Kamohelo's Brown Butter Brownie Recipe
Kamohelo's Brown Butter Brownies / Kathy Pitout Photography
“Kamohele’s grandmother’s brownie recipe creates the most delicious, fudgy brownies. This recipe has stood the test of time and with a few of her tweaks, “it will change your life”.”
Kamohelo Mokhele’s Brown Butter Brownie Recipe
Makes: 9 Large Pieces
Ingredients:
225g Salted Butter
4 Ice Cubes
3 Eggs, Room Temperature
1 Tablespoon Vanilla Extract
1 Tablespoon Terbodore Expresso Coffee
200g Granulated Sugar
200g Brown Sugar, Lightly Packed
75g Cocoa Powder
240g Champagne Valley Cake Flour
6g Oryx Desert Salt
270g Dark Chocolate Chunks
Method:
Add the butter to a medium pan over medium-high heat and melt the butter completely.
Swirl the pan occasionally as the butter becomes foamy with audible crackling and popping noises.
Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom.
Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from the heat.
Add an ice cube to the butter and slowly let it melt. It may froth and bubble.
Add the remaining 3 ice cubes and gently stir until melted. Set aside to cool.
Preheat the oven to 180°C and prep 20cm×20cm baking pan with parchment paper.
In a large bowl, combine the cool brown butter, eggs, vanilla extract and coffee. Mix together well.
Add the white and brown sugars to the mixture and whisk together until smooth and silky.
Sift the cocoa powder, flour and salt into the bowl and mix until just combined.
Toss in 1/3 of the chocolate chunks and fold into the batter.
Add the batter into the pan and smooth to the edges. Add the remaining chocolate chunks on the top.
Bake for about 40 minutes or until the center is just set but not overbaked. You will notice the center will not wiggle when the pan is moved.
Remove the pan from the oven and set it aside to cool for 10 minutes before slicing with a clean, sharp Wüsthof Chef’s Knife.