Wednesday, February 9, 2011

The “O face” brownies

I’m telling you, these brownies were ridiculous.


Dennis and I subscribe to Bon Appetit and this month’s issue featured a brownie boasting this headline:

“These are some of the best brownies we've ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.”

Dennis looked at me, drool and all, and said, “Yeah, you have to make these.”

I’ve never been one to turn down the opportunity to make something that’s claimed to be the best ever. Our hopes were high with these, and I will tell you that they didn’t disappoint.

O Face Brownies
courtesy of Bon Appetit

  • Nonstick vegetable oil spray
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups sugar
  • 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 2 large eggs, chilled
  • 1/3 cup plus 1 tablespoon unbleached all purpose flour
  • 1 cup walnut pieces


  • Position rack in bottom third of oven; preheat to 325°F.

  • Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

  • Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat.

  • Immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend.

  • Let cool 5 minutes (mixture will still be hot).


  • Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.

  • When mixture looks thick and shiny, add flour and stir until blended.

  • Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.


Look at how rich this batter is!!!

  • Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.

  • Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.


It has a crunchy first layer and the middle is so moist and chewy. And the butter? Yeah, the butter makes this recipe. Now clean up your drool and go make them. Now. You will not regret it, I promise.

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