BROWN BUTTER AND RED WINE BROWNIES
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 on the following link: http://www.abrowntable.com/home/rowntable.com/2012/12/browned-butter-and-red-wine-brownies.html
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- Makes 16 Brownies
- 10 tablespoons unsalted butter, cubed
- 1 ½ cups sugar
- 3/4 cup (75 grams) high quality extra brute cocoa powder, unsweetened
- 1/4 teaspoon fine salt
- 2 tablespoon red wine (choose something robust)
- 2 teaspoons Madagascar Bourbon Vanilla Extract
- 2 cold large eggs
- 1/3 cup (50 grams) unbleached all-purpose flour
- 1 cup walnuts, chopped
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).
- 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
- and will turn reddish brown.
- At this point remove the butter from the stove and quickly pour it into the mixing bowl with the cocoa.
- Stir it with a silicone spatulato blend. Let it cool for 3 minutes, it will still be hot.
FINISHING THE BROWNIE BATTER
- Add one egg at a time to the chocolate mixture, mixing it in vigorously with the silicone spatulauntil completely combined.
- 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.
- Fold in the walnuts.
- Pour the batter into the prepared baking pan and spread it evenly with an offset spatula.
BAKE THE BROWNIES
- Bake the brownie batter in the middle rack of the preheated oven. The brownies will be done after 20-30 minutes or until 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.