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recipe collector...civil engineer...cookbook devourer...looking to share cookbook & recipe reviews and my real-life kitchen dramas as I re-engineer recipes ...

Friday, March 11, 2011

Three Free Thursday Part III: Brown Butter Cocoa Walnut Brownies

Happy Three Free Thursday, Blog Readers!   To recap the process, on the first Thursday, I select three free recipes from sources on Twitter.  On the following Thursday, I report back via blog entry the full results of my adventures in the kitchen and let you know if you should try these recipes at home. Enjoy!

Recipe: Brown Butter Cocoa Walnut Brownies

What was Betty Crocker thinking when she started making boxed brownie mixes??? Betty brought us her infamous cookbook (aptly titled "Betty Crocker's Cookbook") and followed it up with box after box of blasphemous 'baking mixes'.  Everything from cakes to cupcakes to brownies to cookies and then eventually into the frosting market. But why? Brownie recipes are simple things - eggs, cocoa, sugar, flour, butter, vanilla, salt, etc.  I will agree that some homemade brownies lack the gooey, chocoloate fudge intensity of their boxed brethren.  This recipe demolishes that concern - you can make homemade brownies so fudge-like and delicious that your friends and co-workers will insist they came out of a box. 


This Brown Butter Cocoa Walnut Brownies recipe is sensational.  Clearly written and well detailed as are most Bon Appetit recipes. The final product is intensely rich flavor from the browned butter and hot melted sugar and cocoa.  The only problem with this recipe - it doesn't make more brownies! I suggest making multiple batches of these brownies.  You won't have a problem finding a home for them - my co-workers finished a batch in under 15 minutes... at 10 a.m. ;-) As an engineer, I work on a team of fifteen men and myself - they have no shame when it comes to inhaling baked goods. 
Luscious batter!

  • Be careful not to overcook.  The easiest way to destroy a great brownie recipe is to set your oven timer for 25 minutes and walk out of the kitchen.  Turn the pan halfway through baking time to ensure consist heat and test brownies with a toothpick at the 15 or 20 minute mark.  Best way to know when to toothpick test - the first appearance of surface cracking and color change.
  • Never ever buy boxed brownie mix ever again. Seriously, pinkie swear!
Rating: 5 out of 5   

Thanks for reading Part III of this week's Three Free Thursday! Feel free to send in recipe suggestions for Three Free Thursday on Twitter to @RecipEngineer or by e-mail RecipEngineer@gmail.com

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