri baking class I took at Sur la Table years ago. The recipe was for the half sheet pan double recipe which he says to bake for an hour, but in my notes I wrote that he says that if you are making it in a 9x13 pan, it should bake for only about 35 minutes. Tue Jan 09 04:23:47 -0800 2007 2163198 11992 roxhills 3 2168954 I used a glass 13x9 pan and 45 minutes was perfect. The edges had a bit of crunch and the borwnies were perfectly chewy. I know I'm strange, but I really don't like underdone, goopy brownies. :) Tue Jan 09 15:10:47 -0800 2007 2168144 11921 wyf4lyf 1 2163581 recipe says bittersweet or semi-sweet, which did you use? Mon Jan 08 01:51:13 -0800 2007 2161406 11128 pamd 2 2163627 heh, heh...how's this for using up what I had on hand? Had 3 ounces of unsweetened Ghiardelli squares and approximately 1/2 of a 12 ounce bag of semi-sweet morsels....and I didn't change any of the sugar measurements in recipe...these are truly outstanding! Sons totally loving them, too! Mon Jan 08 02:09:10 -0800 2007 2163581 11983 Val 2 2163903 I used 4 oz. Ghirardelli 60% Bittersweet and 4 oz. Ghirardelli Semi-sweet. Perfection. :) Mon Jan 08 03:41:41 -0800 2007 2163581 11921 wyf4lyf 1 2168055 Did you by chance use a glass pan? I will make these tomorrow, I'm a true lover of good brownies. Diet? Tue Jan 09 03:57:08 -0800 2007 2161406 50431 chef chicklet 1 2168569 I used a metal pan and I greased it, lined it with aluminum foil and greased the aluminum foil, as directed. Tue Jan 09 12:03:18 -0800 2007 2161406 11983 Val 1 2168958 I used the new "release" foil that has a nonstick side and it worked perfectly. Tue Jan 09 15:11:20 -0800 2007 2161406 11921 wyf4lyf 2 2175260 so you used the "release" foil in the glass pan? I've never used foil in glass. did you use any butter as it states or not? Wed Jan 10 23:40:13 -0800 2007 2168958 11128 pamd 1 2175342 No butter...the foil is coated on one side to be nonstick. It works perfectly. Thu Jan 11 00:01:20 -0800 2007 2161406 11921 wyf4lyf 1 2183927 Well, I tried them finally, and while I used the same chocolate as you I did not feel the same with the results. I did like the consistency very much, but the flavor wasn't there for me. I still prefer my usual recipe instead for taste. Sat Jan 13 01:57:06 -0800 2007 2161406 11128 pamd 2 2184028 I wasn't crazy about these either. What is you usual recipe? Sat Jan 13 02:38:10 -0800 2007 2183927 10205 valerie 3 2186918 so far, my favorite brownie recipe is the one on the back of the Bakers unsweetened chocolate box! and they are extra yummy if you melt Andes candies on top for mint brownies. just be careful not to overbake or consistency is not right (as with many brownie recipes) Sun Jan 14 04:11:27 -0800 2007 2184028 11128 pamd 4 2187462 The Baker's one bowl brownie mix--it's one of my favorites, too. I liked it better than this one, also. This Target one kind of reminded me of box mixes with the extra fudginess. I think it comes down to your preference with brownies--fudgy, cakey or in between. I just made Cooks Illustrated (Best Recipe) cream cheese brownies and they were really good. I used to love cream cheese brownies but now I'm finding I prefer plain brownies. I like the Baker's brownies better than the C.I. regular brownie recipe from their magazine. Sun Jan 14 13:50:56 -0800 2007 2186918 39874 chowser 5 2187625 I have been on a quest for a favorite brownie recipe and it never occurred to me to make the Bakers one mostly because I was looking for -- well actually, I don't really know what I was looking for! I've tried several different versions out there (Katherine Hepburn, Barefoot Contessa, Supernatural Brownies plus a few others) and now I will try these. I'm looking forward to them... Sun Jan 14 15:30:25 -0800 2007 2187462 10205 valerie 6 2187780 I've tried a lot of recipes, too. I've used almond extract in the Baker's and liked it. I have a recipe for a really good bittersweet brownie. It's more of an adult taste, though kids love them, too. If you're interested, I can post it. Which has been your favorite? I'm always up for trying new brownies recipes. The CI claims it's neither fudgy or cakey but the "perfectly" in between--I think it comes down to a preference of type not that one's better than the other. It's made with a mix of