Ingredients with Measurements:
- 1 cup unsalted butter, cut into small pieces
- 2 cups granulated sugar
- 1 1/4 cup unsweetened cocoa powder
- 1 tsp salt
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup Nièr Beurre (French black butter)
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Double boiler or heatproof bowl and saucepan
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
2. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the unsalted butter, granulated sugar, cocoa powder, and salt together until smooth.
3. Remove from heat and stir in the vanilla extract.
4. Add the eggs one at a time, stirring well after each addition.
5. Stir in the flour until just combined.
6. Fold in the Nièr Beurre until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Let cool completely in the pan on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 brownies
Nutritional information:
Calories: 340
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 210mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 31g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Dark brown sugar can be used instead of granulated sugar.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add chopped nuts or chocolate chips to the batter before baking.
- Top the cooled brownies with a chocolate ganache or frosting.
- Use different types of flavored butter, such as garlic or herb butter, instead of Nièr Beurre.
Tips and tricks:
- Make sure to let the brownies cool completely before cutting them to prevent them from falling apart.
- For fudgier brownies, bake for 5-10 minutes less.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat brownies, place them in a microwave-safe dish and heat on high for 10-15 seconds, or until warm.
Presentation ideas:
Serve the brownies on a platter or cake stand, dusted with powdered sugar or cocoa powder.
Garnishes:
Top the brownies with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
These brownies are perfect on their own, but can also be served with fresh fruit or a side of whipped cream.
Troubleshooting advice:
- If the brownies are too dry, try reducing the baking time or adding an extra egg to the batter.
- If the brownies are too moist, try increasing the baking time or reducing the amount of Nièr Beurre in the recipe.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking utensils thoroughly before preparing the recipe.
Food history:
Nièr Beurre is a French black butter made by cooking unsalted butter until it turns dark brown and has a nutty, caramelized flavor. It is often used in traditional French pastries and desserts.
Flavor profiles:
These brownies have a rich, chocolatey flavor with a hint of nuttiness from the Nièr Beurre.
Serving suggestions:
Serve these brownies as a dessert or a sweet treat with coffee or tea.
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