Friday 6 July 2012

Browned Butter Brown Sugar Brownies

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Today, I got myself a manicure, and today, I bought Other Half a game he'd been eyeing for a long time. Today I feel like giving. To myself, to others, to the world.

Your gift is a close-your-eyes-chew-slowly-and-sigh-audibly moment. The kind that make you stop and realize that with food like this in the world, it's all going to be okay. Whatever it is.

Your gift comes with a little leg work (or, arm work - you need to stir), but really when all you have to do is melt some butter until it's golden brown and nutty, stir it into sugar, chocolate and love, it makes it seem totally doable, and totally worth it.

This is a total winner of a recipe. To me, these are the epitome of brownie. Dense, fudgy, chewy, not cakey, goodness. Other Half claimed that these were the best brownies he ever had. Ever (and I've made brownies before). On a separate occasion he said "I really hope you're saving this recipe" so I decided to save it to the internet. These are true brownie love.

Now, take this gift, get in the kitchen and have yourself a close-your-eyes-chew-slowly-and-sigh-audibly moment (or two).

Browned Butter Brown Sugar Brownies
adapted from, A Little Saffron Would Make This

1/2 cup plus 2 Tbsp unsalted butter
1 cup brown sugar
1/4 cup white sugar
3/4 cup natural unsweetened cocoa powder
2 tsp water
1 tsp vanilla extract
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 cup chocolate chips

  1. Preheat oven to 325 F and line an 8x8 metal baking pan with parchment paper, letting the paper hang over the sides for easy access to yummy brownies later
  2. This part is directly from A Little Saffron, because as much as I love browned butter, it intimidates the heck out of me, her directions work perfectly - Melt butter in a medium saucepan over medium heat. Butter will foam and crackle until browned bits form in the bottom of the pan. Keep an eye on it. Stir often and remove from heat once the brown bits appear, the butter takes a brownish tint, and the butter smells nutty. 
  3. In the meantime combine the sugar, cocoa powder, water, vanilla, and salt. 
  4. When the butter is ready, immediately add it to the sugar/cocoa mixture, stir until all combined and let the mixture cool for about 5 minutes (we don't want to cook the eggs as soon as they hit the mixture!) 
  5. Add the eggs one at a time, stirring vigorously between each addition 
  6. Stir in the flour until combined and then mix in the chocolate chips (or nuts, if you are so inclined)
  7. Pour batter into prepared pan. Bake for approximately 20-23 minutes, or until toothpick inserted into center of the brownies comes out almost clean. 
  8. Remove from oven and cool completely. Then use the paper or foil overhang to lift brownies from the pan. Cut into squares.
  9. Enjoy!

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