Browned Butter Walnut Brownies

These brownies graced the cover of this month's issue of Bon Appetit, claiming to be the "best-ever". They even came with a subtitle that read "WARNING: YOU WILL EAT THE ENTIRE TRAY"! Shortly after, they started popping up on every other food blog I encountered. Most bakers agreed that they were worthy of the cover shot and claim. I was searching for the perfect dessert to make Dustin on Valentine's day and figured that not much would make him happier than a rich fudgy brownie. He likes chocolate. A lot. (Not that I don't, I'm just not as passionate about it.) So what better way to say "I love you" than serving my husband the best brownie in the world?

So how were they? Pretty much that good. While I've by no means tried every brownie ever made, I can confidently guess that this recipe is one of the best. The browned butter makes it sound a little fussy. But it only takes an extra few minutes of simmering your butter on the stove, and the unique flavor it imparts is worth the effort. Otherwise, this recipe is extremely easy to prepare. I think the walnuts add an essential element of crunch, but you could try a different nut or go without. These brownies definitely made for a memorable Valentines Day.

Browned Butter Walnut Brownies

INGREDIENTS
10 Tbsp. (1 1/4 sticks) unsalted butter, diced
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder
1 tsp. vanilla extract
2 large eggs
1/3 cup + 1 Tbsp. all-purpose flour
1 cup walnuts, roughly chopped

DIRECTIONS
1. Preheat oven to 325 F. Line an 8x8 baking pan with foil and coat foil with cooking spray.

2. Melt butter in a 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, 2 tsp. water, vanilla, and a generous 1⁄4 tsp. salt. Stir to blend. Let cool several 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 prepared pan.

3. Bake in preheated oven for 25-30 minutes, until a toothpick inserted in to the center comes out almost clean (with a few moist crumbs attached). Cool in pan on a wire rack. Using the foil, lift brownies from the pan, slice, and serve.

Makes an 8x8 pan of brownies.

(Adapted from Bon Appetit)