Cocoa Brownies with Browned Butter and Walnuts
bon appetit magazine
10 TBLS. (1 1/4 sticks) unsalted butter, cut into 1 inch pieces
1 1/4 c. sugar
3/4 c. natural unsweetened cocoa powder
1 t. vanilla extract
2 large eggs, chilled
1/3 c. plus 1 TBLS. unbleached all purpose flour
1 c. walnuts
Preheat oven to 325 deg F. Line 8x8 inch pan with foil leaving 2 inch overhang. Coat foil with nonstick cooking spray.
Melt buter 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 t. water, vanilla, and 1/4 t (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 and cut.
*Can be made 2 days ahead. Store airtight at room temp.
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