Zingerman’s Black Magic Brownies
We measure pretty much all brownies against our beloved Baked brownies, and these might be the first to stack up. They’re dense, but just a smidge less fudge-like, and just a bit more cake-like (due to the long beating of the eggs and baking powder), although not cakey, if that makes sense. We actually think that these are the reliable compromise between completely fudge-like brownies and cakey brownies. We hate cakey brownies, and while we'll always eat a fudgy brownie, sometimes it can be too much. The black magic brownies are fantastic middle ground.
The recipe calls for cutting these into 15 squares (which are described as “wallet-size”), and that’s pretty huge. We did this for the photos so you could see the true size, but next time we would probably cut them into our usual 24, which we think makes for a little more reasonably sized brownie.
So, to recap, love, love, love these brownies! They rank a close second, near tie, with the Baked brownies as far as we're concerned. We think you’re going to love them!
One year ago: Ultimate Chocolate Cupcakes
Two years ago: Shrimp Nacho Bites
Three years ago: Zucchini-Pineapple Cupcakes with Orange Sour Cream Frosting
Four years ago: Chewy, Chunky Blondies
Five years ago: Dulce de Leche Cheesecake Squares
Seven years ago: American Apple Pie
Zingerman's Black Magic Brownies
Yield: 15 enormous brownies or 24 regular-size brownies The famous brownies from the Ann Arbor, Michigan food shop. The original recipe calls for 1½ cups of all-purpose or cake flour. We used equal parts of both, but feel free to experiment with what you have on hand.- 13 tablespoons unsalted butter
- 6½ ounces (184.27 g) unsweetened chocolate, coarsely chopped
- ¾ cup (93.75 g) sifted all-purpose flour
- ¾ cup (93.75 g) sifted cake flour
- ¾ teaspoon (0.75 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 2 cups (400 g) granulated sugar
- 4 eggs
- 1¼ teaspoons (1.25 teaspoons) vanilla extract
- Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan and line with parchment paper, leaving an overhang on two sides; set aside.
- In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.
- In a small bowl, whisk together the flours, baking powder and salt.
- In a large bowl, beat the sugar and eggs with an electric mixer on high speed for 5 minutes, until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour mixture and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.
- Bake until brownies appear set and a toothpick inserted in the center comes out with some plush crumbs attached, about 25 to 30 minutes. Cool completely in the pan set on a wire rack. Cut the brownies into squares and store in an airtight container at room temperature for up to 5 days. The brownies can also be frozen (wrapped individually and placed in a resealable freezer bag) for up to 2 months.
Notes
Nutritional values are based on one serving
- Yield: 15 enormous brownies or 24 regular-size brownies
- Prep: 30 minutes
- Cook: 25 minutes
- Total: 55 minutes
Ingredients
- 13 tablespoons unsalted butter
- 6½ ounces ( 184.27 g ) unsweetened chocolate, coarsely chopped
- ¾ cup ( 93.75 g ) sifted all-purpose flour
- ¾ cup ( 93.75 g ) sifted cake flour
- ¾ teaspoon ( 0.75 teaspoon ) baking powder
- ½ teaspoon ( 0.5 teaspoon ) salt
- 2 cups ( 400 g ) granulated sugar
- 4 eggs
- 1¼ teaspoons ( 1.25 teaspoons ) vanilla extract
Method
- Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan and line with parchment paper, leaving an overhang on two sides; set aside.
- In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.
- In a small bowl, whisk together the flours, baking powder and salt.
- In a large bowl, beat the sugar and eggs with an electric mixer on high speed for 5 minutes, until lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour mixture and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.
- Bake until brownies appear set and a toothpick inserted in the center comes out with some plush crumbs attached, about 25 to 30 minutes. Cool completely in the pan set on a wire rack. Cut the brownies into squares and store in an airtight container at room temperature for up to 5 days. The brownies can also be frozen (wrapped individually and placed in a resealable freezer bag) for up to 2 months.
