{the bliss} happy 1st blogoversary + brownies!

Hooray!

Okay, if you want to be technical, I started bittensweet.wordpress.com in January 2010. But it wasn’t until March ’til I launched bittensweetblog.com!  Again, I just want to say thank you to all of my faithful readers!  I hope you stay tuned because I am planning new things for my blog!

So, how did I celebrate?  By baking brownies, of course!  But not just any brownies.  Browned butter brownies!  Say that three times fast!  Ever since I made browned butter ice cream (I have yet to post that recipe!  I made it before I started food blogging.), I’ve been hooked.

Browned Butter Brownies with Walnuts
From Bon Appétit
Makes 16

Print this recipe!

You’ll need:
- Nonstick vegetable oil spray
- 10 tbsps (1¼ sticks) unsalted butter, cut into 1-inch pieces
- 1¼ cups sugar
- ¾ cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 large eggs, chilled
- ⅓ cup plus 1 tbsp unbleached all purpose flour
- 1 cup walnut pieces, chopped finely (I only used ½ cup!)

Directions:
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch (I only had a 9×9 available) 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 ¼ tsp (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.

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 16 brownies. Can be made 2 days ahead. Store airtight at room temperature.

EUPHORIAAA!  One of the most decadent brownies you’ll ever taste in your life!  Ladies, this is the cure for PMS.  Trust me.  Serve with ice cream and you’ve got yourself one massive (but totally worth it) toothache.  Enjoy!