Recipes

Cocoa Brownies with Browned Butter and Walnuts

1 Mins read
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Introduction

Indulge in the rich and decadent world of desserts with our Cocoa Brownies, a delightful treat that marries the deep flavors of browned butter and walnuts. This recipe promises to elevate your baking game, offering an irresistible balance between moistness and fudgy texture.

Tips for this recipe

Ensure that all ingredients are at room temperature before mixing. This contributes to the smooth blend of flavors. For best results, preheat your oven and bake according to time but use visual cues as brownies will never truly be ‘done’ until cooled.

Why you will love this recipe

Our Cocoa Brownies are a symphony of indulgent flavors, designed for those who appreciate the finer things in life. The combination of browned butter and walnuts not only tantalizes your taste buds but also offers a unique twist to traditional brownies that’s bound to become a cherished family favorite.

Ingredients

  • 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, chilled
  • 1/3 cup plus 1 tablespoon unbleached all purpose flour
  • 1 cup walnut pieces

Adviced equipments

  • Baking Pan (13×9 inches)
  • Parchment Paper Sheets
  • Measuring Cups and Spoons Set
  • Digital Kitchen Scale
  • Oven Thermometer
  • Silicone Spatula
  • Electric Mixer (Hand or Stand)
  • Candy Thermometer
  • Wooden Spoon
  • Sturdy Mixing Bowls
  • Precision Blender or Food Processor (Optional for almond butter alternative)

History of the recipe

The art of baking brownies has a rich history, with numerous variations and innovations over time. The inclusion of walnuts in our Cocoa Brownies can be tracited back to European traditions where nuts were often added for their crunchy texture and nutritional benefits.

Fun facts about this recipe

Did you know that brownies have a long-standing presence in American culinary history, with its roots dating back to the late 19th century? Adding browned butter and walnuts brings an extra layer of complexity to what has otherwise been considered a simple dessert. This Cocoa Brownie recipe is not just about following steps; it’s a journey into the past with each bite.

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Cocoa Brownies with Browned Butter and Walnuts

Cocoa Brownies with Browned Butter and Walnuts

amanda

Equipment

  • - Baking Pan (13x9 inches)

  • - Parchment Paper Sheets

  • - Measuring Cups and Spoons Set

  • - Digital Kitchen Scale

  • - Oven Thermometer

  • - Silicone Spatula

  • - Electric Mixer (Hand or Stand)

  • - Candy Thermometer

  • - Wooden Spoon

  • - Sturdy Mixing Bowls

  • - Precision Blender or Food Processor (Optional for almond butter alternative)

Ingredients

  • 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, chilled

  • 1/3 cup plus 1 tablespoon unbleached all purpose flour

  • 1 cup walnut pieces

Instructions

1

Instruction 1

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil 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. Transfer batter to prepared pan.
2

Instruction 2

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 into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
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