FryBoy
New member
At PieSusan's recommendation, today I made a batch of Supernatural Brownies. Super!
This is a recipe that appeared in the New York Times on April 11, 2007, and has been widely repeated in many Internet forums -- so why not here?
The recipe accompanied an interesting article on chocolate in the Times' Dining & Wine Section, Simple Pleasures American Style.
Here's the link to the recipe: Supernatural Brownies
A couple of notes:
1. I used pecans, not walnuts, because I had them on hand, and I increased the quantity from ½ cup to a full cup because I like nuts and ½ cup in a 9 X 13 pan is just too little.
2. I used plain old Baker's Semisweet Chocolate because the market was out of Baker's Bittersweet Chocolate and I didn't feel that it would be worth it to spend nearly $10 on one of the fancy brands. IMHO, the quality gets lost in the mix, although perhaps side-by-side one might notice a tiny difference. Also, most authorities say you can substitute semisweet for bittersweet, and vice versa; the difference is that the semisweet is a tad sweeter and a bit less chocolate-y than the bittersweet, but the differences are minimal.
3. I used good old C & H Dark Brown Sugar. What the heck is muscovado anyway? I really doubt the difference is noticeable and hardly enough to justify the increased cost. Maybe side-by-side....
4. I cut them into 32 bars, which are still quite large; 24 is way too big, IMHO, nearly 5 square inches each -- 36 or even 48 would be reasonable.
Anyway, the results are superb:
This is a recipe that appeared in the New York Times on April 11, 2007, and has been widely repeated in many Internet forums -- so why not here?
The recipe accompanied an interesting article on chocolate in the Times' Dining & Wine Section, Simple Pleasures American Style.
Here's the link to the recipe: Supernatural Brownies
A couple of notes:
1. I used pecans, not walnuts, because I had them on hand, and I increased the quantity from ½ cup to a full cup because I like nuts and ½ cup in a 9 X 13 pan is just too little.
2. I used plain old Baker's Semisweet Chocolate because the market was out of Baker's Bittersweet Chocolate and I didn't feel that it would be worth it to spend nearly $10 on one of the fancy brands. IMHO, the quality gets lost in the mix, although perhaps side-by-side one might notice a tiny difference. Also, most authorities say you can substitute semisweet for bittersweet, and vice versa; the difference is that the semisweet is a tad sweeter and a bit less chocolate-y than the bittersweet, but the differences are minimal.
3. I used good old C & H Dark Brown Sugar. What the heck is muscovado anyway? I really doubt the difference is noticeable and hardly enough to justify the increased cost. Maybe side-by-side....
4. I cut them into 32 bars, which are still quite large; 24 is way too big, IMHO, nearly 5 square inches each -- 36 or even 48 would be reasonable.
Anyway, the results are superb:
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