I had been reading on various blogs how browning the butter adds this amazing depth to baked goodies especially cookies and brownies. Many food bloggers swear that the taste is undeniably deep and “caramelly” (I wonder if there is such a word). My regular brownie recipe has been surely very popular in my friends and family. The recipe link is here:
However with all this internet craze on brown butter I decided I had to give it try. After reading through scores of recipes I settled on this one. It is inspired by the recipe from Stella Parks at Serious Eats.
Her recipe is geared for serious chocolate lovers with major flavour coming from the dark chocolate.
She says in her recipe and I quote the recipe works because
- Brown butter adds a nutty richness that deepens the chocolate flavor.
- Thickly foamed eggs lighten the batter, for brownies that are fudgey but not overly dense.
- Cocoa powder reduces the need for flour, making the brownies especially flavorful and tender.
- The cocoa butter in dark chocolate gives the brownies a lingering richness.
- An aluminum pan helps the brownies bake quickly and evenly, without the extended timeline associated with baking in glass, or the risks of overbaking in nonstick pan.
With 3 kids and their cousins over for the weekend I made some changes to original recipe. My kids like sweeter brownies hence I substituted a portion of the dark chocolate in the recipe with milk chocolate and hence reduced the white sugar by 50g to balance the sweetness.
For the original recipe use 170g dark chocolate at least 70% coco and use 450g of white sugar remaining ingredients stay the same.
The kids loved the brownie they were sweet, fudgey and chocolatey just as they like it. They were allowed one big square after lunch. I am happy to share that the brownies were satisfying and the kids tried very hard to stick to the bargain of eating one piece a day.
This recipe makes a very large brownie. As I didn’t have the required size pan I baked mine in two 9″ inch pan pans. The brownies lasted for 2 days which was partially because I had hidden one box in cupboard. The kids did cheat when I wasn’t looking, I don’t blame them. How can one resist brownies?
If you are making for a smaller family half the recipe.
Glossy Fudge Brown Butter Brownies
340g unsalted butter cut in cubes
50g finely chopped dark chocolate, about 72%
120g finely chopped milk chocolate
400g white sugar
55g light brown sugar
4g table salt
6 large eggs, straight from the fridge (about 295g)
1 tbsp vanilla extract
124g all-purpose flour
115g cocoa powder
- Preheat to 170C. Line a 9- by 13- by 2-inch aluminum baking pan with foil to cover the bottom and long sides of the pan. Grease lightly. I didn’t have a square pan the recommended size hence I used 2 9-inch round cake aluminium pans.
- In a pan, added the butter, keep the heat at low. It will take a minute or so to melt the butter if it was at room temperature or longer if from the fridge. When the butter has completely melted, increase the heat to medium and simmer. Continue to stir as butter can burn at the bottom very quickly. The butter will hiss as the water evaporates. Continue cooking till the butter is golden yellow and perfectly silent. Remove from heat and stir in the chopped chocolate. The batter made will be quite thin.
- In the bowl of a stand mixer fitted with a whisk attachment add white sugar, brown sugar, salt, eggs, and vanilla. Beat on medium-high until extremely thick and fluffy, about 8 minutes. Check at 6 minutes mark.
- In another bowl sift together the flour and cocoa powder.
- In the stand mixer bowl once the mixture is thick reduce speed to low and pour in the warm chocolate-butter. About 30 seconds.
- Once incorporated, add the cocoa-flour all at once and continue mixing until roughly combined. About 30 seconds.
- Finish with a flexible spatula, scraping and folding to ensure the batter is well mixed from the bottom up.
- Pour into the prepared pan and bake until the brownies are glossy and just barely firm, about 30 minutes. Test using a toothpick. As my pans were less deep my brownies were done in 24 minutes.
It is best to bake in an aluminum pan as it conducts heat evenly however you can bake in any pan you may have however the timing will increase. Hence check at 25 mark to see how much more time is required.
Cool the brownies to room temperature before slicing. Place in an air tight container. This recipe makes a large batch.Brownies will last for a week at room temperature.