Monday, April 28, 2014

Browned Butter Brownies with Walnuts

Kathleen made these on Good Friday. They were quite tasty!
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99
Browned Butter Brownies with Walnuts
from bon appetit, February 2011
makes 16 brownies

10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted

Directions:

Preheat oven to 325 degrees F.  Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang.  Spray foil with nonstick cooking spray.  

In medium saucepan, melt butter over medium heat.  Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often.  You will begin to smell a nutty smell.  This will take about 7-10 minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend.  Let cool for 5 minutes.  

Add eggs to mixture one at a time, beating vigorously after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.  Seriously, count the 60 strokes or else.  Stir in nuts.  Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes.  Cool in pan on rack.  When cooled, lift foil overhang from pan and cut into squares.  Enjoy!  

Read more at http://www.greensnchocolate.com/2011/03/browned-butter-brownies-with-walnuts.html#8RDZ7zQTbE0tjhcQ.99

Browned Butter Brownies with Walnuts
from Bon Appetit, February 2011

makes 16 brownies
10 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder, spooned into cup to measure and leveled
2 tsp water
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnuts pieces, toasted


Preheat oven to 325 degrees F. Line 8×8″ baking dish with foil, pressing the foil firmly against pan sides and leaving 2″ overhang. Spray foil with nonstick cooking spray. (Beth just sprayed the pan)

In medium saucepan, melt butter over medium heat. Continue cooking until butter stops foaming and browned buts form at bottom of pan and butter turns golden color, stirring often. You will begin to smell a nutty smell. This will take about 7-10 minutes. Remove from heat.

Immediately add sugar, cocoa, water, vanilla, and salt. Stir to blend. Let cool for 5 minutes.

Add eggs to mixture one at a time, beating vigorously after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously for 60 strokes. Seriously, count the 60 strokes or else. Stir in nuts. Pour batter into prepared pan.

Bake in prepared oven until toothpick inserted into center comes out almost clean, about 25 minutes. Cool in pan on rack. When cooled, lift foil overhang from pan and cut into squares. Enjoy!

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