Oh dear, just came across this in my Brownie Binder. It is getting so hard to choose which one to make. The recipe also said this about the author of the recipe.
"Alice Medrich is a chocolate expert, cookbook author and cooking teacher. Her most recent book is "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies."(don't you just love that title?)
Cocoa Brownies with Browned Butter and Walnuts
10 TB. (1 1/4 sticks) unsalted butter, cut into 1" pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder
1 tsp. vanilla extract
2 large eggs, chilled
1/3 cup plus 1 TB. unbleached all purpose flour
1 cup walnut pieces
1. Position rack in bottom third of oven: preheat to 325F. Line a 8x8x2" metal baking pan with foil, pressing foil firmly against pan sides and leaving 2" 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 tsp. water, vanilla and 1/4 tsp.l salt. Stir to blend. Let cool 5 minutes. 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. Bake brownies until toothpick inserted in center comes out almost clean, 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.
Source: Bon Appetit mag. - Feb. 2011
"Alice Medrich is a chocolate expert, cookbook author and cooking teacher. Her most recent book is "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies."(don't you just love that title?)
Cocoa Brownies with Browned Butter and Walnuts
10 TB. (1 1/4 sticks) unsalted butter, cut into 1" pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder
1 tsp. vanilla extract
2 large eggs, chilled
1/3 cup plus 1 TB. unbleached all purpose flour
1 cup walnut pieces
1. Position rack in bottom third of oven: preheat to 325F. Line a 8x8x2" metal baking pan with foil, pressing foil firmly against pan sides and leaving 2" 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 tsp. water, vanilla and 1/4 tsp.l salt. Stir to blend. Let cool 5 minutes. 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. Bake brownies until toothpick inserted in center comes out almost clean, 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.
Source: Bon Appetit mag. - Feb. 2011