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Caption: BROWNIES Brown Butter
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Caption: Rich, chewy, brown butter fudge brownies with perfectly crisp edges & an irresistible flaky top.
Caption: What do you do when Ghirardelli asks you to test their baking chocolate? Test a heck of a lot of brownie recipes. Which subsequently requires a ton of brownie taste testing. Oh darn!
After much testing, I decided this recipe was my favorite!
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Caption: Here's Why: 1 | Brown Butter: Brown butter serves to enhance and richen the flavor of the chocolate. It adds a certain complexity and depth to the brownies, making them truly extraordinary.
2 | 3x Chocolate: I used 3 kinds of chocolate, baking chocolate, cocoa powder, and chocolate chips. Triple the chocolate, triple the goodness. There is no such thing as too much chocolate. Ever.
3 | Flaky Top: I beat the eggs and sugar really well. Doing so is what gives brownies that slightly crunchy, thin, meringue top!
4 | Brown Sugar: I used brown sugar in addition to the granulated sugar. This not only adds to the flavor, but increases the moisture, giving the brownies a “fudgy” texture.
5 | Espresso Powder: I added a dash of espresso powder to the batter. Coffee accents and compliments chocolate, producing the ultimate chocolate flavor.
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Caption: These brownies are everything a brownie should be. Rich, chewy, slightly crispy on the outside, & full of amazing flavor.
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Caption: THE RECIPE
Caption: INGREDIENTS 1/2 cup (1 stick) unsalted butter
4 ounces high quality baking chocolate
2 ounces chocolate chips
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup (94 g) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (29.5 g) unsweetened cocoa powder
1/2 teaspoon espresso powder
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Caption: DIRECTIONS
Caption: 1 | Preheat oven to 325 degrees F.
2 | Grease a 9x9 square baking pan and line the bottom of the pan with parchment paper.
3 | Heat butter in a skillet over medium heat until melted. Continue cooking, swirling pan constantly, until butter is dark golden brown and releases a nutty aroma. Remove from heat and transfer to a medium bowl.
4 | Melt chocolate in a saucepan (stirring constantly) or in the microwave (stirring every 30 seconds). Once melted, pour chocolate into brown butter, whisking until fully incorporated. Set aside to let cool slightly.
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Caption: 5 | In the bowl of a stand mixer fitted with the paddle attachment, cream sugars, eggs, and vanilla on medium speed for 5 minutes (should be pale). Pour in chocolate/butter mixture and mix until well combined.
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Caption: 6 | In another bowl, whisk together flour, baking powder, salt, cocoa powder, and espresso powder.
Caption: 7 | Add flour mixture to wet ingredients and mix until just combined (no flour streaks remain).
8 | Pour brownie batter into prepared pan, smoothing with a spatula.
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Caption: 9 | Bake for 20-25 minutes until toothpick inserted into the center comes out almost clean.
10 | Let cool in pan for 15 minutes. Run a knife along the edge of the brownies before removing from pan and transferring to a wire rack to further cool.
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Caption: I must warn you these brownies will seduce you. Brownies are arguably the most addicting dessert anyways, but these brownies or extraordinarily enticing. I don’t know about you, but I always start out thinking I will eat just one little bite… then a couple minutes later I cut myself another sliver… then another… and before you know it there is a gaping hole in my brownies.
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Caption: The incredible rate at which these brownies disappear is a clear testimony to their deliciousness.
Caption: I almost forgot, there is one last ingredient you must have on hand. MILK. I don’t care if it’s almond milk, soy milk, coconut milk, or good ol’ cow’s milk! Just be sure you have some ready-to-go because you will need it with these brownies. An ice cold glass of milk is a quintessential part of the brownie experience!
Now excuse me while I go eat my weight in brownies.
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