Browned Butter Brownies

Over the years I have made millions (well it feels like it) of brownies. I absolutely love brownies. Most days I would take brownies over cake, and really most desserts. I love the brownies. I love the batter. I love the ooey gooeyness of them. Really whats not to love? You might be thinking why do I need another brownie recipe? Well these are no ordinary brownies. The browned butter in these gives them a rich almost chocolate/caramel flavor. They are very rich, and of course we had to eat ours with a little ice cream (peanut butter panic to be exact). If you are in the mood for some good homemade brownies give these a try!

Cocoa Brownies with Browned Butter 

Makes 16 brownies
Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces – optional

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-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 (optional). Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 20 minutes (recipe says 25 mins but check earlier than that, around 20 mins, to see if they are done to avoid overcooking).

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.

Recipe source: Baking for her soul