Cocoa Brownies with Browned Butter and Walnuts
From Bon Appétit-February 2011
10 Tbls. (1 ¼ sticks) butter cut into pieces
1 ¼ Cups sugar
¾ Cups unsweetened cocoa powder (spoon into cup and level)
1 teaspoon vanilla extract
2 large eggs
½ Cup plus 1 Tbls flour
1 Cup walnut pieces
Preheat oven to 325F. Line an 8x8 pan with foil. Coat with spray. Melt butter in a saucepan over medium heat. Cook until butter stops foaming and browned bits form on bottom of the pan, about 5 minutes. Remove from heat and immediately add sugar, cocoa, 2 teaspoons of water, vanilla and ¼ generous teaspoon of salt. Blend. Let stand about 5 minutes. Add eggs to hot mixture one at a time. When mixture is thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts.
Put in pan and cook about 25 minutes.
From Bon Appétit-February 2011
10 Tbls. (1 ¼ sticks) butter cut into pieces
1 ¼ Cups sugar
¾ Cups unsweetened cocoa powder (spoon into cup and level)
1 teaspoon vanilla extract
2 large eggs
½ Cup plus 1 Tbls flour
1 Cup walnut pieces
Preheat oven to 325F. Line an 8x8 pan with foil. Coat with spray. Melt butter in a saucepan over medium heat. Cook until butter stops foaming and browned bits form on bottom of the pan, about 5 minutes. Remove from heat and immediately add sugar, cocoa, 2 teaspoons of water, vanilla and ¼ generous teaspoon of salt. Blend. Let stand about 5 minutes. Add eggs to hot mixture one at a time. When mixture is thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts.
Put in pan and cook about 25 minutes.
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