I don’t have much time, but it occurred to me that this is the second time I have made these and forgotten to photograph the evidence, other than this one sad remaining (and now no longer remaining) brownie. These are (and I had to make my old favourite recipe to confirm this – I take brownies very seriously) the best brownies I’ve ever made and they are very simple. The browned butter is a stroke of genius and using cocoa instead of chocolate makes this fast and simple. If you like brownies, you must try this. Thank you, Bon Apetit! Add nuts is you want, I personally don’t want anything diluting the chocolatey goodness.
10 Tbsp unsalted butter, roughly chopped
1 1/4 cups sugar
3/4 cup good quality cocoa powder
1 tsp vanilla
1/4 tsp (generous) salt
2 large eggs, chilled
1/3 cup plus 1 Tbsp flour
1. Preheat oven to 325 and line a 9″ (or 8″) square pan with tinfoil, leaving an overhang, and then spray with non stick spray.
2. Melt butter in a medium saucepan over medium heat and cook until it stops foaming and browned bits form in bottom of pan, stirring often.
3. Remove from heat and immediately add sugar, cocoa, vanilla, 2 tsp water and salt. Stir to blend and let cool 5 minutes (mixture will still be pretty hot).
4. Beat in eggs vigorously, one at a time, until mixture is shiny and thick. Add flour, stirring to combine, then beat for 60 strokes (your arm should be tired when you are done, unless you are Popeye and you just had your spinach). If you want nuts, now is the time.
5. Pour into prepared pan and bake for 22 – 25 minutes, or until just a few moist crumbs are clinging to a toothpick inserted in the centre. Let cool in pan on rack, then remove using foil overhang and slice.