Everybody has their favorite brownie recipe. But the February Bon Appetit has been hanging around with a photo of the brownies on the cover, so when I needed to take dinner to a friend I decided it was as good an excuse as any I was likely to have.

They really are good. I threw in walnuts without really chopping them- there was about a cup or so left in the bag, so I just smashed a mallet on them a couple of times and dumped them in. Nice chunky walnut texture. Also, I had some really nice Valrhona cocoa powder in the cupboard, so that probably helped make them extra yum. Another tip: do NOT overbake. Make sure the toothpick comes out with more than just a crumb or two when you test.. But if you use the 8 x8 pan, you will probably bake then longer than the recommended 25 minutes. A snap to make, easy cleanup (one sauce pan and a spoon) and yum with the browned butter. Toasting the walnuts before tossing them in might intensify the chocolate flavor.

Other possible additions: kahlua instead of the water, cayenne for a little Mexican chocolate action, or a teaspoon or so of espresso powder for a little different flavor.

Valhrona is sort of the gold standard - from France, of course, and available at Whole Foods.

Cocoa Brownies with Browned Butter and Walnuts

Bon Appétit | February 2011

by Alice Medrich

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.

Yield: Makes 16
Active Time: 20 minutes
Total Time: 4 hours 50 minutes (includes cooling time)

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 8 x 8 x 2-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.

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.

Here is how mine turned out: