Yes, our goal, with this blog, is to bring Disney food home to your kitchen. However, every once in awhile, we find a recipe from outside of the House of Mouse that is so good, we just have to share it. So, today’s Disney Dish isn’t actually a Disney Dish, at all. Instead, we’re bringing you a recipe for the best brownies we’ve ever tasted; Cocoa Brownies with Browned Butter.
I know. The name of this dish sounds a little tricky and pompous. “Like, what’s wrong with a good old boxed brownie mix?” Well, this recipe is actually easier than it sounds. Once you’ve tried these, I don’t think you’ll ever use another brownie recipe.
Let’s get baking!
The ingredient list for our Cocoa Brownies with Browned Butter is a fairly simple one. I’d be willing to bet you have almost everything you need in your pantry right now.
I chose to go with the Ghiradelli Cocoa Powder because I find it a better quality of cocoa. However, Hershey’s or any other cocoa will work fine for this dish.
- Hey! There’s my Disney tie-in! There are Ghiradelli shops within Disney California Adventure Park at the Disneyland Resort and Disney Springs at the Walt Disney World Resort. See! This IS a Disney Dish!…(Just go with it)
Also, even though I think they’re fantastic, I know not everyone loves walnuts in their brownies. I find they add a contrasting flavor and texture that helps make the dessert great, However, they are, absolutely, not necessary if you’d prefer (or need) to have your brownies “nut free”.
Start by preheating your oven to 325ºF.
Next, line an 8″ x 8″ baking pan with aluminum foil, being sure to smooth it as much as possible against the sides. You’ll want to be sure the foil covers the entire sides of the pan, leaving an inch or two overhanging the outside. (I’ll explain why later). Coat the foil with non-stick cooking spray.
The Browned Butter
Add the Butter to a medium-sized sauce pan over medium heat. The butter will begin to melt and, eventually, foam. At this point, you’ll want to keep a close eye on the butter to be sure it doesn’t burn. Once the butter begins to stop foaming, you’ll begin to smell a somewhat “nutty” aroma and brown bits will appear in the bottom of the pan (like in the photo above). Immediately remove the pan from the heat.
- Butter actually consists of 3 different parts; Butter Fat (also known as Ghee), Milk Fat and Water. The amount of water and milk fat will differ depending on the quality of your butter. Better products have a lot less of these extra items. That being said, you will want a regular amount of milk fat in your butter for this dish. That’s because Browned Butter is, actually, created when the milk fat in the butter begins to cook and browns.
- Pro Tip: The Browned Butter in this dish is also a great start for a simple sauce. It can be used in a number of dishes but my favorite is to add a little chopped sage at the end and toss it with Butternut Squash Ravioli. It adds a wonderful richness and contrast in flavors to the natural sweetness of the butternut squash. (I’ll have a full recipe for this in the future)
Immediately after removing the Browned Butter from the heat, add the Cocoa, Sugar, Vanilla, Water and Salt. (The mixture may bubble a bit when you first add the ingredients so be a little careful with them) Mix until the ingredients are well blended then allow to cool, slightly, for about 5 minutes. (The batter will still be hot. Just not as hot)
Add the Eggs to the Chocolate and Browned Butter mixture one at a time, beating vigorously. Continue to blend until the mixture looks thick and shiny, like in the above photo.
Next, stir in the Flour and mix to combine. Continue to beat the mixture for about another 60 strokes. (No cutting corners, now…we want all 60..just kidding…55, 58, 63…whatever is fine…just make it close) Then stir in the Walnuts, if desired.
Pour the completed batter into the prepared baking pan and spread evenly. Place in the middle rack of you oven and bake for about 25 – 30 minutes at 325ºF. You’ll know they’re done when you can insert a toothpick into the center of the brownies and it comes out cleanly or with just a small amount of moist crumbs.
Once your Cocoa Brownies with Browned Butter are done baking, place on a baking rack to cool in the pan. When they’ve cooled completely, you can use the overhanging foil to remove your brownies from the pan (see, I told you it’d come in handy). You can then cut the brownies in to any size or shape (see Mickey at the beginning of the post) you’d prefer and enjoy!
The Final Conclusion
There’s a great reason why I’m sharing this Cocoa Brownies with Browned Butter recipe with you. It’s because these little bars of chocolate goodness are amazing! They have a deep, dark chocolate flavor with a wonderful “fudge-like” quality. The brown butter adds an extra richness and just a hint of a savory contrast that keeps them from becoming too sweet. Then you get the walnuts (if you choose to add them). They provide a perfect texture change and touch of salt. These brownies are magical!
Make this recipe today!
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Cocoa Brownies with Browned Butter
- 10 tbls – Unsalted Butter
- 1 1/4 cups – Granulated Sugar
- 3/4 cup – Unsweetend Cocoa Powder
- 1 tsp – Vanilla
- 2 tsp – Water
- 1/4 tsp – Salt
- 2 – Large Eggs – Chilled
- 1/3 cup + 1 tbsp – All Purpose Flour
- 1 cup – Walnuts – Chopped (optional)
- Preheat oven to 325ºF
- Line an 8″ x 8″ with aluminum foil leaving a inch or two overhanging the edge. Coat the foil with non-stick cooking spray
- Melt the Butter in a medium-sized saucepan over medium heat
- Once the butter stops foaming and brown bits appear, remove from heat
- Immediately add the Sugar, Cocoa Powder, Vanilla, Water & Salt. Mix thoroughly and allow to cool for about 5 minutes
- Add the Eggs one at a time, beating until the mixture is think and shiny
- Mix in the Flour and beat for approximately 60 strokes
- Add the Walnuts (if desired)
- Spread the batter evenly in the prepared baking pan
- Place in the middle rack of your oven and bake for about 25 – 30 minutes at 325ºF, until a toothpick inserted in the center comes out, mostly, clean
- Cool completely in the pan on a baking rack
- Using the foil overlap, remove the brownies from the pan
- Carefully peel off the foil and cut to desired portions
Be sure to check out our other Disney Dishes
S.E.A. Shu Mai from Jungle Navigation Company LTD Skipper Canteen
Hoisin Sticky Spare Ribs from Morimoto Asia
Herb-Crusted Rack of Lamb from Blue Bayou Restaurant
Peanut Butter Blondies from Sweet On You