Brown Butter Brownies

When the Brown Butter Brownies from Bon Appetit were the talk of the food bloggin' world not too long ago, I couldn't resist and just like almost everyone else I baked up a batch.  It seems they are all over everyone's blog because they really are all that they are cracked up to be.  I'm not sure I could really taste the Brown-Butteriness, but what I DID taste was a perfectly chocolately fudgey brownie with a slightly crackly top.  I will definitely be making these again... and you should too.  To get nice and thick brownies, double the recipe and still bake it in a 9 x 9 inch pan.  


Brown Butter Brownies from Bon Appetit, adapted slightly from The Parsley Thief
Ingredients:
2 1/2 sticks butter
2 1/2 cups sugar
1 1/2 cups unsweetened cocoa powder
2 teaspoons vanilla extract
4 teaspoons water
1/2 teaspoon sea salt
4 large eggs, room temp, lightly beaten
2/3 cup ap flour


Preheat to 325.  Grease a 9 x 9 pan and line with a parchment sling.  Melt the butter in a saucepan over medium heat, until the butter begins to turn golden brown {about 5-10 minutes}. Stir the butter occasionally & keep a close eye on it, as it will go from fine to burnt quickly.  
Remove the pan from the heat & stir in the sugar, cocoa powder, vanilla extract, water & salt. Let the mixture cool for 5 minutes. Add the eggs, whisking constantly as you add them & beat until the mixture is shiny & smooth. Stir in the flour & beat for 1 minute. Pour the mixture into your prepared pan.
Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out with a few crumbs attached. Transfer the pan to a cooling rack. When cooled, remove from the pan by lifting the parchment sling.  Enjoy.