Beurre Noisette (burr nwah-ZET):
a sauce of butter cooked until golden or toasty brown in color, producing a nutty aroma and flavor.
Buerre Noisette, or browned butter, is, as far as I'm concerned, the baking equivalent to rendered bacon fat. An epicurean treasure of immeasurable value, it somehow makes the love that is butter even better, and could only have been gifted to the world by the French, who in my humble opinion, are the foremost authority on all things pastry and/or dessert. Don't believe me? Take a trip to Paris, and walk into any bakery or as they call them, patisserie shop, and tell me you don't want to eat everything you see. Or if you're fortunate enough to have an authentic patisserie shop nearby, you could just go there and
I wish I could say this recipe was an original creation, but I've already established that I'm no baking queen. However, I never met a recipe I couldn't alter, and contrary to popular belief, there is room for experimentation in baking, albeit not much. What changes did I make? Well if I told you, I'd have to kill you, and that wouldn't be good for business. Just know that these brownies were delicious perfection, and one lucky reader will be able to soon confirm that for free! But this isn't the giveaway post yet, this is just the teaser, cuz I'm a tease like that (but don't ask around to confirm that, lol). In the meantime, enjoy the gratuitous brownie making food porn
|Sugar and Cocoa|
|This is where the magic starts|
|A Glorious Beurre Noisette|
|As if I would let all that good go to waste|