The title in the NY Times said “These Brownies are as sweet as candy” – chewy, salty and run through with brown butter… Well, come on, how could I not make them. My mom sent me the recipe oh, I don’t know maybe 6 different times. And I had already clipped it.
I love these. LOVE. They are not for everyone because they are definitely on the sweet side. I made them this summer for a hospital near by and I was told that they were a hit. They are incredibly easy and use only one bowl so they are ideal for bulk baking. Additionally they freeze well. The brownies can be made with or without chocolate chips and with or without nuts – but to me pecans and chocolate are ideal. There are choices too of vanilla, coffee or rum -and for me coffee hit the spot but you get to pick.
As mentioned – I found this in the NewYork Times and created by Melissa Clark.
Have a good time –
Ingredients
- 1 cup melted butter (2 sticks)
- 1 1 pound box of dark brown sugar (or about 2 1/4 packed cups)
- 2 large eggs
- 2 tablespoons vanilla extract (or a shot of bourbon or espresso)
- I used espresso – and like that it tamed the sweetness a bit
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups (255 grams) all purpose flour
- optional 1 cup or so chocolate chips
- optional 1 cup nuts – I used pecans – delicious
Directions
Preheat oven to 350 degrees. Grease or better yet foil a 9×9 pan or 9×13 pan. Let the foil have a nice overhang so you can use it to pull the brownies out of the pan.
- Put the brown sugar in a medium sized mixing bowl.
- Melt the butter in a saucepan and let it bubble and sizzle away until you notice that it gets quiet – at this point it should start to brown, you can swirl your pan around to see the color and allow the butter to brown more easily. The butter should look amber – or a golden brown.
- Immediately pour the butter onto the brown sugar. Whisk until smooth, then let the mixture cool for a few minutes before you add the eggs. You don’t want to curdle the eggs –
- Whisk in the eggs and the vanilla extract (or bourbon or espresso)
- Add the dry ingredients to the bowl sprinkling the salt and baking powder as you add it – add the flour then gently mix to incorporate.
- Fold in optional chips and nuts and pour into baking pan. Sprinkle if you like with a little sea salt – Melissa Clark does this – I didn’t – but do what you like and what suits your taste.
- Bake until the top is firm and a toothpick inserted in the center comes out without any wet batter clinging to it.
- In a 9×9 pan this can take 25-35 minutes. Larger pan 20-30 m.
- Let rest in the pan and if you used foil you can lift out by the foil overhang and cut and enjoy. These freeze really well!
- I hope you like them!!
