Rick’s Cocoa Brownies With Browned Butter And Walnuts
Fudgy in the middle and chewy on the outside with a shiny, crackly top, Rick’s Cocoa Brownies will send you into orbit! The browned butter adds a rich, nutty flavor. You HAVE to try these – they’ll make your WEEK!
Yields: 16 Brownies
Prep Time: 30 minutes
Cook Time: 25 minutes
Nonstick vegetable spray
10 Tablespoons (1-1/2 sticks unsalted butter), cut into 1-inch pieces
1-1/4 cups sugar
3/4 cup natural unsweetened cocoa
(Do not use Dutch process, as it lacks the chocolatey punch of the natural stuff.)
Spoon it into the cup to measure, then level.
1 Tablespoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 Tablespoon unbleached all-purpose flour
1 cup walnut pieces
Position rack on bottom third of the oven. Preheat to 325 Dees-grees Fahrenheit.
Line an 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving a 2-inch overhang. Coat foil with non-stick spray.
Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at the bottom of the saucepan, stirring often, about 5 minutes.
Remove from heat; immediately add sugar, cocoa, 2 teaspoons of water, vanilla, and 1/4 teaspoon salt. Stir to blend and let cool for 5 minutes (mixture will still be hot).
Add eggs to hot mixture, one at a time, besting vigorously to blend after each egg is added.
When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in walnuts.
Transfer brownie batter to prepared pan.
Bake brownies until a toothpick inserted into center comes out almost clean, with a few crumbs attached, about 25 minutes.
Cool in pan on a rack.
Using the foil overhang, lift the brownies from the pan.
Cut into 4 strips. Cut each strip crosswise into 4 brownies, making a total of 16 brownies.