Wednesday, November 28, 2012

Browned Butter Brownies

Browned Butter Brownies
Hi, my name is Kayle.
I'd like to introduce myself.
I love chocolate.
I also loved browned butter.
In case you didn't know.
Browned Butter Brownies
You guys...these are the best brownies I've ever made.
Possibly that I've ever eaten.

They are so chocolatey and dense and rich and fudgy. They have the wonderful crackly top we all love.

And um...browned butter. Super subtle but it adds such a delicious element.

Michael went gaga for these too. We both were absolutely smitten with these wonderful brownies.

I think you just might be too.

Browned Butter Brownies

Adapted slightly from She's Becoming Doughmesstic

Browned Butter Brownies
  • 10 tbsp. unsalted butter + a pinch of salt
  • 1 1/4 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp. kosher or sea salt
  • 2 tsp. water
  • 2 tsp. vanilla extract
  • 2 eggs
  • scant 1/2 cup all purpose or white whole wheat flour
  • 1/3 cup chocolate chips
Browned Butter Brownies
  • Preheat oven to 325 degrees. Line an 8x8 pan with parchment paper or aluminum foil-allow some overhang on two sides for easy removal. Spray the lining and pan generously with cooking spray.
  • In a small pot melt butter and pinch of salt over medium heat. Whisk constantly as the butter foams and eventually small brown bits form. 
  • Immediately remove from heat and stir in cocoa powder, sugar, water, salt, and vanilla extract. Cool for 5 minutes.
  • Whisk 1 egg at a time into the chocolate mixture, stirring well. It should be shiny and thick.
  • Add in flour and beat vigorously (using a whisk) for 2 minutes.
  • Stir in chocolate chips.
  • Transfer the chocolate mixture into the prepared pan.
  • Bake 25-29 minutes. The brownies will be gooey, but they'll firm up as they cool.
  • Allow to cool completely in the pan, then lift them out using the overhang.
  • Cut brownies into squares.
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