Brown Butter Walnut Brownies
User Reviews
5
Brown Butter Walnut Brownies
Description
The recipe starts by browning butter over medium heat until it develops a nutty scent and amber color. This butter is poured over chopped semi-sweet chocolate to melt it gently, forming the chocolate base. After whisking in sugars and vanilla, eggs are added in stages to avoid overbeating and maintain fudgy texture.
Dry ingredients including flour, cocoa powder, and salt are combined separately then folded into the chocolate mixture with a rubber spatula to avoid a cakey outcome. Finally, roughly chopped walnuts are gently incorporated to add texture contrast and flavor.
The batter is baked in a parchment-lined 9×13 inch pan until a toothpick inserted near the edge comes out clean, preserving moistness in the center. The result is brownies with a tender crumb, a slightly crisp top, and rich chocolate taste uplifted by browned butter's subtle nuttiness.
Tips from the notes highlight total time including cooling and emphasize careful mixing at the egg stage to prevent a cakey result, helping achieve the ideal brownie consistency.
Ingredients
- 1 all-purpose flour 1/4 cup, not packed
- 1 unsweetened cocoa powder 1/2 tablespoons
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate or dark chocolate, finely chopped
- 1 cup butter unsalted, 8 ounces, melted until browned
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 5 egg large, at room temperature
- 3/4 cup walnuts roughly chopped
Instructions
- Preheat the oven to 350 degrees (F). Line a 9×13 inch baking pan with parchment paper; spray paper and any exposed pan with non-stick baking spray and set aside.
- In a medium bowl, combine the flour, cocoa powder, and salt; whisk well and set aside. Place chopped chocolate in a large bowl and set aside.
- Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until it's a light amber color and smells slightly nutty. Remove from heat at once and pour over the chopped chocolate.
- Let the chocolate/butter mixture sit for 2 minutes, then whisk smooth. Add both sugars and vanilla and whisk smooth. Add 3 of eggs to the chocolate mixture and whisk until combined.
- Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour/cocoa powder mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the walnuts.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for about 28 to 30 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan (this will take about an hour to an hour and a half), then lift them out of the pan using the parchment paper. Cut into squares and serve. *To speed up the cooling process, you can pop the tray in the fridge.
- Store at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 3 days.
Notes
- Include cooling time for the brownies before cutting and serving.
- Mix eggs carefully and avoid overbeating to maintain fudgy texture and prevent cakiness.
User Reviews
Overall Rating
5
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