Saturday, January 19, 2013

The Long-Awaited Brownies

So this is one of those recipes that I make all the time but for some reason never got around to blogging about. I made them last week for Baked Goods Friday, but I forgot to take a picture – the picture is from first semester of my senior year of college. That’s how long I’ve been meaning to blog about these brownies. 

What do I love about these brownies? Um, how about EVERYTHING. First of all, they are made with almost an entire box of butter. You simply can’t go wrong there. Second of all, you get to brown butter. I’ve been able to brown butter successfully for a few years now, but it still feels like a major accomplishment every time. Third of all, there’s the combination of chocolate, caramel-y flavor (the browned butter), and salt, courtesy of the brittle on top. Oh yes, fourth of all, the brittle. It is so good that you may want to make extra to just sit around in your freezer and eat it as a snack. Fifth of all, you can make the brownies in advance and then frost them at your leisure - the perfect way to jazz up an otherwise plain and homely brownie. Sixth of all, if you don’t feel like making brownies (in which case, what is wrong with you, you fool), you can also use the frosting and brittle on a chocolate cake to delightful effect. 

Okay, hopefully that is enough to convince you of the greatness of these brownies. The brownie recipe is here (although feel free to substitute your own favorite brownie recipe); the frosting and brittle recipe is here. 

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