Happy Labor Day & here are some Milk Chocolate Peanut Butter Truffle Brownies for you.

Happy Labor Day! Wish I was going to the beach, tanning and bbq-ing today but

instead I will be working! Hey, at least boss just text me saying I go in earlier then said

but also get out earlier so hurray for that!

Mean while here are these pictures from the brownies I made earlier last week.

I saw them on pinterest and my heart skipped a beat so I had to make them.

Although I would probably not make them again because though they were good,

they were a little too indulging for me. I do have to say my mom loved them and

that is saying a lot...

If you would like to make them I recommend that you not forget to let them set an hour

in the refrigerator or two at room temperature before cutting them, something I forgot

to do but on the bright side you get to see how intensely fudgy these are.

Recipe from: halfbakedharvest

Hope you guys have a great labor day!

XOXO

Lidia

Brownies with Browned Butter!

I had never really been fond of brownies, they weren't really my thing.
Until! I ran across this amazing recipe for brownies with browned butter!
I don't know about you guys but I love browned butter, my favorite thing
of browned butter is the smell, reminds me of delicious toffee.
This is a must make recipe and it's so simple and quick, but the results
are out of this world. Of course I would never share a recipe that is otherwise (:
I made these with my boyfriend about a month or so ago,
that's his beautiful hand in the picture. Oh how I miss him, 9 more days and he will be home!

Cocoa Brownies with Browned Butter and Walnuts
makes 16 small brownies
recipe from: bon appetit, feb. 11 issue

nonstick veggie oil spray
- 10 T. unsalted butter, cut into 1-inch pieces
- 1 1/4 c. sugar
- 3/4 c. natural unsweetened cocoa powder
(spooned into cup to measure, then leveled as you
do with flour or sugar when baking)
- 1 t. vanilla
- 1/4 t. salt
- 2 large eggs, chilled
- 1/3 c. + 1 T. unbleached a.p. flour
- 1 c. walnut pieces

Position rack in bottom third of oven; preheat to 325 degrees.
Line 8x8x2-inch metal baking pan with foil, pressing foil firmly
against pan sides and leaving 2-inch overhang. Coat foil with
nonstick spray.

1. Melt butter in medium saucepan over medium heat.
Continue cooking until butter stops foaming and browned
bits form at bottom of the pan, stirring often, about 5 min.

2. Remove from heat; immediately add sugar, cocoa, 2 t. water
vanilla and 1/4 t. (generous) salt. Stir to blend. Let cool 5 min.
(mixture will still be hot).

3. Add eggs one at a time, beating
vigorously to blend after each addition. When mixture looks
thick and shiny, add flour and stir until blended.
Beat vigorously 60 strokes. Stir in nuts and transfer batter
to prepared pan.

4. Bake brownies until toothpick inserted into center
comes out almost clean, with a few moist crumbs attached.,
about 25 min. Cool in pan on rack. Using foil overhang,
lift brownies from pan. Cut into 4 strips. Cut each strip
crosswise into 4 brownies.

Do ahead
Can be made 2 days ahead, stored airtight at room temp.

Enjoy with a cold glass of milk and great company <3