Do you have a plan?
If not, my goodness do I have a good one for you.
It all started like any other typical day. I was in the mood for chocolate. A quick google search led me to Bon Appetits site with a recipe called ‘cocoa brownies with browned butter.’
Well hello there, lover.
This recipe is rich. I totally channeled my inner Juliette Binoche in ‘Chocolat’ and added a pinch of mexican cinnamon just because, you know, it makes it that much richer and hotter. Which is exactly what a brownie should be.
The end result? Wickedly good. Like best. brownie. I. have. ever. made. And that’s saying a lot. I’m sorry peanut butter swirl brownies, you will always be my first love, but I have so moved on.
So there you have it. Whip up a batch of these brownies, get the Chocolat movie going, and get yourself a good bottle of red. That’s all you will need. Bonus if Johnny Depp stops by.
- nonstick vegetable spray
- 10 TBS unsalted butter cut into 1 inch pieces
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp vanilla
- 1/4 tsp salt
- 2 large eggs, chilled
- 1/3 cup plus 1 TBS flour
- pinch of mexican cinnamon, optional
- 1 cup walnut pieces, optional
- Preheat oven to 325 degrees.
- Line an 8X8X2 inch metal pan with foil, pressing firmly against the pan sides and leaving a 2 inch overhang. Coat foil with non stick spray.
- Melt butter in saucepan over medium heat until butter stops foaming and browned bits form at the bottom of the pan, stirring often, roughly 5 minutes. Remove from heat.
- Immediately add sugar, cocoa, 2 tsp water, vanilla and 1/4 tsp salt. Stir to blend. Let cool for 5 minutes.
- Add eggs to the warm mixture, one at a time, stirring hard. When mixture looks thick and shiny and all things wonderful add the flour and stir until blended.
- Ready for your workout? Of course! Beat vigorously for 60 strokes. Stir in the cinnamon and nuts, if using.
- Transfer batter to your prepared pan and bake for 25 minutes or until a toothpick comes out almost clean.
- Cool in pan on a rack. Using the foil, lift the brownies out of the pan and continue to cool. Cut into 16 squares for smaller brownies, or 12 squares for larger sized.
- My vote is big.
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