Tuesday, September 17, 2013

Browned Butter Pumpkin Spice Brownies

These brownies are the epitome of fall. Browning the butter gives these fudgy brownies a deep and nutty flavor. I threw in a bag of the much anticipated Pumpkin Spice M&M's, as well as some pumpkin pie spice, that gave these brownies the perfect amount of spice that paired so great with the nuttiness of the browned butter.

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Let's talk about why brownies are so great...
1. Because they are chocolate. Duh.
2. Because they are so easy to make (no mixer!).
3. Because they are chocolate.
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I scooped up a couple three or four, ahem, bags of Pumpkin Spice M&M's on a recent trip to Tar-jey. As I contemplated what great things they would be destined for, I realized that at least one bag must make their way into a batch of rich, dark, and fudgy brownies.
And so, they did!
Since it's fall and all, I thought I'd make the flavor of these brownies even deeper by browning the butter, which is super easy, and adding some pumpkin pie spice to the batter.

What happened was pure magic. These brownies came out so moist and fudgy with a deep nutty flavor from the browned butter and just the perfect hint of fall spice from the M&M's and pumpkin pie spice.

Mixing it all up in one bowl makes them a no brainer!
browned butter brownie recipe

Browned Butter Pumpkin Spice Brownies
makes 16 bars

1 cup unsalted butter (2 sticks)
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
4 eggs
2 tsp pure vanilla extract
1 cup extra dark cocoa powder (this is my favorite)
2 cups all-purpose flour
1 tsp pumpkin pie spice
1 tsp Kosher salt
10 oz bag pumpkin spice M&M's (or any flavor)

Preheat oven to 350 degrees F. Butter a 9x9 inch baking pan and line with parchment so that parchment is hanging over on two sides.
Place butter in a medium sized heavy bottom pot over medium heat. Whisk butter occasionally as it begins to melt. 
Once butter is melted, it will begin to separate, sputter and pop, then will begin to brown. Watch it close as it can go from brown to burnt quick. Once butter is deep brown in color, remove from heat and allow to cool slightly.
In the same pot, add both sugars and whisk. Add eggs one at a time, whisking after each addition. Add vanilla and whisk.
With a wooden spoon, stir in flour, pumpkin pie spice, and salt just until flour is incorporated.
Fold in M&M's.
Spread batter into prepared pan and place in oven. Bake for 35-40 minutes or until a toothpick comes out with just a few moist crumbs. Mine came out perfect at 37 minutes.
Allow to cool completely before lifting out of the pan and slicing.
Enjoy!

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