Brownies By Nick Malgieri Recipes

SUPERNATURAL BROWNIES

Steps:

• Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
• Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water. Stir occasionally until melted.)
• Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla; whisk until smooth (be sure no lumps of brown sugar remain). Whisk in the chocolate-butter mixture, then add the flour and whisk until the batter is uniform.
• Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
• To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2-in squares.
• Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months. After they are completely cooled, cut them into squares, wrap tightly in foil, and then place them in an airtight container or sealable plastic bag. Thaw overnight on the countertop before serving.

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.

WEST TENTH STREET BROWNIES

Steps:

• You will need:.
• 1 9X13X2" buttered pan, and lined with buttered parchment or foil.
• Set a rack in the middle level of the oven, and preheat to 350.
• In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts.
• In a large bowl, whisk the eggs with the salt and vanilla, just until mixed.
• Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture.
• Switch to a rubber spatula, and fold in the flour.
• Set the batter aside until it has cooled to room temperature (test it with your fingertip).
• Fold in the chocolate chips and nuts.
• Scrape the batter into the prepared pan, and smooth the top with an offset spatula.
• Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
• Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
• Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away.
• Use a ruler to mark, then cut the brownies into 2" squares.
• For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.

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

BROWNIES (BY NICK MALGIERI)

Steps:

• Grease a 9x13 baking dish and set aside.
• Set rack in the middle of the oven and preheat oven to 350 degrees.
• Coarsely chop or break chocolate into small pieces.
• In a double boiler place butter and chocolate and heat on low until butter and chocolate are melted, stirring occasionally.
• In a large bowl whisk eggs and then whisk in the salt, sugars and vanilla.
• Slowly pour melted butter/chocolate mixture into egg mixture, stirring until well mixed.
• Fold in flour, stirring until mixed.
• Pour batter into prepared pan.
• Bake for 35 minutes or until top has formed a shiny crust and batter is moderately firm.

SUPERNATURAL BROWNIES

Steps:

• One 12 x 18-inch jelly roll pan (commercial half-sheet pan) buttered and lined with buttered parchment or foil.
• Preheat oven to 350 degrees and set a rack in the middle level. Prepare the pan and set aside. 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, stirring occasionally until melted. Whisk eggs in a large bowl and whisk in salt, sugar, brown sugar and vanilla. Stir in chocolate and butter mixture, then fold in flour. Pour batter into prepared pan and spread evenly. Bake for about 1 hour, 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 the next day.
• To cut brownies, unmold to 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. Wrap individually in plastic wrap and place in layers between parchment or waxed paper in a tin or plastic container that has a tight-fitting cover. Store at room temperature or freeze.
• Variations: Add 4 cups (1 pound) walnut or pecan pieces to the batter.