Cocoa Brownies with Browned Butter
Holy Cow – I have a new favorite brownie recipe. Can I just say WOW? I’ve almost eaten the whole pan. This is bad. Good thing I ran 3 miles today. Yish! Someone please come and take these away from me!
I have a weakness for brownies. The first recipe I ever memorized front and back and made a thousand times was a brownie recipe from the Better Homes and Garden Cookbook. They’re easy, the batter—unbelievable, and what’s better than a huge bowl of chocolate goodness.
I saw this recipe on The Cilanthropist and kept returning to it again and again.
Last week I made an icing from browned butter for these amazing brown sugar pound cake cupcakes and knew that the change from regular butter to browned butter was complete genius for brownies. The Cilanthropist has a great description on the process of browning butter (Check it out).
The hardest part about making this recipe is waiting for the chocolate mixture to cool enough to add the eggs. Pure torture.
I couldn’t stop licking the spoon!
These are unbelievable! Are you convinced yet? The browned butter adds a subtle nuttiness and caramel flavor that takes these to the next level. They are absolutely perfect with a little extra sea salt on top.
Wow- I’ve decided that all I’m eating tomorrow is salad because all I’ve eaten today is brownies and grapefruit. Tehehe I have a bit of a stomach ache right now 🙂
Best Brownies ever? I thought the Cilanthropist was making a bold statement but after trying these, I agree. They are one of THE best brownies I’ve ever tasted. Try them! Seriously. I just ate another one.
Adapted from Bon Appetit, February 2011, recipe by Alice Medrich
1 1/4 stick unsalted butter (10 tbsps) cut into 1-inch pieces
1 1/4 cups sugar
3/4 cups cocoa powder
1 tsp pure vanilla extract
1/2 tsp sea salt
2 large eggs
1/2 cup all-purpose flour
1 cup pecans (or walnuts), toasted and chopped
Extra sea salt for sprinkling
Preheat oven to 325 degrees Fahrenheit, and line the inside of an 8×8 square baking pan with aluminum foil, leaving 2-inch overhangs and pressing the foil tightly to the sides of the pan. (If you like spray the aluminum foil with non-stick cooking spray, though I didn’t find this necessary.)
In a large saucepan, melt the butter over medium heat, stirring often. The butter will first melt, then foam, then form more clear bubbles. Once the butter has only bubbles (and no foam) and there are browned bits at the bottom of the pan, remove the butter from the heat. Stir in the sugar, cocoa powder, vanilla extract, salt, and 2 teaspoons water. Let the mixture sit for about 4-5 minutes to cool, then mix in the eggs one at a time, beating quickly after each addition. Once the chocolate mixture looks relatively smooth, mix in the flour, and then beat well for a few minutes. Mix in the chopped nuts, and transfer to the prepared pan, smoothing the top before baking.
Bake for about 30 minutes or more, or until a toothpick inserted in the center comes out almost clean – if there is still a tiny bit of moist batter at the very bottom that is ok. Remove the brownies from the oven and cool completely on a cooling rack. Once cool, remove the brownies from the pan using the aluminum foil overhangs; then pull the aluminum foil away from the brownies and cut them into 16 square pieces. Serve immediately or store in an airtight container.