Brown Butter Brownies

by

Our wonderful part-time chef Elan made these for our clients on Friday.  Our immediate reaction? Meh.  Browning the butter seemed a special step but left us with a basic brownie when we’d hoped for fireworks.

So let’s rename this recipe Next Day Brown Butter Brownies, shall we?  That’s what it takes for these slow burners to develop a brown butter nuttiness and sink into a velvety smooth fudge so dense that you’ll leave nearly intact bite marks.  All that and a crackly top layer.

What a difference a day makes.

I recommend using walnut halves instead of pieces, heaping your 1/4 teaspoon of salt and making them them 1-2 days before you invite pals for dinner.  Then add this to your list of easy do-ahead recipes.  I made them Saturday and they remained perfect through Tuesday.

xoxosl

Brown Butter Brownies

from Alice Medrich via Bon Appétit

Yield: 12 brownies

Ingredients

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

1/4 teaspoon salt

2 large eggs, chilled

1/3 cup plus 1 tablespoon unbleached all purpose flour

1 cup walnut pieces

Directions

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. 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). 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

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.  Store airtight at room temperature.

3 Comments on Brown Butter Brownies

  1. Halie
    February 9, 2011 at 11:19 am (12 years ago)

    Yay! Love mug!!

  2. Julie and Lauren
    February 9, 2011 at 12:01 pm (12 years ago)

    Yum! Send me a batch =)

  3. Sarah
    February 9, 2011 at 4:13 pm (12 years ago)

    I love the love mug : )

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