Cocoa Brownies with Browned Butter and Walnuts

Image via Epicurious

You like brownies, right?  Please say yes, because otherwise, I'm not sure we can be friends.  Okay, good.  Now, do you like fudgy or cakey brownies?  Yes, there is a right answer to this question.  If you like cakey brownies, well, then you better get going.  Fudgy?  Stay right here; you're going to want to make this recipe.  

• Cocoa Brownies with Browned Butter and Walnuts, recipe via Bon Appetit, Feb, 2011
• Ingredients:

• Nonstick vegetable oil 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

Preparation: 

Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-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 airtight at room temperature.

Notes:  

-I'm not a big fan of walnuts, so I planned to substitute chocolate chips.  Except, I forgot.  Next time...

-These are similar to Ina Garten's Outrageous brownies, but in my opinion, they were easier and cheaper to make.  Ina's brownies are great chilled; I have one of the browned butter brownies in the fridge now, just waiting for me to eat for breakfast dessert tomorrow.  

-Taking a tip from Ina's brownies, I think adding some instant espresso powder (maybe 1 tsp?), or substituting coffee for the water might intensify the chocolate flavor of these brownies. 

-If you make these, you must sample the batter (who doesn't?), as the browned butter flavor is really deliciously detectable.  It adds a nice carmel flavor. 

-Cut these brownies into small pieces, but eat several.  It won't matter, because they were just tiny bites, which we both know contain no calories.

Enjoy!