RECIPE: browned butter dulce s'more brownies
Oh yes. Ever since I've been on this quest to learn where my food comes from before I open my gluttonous American-trained mouth, I've been eating less and less because this house I'm staying in has nothing but pure garbage when you really think about it. Take for example, the late breakfast I just helped myself to upstairs. "Come get some food!" I hear from up above in a shrill being disguised as an angelic voice by the audible hunger rumble in my tummy. Knowing I won't have to think my way through my first meal for today makes me happy to find it already prepared.
But what I find is less than appetizing. Super dense pancakes made from the whitest, tasteless flour mix I ever did see or smell. Oh and let's not forget even though they stripped that flour to death, its probably "enriched" with vitamins and other great synthetic chemicals to make us big and strong. I reluctantly place one on my plate and heat it up. I usually down pancakes like a champ, so instead I decide to boil an egg and and brew some tea to fill me up adequately. I sit down to my breakfast of champions, or rather, the breakfast most of us eat on weekends without any thought, and find some syrup on the table. Fantastic! I don't even have to go looking for it, such convenience. I douse my single pancake with the amber goodness and dig in.
makes 8 brownies (don't over indulge, c'mon!)
Browning the butter, a secret trick that's all the rage these days, give this brownie recipe a leg up on all the other crappy ones you've probably been subjected to. Its beautiful in its simplicity yet complex enough to make you reach for another. Just remember portion control, mmkay!
- 10 tbsp organic butter
- 1 cup organic cane sugar
- 1/2 cup gooood cocoa
- 1/3 cup gooood semisweet or bittersweet chocolate
- 1 tsp vanilla
- 2 organic free-range eggs
- 1/2 tsp salt
- 1/2 cup organic flour
- organic or artisanal dulce de leche
- walnuts (optional)
- marshmallows (optional)
- Preheat oven to 325.
- In a medium saucepan, melt butter over medium low heat. Continue cooking until butter has turned a golden-brown color. It should smell caramel-y. Remove from heat and stir in chocolate, sugar and cocoa. Add vanilla. Let cool for a moment. Stir in eggs on at a time, until well-incorporated. Stir in salt and flour until just combined.
- Line an 8 x 8″ baking dish with parchment paper or just grease it up real good. Pour in half the brownie batter and smooth the surface. Pour in enough dulce de leche to create a thick enough middle layer to your liking (I like mine real thick so each bite has that wonderful salty, buttery contrast to the deep chocolate flavor). Pour remaining batter and then sprinkle with walnuts.
- Bake brownies for 20-25 minutes, or until brownies are set. (A toothpick inserted will still come out with a few crumbs). Immediately douse that bad boy with a heaping handful of marshmallows and put under the broiler to toast for a few minutes with a watchful eye so your house doesn't burn down.
- Slice brownies into 8 large squares. (To make slicing easier, run knife under warm water after each row)