Brown Butter Brownies

This is another in our 'How To Make Brownies' series where we are exploring changing one ingredient and what that does to the finished brownie. Today we are browning the butter and exploring what that does to taste and texture.

Ingredients:
6 Tbsp (85 mL or 90g) unsalted butter, plus more for pan
6 oz (170g) coarsely chopped semisweet chocolate
½ cup (125 mL / 110g) granulated sugar
½ cup (125 mL / 90g) packed brown sugar
2 large eggs
2 tsp (10 mL) pure vanilla extract
3/4 cup (175 mL / 120g) all-purpose flour
1/4 cup (60 mL / 25g) unsweetened cocoa powder
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL / 7g) salt

Method:
Preheat oven to 350 ºF (180 ºC).
Grease an 8x8" baking pan and line with a parchment paper sling.
Brown the butter in a medium-sized saucepan.
Stir occasionally; it will foam and spatter as the water content 'boils' off.
The butter is ready when the noise stops and you see sandy brown bits at the bottom of the pan.
Remove from the heat.
Stir chocolate into browned butter until chocolate is melted.

In a stand mixer with the whisk attachment combine sugar, eggs, and vanilla.
Beat on medium speed until pale and creamy.
With mixer on low speed, add the slightly cooled chocolate/butter mixture, and whisk until combined.
In a separate bowl whisk together flour, baking powder, and salt.

Slowly add the flour mixture, until well combined (scraping down sides of bowl as needed).
Pour batter into prepared pan, smoothing top with a spatula.
Bake until a cake tester comes out with a few crumbs but is not wet - about 30 - 35 minutes.
Let cool slightly in pan, then lift out with parchment sling.