====== Brown Butter Fudge Brownies ====== 

Tags: [[dessert]] - [[vegetarian]] - [[chocolate]] \\ 
Active Time: 40 minutes \\ 
Passive Time: 30 minutes \\ 
Serves: 24 \\

====Description====
Delicious rich fudgy brownies

====Ingredients====
  *Unsalted butter: 12 oz (3 sticks) \\ \\ 
  *72% dark chocolate: 6 oz, finely chopped \\ \\ 
  *White sugar: 450g
  *Light brown sugar: 55g
  *Kosher salt: 4g
  *Eggs: 6, large, cold
  *Vanilla extract: 15g (~1 tbsp) \\ \\ 
  *All-purpose flour: 125g
  *Dutch process cocoa powder: 115g

====Notes====
  *You MUST use dutched cocoa powder, such as Valrhona brand
  *If using a non-aluminum baking pan, you may have to increase baking time. I also recommend removing the brownies from the baking tray immediately after they come out of the oven if the baking pan retains heat (ex, glass)

====Instructions====
  -Preheat oven to 350F with a rack in the middle position. Line a 9" x 13" x 2" anodized aluminum baking pan with foil (overhang to make it easy to remove brownies). Grease foil lightly with oil or pam
  -In sauce pan, melt butter over medium-low heat. When fully melted, increase to medium and simmer. Stir constantly, scraping the bottom, until silent and light folden brown. Remove from heat and stir in chocolate
  -In stand mixer with whisk attachment, combine sugars, salt, eggs, and vanilla. Whip on medium-high until extremely thick and fluffy (~8 min, but use visual cues as primary guide)
  -In a separate bowl, sift flour and cocoa powder
  -Reduce mixer speed to low, pour in chocolate-butter mixture
  -Pour cocoa-flour into mixer all at once and continue mixing until roughly combined. Finish by folding edges and bottom with a baking spatula
  -Pour mixture into foil-lined baking pan and bake until internal temperature is 205F (~30 min)
  -Cool completely and then slice into ~24 squares. Store in airtight container

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{{::brownies1.jpg?250|}} {{:brownies2.jpg?250|}}