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Browned Butter Brownies
My 20 year old nephew has decided he loves to cook. Which works out very well for us when he comes along to the family cabin in Tofino, BC, particularly on stormy nights when we’re all settled around the fire and he decides to make brownies. I decided to show him how to make browned butter – a revelation – and it worked very well indeed. These brownies are decidedly dense and fudgy, with a slightly crackled top. I pulled out some walnuts, but he left them out; I’d add a handful next time. In big chunks, and toasted first. These would do well with white or dark chocolate chunks, too – and a hot cup of coffee or cold glass of milk. Divine.
This is also the perfect brownie to use as a base for brownie sundaes – top with a scoop of the best vanilla (or coffee!) ice cream you can find, then drizzle with hot fudge sauce (or Nutella sauce!) and a dab of whipped cream.
Browned Butter Brownies
adapted from the February, 2011 issue of Bon Appétit
3/4 cup butter
1 1/4 cups sugar
3/4 cup cocoa
1 tsp vanilla
1/4 tsp salt
2 large eggs
1/3 cup plus 1 tablespoon unbleached all purpose flourPreheat oven to 350°F. Melt butter in a small saucepan over medium heat. Swirl often until the butter melts completely, then starts to turn a nutty brown, about 5 minutes. Pour into a bowl and add sugar, cocoa, 2 teaspoons water, vanilla, and salt. Stir well, then set aside to cool slightly; after about 10 minutes, add the eggs one at a time, beating well after each addition. When mixture looks thick and shiny, stir in the flour and pour into a buttered pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 30 minutes. Eat warm, by the fire.
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6 Comments
Delilah commented on Apr 06 11 at 2:08 pmThe BEST!!! Warm, moist, chewy, (not wet & gooey). The difference between softened butter and browned butter compares to the difference between cocoa and chocolate flavored disks, so much more flavor! Wonderful! My new favorite recipe!
Sarah commented on Apr 06 11 at 7:29 pmI can’t resist brown butter so of course I had to make these. They are super easy to make and very delicious. I must say that the brown butter flavor is stronger in the raw batter then in the baked brownies.
Kristiina commented on Apr 09 11 at 4:40 pmWould you recommend dutch processed or natural cocoa powder?
Thanks
Abbie commented on Apr 11 11 at 3:22 amthanks alot htey save my life hahahaha!!!!! they were amazing!!
tulsapunkin commented on Apr 11 11 at 9:38 amTHESE RECIPES ARE WONDERFUL…..AND LOVE TO SHARE THEM WITH MY DAUGHTERS BUT i CAN’T FIND HOW TO PRINT THEM OR TO E-MAIL THEM…….HELP!!!
Heather commented on Oct 26 11 at 8:45 pmI just made these for a cowoker’s birthday! So delicious–they were gone right away (and I only have 4 people working in my office) Definitely make these NOW!
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