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Browned Butter Brownies with Macadamia Nuts:
There are few things I like better than dark chocolate and nuts. It may kill me but that’s ok. Death by chocolate is a good way to go. And I think you will agree when you see the quality ingredients in these “Browned Butter Brownies with Macadamia Nuts”! (this post contains affiliate links, see full disclosure at bottom of page)
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The key to these rich delicious brownies is the browned butter:
You have seen brown butter on my website before. I use it on my Handmade Butternut Squash Ravioli recipe! It is the stuff dreams are made of.
To brown butter simply melt butter and allow to simmer for about five minutes. Eventually the butter will foam up and suddenly a golden cloud will erupt from the center and your butter is ‘browned’ giving it a rich caramel like flavor!
Add that grass fed golden goodness to organic sugar, flour, all natural cocoa and some pastured eggs and you have a rich, dark chocolate batter for the best brownies you’ve ever tasted!
I bake mine in a round cake pan lined with parchment for easy removal.
Always leave an over hang of paper so brownies don’t stick and you can lift them right out for easy cutting.
I like to slice the brownies like a pizza. I love my Wusthof Chef’s knife!
You can serve alone or with your favorite vanilla ice cream. If you like to make your own ice cream, may I suggest my Easy 25 Minute No Cook Ice Cream recipe or my Creamy Vanilla Bean recipe? Both are amazing!
The Recipe: Browned Butter Brownies with Macadamia Nuts
Tips and what you will need: An 8 or 9″ cake pan. Using an 8″ pan will make the brownies thicker, the 9″ pan will make the brownies a littler thinner. Parchment paper keeps the brownies from sticking and makes for easy removal. Using parchment to lift baked goods out of pans is something I learned in Italy! Gluten free friends use your favorite GF flour. I like Namaste Perfect Blend.
- 1 Tablespoon soft butter for pan preparation
- 1 stick salted butter, browned
- 1 ¼ cup organic sugar
- ¾ cup natural unsweetened cocoa powder
- ¼ tsp salt
- 2 large eggs
- 2 tsp vanilla paste (or 1 tsp vanilla extract...but trust me on the paste!)
- 1 T milk (or almond milk or water)
- ½ cup all purpose flour (gluten free friends use you favorite GF flour)
- ¾ cup roasted salted macadamia nuts, roughly chopped
- Position rack in bottom third of the oven and preheat to 325.
- Cut a square of parchment, wad it up with your hands and run under water.
- Squeeze out water and use your hands to rub it flat. Dry with a paper towel.
- Line the round cake pan with paper, leaving several inches of overhang so you can lift the brownies out later. Use a paper towel or napkin to wipe bottom and sides of parchment with soft butter.
- To brown butter: Melt butter in saucepan over medium heat, stirring occasionally and continue cooking till butter bubbles, then foams and turns a light brown (about 5 mins). It may seem like nothing is happening but eventually the butter will erupt with a caramel colored center!
- Remove from heat.
- Place sugar, cocoa powder and salt in a large bowl.
- Add browned butter to bowl with sugar, cocoa, and salt.
- Whisk until well mixed and allow to cool for a few minutes.
- Add eggs, one at a time. whisking after each addition.
- Add vanilla paste and milk, almond milk or water, whisk.
- When batter looks shiny add flour, stir till really well blended.
- Fold nuts into batter.
- Pour into prepared pan.
- Bake until a toothpick inserted in the center comes out clean (about 30-35 minutes)
- Remove from oven and allow to cool. Use parchment to lift out brownies and cut into pie shaped pieces. Serve with ice cream if desired.
Happy Thanksgiving all! I will return in next week with a Fall Salmon Salad, my best gift ideas for the cook in your life, and more!
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