Monday, February 28, 2011

Cook the Mag: Bon Appétit's Brown Butter Brownies

Bon Appetit's Brown Butter Brownies
Recently we signed on to be Socialvores for Gourmet Live! This means that at some point in the near future, a picture of the interior of our respective fridges will be on the interwebs (along with an interview, of course.) As part of our welcome to the Epicurious/Bon Appétit/Gourmet/Condé Nast, we were invited to lunch in their very impressive cafeteria. Several times I spotted the February Bon Appétit cover-the one with these brownies. It's drool-worthy and made me crave brownies. So, I made them.

Bon Appetit's Brown Butter Brownies
Browning butter doesn't take much skill, it does take patience and realizing when he milk solids have browned. I use a silver pan as it picks up the color better, especially once the melted butter has stopped bubbling. After browning the butter, the recipe is pretty easy with no mixers required. I omitted the use of walnuts as I was primarily giving them as a gift and wasn't sure of the receiver's 'nuts in brownies' opinion. A couple did have to be tested for quality control! I don't know if it was the brown butter or just the general recipe, but these brownies were chewy, dense, fudgie goodness. Quite possibly, the best brownie for use in a hot fudge brownie sundae!

For Bon Appétit's Cocoa Brownies with Browned Butter and Walnuts recipe, click here.

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