Because Baking is Creative: Cocoa Browned Butter Brownies



I've had a hankering to make these brownies ever since they graced the cover of the glossy Bon Appetit that dropped through my mail slip last month. I attempted a few times without thinking through the ingredients: first I was out of butter, then I only had one egg. But today my pantry was stocked enough to make a batch of these brownies, and I was able to steal away some time from work to "beat vigorously" and put them in the oven. And, oh my, what delicious brownies they are!! Fudgy and gooey beneath the crackly top, and the browned butter gives them a nice, nutty kick.

Make them. You won't be sorry...unless, of course, you don't share them.
Then you'll be sorry.
I'm going to share them.
I promise.



Cocoa Brownies with Browned Butter and Walnuts
from Bon Appetit

Ingredients

Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Preparation
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Cathy Heck  – (March 3, 2011 at 9:30 AM)  

I have added this to my to-do list for advisory snacks ... I can tell we would need to share these ... how can they not be heavenly with browned butter in the name?!

Lisa  – (March 3, 2011 at 10:05 AM)  

these look so good...i'm almost drooling on my keyboard.

Lisa  – (March 9, 2011 at 8:27 PM)  

To anyone considering baking these. THEY ARE THE BEST. Please do it immediately. Also this recipe is 100% perfect as is. No need to change anything. At all.

Post a Comment