For Violet’s 2 week birthday, Adam and I were feeling ready to get back into the kitchen. The February issue of Bon Appétit had arrived just in time, and included a number of recipes to get us inspired.
Adam wanted to make chili for the Superbowl, and decided on the veggie version – a Black Bean Chili with Butternut Squash. Unfortunately that didn’t fare so well… it ended up extremely spicy – and not all that interesting. So if you also get Bon Appétit, I’d give that recipe a miss.
These brownies, however… make them. Make them NOW. They weren’t kidding about them being the best ever – they are so fudgy and decadent. A great way to get back into baking. MmmMm.
Cocoa Brownies with Browned Butter & Walnuts
- 10 tablespoons unsalted butter (1 1/4 stick), cut into 1 inch pieces
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 large eggs, chilled
- 1/3 cup + 1 tablespoon all purpose flour
- 1 cup walnut pieces
- Prep a 8x8x2 pan by lining with aluminum foil and spraying with nonstick spray. Preheat oven to 325°F.
- Melt butter in a medium saucepan over medium heat. Cook until butter browns, stirring often to prevent burning – about 5 minutes total.
- Remove from heat and add sugar, cocoa, 2 tablespoons water, vanilla, and salt. Let cool for 5 minutes (it will still be hot).
- Add eggs to mixture one at a time, beating well after each addition.
- When mixture is thick and shiny, add flour and stir until blended. Then beat vigorously for 60 strokes. Stir in nuts. Transfer to prepared pan.
- Bake for about 25 minutes, or until toothpick comes out clean. Cool in pan on rack.