Monday, July 23, 2012

Salted Browned Butter Brownies

As a good friend recently put it, these brownies are life-changing!! And she's right-- They are positively SINFUL!  If you've never tried anything with browned butter, don't be turned off.  Simply cooking butter until it is golden brown, adds such a complex, wonderful flavor and depth to any dish.  These combine several of my very favorite things-- Dark Chocolate Brownies with a simple browned butter frosting, topped off with a layer of ganache. Yum!

Salted Browned Butter Brownies
-Alyssa Griffeth-
Brownie Layer:

1 c. butter
8 oz. good-quality semisweet chocolate (I use Guittard semi-sweet chocolate chips)
2 c. sugar
2 tsp. pure vanilla extract
5 extra-large eggs
1/3 c. unsweetened Dutch-process cocoa powder
1/2 tsp. salt
2/3 c. all-purpose flour

Browned Butter Layer:

1/2 c. salted butter
2 c. powdered sugar
1/4 c. heavy cream
1 tsp. vanilla extract

Chocolate Ganache Layer:

4 Tbs. butter
6 oz. semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a 13×9 inch glass pan with heavy-duty foil and spray foil with cooking spray.

For the brownies, place butter and chocolate in a glass bowl and cook on 50% power for 1-2 minutes, stirring every 30 seconds until smooth.

Add the 2 cups of sugar to the chocolate mixture and mix well. Whisk in vanilla, then add eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
Spread in pan and bake until a pick inserted in center comes out with crumbs, 30 to 35 minutes. Cool to room temperature (or place in the freezer like I do!).

For the browned butter frosting, place the stick of butter in a small saucepan and set over medium-low heat.  Stirring constantly, melt the butter and cook until it slowly turns a golden brown color.  This will take about 10 minutes.  As soon as the butter is the color of caramel, remove from heat and immediately whisk in the remaining frosting ingredients.  Quickly pour over the brownie layer and set aside.

To make the ganache, melt the butter and chocolate together in the microwave on 50% power, stirring every 30 seconds until melted.  Pour the warm glaze over the brownies and gently spread with a spatula.  Top with a light sprinkle of kosher salt. Chill brownies for at least 1-2 hours before serving.

To serve, lift foil from pan, place on a cutting board, and cut into squares.  Serve cold.
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