Cocoa Brownies with Browned Butter and Walnuts

I was so determined to make these brownies from my Bon Appetit magazine, but I just hesitated because I have never made brownies with browned butter. I do like browned butter on pasta, but have not tried it in a cake or brownie recipe. Browned butter does have a rich, and nutty flavor, so why not add it in the brownies. Also, one other important result, that the recipe did promise, is the fudgy  and chewy outside, with a shiny, crackly top. Just look how it turned out...yumm! It was not very popular with my little ones, (my grandchildren)...my grandson was trying to pick out the walnut pieces, but I had one cup of toasted walnut pieces in the batter. It did not call for toasting the walnuts, but I know that toasting nuts would release the oils from the nuts, and would make it more tasty, and crunchy.
Cocoa Brownies with Browned Butter and Walnuts slightly adapted from Bon Appetit magazine, February, 2011

Nonstick Vegetable spray
10 Tablespoon s (1 1/4 stick) unsalted butter
cut into 1 inch pieces
1 cup granulated sugar
3/4 cup natural unsweetened cocoa powder
(spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/2 cup plus 1 Tablespoon unbleached all purpose unbleached flour
1 cup walnut pieces

Position rack in bottom third of oven. Preheat to 325 degrees to 325 degrees 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 brown bits form at bottom of the pan, stirring often about 5 minutes.

Remove from heat: Immediately add sugar, cocoa 2 teaspoons water, vanilla, and 1/4 teaspoon 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.
Bake brownies  until toothpick inserted in center comes out almost clean, with a few more crumbs attached. Bake for 25 minutes. Cool in pan on a rack.

Using for overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. Makes a total of 16 brownies. Store in airtight, at room temperature.
(I put mine in the fridge for a more firm fudge effect.)


(In my opinion, these brownies were fabulous, but 1/2 cup flour is not enough to spend all this time, and just make a small amount. The amount should have been 1 cup of flour, and double the recipe. You could still make it in a 8x8 pan, but then it would have to make at least 45 minutes.The best part was, that all you need is just the one saucepan to mix everything together. I set up my bowl to mix, but it was not needed. The easiest way to get everything right, is to have all your ingredients set up...sure makes your work faster, and more efficient. This is the first time I made these brownies, and will make it again, soon...but without the walnuts for the kids.)

Removing pan from heat immediately, add sugar, cocoa, 2 teaspoons water, vanilla, and salt: stir  to blend.

Cool 5 minutes, mixture will be still warm, but you can add 2 eggs, 1 at a time.

Stir until thick and shiny. Next, add the flour.

 Add flour, and stir until blended. Beat vigorously, 60 strokes.

Stir in walnuts

Transfer batter to prepared pan, and bake for 25 minutes at 325 degrees F.

This is the part I hate...the cleanup...ugh! Just look at the sticky mess, that have to be soaked in soapy water. Good thing I don't have any other dirty dishes than the ones I used, but the outcome is so well worth it. The best brownies...ever!...smiles...

Trim the ends and cut into 4 even pieces, then into 4 smaller pieces from each section...total of 16 pieces.

Four large pieces of the brownie, so perfect, not too gooey, or fudgy, just the right amount of sweetness. I used 1 cup of sugar, and not 1 1/4 cups, like the original recipe suggested.

Just look at the perfect shiny crackly top...just the way it's supposed to look. The browned butter certainly added an amazing flavor, alone with the toasted walnuts, which was my adaptation. Enjoy!