Sunday, April 10, 2011

Browned Butter Brownie Recipe from Bon Appetit

I am sure that everyone has a brownie recipe that they think or know is the best, I have a few myself. But I am always open to a new and quick recipe to have on hand for guests. In the past my go to recipe was from Ina, and although I make it often and everyone always asks for the recipe, the recipe is really for a party. Ina refers to them as her Outrageous Brownies, and that is certainly true for the taste and the amount!

This recipe was recently given to my by my sister-in-law and what I love about it is that it only make a small 8 by 8 pan. The perfect size if you just want to have a few on the weekend.

The recipe is from Bon Appetit and is called Cocoa Brownies with Browned Butter and Walnuts. I made them without the nuts. This recipe is very surprising in that it only contains one third of a cup of flour and you do everything in one medium saucepan.

Let me begin by mentioning that if you go to the Bon Appetit link when you use the recipe a few ingredients are not listed in the ingredients list, such as the salt and water. Once again a great reminder as to why one should always read the entire recipe before they start.

via Bon Appetit

Browned Butter BrowniesIngredients (all)
Nonstick spray
10 tablespoons of butter or 11/4 sticks cut into pieces
1 1/4 cup of sugar
3/4 cup of cocoa powder
1 tsp vanilla extract
2 tsp of water
1/4 tsp of salt
2 large eggs
1/3 cup plus one tablespoon of flour
1 cup of walnut pieces

Preheat oven to 325, place rack in middle of oven. Line 8x2 baking pan with foil, and leave a two inch overhang. Spray foil with cooking spray. Melt butter in pan over medium heat. Continue cooking until butter stops foaming and brown bits form on the bottom of pan, stir often during the process, which takes about 5 minutes. Remove pan from heat and add sugar, cocoa, 2 teaspoons of water, vanilla and 1/4 tsp of salt. Stir to blend and then let cool for about 5 minutes Add eggs, one at a time to hot chocolate mixture and beat until thick and smooth. Then add flour and stir until blended. Then beat for at least 60 strokes. If adding nuts or chips or any other additions add now. Place the batter into the pan and smooth out.


Brownie batter

Bake brownies for about 25 minutes or until toothpick comes out almost clean. Do not over bake.

Let brownies cool. Then remove from pan by foil overhang and cut into pieces.

Cooling brownies

These brownies have a crusty top, and very moist center, almost like fudge, and are very nutty tasting even without the nuts, from toasting the butter. In addition to being easy to make they are very decadent and delicious. Unless you are a glutton you probably will only be able to eat just one!


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