Originally on the menu at the late, great Público in University City, Missouri, these rich, chocolatey brownies were first developed with masa (ground nixtamalized corn used for making tortillas), but you can easily sub in different flours.
Brown Butter Brownies
Recipe courtesy of Bryan Russo, Songbird
Yields | 16 to 18 brownies |
- 455 gm brown butter
- 680 gm semisweet chocolate chips or chocolate melting wafers, roughly chopped
- 600 gm grated piloncillo or dark brown sugar
- 10 eggs
- 140 gm whole-grain flour (such as einkorn, rye, spelt or heirloom varieties of wheat)
- 5 gm kosher salt
- 50 ml Sump coffee extract (or regular coffee or vanilla extract)
- 100 gm toasted sunflower seeds
- huitlacoche salt, sea salt or flake salt, for topping
| Preparation | Preheat oven to 350°F. Line a 13-by-9-inch pan with parchment paper and dust with corn flour.
In a medium saucepan over medium heat or using a double boiler, bring 1 inch of water to a gentle simmer. Place a heatproof bowl over top of pan if not using double boiler (bowl should not touch water). Add butter, chocolate and piloncillo and melt. Once fully melted, remove from heat and transfer to a stand mixer fitted with the paddle attachment. Gradually mix in eggs, flour, kosher salt and coffee extract (batter will be thick). Stir in toasted sunflower seeds.
Pour batter evenly into pan; top with huitlacoche salt. Bake, 16 minutes, or until a toothpick inserted in the center comes out clean and brownies look set. (For firmer, slightly drier brownies, bake a bit longer.) Remove from oven and let cool before cutting and serving.