Brownies Beurre Noisette In Metrics
My absolute favorite brownie recipe has made it across the ocean. I’ve made it twice here and soon there after my friends have made it several times- one a reported three times in one week.
Yes, it is that good.
To find the original recipe in cups and teaspoons head over this way.
These are ooey gooey fantastically awesome. The secret- the browned butter. It adds the right amount of nuttiness, richness, and caramel flavor to the brownies.
Here’s some pics my British friend Jenni took who has now made these ahem 6 times sent me:
BEURRE NOISETTE BROWNIES
Adapted from Bon Appetit, February 2011, recipe by Alice Medrich
- 142g unsalted butter cut into cubes
- 267g granulated sugar
- 60g natural cocoa powder (not Dutch)
- pinch of dried vanilla or a “glug” of liquid vanilla
- 10 ml water
- 4g sea salt
- 2 large eggs
- 70g all-purpose flour
- 100-125g pecans (or walnuts), toasted and chopped
- sea salt
- Preheat oven to 160 degrees Celsius/325 F, and line the inside of an 8×8 square baking pan with aluminum foil, leaving 2-inch overhangs and pressing the foil tightly to the sides of the pan. (If you like spray the aluminum foil with non-stick cooking spray, though I didn’t find this necessary.)
- In a large saucepan, melt the butter over medium heat, stirring often. The butter will first melt, then foam, then form more clear bubbles. Once the butter has only bubbles (and no foam) and there are browned bits at the bottom of the pan, remove the butter from the heat. Stir in the sugar, cocoa powder, vanilla extract, salt, and 10ml water. Let the mixture sit for about 4-5 minutes to cool, then mix in the eggs one at a time, beating quickly after each addition. Once the chocolate mixture looks relatively smooth, mix in the flour, and then beat well for a few minutes. Mix in the chopped nuts, and transfer to the prepared pan, smoothing the top before baking.
- Bake for about 30 minutes or more, or until a toothpick inserted in the center comes out almost clean – if there is still a tiny bit of moist batter at the very bottom that is ok. Remove the brownies from the oven and cool completely on a cooling rack. Once cool, remove the brownies from the pan using the aluminum foil overhangs; then pull the aluminum foil away from the brownies and cut them into 16 square pieces. Serve immediately or store in an airtight container.Enjoy!
DID YOU MAKE THIS RECIPE?
I’D LOVE TO SEE WHAT YOU MADE
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