Posts Tagged ‘Brown Butter Brownies’

February Dinner Party Menu


Cold weather favorites—hearty kale, earthy mushrooms and sweet clementines— anchored my latest dinner party, brightened by the onions and asparagus of early spring. Tweaking some of our favorite recipes made for a rich and satisfying late winter meal that ended with a platter of clementines and dates.  The dates are sweeter than any sugar-based confection you can imagine and it doesn’t get any better or brighter than a perfectly sweet clementine.  I confess that I gilded the lily by adding brownies.  We had a chocolate lover I didn’t want to disappoint.

I’ve linked to all the recipes below.  Enjoy!


First course

Ricotta tart made with caramelized leeks (instead of zucchini)


Raw kale salad with currants, pine nuts and Parmesan

Mushroom risotto (made with mushroom broth instead of chicken)

Roast asparagus (seasoned with a little olive oil, salt and pepper and roasted at 425°F until crunchy tender, 6-7 minutes)


Coffee, clementines. fresh Medjool dates and Brown butter brownies

Brown Butter Brownies


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.


Brown Butter Brownies

from Alice Medrich via Bon Appétit

Yield: 12 brownies


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


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.