Winter Storm ‘Q’ Brownies

There are some things that you, dear reader, should know about me. The first is that, as I sit down to write this blog post, I should also be reading scholarly essays about Walt Whitman. I should be revising poetry. I should be vacuuming my living room. In short, I should be acting like a graduate student and not like a food blogger. But, just for now, I’m choosing to shut out all those other things so that I can tell you about brownies.

Serious brownies.

Gooey, brown butter-infused, stress-blasting, perfect-for-a-snow-day brownies.

I bake to relax—I bake to remember that, at least for a few minutes, I live in a tactile world as well as an academic world—in all fairness, I also bake so that I can bribe people with the offer of delicious goodies.

Whatever your motivations, I am sure that this recipe will fit the bill.

Enough chocolate goodness to ward off a blizzard!

Enough chocolate goodness to ward off a blizzard!

Winter Storm ‘Q’ Brownies

  • 1 stick [8 tbsp] unsalted butter
  • ¾ c. unsweetened cocoa powder—chocolate is always a ‘splurge for the good stuff’ ingredient for me—it makes a difference!
  • ½ c. white sugar
  • ¾ c. brown sugar
  • ½ tsp. salt
  • ½ tbsp. vanilla extract
  • 2-3 tsp. water
  • 2 eggs
  • ¾ c. AP flour

In a medium mixing bowl, combine both cocoa, both sugars, and the salt. Time to brown the butter! This will add a delicious nutty flavor to the brownies. Melt butter in a saucepan over medium-low heat. As soon as the butter is melted, start stirring continuously. First, you’ll see a white layer rise to the top. Don’t be alarmed! Keep stirring. When the butter starts to bubble, you are close. As soon as it starts to smell nutty and/or as soon as it starts to brown, you’ve done it! [Be careful, because the line between brown butter and burned butter is a fine one.] Remove butter from heat, and add to your mixing bowl. Stir to combine, also adding vanilla and water. The mixture will be thick and somewhat pasty at this point. Allow this mixture to cool for about 5 minutes. [You don’t want to the eggs to start cooking when you add them.] Add eggs one at a time, stirring to incorporate well. Add flour, stir just to combine. Spread batter in a well-greased 8×8 baking pan. The batter WILL still be thick, so you’ll have to spread it around the pan with a spatula.  Bake at 325 Fahrenheit for 30 minutes.

Bonus: Serve warm. Obviously.


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