Cocoa brownies with Browned Butter and Walnuts

When is the last time a brownie rocked your world?  These are the best-ever brownies that you will ever eat.  The family recipe you have tucked in the kitchen drawer, throw it away!  You have a new brownie recipe that will be your new favorite.

The brownies are chewy with a fudgy center and are graced with a shiny, crackly top.  It’s almost impossible not to eat the entire pan.

There is very little flour in this recipe which provides the density and the addition of browned butter adds a rich nutty flavor.

Cocoa Brownies with Browned Butter and Walnuts
Makes 16
Recipe from Bon Appetit
Nonstick vegetable 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
Position rack in bottom third of oven; preheat oven to 325 F.  Line 8x8x2-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.
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 in airtight container at room temperature.


47 thoughts on “Cocoa brownies with Browned Butter and Walnuts

  1. Mmm I made my go-to brownie recipe (cocoa brownies by Alice Medrich) yesterday but it doesn't have the browned butter of this. Sounds like a great addition!


  2. I am excited to try these! They sound great. The browned butter must really give them a wonderful flavor. I am always looking for a better brownie recipe…thanks:)


  3. These brownies have taken the internet by storm on the one hand, I feel like part of the cool crowd for making them, on the other hand we didn't think they were as fabulous as everyone else seems to think they are.


  4. well, ok…I'll throw away my recipe. Actually I wasn't in love with my recipe so do appreciate you sending this along. I'm not a sweet person but can devour about 10 brownies in about 2 minutes. Great photo


  5. There's a blizzard raging outside my door and so I made these days (sans nust by request of daughter) and I will continue to make them again and again. Was going to post about them today… maybe later – But I agree with you on all counts and I would love a taste with the nuts!


  6. These looks absolutely divine!!!!! I love brownies and love to try as many brownie recipes as possible hehe. Haven't used browned butter in a sweet dish yet, looking forward to it! Have a lovely day 🙂


  7. Well, if two of my favorite bloggers have made these and gave them such rave reviews than I have to put these in the MUST MAKE FILE. Between you and Claudia I'm sold on these! They look terrific Velva.


  8. These look delicious! I wonder how it would be converted to gluten free since it takes such a small amount of flour. Hmm… We'll have to try it out. Thanks!


  9. Brownies, just the way I like 'em. No frosting, not like cake but dense and chewy, gooey and with that cracked surface. Nice.Also nice are your latest cocktail offerings, I'm going to pilfer a few recipes for my collection. I LOVE Campari and orange anything!


  10. Thank you for finding my blog, and leaving your kind comment. I followed you back and also put your beautiful blog on my blogroll, so I can easily click on it to keep in touch!Your brownies are to \”die for\”…can't go wrong with Bon Appetit recipes. I've been subscribing to Bon Appetit for years…as a matter of fact your brownie has outdone the one they feature on their front page. So moist, perfect, and yummy!


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