I've been experimenting with brownies for years--much like my quest to master the perfect Chocolate Chip Cookie--and I think I've found a winner. Not grainy, not chalky, not dry, not wet. A perfect combination of chewy and moist, rich and delicate, with a buttery warmth that makes these melt in your mouth! I know you will find these Browned Butter Brownies a sheer delight too!
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After mixing the batter, I sprinkled a few milk chocolate chips on top.
Look at the golden and crisp top layer with gooey melted chocolate chips!
 The strawberries added a sweet tanginess to the buttery chocolate. |
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Quite by accident, I realized how perfectly a red zinfandel pairs with the brownies as a dessert wine! (This is what comes of snitching brownies before dinner time!!!)
From one hearty appletite to another...happy baking!
3/4 flour
3 tablespoons cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted and browned
1 1/2 cups chocolate chips
1 teaspoon vanilla
2 eggs
1/2 nuts, optional
1/2 cup milk chocolate chips, optional
In a 4 quart saucepot, melt the butter and allow it to simmer until browned ~20 minutes. Add the sugar and stir until it's dissolved. This is what will make your brownies smooth and not grainy :) Remove from heat and sprinkle in the chocolate chips. Allow them to sit until melted, then stir to combine. Add the eggs, vanilla, and optional nuts. In a small bowl, combine the dry ingredients. Add to the chocolate mixture. Pour in a greased and floured 9x9" glass pan, sprinkle with milk chocolate chips, and bake at 350F for 30-35 minutes.
Photograph © Hearty Appletite
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