Well, if you aren’t a fan of intensely rich desserts then this recipe is not for you. I made these brownies yesterday for dessert and let me tell you that a small slice packs more than enough flavour. This recipe originally called for one cup of walnuts but I decided to use both walnuts and white chocolate chips. The brown butter in this recipe really adds to the nutty flavour of the brownie.
Brown Butter Brownies
recipe from The Catalyst: Cupcakes Blog
10 tbsp Unsalted Butter, cut into pieces
1 1/4 cup Sugar
3/4 cup Cocoa Powder
1 tsp Espresso Powder
1/4 tsp Salt
2 tbsp Water
1 tsp Vanilla Paste or Vanilla Extract
1/3 cup + 1 tbsp Unbleached Flour
1/4 cup Walnuts (optional)
1/4 cup white chocolate chips (optional)
Preheat oven to 325°F. Using a Flour Baking spray, lightly spray a 8x8x2 Square Pan. Set aside. In a small bowl combine, sugar, cocoa, salt, espresso powder and whisk to combine and set aside. In a small cup or bowl combine the eggs, water, and vanilla. Whisk together to combine and set egg mixture aside.
In a medium saucepan over medium heat melt the butter. When it starts to foam stir it. Stir slowly for 2-4 min until you see the little brown bits of butter forming in the bottom of the pan. Remove pan from heat.
Add in the cocoa and sugar mixture and stir till combined, it will look and appear gritty, this is ok. Let mixture cool for 5 min.
After you have let the mixture cool for the 5 min add in half of the egg mixture. Quickly mixing until well combined. Add in the remaining egg mixture and stir till well combined, it will get thick and may look a bit smoother now.
Once the egg mixture is well combined add in the flour. Stir vigorously stir for 20 strokes, scraping down the sides of the pan after the 20 strokes to combine into the rest of the batter. The mixture will be thick and slowly become smoother. Stir vigorously stir for another 20 strokes, scraping down the sides of the pan after the 20 strokes to combine into the rest of the batter You will see the mixture now become glossy and smooth. Stir vigorously stir for another 20 strokes, scraping down the sides of the pan after the 20 strokes to combine into the rest of the batter. At this point you can stir in the nuts in no more then 5 strokes, or just turn the mixture into the prepared pan.
Bake for 25-30 min until a toothpick inserted into center comes out nearly clean. It should still have some crumbs and look slightly like fudge, but it should not look runny like batter. If you see batter cook for 3 more min and test again.
Cool completely before cutting/serving due to soft fudge nature of the cake it must cool completely. About 2-3 hours.