Active Time
4 minutes
Ingredients
Makes 16 Servings
10
1
3
1
2
1
1
Preparation
Step 1
Position rack in bottom third of oven; preheat to 325°F. 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 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 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.
Step 2
Bake brownies until toothpick inserted into center 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 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
Nutrition Per Serving
How would you rate Cocoa Brownies with Browned Butter and Walnuts?
Leave a Review
Reviews (317)
Back to TopLove this recipe. Have made it many times and it's always a hit. Cut down the sugar to about a cup and added chocolate chips. Subbed water for bourbon. Baked for about 30 min. Came out perfectly fudgey.
Anonymous
Chicago
9/27/2021
Great brownies, made dozens of times. Change out the nuts sometimes or skip the nuts and swirl tablespoon sized drops of peanut butter thru the top surface before baking( most people’s favorite) . These always take about 35 mins in my oven. Make sure you let the sugar /Butter mixture sit for the full 5 minutes or the sugar won’t dissolve and the brownies will be grainy
Jann1033
NE Ohio
9/8/2021
I've been making these brownies for years! Since they were the cover recipe in 2011! Yesterday, I was out of nuts and just sprinkled mini-M&Ms on top of one of the batches. I baked them as described - 25 minutes at 325 degrees. Edges were crunchy and middle was chewy/gooey after cooling. They were a HUGE hit! One of the ladies even said they were the best brownies she has EVER had!
Charlsie
Texas
3/15/2021
Since the first time I made this recipe over a year ago, I have LITERALLY never bothered with another brownie recipe. My only tweak is I only use 3/4 cup sugar— it comes out perfectly to my taste. I find the time to be correct, as I like brownies that are a tiny bit uncooked when hot then set fudgey when cooled. Maybe the time works for me because of using less sugar.
Anonymous
2/24/2021
Turned out great. Followed recipe to a T, except like other reviewers I baked them longer. For my oven, it took about 32 minutes.
Cheri
Henderson, NV
1/17/2021
Best brownies ever! My staple for the last few years or whenever his recipe came out! Note: ovens are all different so one has to access their own baking time as I did.
Anonymous
Santa Barbara,California
12/24/2020
There may be a typo as 25min at 325f left the brownie edges cooked and the center still uncooked entirely. I put them back in. Set a timer for another 15min to check again.. Tasty brownies though!
Michael Pants
Rhode Island
12/7/2020
Absolutely amazing recipe. You get the perfect crinkly top and fudgy bottom. I usually reduce the sugar to 1 cup or even lesser if I want a less sweeter brownie and it still tastes well. Also adding 1-2 tsp of instant coffee brings out the chocolate flavour.
Ajutur
Austin, TX
12/3/2020
Is there a typo in the recipe? 325 for 25 minutes? It took 45 minutes at 325.
Anonymous
Canada
11/16/2020
The best brownie recipe I've found to date. I've added my own minor tweaks: Instead of coating the foil with nonstick spray, brush with a bit of coconut oil (gives a mild coconut taste to the bottom) Add a teaspoon of Espresso powder with the dry ingredients for extra flavor, so so good!
sandraavr
Munich
6/17/2020
This was DELICIOUS! I topped it off with vanilla ice cream and it was the cherry on top! Absolutely delicious but definitely on the sweeter end. I added white “chocolate” chips instead of the nuts. Nice flaky top and fudgy in the middle. Bon appétit !!
jojomocho
San Francisco
6/9/2020
I’ve made this recipe a few times now and everyone loves it!! The goey chocolatey texture is a big win. I used chocolate chips instead of walnuts, but they’re just as good! If you use chocolate chips instead, I recommend waiting longer for it too cool or else the chocolate will melt in the batter and create streaks and you won’t get those little pockets of melted chocolate.
Anonymous
Vancouver WA
4/21/2020
One last thing ... I also used some coarse salt, to added a little salty surprise her and, there throughout eating something so decadent and, sweet. Figured I'd add, I'm sure they'll be amazing!! Otherwise, id add or update.
Lilcrzi1
West virginia
1/14/2020
Well, actually, its in the over now! But, I already know its going to be the absolute BEST! And, definitely added to my "bag of tricks cook book" 😉 soooo easy to make!! Wow. I'm in love with everything browned butter also! I cant wait till these finish!! But, I wanted to add, I subbed out a bit of white sugar for a little brown sugar, personal preference, I love the added depth and, slight molasses flavor it adds. Just a thought 😀😍 thanks SO much for the recipe!!
Lilcrzi1
West virginia
1/14/2020
Browned butter is a real game changer. So nice to find a cocoa powder brownie recipe that can hold its own, definitely will make again!
Anonymous
PA, USA
1/11/2020