Browned butter brownies

Recipe adapted from Bon Appétit

 

Ingredients

  • Nonstick vegetable oil spray
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 cup sugar
  • 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 2 teaspoons water
  • ½ teaspoon salt
  • 2 large eggs, chilled
  • 1/3 cup plus 1 tablespoon all purpose flour
  • 1 cup pecan pieces

 

Directions

  1. Preheat oven to 325 degrees F.  Line an 8”x8”x2” pan with aluminum foil, allowing the foil to hang over the edges of the pan by about 1 inch.  Coat the foil with non-stick cooking spray.
  2. Melt butter in a medium saucepan over medium heat.  Stir constantly for about 5 minutes and remove from heat when butter stops foaming and small browned bits begin to form on the bottom of pan.
  3. Immediately add the sugar, cocoa powder, vanilla extract, water and salt.
  4. Allow mixture to cool for 5 minutes.  Then add eggs, one at a time, stirring until each is combined into the batter.
  5. Add the flour and stir until combined, about 80 strokes.
  6. Add the pecan pieces, and pour into pan.
  7. Bake about 40 minutes, until toothpick inserted in center comes out nearly clean (with only a few crumbs attached).
  8. Allow to cool in the pan, and remove by lifting the sides of the foil.  Cut into 16 squares.  Store airtight at room temperature.

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