Sunday, February 6, 2011

Cocoa Brownies with Browned Butter and Fleur de Sel

Cocoa Brownies with Browned Butter and Fleur de Sel
If I told you that I have a recipe that's quicker and easier than its store mix counterpart, would you believe me?  Well, I do.  This recipe for Cocoa Brownies with Browned Butter and Fleur de Sel is a dream!  In less than an hour, you can have a delicious batch of homemade, fudgy, sweet and slightly salty brownies--with no more fuss than what you'd expect from a boxed mix.  Really.

So now that I've piqued your curiosity--and likely your sweet tooth--here's the recipe, in its sweet and yummy glory.

Happy Eating!

Cocoa Brownies with Browned Butter 
and Fleur de Sel

Nonstick cooking 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 teaspoons water
1 teaspoon Fleur de Sel
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached
all purpose flour
Powdered sugar (for sprinkling)

Position rack in bottom third of oven; preheat to 325 degrees F.  Line 8x8x2-inch 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, 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.  Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25-30 minutes.  Cool in pan on rack.  Using foil overhang, lift brownies from pan.  Cut into 4 strips.  Cut each strip crosswise into 4 brownies.  Sprinkle with powdered sugar.  
Do Ahead:  Can be made 2 days ahead.  Store airtight at room temperature.
*Adapted from Bon Appetit


1 comment

  1. Mmm, salty and sweet. What a delicious way to pep up brownies. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" (it will be open until Monday evening) and I'd like to invite you to stop by and link these brownies up.


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