My best friend, William, who lives in Cleveland, OH and sent me this recipe for the most amazing brownies this week. He got the recipe from a website (which I will include). The website also includes approximate nutritional information for this recipe. I believe that these are the most 'fudge-like' brownies that I have ever made. It was also a great opportunity to use my new perfect brownie pan (which I highly recommend). I got the pan as a gift for Christmas and it is amazing!! Each brownie is like an edge brownie and they're all perfectly sized. My personality definitely appreciates same-sized brownies. If you choose to make this recipe, they are even better the second day, so you might want to plan ahead.
Cocoa Brownies with Browned Butter and Walnuts
Nonstick vegetable oil spray
10 tablespoons (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 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon 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.
I used regular salted butter and I felt like it made no difference whatsoever.
You will love these! I sure did. Enjoy
1/3 cup does not seem like very much flour at all, particularly given the amounts of the other ingredients... is that correct?
ReplyDeleteI can only imagine that brown butter would be great in brownies. I'll have to try that with a batch.
I thought the same thing, but 1/3 is definitely correct. They are delicious and the best fudge brownies ever!! I would like to try them now without walnuts just to see what they're like. LOVE 'EM!!
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