Ingredients:
• Vegetable oil (sunflower)
• 150g (10 tablespoons) unsalted butter, cut into 1-inch pieces
• 200g (1 1/4 cups) sugar
• ~85g/250mL (3/4 cup) natural unsweetened cocoa powder (Might be easier to use volume instead)
• 1 teaspoon vanilla extract
• 2 large eggs, chilled
• ~130g (1/3 cup) + 1 tablespoon all purpose flour
• 100g (1 cup) walnut pieces - optional
Instructions:
1. Preheat oven to 165°C (325°F)
2. Position rack in bottom third of oven
3. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving an overhang.
4. Coat foil with a thin layer of vegetable oil.
5. 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.
6. Remove from heat. Immediately add sugar, cocoa, 2 teaspoons water, vanilla extract.
7. Stir to blend.
8. Let cool 5 minutes (mixture should still be hot).
9. Add eggs to mixture 1 at a time, beating vigorously to blend after each addition.
10. When mixture looks thick and shiny, add flour and stir until blended.
11. Beat vigorously 60 strokes.
12. (Stir in nuts.)
13. Transfer mixture to prepared pan.
14. Bake brownies until toothpick inserted into centre comes out almost clean; about 20 minutes.
15. Cool in pan on rack.
16. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.
Source:
http://www.epicurious.com/recipes/food/views/Cocoa-Brownies-with-Browned-Butter-and-Walnuts-363755
