Brown Butter Fudge Brownies

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

Delicious rich fudgy brownies

• 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

• 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)

1. 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
2. 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 golden brown. Remove from heat and stir in chocolate
3. 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)
4. In a separate bowl, sift flour and cocoa powder
5. Reduce mixer speed to low, pour in chocolate-butter mixture
6. Pour cocoa-flour into mixer all at once and continue mixing until roughly combined. Finish by folding edges and bottom with a baking spatula
7. Pour mixture into foil-lined baking pan and bake until internal temperature is 205F (~30 min)
8. Cool completely and then slice into ~24 squares. Store in airtight container