Yes, I said BROWNED BUTTER. There isn't much in the cooking world that is better than browned butter except maybe bacon. When you brown the butter just right with little tidbits of brown....ahhh, you have created a whole new succulent nutty taste.
, also known as beurre noisette
, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables such as brussels sprout and broccoli. It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting."
Let's just clear up one thing first, I'm a brownie LOVER! The perfect brownie for me is a brownie with a fudgy middle, chewy edges and a shiny top. I've been looking for the perfect brownie for years. I've made lots of brownie recipes and none of them have ever stuck around. I've been in need of a "go to" brownie recipe and thought it would never happen. Betty Crocker in the box has been my 'go to' brownie recipe for years. Sad huh? Well not anymore baby!! When I was waiting in line at the grocery store the other day the Bon Appetit magazine caught my eye. There were brownies on the cover and the caption read, "BEST-EVER BROWNIES Warning: You will eat the entire tray!". Really? Really? I didn't believe, but I bought the magazine anyway and thought I would give them a try. I am so glad I did!!! These are the BEST-EVER brownies and if I had made these when no one was around, I would have eaten the entire tray!!
Go grab some butter and let's get cookin'!
Recipe from Feb 2011 Bon Appetit Magazine
Nonstick cooking spray
10 TBL butter
1 ¼ cup sugar
¾ natural unsweetened cocoa powder
1 tsp vanilla
2 eggs, chilled
1/3 cup plus 1 TBL flour
1 cup walnuts
Preheat oven to 325 degrees F. Line 8x8x2 inch pan with foil pressing foil firmly against pan sides and leaving a 2 inches overhang on both sides. Coat foil with cooking spray.
Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and brown bits form at the bottom of the pan stirring often, about 5 minutes
Remove from heat; immediately add sugar, cocoa, 2 tsp water & vanilla. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture one at a time, beating vigorously to blend after each addition. When the mixture looks thick and shiny, add flour and stir until blended. Beat vigoroously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into the center comes out almost clean (with few moist crumbs attached), about 30 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut and serve....or just eat them all.