A post worthy of chocaholics and dessert lovers’ attention. This weekend I spent some time in the kitchen and made some delicious browned butter brownies. The recipe is pretty simple and easy to follow.
- 5 Tablespoons Salted Butter
- 5 Tablespoons Unsalted Butter
- 1 1/4 cup sugar
- 3/4 cup Best Quality Unsweetened Cocoa Powder
- 1/4 teaspoon Sea Salt
- 2 teaspoons Vanilla Extract
- 2 large eggs
- 1/2 cup All Purpose Flour
- 1/3 cup Chocolate Chips (I used semisweet)
Preheat oven to 325. Line an 8×8 square pan with parchment paper and spray the prepared pan with PAM ( gotta save on calories somewhere).
Place the butter in a small pot, and melt over medium heat. The butter will get foamy, and eventually start to brown and smell nutty. Make sure you keep a close eye on it because it can easily burn and then you’ll have to start all over again. Burned butter is not exactly delicious. In the end the butter should look like the picture below.
In a separate bowl mix the sugar, cocoa, 2 teaspoons water, sea salt and vanilla.
Add the browned butter to the mixture and stir to combine.
Allow it to cool for about 5 minutes, then add in the eggs one at a time, whisking after each addition. The eggs are the only rising agent in this recipe so it’s important to whip them really hard, otherwise your brownies will come out flat. Once the mixture will looks shiny and thick, stir in the flour and beat vigorously for 2 minutes. Then stir in chocolate chips.
Pour into prepared pan, and bake for 30 minutes.
Brownies will be gooey, but will firm up once they cool. Cut into squares and serve as you wish. The richness and unique taste that the browned butter adds is amazing and the recipe can adapt well with nuts, candy bars pieces or whatever else you like. I like my brownies with a little bit of ice cream, so I had mine with a scoop of coffee ice cream and it was drool worthy. Your imagination is the limit here!