Cocoa Brownies with Browned Butter and Walnuts

Goodbye box brownie mix, these cocoa brownies with browned butter and walnuts are almost as easy to make and far superior in flavor.

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“Holy crap brownies!” – my first-bite-reaction. They weren’t kidding when they said “Warning: You will eat the entire tray”. I ended up stashing these brownies with browned butter as soon as they were cool into an airtight container so that I wouldn’t have to smell them anymore, while I ate just one. That took some serious restraint…

I’ve never made/cooked with browned butter prior to these cocoa brownies, but whatever the difference is I am loving it! Incredibly fudgy and moist, I am not sure I can ever go back to boxed brownie mix. Especially since it was so easy to make!

You first brown the butter in a sauce pan, and from there everything is done in that same pan – bonus points for less clean up. And the end product is rich and fudgy with that crispy top that all brownies should have. All brownies should be this fabulous and the walnuts are a must for me.

My walnut pieces were not as photogenic as the image on the cover of Bon Appétit’s February 2011 issue from which this recipe came, likely due to the brownie pan that I used, but I promise they are in there in force! Unless you’re one of those people who hates nuts in brownies like my husband and then I guess there are more for me! Or just leave them out…

COCOA BROWNIES WITH BROWNED BUTTER AND WALNUTS

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Yield: 16 Servings Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Nonstick vegetable oil spray
• 10 Tbsp (1-1/4 sticks) unsalted butter, cut into 1-inch pieces
• 1-1/4 cup sugar
• 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
• 2 tsp water
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 large eggs, chilled
• 1/3 + 1 Tbsp flour
• 1 cup walnut pieces*

Directions

1. Position rack in bottom third of oven; preheat to 325 degrees F.
2. Line an 8x8x2-inch metal baking pan with parchment paper, pressing firmly against pan sides and leaving 2-inch overhang. Coat with nonstick spray. (I used a 9 x 9 x 2-inch Chicago Metallic Slice Solutions brownie pan instead).
3. In a medium saucepan over medium heat, melt butter. Continue cooking , stirring frequently, until butter stops foaming and browned bits start to form, about 5 minutes. Remove from heat and immediately add the sugar, cocoa, water, vanilla, and salt. Stir until incorporated and set side to cool slightly for 5 minutes.
4. Add one at a time eggs to the butter mixture, whisking to blend after each. When mixture looks thick and shiny, add the flour and stir until blended, then beat vigorously by hand for 60 strokes. Fold in the nuts.
5. Using a rubber spatula, transfer the batter to prepared pan. Bake brownies in preheated oven until a toothpick inserted into center comes out almost clean (or with a few moist crumbs), about 25 minutes.
6. Cool completely in pan on a wire rack. Using the parchment paper overhang, lift brownies from pan. Cut into 16 brownies.

Notes

*Optional, I guess...

Source: Bon Appétit magazine, February 2011

Post updated 11/21/2024, photo above is the original.