I’ve been baking for the school orchestra.
They have rehearsals at this time every year, and it’s become a tradition to send in afternoon tea for them. I usually make butterscotch bars, but this year I thought I’d try something different.
Nick Malgieri’s Supernatural Brownies (pictured above) are very easy to make, and perfect for feeding a crowd. The two batches I made cut into over ninety 2½cm x 5cm (1″ x 2″) bars. I tweaked the methodology a little to simplify it even further.
- 250g unsalted butter, cut into pieces
- 225g dark chocolate chips – I used Callebaut 70% cocoa callets
- 4 large (59g) eggs
- 1 cup (220g) white sugar
- 1 cup (210g) firmly packed brown sugar
- 2 teaspoons homemade vanilla extract
- ½ teaspoon fine salt
- 1 cup (150g) plain (AP) flour
1. Heat oven to 175C (350F) or 160C (320F) with fan. Line a 23cm x 33cm (9″ x 13″) baking pan with parchment paper.
2. In a large pyrex bowl, microwave the butter and chocolate in short bursts on high until the chocolate begins to melt, then stir until smooth. Set aside to cool slightly.
3. In a large mixing bowl, whisk the eggs well, then add the sugar, brown sugar, salt and vanilla, whisking to combine. Using a spatula, stir in the chocolate and butter mixture, then fold in the flour. Pour the batter into the prepared pan and smooth over the top (the batter will be runny).
4. Bake until a toothpick inserted into the centre of the brownies comes out clean, about 30 – 35 minutes. Allow to cool in the pan on a wire rack. This recipe makes 24 x 5cm/2″ square brownies, although I cut the slab into 48 smaller pieces.
Of course, I had to make butterscotch bars as well. The brass players would be very disappointed otherwise. All up, we’re sending in nearly 180 brownies and bars with Big Boy today!
Fig Jam and Lime Cordial 
Oh what a way to send in the troops…well fed with music to high heavens.
Oh I am liking, no loving, those butterscotch bars … and I am so happy that you detail the types of chocolate that you have tried. You are so right … use a different chocolate and these might not be so fab. I will definitely try these and without the nuts – Thanks.
Oz, they play so beautifully, it really is like music to heaven.
Gillian, I normally bake the butterscotch bars in an 8″ x 8″ pan, but this time I made a triple batch and divided it into two 9″ x 13″ pans. If you’re making them on a large scale, don’t try to do the whole lot at once – I made three consecutive batches, putting one batch in each tray and then dividing the last batch between the two trays. It takes a bit of work to smooth it in – I use wet hands. Oh, also, I like to keep the milk chocolate to less than 1/3 of the total chocolate, or it gets too sweet for me. I know you’ll understand the obsessive chocolate mind.. :)
Oh I wish I were at home now to start making these … I will have to stop looking at the photos!
Hahaha…that’s fair then, because I keep looking at your honeycomb and thinking the same thing.. :)
Celia I made the chocolate ones yesterday for a pre-school party. A hit, that left just a smattering of crumbs! (my first brownies too.)