I do like Brownies.
I don’t make them much anymore.
I don’t have anyone in this house, that will help me eat them.
I can’t convince my sweet half to like Chocolate.
I ask you . . .
Who doesn’t like Chocolate?
The brown butter is a killer ingredient.
That’s what drew me in.
The Brownie Batter tastes like creamy warm fudge. In fact, it almost didn’t make it’s way into the baking dish. When I was growing up, my Dad would often make a request for his favorite treat. He never wanted a baked cookie or bar . . . just a bowl of Brownie dough!
Gosh, it’s amazing that we all grew up normal, considering all the raw eggs we consumed in cookie & brownie dough. Uggg. As you can see, I added large chunks of walnuts. These are either looking really good to you right now, or the nuts are turning your stomach shades of green.
These brownies are the cover recipe in the Bon Appétit magazine. In the magazine, the editors deem this recipe . . .”the best brownies they’ve ever tasted”. That’s a lot to live up to! They do. It was love at first bite. They are fudgy, chewy and I betcha can’t eat just one!
They taste very similar to the Katherine Hepburn Brownie recipe that I’ve also posted. The Brown Butter gives this recipe a slight edge.
You don’t even need an electric mixer.
Just a wooden spoon and a few bowls.
. . . and you get this.
Warning: Make sure someone is in the kitchen with you, or you’ll be tempted to eat it all with a spoon!
A slab of deliciousness!
The foil or Parchment makes for easy cutting.
You could frost these, or top them with mini Marshmallows and pop them under the broiler until the Marshmallows are softly golden.
They are perfect.
BROWN BUTTER BROWNIES
Bon Appétit magazine
My Notes: I added only 1/2 cup of unsweetened cocoa powder, and only 1 teaspoon of water.
- Nonstick vegetable oil spray
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 2 teaspoons water
- 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
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 warm). Add eggs to warm 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.