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Position rack in bottom third of the oven and preheat to 325.
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Cut a square of parchment, wad it up with your hands and run under water.
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Squeeze out water and use your hands to rub it flat. Dry with a paper towel.
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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.
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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!
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Remove from heat.
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Place sugar, cocoa powder and salt in a large bowl.
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Add browned butter to bowl with sugar, cocoa, and salt.
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Whisk until well mixed and allow to cool for a few minutes.
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Add eggs, one at a time. whisking after each addition.
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Add vanilla paste and milk, almond milk or water, whisk.
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When batter looks shiny add flour, stir till really well blended.
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Fold nuts into batter.
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Pour into prepared pan.
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Bake until a toothpick inserted in the center comes out clean (about 30-35 minutes)
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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.