Brown Butter and Cocoa Brownies

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I have been a long time subscriber to Bon Appetit and often months will go by without anything particularly catching my fancy, but then an issue will arrive and I want to cook everything!  The February 2011 issue is just one of those issues….starting with the cover recipe for these delectable brownies.

As soon as my husband saw the cover photo, he put in his request so I decided to give them a try.   I was a bit skeptical because, in my opinion, most brownie recipes don’t measure up, that is until I tried this one.  Browning the butter adds an incredible depth and “nuttiness” to the brownies that takes these over the top.  They are fudgy, chewy and have a wonderful cracked topping.

The two keys to success with this recipe, take your time browning the butter to achieve the depth of  flavor without risk of burning and use the best quality cocoa powder you can find such as Guittard.

 

SweetasSugarCookies

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6 Responses to “Brown Butter and Cocoa Brownies”

  1. Lisa

    I’ve heard of brown butter in cookies but never in brownies. I can only imagine just how good that additional step makes these treats. They look fantastic. I have a huge sweet treat linky party going on at my blog and I’d like to invite you to stop by and link this up.

  2. Élégant Hommes

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