PERFECT Brownies

I have been baking brownies for as long as I can remember. I started out making them in my Easy Bake Oven as a kid, progressed (I guess) to boxed brownies, moved onto homemade artisanal mixes and then finally worked off of a recipe (original from Bon Appetit) to create my own. The secret to my recipe is brown butter, which I make as often as I can - for steaks, shrimp and now for dessert. It's taken 30 years but here it is, the perfect, fastest brownie you'll make. The only recipe you need and finished in 45 minutes. Enjoy!

Ingredients

130 g unsalted butter

190 g sugar

66 g cocoa powder

5 g (1 tsp) Mexican vanilla extract

10 g (2 tsp) water

2 large, cold eggs

53 g AP flour

3/4 cup walnuts, almonds, cashews or (my favourite) pecans

Directions

Preheat oven to 325 degrees F. Line a pan (8x8 or 9x9) with foil and grease with nonstick spray. In a bowl, combine sugar, cocoa powder, vanilla and water. Set aside.

In a small saucepan, brown just your butter over medium heat. Let it melt and bubble, stir it frequently. When it finally stops foaming and brown bits are at the bottom of the saucepan remove it form the heat and pour over your dry ingredients. Mix well with a spatula or spoon. Let cool 5 minutes. Once minute is cool, add in one egg at a time, incorporating fully before adding the next one. Stir in flour until totally incorporated and the mixture is smooth and thick. Stir in nuts (or omit this step, they're not necessary) then pour everything into your baking dish. Bake for 25-30 minutes until the edges look slightly dry. Let cool completely then slice to serve.