Cooking with Corbs - Browned Butter Brownies
They're back, and this time with a household favourite - brownies! Corbs and Becky show us how to make these delicious treats with an entertaining video and many great pointers (and chuckles) along the way. Enjoy, and we can't wait to see how you do. Remember to share with us what you're cooking or baking at home with your kids. Tag #cookingwithcorbs and #ferniefix .
Browned Butter Bronies
10 tablespoons unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cups unsweetened cocoa powder
1 teaspoon vanilla
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces (optional) can also use any combo of nuts, seeds, dried fruit, chocolate chips, cacoa nibs, m&ms
Position rack in bottom third of oven, preheat to 325F. Line 8x8x2 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.
Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat, immediately add sugar, cocoa, 2 teaspoons of water, vanilla and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 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 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into centre comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into squares (or use cookie cutter to make fun shapes). Can be made 2 days ahead. Store airtight at room temperature.