National Chocolate Day!!!

This recipe comes from Bon Appétit Magazine with a warning attached- “YOU WILL EAT THE ENTIRE TRAY.”  They weren’t kidding- it was next to impossible for me to snap these photos without eating all of my props!

I love the browned butter in this recipe.  It adds a rich nutty flavor to this super fudgy brownie.  And the recipe couldn’t be simpler- all the ingredients are mixed together in one pot!

P.S.  I also made a batch with no nuts (see picture below) and they were equally as dangerous!

Cocoa Brownies with Browned Butter and Walnuts

Adapted (very little) from Bon Appétit Magazine

Servings: about 16


Nonstick oil spray

10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1- inch cubes

1 1/4 cup granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons water

1 teaspoon vanilla extract

1/4 teaspoon (generous) salt

2 large eggs, chilled

1/3 cup plus 1 tablespoon all purpose flour

1 cup walnut pieces, toasted (optional)


Position rack in the middle of the oven and preheat oven to 350 degrees.

Line an 8x8x2-inch baking pan with foil, pressing foil firmly against pan sides, leaving a 2-inch overhang.  Coat foil with nonstick spray.

In a medium saucepan over medium heat, melt the butter.

Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often- about 5 minutes. Remove from heat and immediately add the sugar, cocoa, water, vanilla and salt.  Stir to blend.

Let cool for 5 minutes (mixture will still be hot.)

Add eggs to hot mixture one at a time, beating vigorously to blend after each addition.

When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously for 60 strokes.

Stir in the nuts and transfer batter to the prepared pan.

Bake brownies until a toothpick inserted into the center comes out almost clean (with a few moist crumbs attached), about 25 minutes.

Cool completely in pan on a rack.  Using foil overhang, lift brownies from pan.  Cut brownies into squares.

Brownies can be stored airtight at room temperature for up to 2 days or you can freeze them for up to 1 month in a freezer safe container or freezer safe ziplock bag.

*How to toast nuts:

Preheat oven to 350 degrees.  Spread nuts in a single layer on a cookie sheet and bake for 5-10 minutes.  Halfway through toasting, give nuts a little toss for even cooking.  Watch them like a hawk for the last few minutes of toasting so that they don’t burn.  Nuts are done when they smell toasty and have a deeper more concentrated flavor.  Cool completely before using in recipe.

Here’s a batch I made without nuts.  Ridiculously fudgy and good!  These were gobbled up faster than the first tray.  (I had help in eating these- I swear!)

5 Responses to National Chocolate Day!!!

  1. Pingback: Browned Butter Valentine’s Brownies | Suzi & Chris

  2. chantelle says:

    omg these look wonderful! im going to make them for my mums “Royal Wedding” party tonight!

  3. Georgia says:

    They look so yummy Jessica! I always love seeing that nice flaky skin ot top after they are baked, when i make brownies…!! for some reason, i think it shows that they were a success 😛

  4. Line says:

    These look so good. Brownies are my favorite. Better then cake. I will absolutely make these (without the nuts )
    BTW I love your website. You help make following the recipes easy and fun. Your photos are amazing as well. I love you on Y an R too. 🙂

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