Good Morning! I hope everyone had a wonderful weekend…I sure did! One of the many things I did for my birthday (besides eating at lots of restaurants and enjoying my special birthday cake) was to make these incredible Browned Butter Brownies.
These brownies were inspired by the brownies featured on the cover of February’s Bon Appétit Magazine (which I also made, and they will be appearing on Culinary Covers), but I wanted a version without nuts. And with chocolate, not just cocoa. What resulted was the must incredibly rich, deliciously gooey masterpiece! Give them a shot!
Browned Butter Brownies
adapted from Bon Appétit
- 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
- Scant 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 or foil, leaving an overhang on two sides for easy removal. Spray the prepared pan liberally with baking spray, such as PAM. Set aside.
Place the butter in a small pot, and melt over medium heat, stirring constantly. Butter will get foamy, and eventually start to brown and smell nutty. Be careful not to burn. Total time should be 5-7 minutes.
Once browned, remove from heat and immediately add the sugar, cocoa, 2 teaspoons water, sea salt and vanilla. Stir to combine. Allow to cool for about 5 minutes, then add in the eggs one at a time, whisking vigorously after each addition. Mixture will become shiny and thick. At this point, stir in the flour and beat vigorously for 2 minutes. Stir in chocolate chips.
Pour into prepared pan, and bake for 27-29 minutes. Brownies will be gooey, but will firm up once cooled. Allow to cool in pan, then remove from pan by lifting them out with the parchment/foil overhang. Cut into squares.
Now, these could be whisked and beaten in a stand mixer, but I made mine the old fashioned way – by hand. It was quite a workout! I love these brownies so much that from now on, they will be my go to recipe. The richness that the browned butter adds is fantastic, and it’s an easy, uncomplicated recipe that would adapt well to what ever you might throw at it, such as candy bar pieces, mint, orange, nuts…you name it!
Since many of you are friends of mine on Facebook (and fans, which I LOVE!!) I thought I’d quickly update you on the status of yesterday’s Bridal Show, where I sat up to showcase my wedding cakes. It was a huge success! I actually had to turn away some dates, which hurt, but I was very pleased! I booked some cakes that I am very excited about, including and Asian Inspired cake that will feature paper cranes and gold vines with red accents. I can’t wait! I am hoping that many of the brides that I didn’t get to spend one-on-one time with will get in touch…I really enjoy making wedding cakes and I especially love brides that are willing to think outside the box!
Until next time, folks, have a great week! And, if you wouldn’t mind, I would LOVE for you to Stumble this post for me! Just click below (or on the sidebar) on the Stumble Upon link and give it a Thumbs Up if you like it! Thanks so much!!