Tuesday, February 1, 2011
Brownie Bake-off: Fudgie Brownies
What makes the recipe different is the browning of the butter for nuttiness, and very little flour, only 1/3 cup plus a tablespoon. The result is a very fudgy brownie.
I like that it uses basic kitchen ingredients. I had everything on hand and didn't have to make a run to the grocery store. I used pecans because I prefer them; the recipe called for walnuts.
I would not classify this as an easy recipe, so be sure to read through all the steps before you begin.
Bon Appetit Browned Butter Brownies
10 T. unsalted butter, cut into pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
generous 1/4 t. salt
1 t. vanilla extract
2 t. water
2 large eggs, chilled
1/3 cup plus 1 tablespoon flour
1 cup pecans
Preheat oven to 325 degrees. Line a 8 x 8 x 2 inch square metal pan with foil, pressing it firmly against the sides and in the corners, and leaving 2 inches overhanging. Coat the foil with non-stick spray.
Next up in the batter's box is the Barefoot Contessa brownie recipe.