As soon as my son laid eyes on the cover picture of this February’s Bon Appétit magazine it was clear to him that the featured cocoa brownies with browned butter and walnuts had to be baked and eaten as soon as possible. Even I had to admit that they looked very irresistible (and I am not a big brownie fan at all, sorry).
The cold weather granted his wish with two snow days in a row, lots of free time and in the kitchen he was. He was a great help measuring, mixing and taste testing, while I was in charge of browning the butter. Don’t omit the browning since any recipe gets elevated to new height by its nutty tasting addition.
Best brownies we have ever eaten. I think I got converted into a loyal brownie follower. They are just perfect; dense and chewy on the inside with a slight crisp touch on the outside.
Don’t wait. Hurry in the kitchen to bake some exceptional cocoa brownies with browned butter and walnuts for you and your family. I would advise to bake a double batch since they will vanish in a wink.
* nonstick spray
* 10 tablespoons (1 1/4 stick) unsalted butter
* 1 1/4 cups sugar
* 3/4 cup natural unsweetened cocoa powder (spooned into a cup to measure, then leveled)
* 1 teaspoon pure vanilla extract
* 2 teaspoons water
* 1/4 teaspoon (generous) salt
* 2 large eggs, chilled
* 1/3 cup plus 1 tablespoon flour
* 1 cup walnut pieces
Preheat your oven to 325 F.
Line a 8x8x2 inch baking pan with aluminum foil (with a bigger overhang, it will make it very easy afterward for the baked good to be lifted out of the pan) and grease with the nonstick spray. Make sure that the foil is tightly pressed into the pan.
Heat your butter in a smaller saucepan over medium heat until the cooking butter starts forming smaller brown pieces on the bottom. Watch the butter and stir it while cooking. Take the browned butter off the stove and mix with sugar, cocoa, water, vanilla and salt. Blend the mixture well (we did all the mixing with a simple whisk). Set the mixture aside to cool for 5 minutes and then stir in the eggs, one egg at a time, whisking very well after each addition. The mixture should look shiny and thick now. Mix in all the flour until well blended. Beat the batter vigorously for about 60 more strokes and stir in the nuts. Pour batter into the prepared pan and bake on the lower third of the oven for about 22-25 minutes or until a toothpick comes out almost clean. There should still be a few crumbs attached. Set the pan on a rack and let cool completely before lifting out the finished brownies. Cut into 16 equally sized pieces.
Place the pieces in an airtight container, hide it and enjoy the brownies all by yourself!
Adapted from Bon Appétit.