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Browned Butter Brownie Bites

Recipe by This are by far the best brownie recipe I have ever found, from Bon Appetit from a few years ago. It creates a dense and chewy texture with a lot of chocolate flavor, and it never fails to get a great reaction. The browned butter makes them incredibly rich tasting, and they are very easy to make. Using the mini muffin tray makes for an elegant presentation. Note: I also do them with dried tart cherries, both with and without nuts. Gear: Perforated baking sheet, mini muffin tray. Happy baking! - Liz Smith, Portland, Oregon


  • 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
  • 1/2 cup walnut halves
  • Dried tart cherries (optional)


Position rack in bottom third of oven; preheat to 325°F. Set out the mini muffin tray and perforated baking sheet.

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. Add in tart cherries, if using. Transfer batter to pan, filling about 3/4 full.

Place one walnut half on each brownie. 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. (It's very important to cool the brownies before removing from the tray)

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