Here it is:
Make These Brownies Now from Nabeelah on Vimeo.
- This recipe is for a half-batch. I used a 7-inch square pan to bake it in.
- The original recipe calls for (white) caster sugar, but I substituted it with brown sugar, and I think it results in a chewier brownie.
- Also, you don't have to brown the butter. Melting it is enough, but I like the nuttiness of browned butter. Because I don't like dairy-tasting food, I think it's genius how browning takes out some of the buttery-milky taste of butter while retaining all the fat required for the recipe.
- You can add chopped nuts if you like. And chocolate chunks, though the brownie is rich enough without.