Today when I was browsing the internet, half-wasting time and half-looking for Valentine-y treat inspiration, I saw a great line in article on DailyCandy about Valentine’s Day: “whether you have someone to tongue wrestle or plan to spend the day shouting Fatal Attraction quotes at strangers, February 14 is coming.”
But let’s not talk about my Valentine’s Day plans.
[I kid, I kid].Let’s talk about cocoa brownies with walnuts and browned butter, which, I assure you, are far more interesting than my lackluster love life.
Which, I do assure you, does not involve screaming Fatal Attraction quotes to strangers.
These brownies are easily some of the best brownies I’ve ever eaten.
Yes, a touch richer than my beloved Cake Nor Candy brownies, they’re fudge-y in the middle and chewy on the outside with a shiny, crackly top that until now, I’d only seen in New York City bakeries.
The browned butter adds a rich, nutty flavor that complements the walnuts, which I don’t normally like in brownies.
The best part of the whole recipe – from the mise en place to eating your warm brownie dipped in cold milk – is the smell of butter browning over the stove.
Try it. You’ll like it.
- Nonstick vegetable oil spray
- 10 tablespoons (1¼ sticks) unsalted butter, cut into 1-inch pieces
- 1¼ cups sugar
- ¾ cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 1 teaspoon vanilla extract
- 2 large eggs, chilled
- ⅓ 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 ¼ 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.
- DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
9 Comments
Kneady Sweetie
May 10, 2011 at 11:15 pmThese really are amazing. I made them without nuts (sorry not a nut person) and love them! Thanks for the recipe!
Cocoa Brownies with Browned Butter « Baking For Her Soul
March 24, 2011 at 10:01 pm[…] discovered them before me…including Craving Chronicles, Try Anything Once, Culinary Covers, In Good Taste, and even a Gluten Free version at Tasty Yummies..just to name a small handful that popped up on a […]
Megan
February 9, 2011 at 7:28 pmI made these and loved them. I can’t believe they taste so chocolatey just from cocoa powder. I’m used to melting down chocolate to add to brownies. The one change I made was to actually toast the walnut pieces… definitely a flavor booster.
jenna laughs
February 9, 2011 at 7:18 pmOh gosh, Maris. Can you please ship some of these to me? And by some I mean a whole pan. Thanks.
Katie @ The Content Life
February 9, 2011 at 5:45 pmOh my my! I love brownies, especially with walnuts. I think you could win over anyone on 2/14 with these!! 🙂
Bethany
February 9, 2011 at 5:12 pmBrownies made with cocoa powder are the best! And Alice Mendrich really knows what she’s doing, so the whole browned butter thing is really intriguing. I think I’ll still skip the nuts, though — sorry. I just don’t do nuts in my brownies!
Lori @ RecipeGirl
February 9, 2011 at 4:00 pmI so want to make these!! I have a guest poster on Culinary Covers this week, and this is the recipe that she chose to feature! Read her take on it: http://culinarycovers.com/2011/02/cocoa-brownies-with-browned-butter-and-walnuts/
Sarah Caron
February 9, 2011 at 1:31 pmBrown butter? In a brownie? Swooooooooon! They look incredible.
Daryl
February 9, 2011 at 9:25 amOh no doubt I will not like but love this brownie. They look perfect.