Cocoa Brownies With Browned Butter and Walnuts

READY IN: 50mins
Recipe by alligirl

Taken from Bon Appetit - February 2011 "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." Cocoa is one of the major exports of Ghana.

Top Review by UmmBinat

Taste is sinful. DD (toddler) says they are good as well. I made ours gluten free with carob powder instead of cocoa powder to be caffeine free! I greased with canola oil to be soy free, I used no alcohol vanilla from the health food store, sea salt, white rice flour and tapioca starch in half the amount with 2/3 tsp guar gum, plus the rest of the ingredients. I may make this again as a treat maybe not using the guar gum as I don't know if it is needed. Made for Please Review My Recipe: from 4 September 2011 ~

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt.
  4. Stir to blend. Let cool 5 minutes (mixture will still be hot).
  5. Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
  6. When mixture looks thick and shiny, add flour and stir until blended.
  7. Beat vigorously 60 strokes.
  8. Stir in nuts. Transfer batter to prepared pan.
  9. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.
  10. Cool in pan on rack. Using foil overhang, lift brownies from pan.
  11. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

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