March 21, 2011

Cocoa Brownies with Browned Butter

What can I say....these brownies are a show stopper. It's the browned butter that stopped me in my tracks while reading my bon appetit magazine last month, and I had a batch ready to back that day. I am a huge fan of browned butter on anything sweet or savory, and come one....who can say no to anything with cocoa in it? These brownies are spectacular and very rich, but my oh my, if you love chocolate, you will seriously fall in love with these babies. The browned butter adds a wonderful nutty flavor that is killer. The original recipe calls for walnuts, which would be a great addition, however, it's the one ingredient that I didn't have.
Seriously....make these today! You can and will thank me later!

Pairing Suggestion: A tall glass of cold milk...Oh My

Cocoa Brownies with Browned Butter
Courtesy of Bon Appetit
Makes 16

Nonstick vegetable oil spray
10 tbsp (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 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tbsp unbleached all purpose flour
1 cup walnut pieces (optional)

Position rack in bottom third of oven, preheat to 325 degrees F. Line 8x8x2 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving a 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 if using. 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 (I started checking at 20 minutes and took out of oven at about 23 minutes). Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.
This can be made 2 days ahead. Store airtight at room temperature.

Now it's time to savor to your hearts content.


peachkins said...

brownies and butter!! those are like music to my ears..hee

Anonymous said...

What no banana nut muffins?