brown butter cocoa brownies with walnuts

Two weeks ago my husband came home, plunked the mail down on the desk and proceeded to tell me about his day. Nothing unusual or overly frustrating, at least I hope that’s what he was saying. After about 3.7 seconds into the conversation my attention was immediately diverted to the Bon Appetit magazine peeking out from under the Gold’s Gym flyer and the bills, which should frankly be sent to someone else’s house and not mine. I pulled it out from the clutter and said  “mmmhmmm” as if I were listening to anything he was saying and without warning I almost ran out of the house barefoot and jacketless because the cover on this magazine had the most fudgy looking brownies I have ever seen and (let me get to the good part) when I flipped to the recipe, it said “brown butter”. Brown Butter! I needed ingredients, and I needed them fast…

But patient ole’ me, practicing my “good wife qualities“, remained calm, put the magazine back down, let my husband finish his story (which really was good) and sat on my hands until my attention could be fully devoted to my magazine. From my first glance at these brownies my mind was made up — I was willing to get the worst case of frostbite ever seen by the human race by prancing around town barefoot to gather ingredients for these brownies — that is how much I wanted them, need them, had to have them or I would die.

And to think I died and went to heaven because here we are, two weeks later I pulled out the recipe to make for my friend’s birthday, and the directions are for one bowl brownies. Yes. One bowl. As if these brownies were not already made for me with brown butter, they are most assuredly created just for me because there is only one bowl to clean. One bowl. Brown Butter. I think those are the four best words I have ever spoken.

As the picture predicted, these are most definitely fudgy, and made only with cocoa, which my wallet thanks (see above mentioning of bills),  and of course brown butter and walnuts. Perfect as they are, I do think it would be fun to mix the nuts up a bit, perhaps peanuts for a more chocolate peanut (butter-ish) version, or hazelnuts for a nutella-ish take. Even without nuts, these would still be fantastic.

I am thinking about adding a category in the Recipe Index for brown butter — or am I the only one who gets ants in her pants excited about brown butter?

Brown Butter Previously: Ricotta Gnocchi with Brown Butter and Sage Sauce, Salted Brown Butter Crispy Treats, Brown Sugar Pound Cake with Brown Butter Glaze, Brown Butter Vanilla Bean Buns with Cream Cheese Glaze, Arugula and Goat Cheese Ravioli, Naked Ravioli

One Year Ago: Funfetti Cake, which will make you declare all other cakes too serious

Brown Butter Cocoa Brownies with Walnuts

From Bon Appetit, February 2011

Makes 16 brownies

10 tablespoons (1 1/4 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cup sugar
3/4 cup natural unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325-degrees. Line a 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

Melt butter in a medium sauce pan over medium heat. Continue cooking until butter stops foaming and browned bits form at the bottom of the pan, swirling the pan often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixtures, 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. cut into 4 strips. Cut each strip crosswise into 4 brownies.

Do ahead: brownies can be made 2 days ahead. Store airtight at room temperature.