Cocoa Brownies with Browned Butter and Walnuts

Another Bon Appetit recipe. The description in the magazine says "These are some of the best brownies we've ever had- fudgy in the middle and chewy on the outside with a shiny, crackly top.The browned butter adds a rich, nutty flavor." I believe that is all the introduction these brownies need. The are FANTASTIC.

Cocoa Brownies with Browned Butter and Walnuts

Ingredients:

Nonstick cooking spray

10 tbs (1 1/4 sticks) unsalted butter, cut into 1 inch pieces

1 1/4 cups sugar

3/4 cup unsweetened cocoa (spooned into cup to measure, then leveled)

1 tsp vanilla

2 large eggs, chilled

1/3 cup flour

1 cup walnut pieces (Chase suggests using glazed walnuts, they add a wonderful extra level of flavor)

Directions:

• Position oven rack in bottom third of oven; preheat to 325F
• Line 8x8 metal pan with foil, pressing foil firmly against pan, leaving 2 inch overhang. Coat foil with nonstick cooking spray
• Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form on bottom of pan, stirring often, about 5 minutes
• Remove from heat; immediately add sugar, cocoa, and 1/4 tsp 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 pan
• Bake until toothpick inserted into center comes out ALMOST clean (with a few moist crumbs attached), about 25 minutes
• Cool pan on rack. Using foil overhang, lift brownies from pan, cut and enjoy with a glass of cold milk :-)

Picture from the Bon Appetit website, they disappear too fast for us to get any pictures of them ;-)