I follow the Food 52 website and this recipe came across my screen in December 2016. “Browned butter” is what caught my attention. My mom used to steam cauliflower and then add a crumble of browned butter and breadcrumbs and it was absolutely delicious! I liked the nutty taste of the butter and it was a flavourful complement to the cauliflower. Using it in a brownie recipe, enhances the chocolate and adds a deep, almost savoury note where you can taste this new dimension in the butter.
The recipe is fairly straight forward. The thing you do have to keep an eye on is the butter as you swirl and stir it to a browned and not burnt state. It does only take five minutes, so it is worth it to stop and give the process your full attention.
Rather than write out the recipe (because I made no editions) here is the link for Cocoa Brownies with Browned Butter and Walnuts. The brownies are dense, fudgy, and have a sound deep taste of chocolate. They’re not overly sweet and the walnuts help balance the texture.
If you’re looking for a new variation on an old theme, give these a go! The browned butter is a delightful surprise, giving a traditional treat, a whole new dimension.
