I was so determined to make these brownies from my Bon Appetit magazine, but I just hesitated because I have never made brownies with browned butter. I do like browned butter on pasta, but have not tried it in a cake or brownie recipe. Browned butter does have a rich, and nutty flavor, so why not add it in the brownies. Also, one other important result, that the recipe did promise, is the fudgy and chewy outside, with a shiny, crackly top. Just look how it turned out...yumm! It was not very popular with my little ones, (my grandchildren)...my grandson was trying to pick out the walnut pieces, but I had one cup of toasted walnut pieces in the batter. It did not call for toasting the walnuts, but I know that toasting nuts would release the oils from the nuts, and would make it more tasty, and crunchy.
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Another Sunday, the first Sunday of March, and I should have been making something for Cookbook Sundays with Brenda, @Brenda's Canadian Kitchen, or make the yummy Brown Butter Brownies from Bon Appetit magazine, which I also have, and mentioned to Lizzy,@That skinny chick can bake!!!, who actually made these brownies, adapted it from Bon Appetit...but no! I have to be different...and "talk is cheap." The truth of the matter, I don't follow too many recipes, unless there is something special I want to make, then, I have to make a list of the ingredients that I don't have, and run to the store to get it, and by that time, I lose interest and just make do with what I have on hand. On the other hand, what better opportunity, when a dear friend invites me over to dinner, and lets me "run the show"...LOL. She knows that she can trust me with what I'm going to prepare, and in most cases it's seafood. She bought these beautiful trouts, from BJ's whi…