Brown Butter and Red Wine Brownies

June 26, 2016

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

Volume Grams Ounces

10 tablespoons 142 grams 5 ounces unsalted butter, cubed
1 ½ cups 297 grams 10.5 ounces sugar
3/4 cup 75 grams 2.7 ounces high quality extra brute cocoa powder, unsweetened
1/4 teaspoon 1/4 teaspoon 1/4 teaspoon fine salt
2 tablespoon 2 tablespoon 2 tablespoon red wine (choose something robust)
2 teaspoons 2 teaspoons 2 teaspoons madagascar bourbon vanilla extract
2 large 100 grams 3.5 ounces eggs
1/3 cup 50 grams 1.75 ounces unbleached all-purpose flour
1 cup 113 grams 4 ounces walnuts, chopped

Instructions

MISE EN PLACE FOR COOKIE DOUGH

To see how Mise en Place can benefit you, see The Finer Cookie’s post on why everyone should Mise en Place.
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.

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.

The milk solids 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 spatula to blend. Let it cool for 3 minutes, it will still be hot.

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.

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 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.