Friday, October 12, 2012

NomNom: Cocoa Bownies with Browned Butter and Walnuts

Confession: I used to make brownies out of the box all my life. There I said it. I actually still think the brownies out of the box are tasty but after coming across this cocoa brownie recipe from Bon Appetit that uses browned butter, I have to say that these take the cake (har har). 

I prefer my brownies to be chewy and fudgey and this is the perfect recipe to produce brownies just like that. I was blown away that the recipe doesn't call for any chocolate and the source of the chocolatey goodness from the brownies come solely from the cocoa powder. Awesome.

Adding walnuts to the brownies gives it a nice additive texture to the chewiness of the brownies and elevates a plain brownie into something glorious. I gave some to my parents to try and they gave me the stamp of approval, which is huge considering they don't like sweet things. So, if anything, listen to my parents when they say this is good stuff. Trust us.

Wishing you a chocolatey, brownie filled weekend. Xo.

Ingredients (Adapted from Bon Appetit) Yields:16
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

1. 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.

2. 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).

3. 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.

4. 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.

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