Cocoa Brownies with Brown Butter
These decadent brownies are enhanced with the flavor of browned butter. Make two batches—one with each cocoa powder—for two entirely different flavors, textures, and even colors! Makes 16 brownies.
Ingredients
10 tablespoons (142g) unsalted butter
1 1/4 cups (250g) sugar
3/4 cup (70g) Organic Natural Cocoa Powder or Cocoa Rouge
Rounded 1/4 teaspoon salt
2 teaspoons water
1 teaspoon pure vanilla extract
2 large cold eggs
1/3 cup plus 1 tablespoon (50g) all-purpose flour
1 cup (85g) walnut pieces, optional
Directions
Equipment: 8-inch square pan, bottom and sides lined with foil
Position a rack in the lower third of the oven and preheat to 325° F.
Melt the butter in a medium saucepan until it bubbles. Continue to cook, whisking gently until the butter is golden brown and the milk particles suspended in it are reddish-brown. Remove the pan from the heat and immediately add the sugar, cocoa powder, and salt. Stir to blend. Stir in the water and vanilla. Set aside for 10 minutes to cool slightly. The mixture will still be fairly hot. Add eggs, one at a time, mixing vigorously with a spatula after each one. When the mixture looks thick, shiny and well blended, add the flour and stir until blended. Then beat vigorously 50-60 strokes with a wooden spoon or rubber spatula. Stir in the nuts, if using. Spread the batter in the lined pan. Bake until a toothpick plunged into the center emerges fairly clean, 20-25 minutes (the brownies will still be soft and gooey even if the toothpick looks clean). Cool on a rack. Lift the edges of the foil liner and transfer the brownies to a cutting board. Cut into 16 or 25 squares. Brownies can be stored, airtight, for 2-3 days.
