Brown Butter Cocoa Brownies


Oh, brown butter, how I love you soooooooooo. This post must be abbreviated, as recently, I have been too busy to be extra thoughtful or whitty. No time. However, I wanted to share this magical brownie recipe which will SURELY change your life. Brown butter is a beautiful thing and transforms orrdinary ingredients into extrodinary culinary gems. Oh, and did I mention this recipe took like no time and was super easy. Can’t get better than that. I’ll be back on the map soon enough everyone. Promise. In the meantime, miss you all lots. xoxo, Jenny.


  • Parchment Paper
  • 2 1/2 sticks unsalted butter, cut into 1-inch pieces
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups Valrhona cocoa powder
  • 2 teaspoons vanilla extract
  • 4 large eggs, chilled
  • 2/3 cup plus 2 tablespoons unbleached all purpose flour
  • 1/2 teaspoon salt
  • 2 cups walnuts, toasted on low heat


  • Preheat to 325°F. Line a  metal baking pan with parchment paper, leaving a 2-inch overhang. 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, 4 teaspoons water, vanilla, and 1/2 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.
  • 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. Cut and enjoy.