Monday, February 14, 2011


Cocoa Brownies with Browned Butter and Walnuts

These are some of the best brownies we've ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.

February 2011
Nonstick vegetable oil spray
10 Tbsp (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 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 Tbsp 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. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

    One serving contains:
    Calories (kcal) 199.7
    %Calories from Fat 57.2
    Fat (g) 12.7
    Saturated Fat (g) 5.2
    Cholesterol (mg) 45.3
    Carbohydrates (g) 20.8
    Dietary Fiber (g) 1.9
    Total Sugars (g) 16.1
    Net Carbs (g) 18.9
    Protein (g) 3.7
    Sodium (mg) 45.3
Many of you probably already know about these super rich chocolatey brownies or have seen a picture of them as you've passed by a newsstand. They have juuust the right amount of crisp and flake on top and are so dense and cakey in the middle. We guarantee they'll rock your world. We've made 4 batches already (for different events) and they've garnered rave reviews. Thank you to Bon Apptit for finding this fabulous recipe from Alice Medrich, who is a chocolate expert, cookbook author, cooking teacher and our hero. These cocoa brownies with browned butter and walnuts made the cover of the February 2011 issue, edging out other oh-my-god-that-looks-so-delicious recipes. These brownies are no joke. This Valentine's Day, treat yourselves to this amazing dessert (or what we like to call "breakfast" for the next several days). They're easy to make and a sure fire way to make everyone ooh and ahh. You'll be glad you did. Now our next step is to buy Miss Medrich's most recent book, "Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies." She definitely knows what she's talking about! Love and Hugs on this special day. 


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