Cocoa Brownies with Browned Butter

I have decided that there are just too many good brownie recipes.  I have posted so many on this blog, and every one of them were outstanding.  The problem is now, how can I decide which one to make again?  So – my plan is only to make new brownie recipes – never go back.  At some point, I would love to have a brownie bake-off with all the brownie recipes that I post – doesn’t that sound amazing?  Who wants to come?

Ok – back to the Tower of Treats.  In case this is the first time you are hearing about this, click here and catch up – so far I have posted the Peanut Butter Cupcakes and the Vanilla Bean Caramels.  It had been a while since I made a tray of brownies, and I felt that the Tower of Treats was begging for some chocolate.  Then I remembered the other month – and the wonderful chocolately brownies that were on the cover of Bon Appetit – and I had my fourth treat.  These were so ridiculously delicious, and so easy to make – they are the perfect dessert for any night of the week.


  • Nonstick vegetable oil spray
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups sugar
  • 3/4 cup natural unsweetened cocoa powder (spooned in to cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 2 large eggs, chilled
  • 1/3 cup plus 1 tablespoon unbleached all-purpose flour


Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

For a printer-friendly version of this recipe, please click here:  Cocoa Brownies with Browned Butter

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