COCOA BROWNIES WITH BROWNED BUTTER AND WALNUTS

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Cocoa Brownies With Browned Butter and Walnuts image

Taken from Bon Appetit - February 2011 "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." Cocoa is one of the major exports of Ghana.

Provided by alligirl

Categories     Dessert

Time 50m

Yield 16 2 x 2 brownies, 16 serving(s)

Number Of Ingredients 10

nonstick vegetable oil cooking spray
10 tablespoons 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)
2 teaspoons water
1 teaspoon vanilla extract
1/4 teaspoon salt (generous)
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 cup walnut pieces

Steps:

  • 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.

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