Thursday, March 7, 2013

Cocoa brownies with brown butter and pecans

Cocoa brownies with brown butter and pecans / Brownies de cacau com manteiga queimada e pecãs

Whenever I feel the urge to bake something delicious but am out of time I bake brownies: they’re super easy to put together, there’s not need to wait for the butter to soften – and in this recipe not even the eggs need to be at room temperature – and once in the oven all you need to do is decide whether to eat them still warm with ice cream or plain, after they’ve cooled down. :)

These brownies are a variation of Alice Medrich’s ultra delicious cocoa brownies, and even though they’re really god I find the previous version better – I like the addition of pecans but I don’t think the browned butter makes such a huge difference in this case, unlike other recipes. As I looked for the cocoa brownies link to post here for you I read there that “my 16 year old sister loves these brownies” – she’s 19 now and I’m feeling really old right this moment. :)

Cocoa brownies with brown butter and pecans
from the Brownie Wizard Alice Medrich

10 tablespoons (140g/1¼ sticks) unsalted butter, chopped
1 ¼ cups (250g) granulated sugar
¾ cup (68g) unsweetened cocoa powder
2 teaspoons water
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs, cold
1/3 cup + 1 tablespoon (56g) all purpose flour
1 cup (110g) pecans, lightly toasted, cooled and coarsely chopped

Preheat the oven to 165°C/325°F. Line 20cm (8in) square baking pan with foil, pressing foil firmly against pan sides and leaving 5cm (2in) overhang. Butter the foil.
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, water, vanilla, and 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. Stir in nuts. 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 squares.
Brownie can be stored in an airtight at room temperature for up to 2 days.

Makes 16


Eileen said...

Oh chocolate take me away!
I am so needing one of these right now :)

Laura (Tutti Dolci) said...

Now these are brownies! Absolutely love them! :)

Holiday Baker Man said...

I love the brown butter addition. Gives me some ideas....

Rosie @ Blueberry Kitchen said...

Yum I love brownies, yours look absolutely delicious!

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