I'm not usually that excited about brownies from scratch since the ones in the box are just as good at calming that chocolate craving, but my Aunt Laurel made us some brownies the last time she was up here that really were something superior. The trick is in browning the butter, which the clever little chefs at bon appetit came up with. Despite my worries, I tried them again myself for a dinner this Sunday, and I didn't even mess them up. Enjoy!
Ingredients
- Nonstick vegetable oil spray
- 10 tablespoons unsalted butter, cut into 1-inch pieces
- 1 1/4 cups sugar
- 3/4 cup natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs, chilled
- 1/3 cup plus 1 tablespoon unbleached all purpose flour
- 1 cup walnut pieces
Preparation
Position rack in bottom third of oven; preheat to 325°F. Line 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 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. 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 Can be made 2 days ahead. Store airtight at room temperature.
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