Brown butter improves everything. This is a fact. I love that leaving something on the stove for just 2 minutes longer can transform it into a nutty, toasty, golden brown...gah! I want some now!
And chocolate is no exception to this brown butter rule.
To put an exclamation point on my brownies I added a pinch of cayenne and cinnamon, just for a hint lingering in the background, and lightly sprinkled halved walnuts on top for their textural, nutty goodness. I love how rustic the scattered walnuts look on top of the brownies, plus they add a lovely crunch. Enjoy!
3 ½ oz dark chocolate (70% cocoa and up)
8 tablespoons of unsalted butter 4 eggs, at room temp
1 cup white sugar
1 cup brown sugar, loose, not packed
1/4 cup unsweetened cocoa powder (I used Valrhona)
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 cup flour 2 teaspoons vanilla extract
1 cup coffee, cold
1 cup semi-sweet chocolate chips
1 cup walnuts, halved and toasted lightly
Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water, add the coffee and stir to combine, then let cool. In a small saucepan, melt the unsalted butter until browned, and add to the melted chocolate. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 25-30 minutes.
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