all purpose and cake flour. Sun Jan 14 16:48:37 -0800 2007 2187625 39874 chowser 4 2212851 Pamd and chowser, thank you SO MUCH for the recommendation! I tried the Baker recipe, and the reviews are raves. My BF even rated it better than his ma's recipe, which was his lifelong fave, AND it was a cinch to make. Thank you! Mon Jan 22 01:27:24 -0800 2007 2186918 27754 AmandaEd 5 2214629 glad you liked. If you like mint then definitely try the mint version. Make the recipe, then place the unwrapped Andes candies all over the top when you take them out of the oven. After a minute spread the chocolates around and let cool. They are a great twist. Mon Jan 22 18:34:37 -0800 2007 2212851 11128 pamd 6 2214792 Will do! :) Mon Jan 22 19:09:59 -0800 2007 2214629 27754 AmandaEd 5 2215141 I made them last minute one day, because I didn't have much time and wasn't expecting much from them. I was surprised at how good they were, given how easy it was to make. Mon Jan 22 20:24:26 -0800 2007 2212851 39874 chowser 6 2215976 I know what you mean! Magic made with 4 crazy squares of ho-hum chocolate! I brought the batch to work today for a colleague's birthday to raves there, too. Mon Jan 22 23:45:10 -0800 2007 2215141 27754 AmandaEd 1 2187618 If you want a great brownie with half the trouble buy a box of Ghirardelli double chocolate brownies at Costco. Make up a batch, serve and watch everyone rave about it. DW made tons of batches witht he kids, starting at 5-years old, and the results made them mini-CH at an early age. "Oh boy mommy, i made these? let's try something else." Sun Jan 14 15:27:59 -0800 2007 2161406 11290 jfood 2 2187643 I have to say, I've always thought that Ghiradelli chocolate was terribly over-rated, but this is a great brownie mix. I first tasted it from a caterer I was working with and he always gets raves for it. It's the only Ghiradelli product I'd use. Uncle Ira Sun Jan 14 15:38:11 -0800 2007 2187618 14832 Uncle Ira 3 2189045 You're right Uncle Ira. Chocoalates can be overrated but the brownie mix is excellent. I've used the Ghiradelli triple chocolate from Costco and you're right, they come out great and everyone loves them but I also would love a really good from scratch brownie recipe so will give these a try. Still though, the bar chocolates being less than overwhelming, I will say that the Ghirardelli chocolate chips - milk, white and semisweet in the baking section are superior to the other brands out there. Mon Jan 15 00:59:32 -0800 2007 2187643 48135 laylag 4 2190047 The white chips have no cocoa butter. Bah humbug! Mon Jan 15 14:16:58 -0800 2007 2189045 12120 julesrules 5 2190713 No cocoa butter? Then what in the world are they made out of? I thought white chocolate pretty much was just cocoa butter with something to make it solid. And sugar of course. Mon Jan 15 17:39:55 -0800 2007 2190047 58274 wawajb 6 2190839 Milk and sugar mostly. They are cleverly not called chocolate. although the word chocolate appears as part of the Ghirardelli logo. I agree their bittersweet chips are pretty good so I was disappointed in this product to say the least. They also burned quite easily when baked, and did not melt well. http://www.ghirardelli.com/products/chips_white.aspx Mon Jan 15 18:08:32 -0800 2007 2190713 12120 julesrules 7 2191413 Wow, I had no idea about the white chips. I did notice they didn't melt well but I was using them in rugelach and didn't mind. They taste really good when you just eat them, less heavy, so maybe that's what I liked. Try the milk chocolat chips. I tasted them side by side with others and thought them much better. Mon Jan 15 20:39:22 -0800 2007 2190839 48135 laylag 4 2196087 I would recommend you try Tropical Source chocolate chips. You can find them at Whole Foods, Wild Oats, etc. I find them to be very good Wed Jan 17 00:56:20 -0800 2007 2189045 21725 Jestner 3 2192841 that's funny. I think their chocolate is overrated and their box brownie mix is overrated. I know lots of folks who love the ghiradelli mix, but making them from scratch is only about 20% extra effort, and so many times better! Tue Jan 16 03:14:47 -0800 2007 2187643 11607 Smokey 4 2193956 I'm not impressed with the recipe on the side of their ground chocolate / cocoa product either! I could tell from the colour of the