Cocoa Brownies with Browned Butter and Walnuts
45 minutes
Desserts
0 of 1
Ingredients
- 10tbsp (≈142gestimated from: Butter, without salt [tbsp]) Butter, Unsalted cut into 1-inch pieces
-
1
1/4 cups (≈250gestimated from: Sugars, granulated [cup]) Sugar -
3/4 cups (≈64.5gestimated from: Cocoa, dry powder, unsweetened [cup]) Cocoa Powder spooned into cup to measure, then leveled - 1tsp (≈4.2gestimated from: Vanilla extract [tsp]) Vanilla Extract
- 2large (≈100gestimated from: Egg, whole, raw, fresh [large]) Egg chilled
-
1/3 cups (≈41.7gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose plus 1 tbsp - 1cup (≈117gestimated from: Nuts, walnuts, english [cup, chopped]) Walnuts pieces
Steps
- 1 Position rack in bottom third of oven; preheat to 325°F.
- 2 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.
- 3 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 1â„4 teaspoon (generous) salt. Stir to blend.
- 4 Let cool 5 minutes (mixture will still be hot).
- 5 Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
- 6 When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes.
- 7 Stir in nuts. Transfer batter to prepared pan.
- 8 Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.
- 9 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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