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supernatural brownies

Supernatural Brownies Recipe

yield: 20 brownies
Prep Time: 5 mins
Work Time: 15 mins
Bake Time: 30 mins
5 from 7 votes


For the Supernatural Brownies:

  • 1 cup (8 ounces or 227 grams) unsalted butter
  • 8 ounces (or 227 grams) dark (between 60% to 70% cacao) chocolate, from whole fèves or a high-quality chocolate bar chopped into 1- to 2-inch pieces
  • 1 cup (4.5 ounces or 128 grams) all-purpose flour
  • ½ teaspoon kosher salt
  • 4 large eggs, at room temperature
  • 1 cup tightly packed (7.5 ounces or 213 grams) brown sugar
  • 1 cup (7 ounces or 198 grams) granulated sugar
  • 2 teaspoons pure vanilla extract


For the Supernatural Brownies:

  • Make the brownies. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 13-inch cake pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan’s two long sides. Spray the parchment, too.
  • Place the butter and chocolate in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat to melt the butter, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the butter and chocolate have melted and combined, about 10 minutes. Set the double boiler or bowl on a wire rack and let the chocolate mixture cool while you prep the other ingredients.
  • In a small bowl, whisk together the flour and salt.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugars, and vanilla. Whisk on low until combined, 1 to 2 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Increase the mixer to medium and slowly pour in the chocolate mixture, aiming for the sides of the bowl as opposed to the whisk. Continue whisking on medium until the batter is smooth, about 1 minute.
  • Sprinkle the dry ingredients over the batter all at once and use a rubber spatula to mix until just combined.
  • Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake for 30 to 35 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
  • Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the brownies out of the pan and onto a cutting board. Slice into 20 rectangles, each about 2 ¼ inches wide and 2 ½ inches long, and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.


  • The chocolate and butter needs to be melted and cooled slightly before using in the recipe. I recommend melting these ingredients first, then setting it aside while you prep the rest of the ingredients and make the brownie batter. Doing so will give the butter enough time to cool slightly! Check out the FAQ section above for even more tips on how to cool the mixture quickly.
  • It’s better to pull the brownies out of the oven early than leave them in too long—if you over bake the brownies, they’ll be tough. They might appear underbaked, but I promise that when they’ve cooled, they will be perfect.