Cocoa and Brown Butter Brownies

This is another twice baked recipe. I originally made these scrumptious brownies becuase they call for walnuts and when the mans out of town I make things he doesnt like, and the man hates walnuts. I loved them so much I had to give them all away. Ya know how that goes. But then towards the end of the week I decided to make them again for friends on Valentines day, and the second time I made them without the nuts, just in time for the mans triumphant Valentines day return. I made this recipe straight from Bon Appetite magazine, thenk you Ellen for the phantom subscription and I highly recommend. The brown butter does something to them, I dont know what. And theres only a little flour so even if you eat a teeny one, it packs a yummy choco punch. Make em for the ones you love!!



Ingredients
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 into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Preparation
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-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. 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 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.