The Queen of PB and Chocolate Strikes Again!!

Here I go again. It's a peanut butter and chocolate compulsion. It's an obsession. A fixation I tell you!!! I just can't help myself.

I think the best brownie recipe I have ever found (and believe me, I've tried many!) is Nick Malgeri's Supernatural Brownies. Why mess with them? Am I so arrogant to actually think I can improve upon this great recipe from one of the best chocolate chefs out there? Well no, of course not.... but I kind of did. I couldn't do it without Nick's fabulous recipe to begin with though!

You will need a 9 x 13 pan for this recipe, greased or greased and lined with parchment. Then preheat your oven to 350.

Take two sticks of unsalted butter and melt them with 8 oz. of bittersweet or semi-sweet chocolate cut into small pieces. You can do this in a double boiler, you can do this in a microwave. Then set it aside for a few. Mmmm melted chocolate.




In a mixing bowl, take four eggs and whisk for a moment.




Then add a cup of granulated sugar, a packed cup of brown sugar, 1/4 teaspoon salt and 2 teaspoons of vanilla and mix well. To this, add the chocolate mixture and mix with a spoon until incorporated.





Fold in 1 cup of flour.




We're talking brownie deliciousness right here. I would usually add nuts to these, but I just had to do it. I had to up the ante. I decided to add those fabulous mini buckeyes that I found not too long ago and have been using in my Buckeye Cookies.




I added about a cup and a half, maybe two cups of them. If you can't find them in your area (check Mr. Bulky's if you have one in your area. I have found them there as well the store mentioned in the cookie blog), fear not!! You can use Reese's Premier Baking Pieces.



Bake the brownie goodness at 350 for about 40-45 minutes. I prefer my brownies on the medium rare side and 45 minutes was just about perfect. They will get this nice shiny top to them.





Let cool for as long as you can stand it and then, devour!






Supernatural Brownies
(courtesy of Nick Malgeri)

16 Tablespoons (2 sticks) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour

One 13 x 9 x 2-inch pan, buttered and lined with buttered parchment or foil. Set a 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 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. Cut, enjoy!