So have you made the new brownie recipe on the cover of Bon Appetit? If you have made the Bon Appetit Brownies, I’d love to hear your opinion. I made a batch yesterday and thought they were very good, but different.
The brown butter adds kind of an unusual flavor, but what really surprised me was how extremely fudg-y the texture was. Still, they’re really good! I used pecans instead of walnuts, but other than that one substitution I followed the directions. Not sure why mine are thinner than Alice Medrich’s, though. Maybe the big walnut chunks in Bon Appetit’s photo are just plumping up the brownies and making them seem fatter. One thing’s for sure — these brownies needed the nuts. With all that chocolate, the nuts were a welcome relief rather than a nuisance. Bon Appetit Brownies with Browned Butter Recipe