Burnt Butter Brownies

I like these brownies. One reason being is that they are easy and the other is that they are nice and moist with a nutty flavor. You can add walnuts if you’d like a nuttier flavour with the actual nuts!
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I made these to take over to a friends house last night for dessert along with my favorite Mayan Chocolate ice cream and a pint of raspberries.
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One pint gone along with one pan off brownies. Good thing I snuck a few to keep before bringing them over 😉
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These are my favorite brownies to cut into shapes as they hold up well. I made them a few years ago for my husband, at the time boyfriend, for Valentines day, and I cookie cuttered them into hearts.
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burnt butter brownies

Burnt Butter Brownies

Prep time: 5 minutes     Cook time: 25 minutes     Cool time: 20 minutes

Ingredients:

10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 ¼ cups sugar

¾ cup cocoa powder

1 tsp vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tbsp all-purpose flour

1 cup walnut pieces (optional)

Directions:

Preheat the oven to 325°F. Butter an 8×8-inch square baking pan and cover with a strip of parchment, extending it up two sides to help lift brownies once baked. Butter the parchment.

Melt butter 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 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 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 (optional). Transfer batter to 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.

{Recipe from Bon Appétit February 2011}

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