Monday, August 8, 2011

Browned Butter Pecan Brownies

Are you a browned butter kind of person? A bread and butter kind of person? Maybe a no butter kind of person? I'd have to place myself in the third category. I know, butter, it's what makes all these delicious sweets taste oh so delicious(!), but sometimes, it's just a little too heavy, you know? Especially after eating these Browned Butter Pecan Brownies. Ugh, my stomach hurts so much! I know, I said I'm not a butter kind of gal, but c'mon it's browned butter pecan brownies we're talking about! Browned butter pecan brownies! C'mon!
Browned Butter Pecan Brownies
Adapted from Bon Appetit
Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 cup plus 2 Tablespoons sugar
3/4 cup natural unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup pecans toasted and roughly chopped

1. Preheat to 325°F and line an 8x8x2-inch metal baking pan with foil. 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 salt. Stir to blend. Let cool 5 minutes (mixture will still be hot).
4. 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.
5. Stir in nuts. Transfer batter to prepared pan.
6. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.


  1. Don't be hatin' on butter! Especially browned butter. I'll have to make these.

  2. Oh brown butter brownies sound to die for!!


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