Browned Butter Brownies

Brownies, minus any types of nuts, are my oldest daughter's favorite.  Any time she is going to visit she makes a list of the food she'd like me to cook and this is always at the top of her list! Have these warm brownies along with some really good vanilla bean ice cream and some warm chocolate syrup and your life will be rightER.  Not even kidding!

Browned Butter Brownies
Adapted from Bon Appetit, February 2011


What you need:

• 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
• 1/3 cup plus 1 tablespoon all-purpose flour
• 1 cup walnut pieces, or nuts of your choice, optional

What to do:

• Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
• Melt butter in medium boiler over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5-7 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 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.
• 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.