Monday, January 23, 2012

Beurre Noisette Cocoa Brownies with Walnuts

These are the best brownies I’ve ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor. I've made plenty of brownie recipes, but I think these are the star, the top of the list, the one I will make again and again.


10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 cup sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 teaspoon vanilla extract

2 teaspoons water

3 large eggs, chilled

1/2 cup unbleached all purpose flour

1/4 teaspoon salt

1 cup walnut pieces, plus some!

1/3 cup Ghiradelli Double Chocolate Chips


Position rack in bottom third of oven; preheat to 325°F. Coat 8x8x2-inch glass pan 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. Fold in chocolate chips. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25-35 minutes. Cool in pan on rack. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

1 comment:

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