Cocoa Brownies with Browned Butter and Walnuts

Ingredients

10 tbsp Butter, Unsalted cut into 1-inch pieces

1 ¹/₄ cups Sugar

³/₄ cups Cocoa Powder spooned into cup to measure, then leveled

2 large Egg chilled

¹/₃ cups Flour, All-purpose plus 1 tbsp

1 cup Walnuts pieces

Steps

1 Position rack in bottom third of oven; preheat to 325Â°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.