Cocoa Brownies with Browned Butter...adapted from Alice Medrich's recipe in Bon Appetit
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup cocoa powder
1 teaspoon vanilla
2 eggs, chilled
1/3 cup plus 1 tablespoon flour
1/4+ teaspoon salt (eliminate if using salted butter)
Preheat oven to 325º. Line 8 inch square pan with two pieces of foil, pressing firmly to fit. Leave a two inch overhang on all sides for easy removal. Spray with nonstick spray like Pam.
Melt butter in saucepan over medium heat. Continue cooking till butter stops foaming and brown bits form on bottom of pan. Remove from heat and add sugar, cocoa, 2 teaspoons water, vanilla and 1/4+ teaspoons salt. Stir till blended. Allow to cool about 5 minutes.
Using hand mixer add eggs, one at a time, mixing well after each addition till batter is smooth and glossy. Add flour and use spoon or spatula to mix till flour is incorporated. May add a cup of chopped nuts if desired. Scrape batter into prepared pan and smooth top.
Bake for about 25 minutes or till toothpick inserted in center of brownies comes out almost clean (a few moist crumbs are OK). Cool on rack, then remove from pan and cut as desired.