Brown Butter Brownies

I have tried quite a few brownie recipes, and this is definitely the best one I've made so far. This will give you a chewy, rich brownie. If you are still on the look out for the perfect brownie recipe, give this one a try.

Brown Butter Brownies - I found the recipe here

Nonstick vegetable oil spray
1/2 cup plus 2 tablespoons unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon water
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
3/4 cup pecan pieces (original recipe calls for 1 cup walnuts)

Place rack in bottom third of oven; preheat to 325°F. Line 8x8 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 1 teaspoon water, vanilla, and 1/4 teaspoon salt. Stir to blend. Let cool 5 minutes. Add eggs to mixture 1 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. Transfer batter to prepared pan. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25-30 minutes. Cool in pan on rack. Using foil overhang, lift out of pan and cut into pieces.