This fantastic recipe comes from my February Bon Appetit....and let me tell you these brownies ROCK!!! The whole family devoured the darn things...Chris actually said "these are the best brownies I have ever eaten." The original recipe calls for walnuts...I ommitted the nuts...my kids aren't huge fans. It's your call...sometimes you feel like a nut...sometimes you don't!
Cocoa Brownies with Browned Butter and Walnuts
Pam cooking spray
10 tbsp (1 1/4 sticks) unsalted butter, cut into 1" pieces
1 1/4 cups sugar
3/4 cup cocoa powder*
1 tsp vanilla
2 tsp water
kosher salt
2 large eggs, chilled
1/3 cup plus 1 tbsp flour
1 cup chopped walnuts
Position rack in bottom third of your oven; preheat to 325. Line a 8x8x2 in baking pan with foil, pressing foil firmly against sides & leaving a 2" overhang. Spray foil and pan with cooking spray.
Melt butter in a medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form in bottom of pan, stirring often, about 5 minutes (butter will be golden brown in color). Remove from heat; immediately add sugar, cocoa, 2 tsp water, vanilla and 1/4 tsp (generous tsp) kosher salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs, one at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour & stir until blended. Beat mixture vigorously 60 strokes. Add nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted in center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool pan on baking rack. Using foil overhang, lift brownies from pan. On a clean cutting board, cut brownies into 4 strips. Cut each strip crosswise into 4 brownies; peel off foil. Store in an airtight container at room temp.
*Make sure to buy natural unsweetened cocoa...not Dutch-processed variety. Hersheys has a great all natural cocoa. Dutch-processing nuetralizes the cocoa & lacks the chocolately "flavor punch" of natural cocoa.
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