BROWN BUTTER AND RED WINE BROWNIES

 

June 26, 2016

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Red Wine and Brown Butter Brownies delight with toasty and fruity aromas. Like a mature vintage port paired with dark chocolate truffles, they're creamy and smooth. These sophisticated brownies will exceed your expectations. Simply delicious. Enjoy these brownies and tell me in the comment section below.

This beautiful recipe comes from Nik Sharma's ever-so-beautiful food blog: A Brown Table. It is an inspired site that I visit regularly. Thank you Nik for such an exquisite variation of Alice Medrich's recipe from her book Sinfully Easy Delicious Desserts To see A Brown Table's version of this recipe, click here. 

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Ingredients

Makes 16 brownies

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Grams

Ounces

Volume

Instructions

MISE EN PLACE FOR COOKIE DOUGH

  • Preheat the oven to 325F. Grease 8 x 8 x 2 square pan with butter, then line it with parchment paper , and cut it so that the paper extends over the edges. You'll want enough parchment to lift the baked brownies out of the pan. Then grease the parchment and flour it. This recipe can be very sticky and you'll want to take no chances getting it out of the pan in one piece. Combine the cocoa, salt, sugar, wine, and vanilla in a large mixing bowl. There is no need to mix the ingredients at this stage (the only rising agent, the lecithin in the egg yolks are mixed in later in the form of whole eggs).

Cocoa, salt, sugar, wine and vanilla in a mixing bowl.
Cocoa, salt, sugar, wine and vanilla in a mixing bowl.

  • Measure the flour and set aside. Measure and roughly chop the walnuts and set aside.

BROWNING THE BUTTER

  • Melt the butter in a saucepan and stir. As the butter melts it will foam and the milk solids will separate from the fat.

Foam developing while browning the butter.
Foam developing while browning the butter.

The butter just starting to brown.
The butter just starting to brown.

  • The milk solids will turn reddish brown.

Browned butter.
Browned butter.

  • At this point remove the butter from the stove and quickly pour it into the mixing bowl with the cocoa.

Combine the wet ingredients.
Combine the wet ingredients.

  • Stir it with a silicone spatulato blend. Let it cool for 3 minutes, it will still be hot.

Folding the wet and dry ingredients just before adding the eggs.
Folding the wet and dry ingredients just before adding the eggs.

FINISHING THE BROWNIE BATTER

  • Add one egg at a time to the chocolate mixture, mixing it in vigorously with the silicone spatula until completely combined.

Adding the first egg.
Adding the first egg.

  • At this point the chocolate mixture will be silky smooth. Add the flour and again mix it into the chocolate batter vigorously until you see no more white flecks of flour.

Adding the flour.
Adding the flour.

  • Fold in the walnuts.
  • Pour the batter into the prepared baking pan and spread it evenly with an offset spatula.

The batter in the prepared pan.
The batter in the prepared pan.

BAKE THE BROWNIES

  • Bake at 325F for 20-30 minutes. Set the pan in the middle rack of the preheated oven. The brownies are done when a toothpick comes out almost clean from the center. The brownies will still be hot and gooey even if the toothpick comes out clean.

COOL THE BROWNIES

  • Cool in the baking pan for 20 minutes and then transfer to a cooling rack for another 20 minutes to cool. Once cool, transfer the brownies to a cutting board and cut them with a clean serrated knife into approximately 16 squares of equal size.
TAGS:  wine   chocolate   brownies       LABELS: Chocolate  Quick and Easy 

Comments

1 Comments

faithy   2017-01-06

This looks wonderful! Only need 2 tablespoon of red wine? Can only bake when someone wants to open a bottle to drink..and then I can 'steal' 2 tablespoon'..LOL!

Kimberlie 2017-01-06

I know! I had the same thought. Just 2 tbsp makes a huge difference in the flavour! It's really a good brownie recipe.

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BROWN BUTTER AND RED WINE BROWNIES

Makes 16 brownies

Ingredients
Instructions

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