April 12, 2021

Brown Butter Walnut Brownies

Thick and super gooey, these Brown Butter Nut Brownies are a delight!

Today we start with more chocolate ! What can I say ? I like chocolate. And I know you love it too!

So let's not waste another minute! We have brown butter and nutty brownies to discuss and devour. We don't want to keep these beauties waiting ↓.

I've mentioned this before, but after testing a recipe in my kitchen a few times, I then like to make the recipe again and serve it to my friends and family .

This is the ultimate test, in my opinion. Watching them sink their teeth into a rich brownie or a gooey cookie...feel the euphoria that sweeps across their faces as their taste buds come alive.

I made these brownies for a party last weekend and they were such a hit that they ended up becoming the main conversation starter. Everyone wanted to know one thing: what was the secret ingredient ?

I had to laugh about it. Not because the brownies weren't worthy of the praise; they were, are and always will be. But because every time I add brown butter to a recipe, it tends to get the same reaction.

What I'm trying to say is that brown butter is magic. Put it in your brownies (or your cake) and thank me later 😉 .

How to make walnut brownies

If you are not a fan of nuts or if you are allergic , feel free to leave them out. But they add an incredible crunch and their flavor blends wonderfully with the brown butter 😉.
And if you've never made browned butter before, don't worry ! It's very easy. You will need a sauté pan, butter, and a little patience, that's all!

You will start by melting the butter; Once the butter is completely melted, you'll continue to cook it, over medium heat (or medium-low if your stovetop is hot), until it turns golden brown and smells slightly nutty . Be sure to stay on the stove once the butter has melted; brown butter can turn into burnt butter very quickly.
Since there are 12 ounces of chocolate in this recipe, I highly recommend using quality chocolate that you know melts well and tastes good. The aroma is really strong!

You know I love 70% cocoa bars and that's what I'm doing for this recipe! Whichever brand you choose, just be sure to use real chocolate bars , not chocolate chips. I love chocolate chips, but not for this recipe! They don't melt well and have an inferior taste.
Be careful not to overcook your brownies ! They shouldn't be runny when you take them out of the oven, but don't be scared if they have a little jiggle in the middle. The brownies will firm up as they cool. Overbaked brownies will not be fudgy.

Which brings me to my last , and probably hardest tip... Let your brownies cool for at least an hour!

The reason I'm stressing this so much is that brownies need time to firm up , and if you cut them too soon, you'll get brownie lava... which isn't what we want to ! So give them an hour... maybe even an hour and a half.

I know it's hard, but I promise you these brownies are worth the wait.

Pro Tip: You can speed up the cooling process by placing the brownies in the fridge. I can usually slice them after 45 minutes if I do this 😉 .

brownies

Recipe

Ingredients ( tray 23x33cm)

1 and 1/4 cup all-purpose flour (loosely packed)
1 tablespoon and 1/2 unsweetened cocoa powder
1/2 teaspoon of salt
12 ounces semi-sweet OR dark chocolate, finely chopped
1 cup (8 ounces) unsalted butter, melted until browned
1 cup granulated sugar
1 cup light brown sugar, packed
1 tablespoon of vanilla extract
5 large eggs, at room temperature
3/4 cup walnuts, coarsely chopped

Instructions

Preheat the oven to 180 degrees (C). Line a 23×33 cm mold with parchment paper; spray paper and any exposed part of pan with nonstick cooking spray and set aside.
In medium bowl, combine flour, cocoa powder and salt; mix well and set aside. Place the chopped chocolate in a large bowl and set aside.
Melt the butter in a medium skillet over medium heat. Continue to cook the butter, stirring frequently, until it turns a light amber color and smells slightly nutty. Immediately remove from the heat and pour over the chopped chocolate.
Leave the chocolate/butter mixture to stand for 2 minutes, then smooth with a whisk. Add the two sugars and the vanilla and mix with a whisk. Add 3 of the eggs to the chocolate mixture and whisk until combined.
Add the remaining eggs and whisk until combined. Don't beat the batter too much at this point or your brownies will be too cakey.
Sprinkle the flour and cocoa powder mixture over the chocolate mixture. Using a rubber spatula (not a whisk), stir the flour mixture into the chocolate until a little of the flour mixture is visible. Stir in the nuts.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for about 28 to 30 minutes, rotating the pan halfway through, or until a toothpick inserted in the center of the brownies comes out with a few sticky moist crumbs. Let the brownies cool completely in the pan (this will take about an hour to an hour and a half), then remove them from the pan using the parchment paper. Cut them into squares and serve.