Brown Butter Brownies

11:46 PM | Labels: brown butter, brownies, butter, cocoa

I’ve made quite a few homemade brownies in my time, but none of them have ever held a candle to Two Bite Brownies. None of them had even come close, until I made Bon Appetit’s Cocoa Brownies with Browned Butter and Walnuts. Bon Appetit’s brownies are insane. They blow Two Bite Brownies out of the water. First of all, these brownies are five to six bites each. They’re incredibly fudgey in the middle and chewy on the edges. The suspended walnuts add a welcome contrast in texture and heightens the nuttiness of the brown butter.

These Brown Butter Brownies are so much better than Two Bite Brownies. They’re like the Next Generation is to Voyager, Batman is to Robin, or Usher is to Bieber. These brownies defy logic. I never thought I’d like a brownie that didn’t have actual melted chocolate in it. I never thought I’d like brownies with nuts. I never thought I’d be begging you to try this recipe, but I am!

You definitely need these brownies in your life.

COCOA BROWNIES WITH BROWNED BUTTER AND WALNUTS RECIPE

yield: 16 brownies, 211 calories each

Nonstick vegetable oil spray
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)
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 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 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.