Tag Archives: browned butter

bon appétit’s browned butter brownies

28 Mar

I feel particularly devilish watching an entire stick of butter melt into a frothy pool. If you wait a little longer, foam gives way to reveal brown specks with a distinct toasty aroma. It brings me great joy to pour this liquid gold over pasta, especially homemade butternut squash ravioli.

On a recent cover, Bon Appétit featured a nefarious stack of Cocoa Brownies with Browned Butter and Walnuts. Browned butter in a brownie? Yes, please!

I whipped up a batch for a trip to wine country knowing they’d pair nicely with my favorite late harvest zin at Bella. I love that these brownies achieve the chewy and fudgey texture of a store-bought mix with a unique dimension of nutty flavor from the browned butter. I used unsweetened cocoa power from Scharffen Berger and substituted semi-sweet chocolate chips for the walnuts. Perhaps the extra chocolate chips were a bit over-the-top, but I’m sure any stoner would whole-heartedly approve.

browned butter brownies
gnaw-ty chocolate treat

* 10 tablespoons unsalted butter, cut into 1-inch pieces
* 1 1/4 cups sugar
* 3/4 cup unsweetened cocoa powder (I used Scharffen Berger)
* 1 teaspoon vanilla extract
* 2 large eggs, chilled
* 1/3 cup plus 1 tablespoon all purpose flour
* 1 cup semi-sweet chocolate chips (or walnuts)

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-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 chocolate chips (or nuts). Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 35 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. Makes 16 pieces.

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