PostHeaderIcon Cocoa Brownies with Browned Butter and Walnuts

 

I subscribe to way too many cooking magazines. I love getting them in the mail, reading through them, and admiring the amazing photography. When I received the February issue of Bon Appetit with “The Best-Ever Brownies” on the cover, I knew I had to make them ASAP!

This past weekend my brother-in-law and his friend came to visit. Since they are high school boys (who are always hungry) I knew this was the perfect occasion to make these “best-ever” brownies. I have so many recipes that I have held off making and I’m glad I did not put off making this! These brownies are so easy to make and very delicious!

This was on the cover of the magazine next to this recipe and it’s so true:

WARNING: YOU WILL EAT THE ENTIRE TRAY

Cocoa Brownies with Browned Butter and Walnuts

Ingredients:

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)

2 teaspoons water

1 teaspoon vanilla extract

1/4 teaspoon salt (generous)

2 large eggs, chilled

1/3 cup plus 1 tablespoon unbleached all-purpose flour

1 cup walnut pieces

Directions:

Position rack in bottom third of oven: preheat to 325 degrees. Line 8x8x2-inch baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Set pan aside.

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, water, vanilla, and 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 in center comes out almost clean (with a few moist crumbs attached), about 25-30 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into squares.

Source: Bon App├ętit, February 2011


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