batter that they weren't chocolatey enough and it only went downhill from there. Tue Jan 16 16:18:26 -0800 2007 2192841 12120 julesrules 2 2190497 Haven't tried the mix, but my favorite brownie recipe - it's one of only two things I bake- is on the back of the Ghirardelli Ground Chocolate canister. I omit the nuts. Mon Jan 15 16:51:27 -0800 2007 2187618 41112 JRL 1 2187879 The OP mentioned the perfect "Chewy" brownies in the headline..this does NOT mean fudgey or cakey...so the subject refers to Chewy!!! It's great that you all have a favorite recipe for brownies....But (Big BUT!) are these Chewy??? I hope so, for I am always on the lookout for Chewy! Do tell! Sun Jan 14 17:20:24 -0800 2007 2161406 10485 ChowFun_derek 2 2188988 Yes. Very chewy--like blondies made with brown sugar chewy.:-) Mon Jan 15 00:36:31 -0800 2007 2187879 39874 chowser 3 2190443 This is a good distinction--I couldn't describe it but this recipe is more chewy than fudgy while the Baker's is more fudgy than chewy (and why can't I spell "fudgey" right? Both look wrong to me). Mon Jan 15 16:35:49 -0800 2007 2188988 39874 chowser 2 2190485 YES....these are chewy!! I know most people swoon over "fudgey" brownies, but to me, those are too gloppy and wet. I like my brownies to be cooked through, chocolatey, but not cakey. This was the first from-scratch recipe that had the texture I was looking for. Give them a try and see what you think. Mon Jan 15 16:49:05 -0800 2007 2187879 11921 wyf4lyf 1 2190051 Has anyone tried this recipe? They make an interesting argument that cocoa is better for chewy brownies. I must say that I love my cocoa brownie recipe, for ease and texture, and I don't find them to be at all cakey, or terribly fudgy. But I haven't tried this particular recipe nor am I one of the chewy brownie obsessives on this board... http://www.epicurious.com/recipes/recipe_views/views/108346 Mon Jan 15 14:19:19 -0800 2007 2161406 12120 julesrules 2 2190446 I'll give it a try. I was going to bake a bread today anyway and will add this on at the end. Mon Jan 15 16:36:21 -0800 2007 2190051 39874 chowser 2 2191295 I just made these w/ dutch process cocoa. They're cocoa-y but not that fudgy. They're more cakey than chewy so I wouldn't recommend them for anyone who likes chewy brownies. The batter was beautiful--probably the glossiest, shiniest, dark brown batter I've seen. They have a darker chocolate flavor and are almost black from the dutch process cocoa. I want to try the fudge brownie recipe on the back of the King Arthur's all purpose flour that uses cocoa. Has anyone used it? Mon Jan 15 20:04:32 -0800 2007 2190051 39874 chowser 3 2191599 Thanks for the report! Mon Jan 15 21:29:05 -0800 2007 2191295 12120 julesrules 4 2191764 julesrules, that is my standard brownie recipe, and I love them, but I find they come out very dense, moist and fudgy for me, not chewy or cakey at all. That's how I like mine, and I don't mind underdone either, but if you're looking for chewy brownies I'd try another recipe. Mon Jan 15 22:06:51 -0800 2007 2191599 61227 alicat 1 2190677 i made nick malgieri's supernatural brownies over the weekend - and boy, were they delicious! exactly what i was looking for. chewy, dense and a super-chocolately flavor. i used 4 oz. ghirardelli 70% extra bittersweet and semisweet bars. i've been making many brownie recipes trying to find one that wasn't goopy in the middle or too cakey or not chocolately enough and this was it! Mon Jan 15 17:32:51 -0800 2007 2161406 66156 alexia 2 2191026 I think we are of similar minds, though in the minority of brownie lovers, it would seem! :) Mon Jan 15 18:58:53 -0800 2007 2190677 11921 wyf4lyf 3 2191051 Not the minority.:-) Brownies are one of those things where there are so many variations and as many different opinions as there are variations. This supernatural recipe was a hit when I brought it over to my in-laws. When you get right down to it, brownies, cakey, fudgey, chewy, whatever, are always a hit. Mon Jan 15 19:03:58 -0800 2007 2191026 39874 chowser 1 2191079 Being the minority seems perfectly OK to me - more brownies for me!!!! Mon Jan 15 19:09:10 -0800 2007 2161406 66156 alexia 1 2191393 This is very similar to my favorite brownie recipe, the one from Baking With Julia, except that the BWJ recipe calls for more chocolate and only uses white sugar. I think I'd like to try the BWJ recipe with brown sugar. The BWJ proportions are: 1 1/4 cups sifted all-purpose flour 1 teaspoon salt 8 ounces unsalted butter 4 ounces unsweetened chocolate, coarsely chopped 2 ounces bittersweet chocolate, coarsely chopped 2 cups sugar 1 teaspoon pure vanilla extract 4 large eggs I also have added frozen raspberries, which were delicious. As a side note, for those who keep kosher for passover: I've made this recipe during Passover using matzah meal and kosher for passover chocolate and it was amazing. Mon Jan 15 20:34:26 -0800 2007 2161406 11377 seattledebs 1 2191451 I've been looking for years for the perfect chewy brownie and have occasionally wondered if brown sugar would help, since blondies tend to have more of the texture I'm looking for. I'm excited to try these. One question: My 13x9 pan is glass. Should I, as usual, lower the temp 25 degrees, or does the foil lining eliminate the need to do that? Mon Jan 15 20:50:24 -0800 2007 2161406 12151 marcia2 2 2192659 You know, I'm ashamed to say that I totally forgot about the usual thing of lowering the temp 25 degrees for a glass pan. I just lined with the nonstick foil and followed the recipe and I loved how they came out at 45 minutes. I like having some crispy edges to crunch. Tue Jan 16 02:12:26 -0800 2007 2191451 11921 wyf4lyf 1 2193949 i baked mine in a glass pan lined with parchment and i took them out at about 53 minutes. the edges weren't crispy and the centers were perfectly fudgey. i didn't know you were supposed to lower the temp for a glass pan... maybe my oven runs a little cool? Tue Jan 16 16:15:37 -0800 2007 2161406 66156 alexia 1 2213403 Made these today: I cut the recipe in half and made them in an 8x8 pan, and they turned out fantastic! They baked for about 35 minutes, and were just right. Mon Jan 22 05:42:02 -0800 2007 2161406 13525 JasmineG 1 2221461 I made these the other day. Hmmm. They need tweaking. I used Ghirardelli semisweet chocolate. I baked them in a 13x9 pyrex. I didn't care about turning them out of the pan, as they were just for eating at home, so I skipped the foil/parchment bit and just used some bakers joy in the pan. I cut them in the pan and they came out fine, no sticking. The minor problems. I dropped the temp 25 deg, as I always do for baking in pyrex and baked for the time called for in the recipe. They weren't chewy, which is what I really wanted. Too soft. Maybe I undercooked them or should try it at the higher temp? They were too sweet. I'm always scared to start cutting sugar out of a baking recipe for fear that I'll screw up something else. Maybe a darker, higher cacoa content chocolate next time? Or can I cut some of the white sugar without ruining it? I would have liked a cocoa-ier flavor. Perhaps what I need to do is go find a fudgey recipe that calls for cocoa powder and substitute some brown sugar for white? Wed Jan 24 08:42:45 -0800 2007 2161406 12151 marcia2 2 2222823 I think you need to change the chocolate instead of the sugar content -- I used Ghiradelli bittersweet chocolate, and they were perfect. Also, I think you should definitely try at a higher temp, because mine were nicely chewy, which is just what I was looking for. Though, I think your idea of using cocoa instead of chocolate is a good one -- just try converting this recipe to one that uses cocoa, there's a conversion on this page: http://www.joyofbaking.com/cocoa.html Wed Jan 24 13:41:53 -0800 2007 2221461 13525 JasmineG 1 2223527 I agree...bake at the higher temp and use either a darker chocolate or cocoa. How long did you cook them for? There's been some debate about 35 or 45 minutes. I used a foil-lined pyrex pan at the regular temp for 45 minutes and they were perfect. Wed Jan 24 17:06:25 -0800 2007 2161406 11921 wyf4lyf 1 2578619 I made a half batch using only bittersweet chocolate (lindt excellence, 70%) , no semisweet, and they were fabulous, rich tasting and chewy. I don't usually make brownies because they're expensive to make but these were worth it. thx for the tip! --just an update, I couldn't stop eating them and ended up having 8 brownies in an hour. I feel sick but also very satisfied. Thu May 17 12:45:15 -0700 2007 2161406 10246 choctastic