Browned Butter Brownies

Let’s keep this one simple.

IMG_0697

First: I’m a sucker for anything with browned butter. Ten points for this recipe already.

IMG_0591

Second: Bon Appetit was right: These are some of the best brownies I’ve ever had. Fifty more points, because they are indeed that good.

IMG_0690

Third: I don’t even like fudgey brownies. I’m a cakey brownie kind of girl. And yet I just ate four of these in the past twenty minutes. So there you go, brownies, just take one hundred million points and call it a day.

IMG_0688

One hundred million, and sixty, arbitrary, Whose Line is it Anyway-style points for you, Browned Butter Brownies. While you celebrate your win, I’m off to eat one hundred sixty million more calories of brownies. Toodles.

Browned Butter Brownies
Adapted from Bon Appetit, February 2011
Makes about 30 bite-size brownies

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
1/4 teaspoon (generous) salt
3/4 cup Valrhona unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
About 1 cup chopped walnuts

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch glass baking pan with parchment paper.

Whisk cocoa, sugar, and salt in a bowl and prepare 2 teaspoons water and vanilla. Melt butter in medium saucepan over medium heat. Cook, stirring often, until butter stops foaming and browned bits form at bottom of pan, about 7 minutes. Remove from heat, immediately add to cocoa mixture, and add water and vanilla. 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 35-40 minutes; start checking, however, at 25 minutes. Cool in pan on rack; once cool, cut into mini squares. Drizzle with white chocolate, if desired. Brownies keep in airtight container for up to two days.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s