Brown Butter Brownies
Tuesday, June 23, 2020
We originally posted this version of brownies done two ways. One with nuts and the others without. Based off of everyones comments it was clear no nuts; one person did actually say that nuts in baked goods was offensive. Maybe, but even when we made the second batch with nuts, they were eaten in only 5 minutes instead of the 2 for the first version.
Ingredients
Nonstick vegetable oil spray
10 Tbsp. unsalted butter
1¼ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ tsp. Kosher salt
1 tsp. pure vanilla extract
2 large eggs
⅓ cup all-purpose flour
Instructions
Place your oven rack in the bottom third of your oven and preheat the oven to 325°.
Line an 8"x8"x2" glass baking dish with aluminum foil, pressing firmly and leaving enough overhang, so you can easily pull the brownies out after they have cooled.
Spray the foil with the non-stick spray. Set the pan aside.
In a medium saucepan melt the butter. Continue to cook the butter until it begin to foam and brown bits to begin to form at the bottom, about 5 minutes. Be sure to stir often to make sure you don't burn your butter.
Remove the saucepan from the heat and the butter slightly cool.
In a medium bowl, whisk together the sugar, cocoa and salt. Pour the butter, in a steady stream into the dry ingredients. Whisking the entire time to combine everything.
Whisk in the vanilla.
Whisking vigourously, add one egg at a time to the mixture. Making sure that each egg has been combined in thoroughly.
Add the flour to the mixture and stir enough to combine but do not over stir. Add the mixture to the prepared pan. Use a spatula to even our the mixture.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached or clean, 25-27 minutes.
Transfer pan to a wire rack; let cool completely in pan, approximately 15 minutes. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares anything less will seem to small.
Tags
Dessert
