I called these the 4B Brownies because there are 4 Bs in the description - Browned Butter Brownies with Baileys. If you love brownies that are super fudgey and moist, then you are gonna SWOON over these babies. They are superb!
I have always liked the recipes from bon appetit - the recipes vetted by their test kitchen are usually very reliable, right down to the dot. This recipe is no different. The first time I made them, I was quite uncertain as I have never made brownies before. The instructions were also not specifically clear (for a noob baker like me lah!), but they turned out so good! Subsequently I made some adjustments purely based on taste preferences and also because I just wanted to experiment a little.
This brownie derives its fabulous flavour from the browned butter bits. Don't just settled for melted butter. The browned bits give the brownies a rich, nutty flavour and a wonderful caramelised backnote.
For this Christmas version, I thought adding a bit of booze will jazz it up nicely :P Baileys is one of my favourite; I have two bottles at home - the Creme Caramel and the Mint Chocolate. No prizes for guessing that Creme Caramel would be perfect for this. I didn't add a lot as my son will also be eating this, but if you are making this purely for adults, then feel free to be generous!
The recipe also calls for a fair bit of beating - lots of good arm workout. Don't take the easy way out and use handbeaters ;P One less utensil to wash too.
Browned Butter Brownies with Baileys
Adapted from bon appetit "Cocoa Brownies with Browned Butter"
- 10 tbspn salted butter (140g)
- 1 C heaped granulated sugar
- 3/4 C unsweetened, good quality cocoa powder
- 1 tsp vanilla extract
- 2 tsp Baileys
- 2 tsp water
- 1/8 tsp salt
- 2 large eggs, straight from the fridge
- 1/2 C all purpose flour
- 1 C chopped walnut
Step-by-step instructions and photos as follow:
1. Line a 8x8x2inc baking pan with aluminium foil, leaving a 4 cm overhang on the sides. Grease the foil.
2. Cut up the butter into roughly 2cm pieces and melt over the lowest heat. Use a heavy based, stainless steel saucepan, preferably at least 20cm in diameter (you want some space to do the beating without any splatter)
3. Grip the handle of the saucepan and gently swirl the melting butter every few seconds. Let the butter simmer and foam for a few minutes.
4. After a few minutes, you will notice that the furious foaming will start to subside and the colour will seem to lighten.
5. But wait, the browning has started!
6. Don't forget to keep swirling! The browning will continue to spread.
7. Scoop aside the top layer of foam and the melted butter mixture has completely turned a dark golden brown.
8. Stir the bottom with a large metal spoon and there will be those precious browned bits.
9. This is what you want to see.
10. Remove from heat and immediately add the sugar, cocoa, vanilla, Baileys, water and salt. Stir briskly for 1 minute, the mixture will turn lumpy. Leave to cool for 2 min. At this juncture, preheat your oven to 170celcius.
11. Add the eggs to the hot mixture, 1 egg at a time, beating vigorously with each addition. The mixture will turn thick, smooth and glossy. Add the flour, stir to blend, then beat vigorously for at least 60 - 70 strokes.
12. Stir in the nuts and pour into the baking pan.
13. Bake for 20-25 min until a skewer comes out almost clean, with some tiny clumps clinging to it.
14. Remove from the oven, and rest the pan on a rack for about 15min. Lift up the aluminium foil and take out the slab of brownie and rest it on the rack for at least 2.5 hours. After this point, it is ready for serving. Or else keep it chilled in the fridge for another 2 hours before cutting.
|Serve this with vanilla icecream or yogurt.|
|These make for lovely Christmas gifts to family and friends - edible too!|
I also made some small cards to go with the brownies as a Christmas present.