National Chocolate Day!!!
This recipe comes from Bon Appétit Magazine with a warning attached- “YOU WILL EAT THE ENTIRE TRAY.” They weren’t kidding- it was next to impossible for me to snap these photos without eating all of my props!
P.S. I also made a batch with no nuts (see picture below) and they were equally as dangerous!
Cocoa Brownies with Browned Butter and Walnuts
Adapted (very little) from Bon Appétit Magazine
Servings: about 16
Nonstick oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1- inch cubes
1 1/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons water
1 teaspoon vanilla extract
1/4 teaspoon (generous) salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces, toasted (optional)
Position rack in the middle of the oven and preheat oven to 350 degrees.
Line an 8x8x2-inch baking pan with foil, pressing foil firmly against pan sides, leaving a 2-inch overhang. Coat foil with nonstick spray.
In a medium saucepan over medium heat, melt the butter.
Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often- about 5 minutes. Remove from heat and immediately add the sugar, cocoa, water, vanilla and salt. Stir to blend.
Let cool for 5 minutes (mixture will still be hot.)
Stir in the nuts and transfer batter to the prepared pan.
*How to toast nuts:
Preheat oven to 350 degrees. Spread nuts in a single layer on a cookie sheet and bake for 5-10 minutes. Halfway through toasting, give nuts a little toss for even cooking. Watch them like a hawk for the last few minutes of toasting so that they don’t burn. Nuts are done when they smell toasty and have a deeper more concentrated flavor. Cool completely before using in recipe.
Here’s a batch I made without nuts. Ridiculously fudgy and good! These were gobbled up faster than the first tray. (I had help in eating these- I swear!)
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