Sunday, February 13, 2011

Happy Valentine’s Day

If you don’t have time to make Chocolate Cherry Trifle  for your sweetie this Valentine’s Day, I have something else for you to try.   These Browned Butter Brownies are really easy, and they taste great.  I was telling my friend Sandy that these brownies are almost as easy to make as brownies from a box mix, when I think she snorted at me in disbelief!  Okay, maybe these brownies are not quite as easy as making brownies from a box mix, but they are worth the extra effort.  And, they have the wonderfully chewy texture of box brownies with a much better flavor.

I didn’t believe cocoa powder brownies could taste so chocolaty!  In fact, when I went shopping for ingredients for this recipe, I bought a dark chocolate bar and chocolate chips to add to the brownies if I found them bland.  Well, the chocolate is still in my cupboard waiting for another use.  I’m a big fan of browned butter because it adds a complex toffee flavor to baked goods.

I’ve tried a few different homemade brownie recipes, but I think these are the brownies I like best (especially the chewy corner pieces!).

Browned Butter Brownies
Adapted from Bon Appétit
Nonstick vegetable spray
2 ½ sticks unsalted butter, cut into 1-inch pieces
2 ½ cups granulated sugar
1 ½ cups natural unsweetened cocoa powder (spoon into measuring cup, and then level)
½ teaspoon salt
2 teaspoons vanilla extract
4 large eggs, chilled
2/3 cup plus 2 tablespoons unbleached all-purpose flour
2 cups walnut pieces

Position oven rack in the bottom third of oven and preheat to 325°F.  Line 9X13 baking pan with aluminum foil letting the ends overhang the pan by 2-inches.  Spray foil with cooking spray and set aside.

Melt butter in a large saucepan over medium heat.  Continue cooking until the butter stops foaming and has formed brown bits on the bottom of the pan.  Remove from heat, and add sugar, cocoa, salt, vanilla and 4 teaspoons of water.  Blend well, and set aside for 5 minutes to cool slightly.  While the mixture is still hot, add the eggs one at a time.  Beat vigorously after adding each egg.  When the mixture is thick and shiny, add the flour and stir until well blended.  Beat the mixture vigorously for 60 strokes.  Stir in the nuts, and pour into the prepared pan.  Bake 35 to 40 minutes or until a toothpick inserted comes out almost clean.  Cool in pan, and cut into 1-inch squares.


  1. Oooh, I never thought of putting browned butter in a brownie, but it makes perfect sense. I'm sure these have just the right amount of sweetness. They look delicious!

  2. This isn't a tough recipe at all. I will definately be making these over the weekend.

  3. Mmm, nothing like a thick chewy brownie to make a person happy. These look very good. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your brownies up.



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