This brownie was on the cover of the February Bon Appetit magazine. I had the magazine laying around and was constantly reminded I wanted to make them. Well, I finally got around to it and was glad I did. They are really fudgy in the middle and chewy on the outside. The browned butter makes them rich and adds a nutty flavor. I am a total nut freak and these are packed with walnuts, perfect!
10 tablespoons unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces
Position rack in bottom third of oven; preheat to 325 degrees. Line a 8x8x2~inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2~inch overhang. Coat foil with nonstick cooking spray. Set aside.
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 salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to 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 and enjoy.
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