As in, I have an exam, and I’m gonna bring my A-game… right after I make these brownies.
This recipe requires brown butter, which adds a new dimension of richness to baked goods. Or sauces, if you’re French. It’s pretty easy to make, but you have to be vigilant. You simply melt butter over medium head in a saucepan, stirring, until it browns and smells sorta nutty. And then you add cocoa, sugar, eggs, mint, and a bunch of other things, stick in the oven, and BAM!– brownies. Of the highest caliber.
This recipe is based on the one I found over here, although I made significant changes.
10 tablespoons (that’s 1-1/4 sticks) unsalted butter
2 teaspoons water
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup cocoa powder (unprocessed, and better quality will yield better results)
1-1/2 tsp vanilla extract
1/2 tsp mint extract
almost 1/2 tsp sea salt
1/4 tsp cinnamon
1/2 cup all-purpose flour
1/3 cup chopped up chocolate, or semisweet chocolate chips
Preheat oven to 325.
Brown the butter as described above. Remove from heat, and mix in sugars, water, extracts, salt, cinnamon, and cocoa powder. Stir vigorously for several minutes until it’s smooth. Mix the eggs together in a bowl, as if you were making scrambled eggs, and then stir them into the saucepan mixture. Mix everything up well! Add the flour. Mix some more. Add the chocolate. Mix some more. There’s a lot of mixing involved… worth it. Promise.
Line a square 8-inch baking dish with foil and grease the foil. This will make cutting up the brownies WAY easier because you can just lift them out of the pan and onto a cutting surface. Pour batter into dish, bake for 25-28 minutes. They’ll cook in the center as they cool, which will make them nice and chewy.
Well done. Now I gotta study!