First Brownie Report - Supernatural Brownies

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andreaindc

Well-known member
I made one batch of brownies yesterday - the Supernatural Brownies from Nick Malgieri. Thanks to Maria for posting this recipe!

For my test, I followed the directions, using 8 oz bittersweet Ghiradelli chocolate and refrigerating the brownies overnight.

The verdict: They were pretty good - a rich chocolate flavor and fudgey. That said, a little goes a *long* way. I couldn't eat more than a small brownie - not that that is a bad thing - but they were a bit sweeter than I would choose. And they were definitely on the fudgey side - a bit denser than what I am trying to find.

Still trying to match the Ghiradelli box... Will continue to test & post.

 
Don't forget to try the "Baked" Brownies! (I recommend using half the amount of salt).

 
I usually make 1 1/2 batch of the Supernatural (in a 9 x 13)

and use a mix of semi and dark. Heaven!

 
Huh? I thought semi-sweet is in between As in Nestle Chips

isn't the equivalent of my dark chocolate? (but maybe it is!!)

 
The definition of "dark chocolate" is semi-sweet and bittersweet. The term has been misused often,

ie, as if dark and semi-sweet or dark and bittersweet were 2 different types of chocolate. The term "dark" chocolate is the category - the semi-sweet and bittersweet are the only two included in that category. (although, there is a "German Sweet Dark Chocolate" by Baker's, which is much sweeter than the semi-sweet, but as far as I know, it's rarely used by serious bakers). The differences, of course, lie in the various cacao percentages of the semi-sweet and bittersweet.

 
I sub these for the base in the Dulce de Leche Ice Cream Cake with Brownie base recipe.

I found those to be really hard to cut through while the Supernatural are much softer and the amount lends itself as an easy replacement.

 
Light bulb! No wonder the caffeine in CChip cookies is so high I can't eat them

I always thought they were an in-between too! Problem solved!

Thank you!!!!

 
Since U're wanting 2 replicate the Ghirardelli box brnies,have U tried the REC 4 "Classic Chocolate

Brownies" at the Ghirardelli web site? I haven't made these, but stumbled across their brownie recipe this morning as I was searching for a trifle recipe I like on that site.

Classic Chocolate Brownies (from Ghirardelli)

Yield: 16 brownies

Ingredients:
1/2 cup Ghirardelli Semi-Sweet Chocolate Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt

Directions:

Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1" pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.

Bake for 25 to 30 minutes, until a tester comes out clean.

Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

http://ghirardelli.com/recipes-tips/recipes/classic-chocolate-brownies

 
Here's the Tiramisu Trifle REC I like frm the Ghirardelli site--there is a nice picture of it there.

Tiramisu
(I call it Tiramisu Trifle--I've made it twice now, and it was very good.)

Ingredients:
1/2 cup plus 1/2 teaspoon Sweet Ground Chocolate and Cocoa
1/3 cup confectioners' sugar
1/2 cup coffee-flavored liqueur
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt (optional)
1 1/2 cups heavy whipping cream
2 tablespoons water
2 teaspoons powdered instant espresso coffee
6 ounces ladyfingers, halved (about 2 dozen)
12 ounces mascarpone cheese

Directions:

In a large mixing bowl, beat the mascarpone, 6 tablespoons of the ground chocolate, 1/4 cup of the confectioners’ sugar, 1/4 cup of the liqueur, 1 teaspoon of the vanilla extract, and the salt with a wire whisk. Set aside. In a small bowl beat 1 cup of the whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture. In another small bowl, combine the remaining 1/4 cup liqueur, the remaining 1/2 teaspoon of vanilla extract, the water, and the espresso powder. Line a 2 1/2-quart glass or crystal bowl with one fourth of the ladyfingers; brush with 2 tablespoons of the espresso mixture. Spoon one third of the mascarpone mixture over the ladyfingers. Repeat, making 2 more layers of ladyfingers brushed with the espresso mixture and topped with the mascarpone mixture. Top with the remaining ladyfingers, gently pressing them into the cheese mixture. Brush the ladyfingers with the remaining espresso mixture. Sprinkle 1 tablespoon of ground chocolate over the top. In a small mixing bowl, beat the remaining 1/2 cup whipping cream and the remaining confectioners’ sugar until stiff peaks form. Spoon the whipped cream into a decorating bag with a large star-shaped tip. Pipe large rosettes on top of the dessert. Sprinkle the remaining 2 tablespoons of ground chocolate on the rosettes. Chill at least 2 hours.

NOTE: If you cannot find mascarpone cheese, substitute 16 ounces of softened cream cheese and 3 tablespoons of milk. Beat on medium until smooth and fluffy. Add 6 tablespoons of the ground chocolate, 1/2 cup confectioners’ sugar, 3 tablespoons coffee-flavored liqueur, 1 teaspoon pure vanilla extract, and omit the salt; set aside. Continue as the recipe directs.

Note from Wigs: I use the Ghirardelli "Hot Chocolate Double Chocolate" in a 16-oz canister because in the Ingredients listing on the back of the can it reads: Sweet Ground Chocolate and Cocoa. My tiramisu trifles have both come out delicious!

http://ghirardelli.com/recipes-tips/recipes/tiramisu

 
I've tried these, and they're good. No resemblance to the boxed mix,

though, which, I must admit, I did try once. For a boxed mix, they were pretty good (although, a little too sweet), but I'll stick to scratch.

 
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