So I was in line at Hintonburger, eagerly awaiting what was to be my very first Hintonburger experience. When all of a sudden I saw an old friend sitting in the corner enjoying her own Hintonburger with her husband. None other than my fellow choir member, and alto, of the Hastings and Prince Edwards Children’s Chorus – Amanda Mader.
We got to talking, mostly about food and she confessed me to that he was in possession of a fantastic brownie recipe. I clearly needed to make said recipe and blog about it. So here you are… from Amanda to you… a very easy, very yummy, one pot brownie recipe. Yum!!!
Cocoa Brownies with Browned Butter and Walnuts
10 tbsp unsalted butter, cut into 1-inch pieces 1 1/4 cups sugar 3/4 cup natural unsweetened cocoa powder 1 tsp vanilla 2 large eggs 1/3 cup plus 1 tbsp flour 1 cup walnut pieces *I left these out
Position rack in bottom third of oven; preheat to 325oF. 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 tsp water, vanilla and 1/4 tsp salt. Stir to blend. Let cool for 5 minutes (mixture will still be hot).
Add eggs to hot mixture 1 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 center comes out almost clean (with few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Enjoy!