I mean, let’s be real. Do you need more of an introduction than that?
I think not. It’s Friday morning, it’s FREEZING, and it’s Friday morning, so I’mma cut to the chase.
You need these two things in your life, pronto. They will make your weekend better. I pinky promise.
I’ve mentioned these rice krispy treats on the blog before, but their importance bears repeating and a full on recipe. This is one thing that is so near nirvana, that I changed nothing.
Smitten Kitchen Brown Butter Rice Krispy Treats
not adapted in the least. I’m not even going to alter her instructions one bit.
“Makes 16 2-inch squares or 32 1- x 2-inch small bars
4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends.”
Completely unadulterated. There is no room for improvement.
I made these last Saturday, in addition to the best brownies ever. So good, they are called “Supernatural.” I mentally bookmarked them when I read about them a while back on one of my favorite baking blogs, Hummingbird High.
Cook’s Note: Despite the name of the blog and the brownies, this recipe does not include any recently-legalized or currently illegal substances.
seriously, I just barely tweaked it this time – from Hummingbird High
– 1 cup (2 sticks) unsalted butter
– 8 ounces bittersweet chocolate (2 bars) cut into pieces
– 4 eggs, at room temperature
– 1 cup granulated sugar
– 1 cup dark brown sugar, firmly packed
– 3 teaspoons vanilla extract
– 1/2 teaspoon kosher salt
– 1 cup all purpose flour
– 1 cup chopped pecans or walnuts
Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 casserole dish/pan by spraying with baking spray. Hummingbird High recommends then lining with parchment paper, and spraying it, too. I did that, and it made getting the brownies out easy. But I’ve never had a hard time getting brownies out of a greased pan, so if you’re fresh outta parchment paper, don’t sweat it.
In a double boiler (or a homemade version of a metal bowl on top of a pot half-full of water <– what I did), melt the chocolate and butter together. I used Ghirardelli bittersweet chocolate – brown wrapper – 55%, I believe. Use a rubber spatula to stir constantly until melted and smooth. Remove from the heat and set aside.
In a medium bowl, whisk together the eggs, extract, sugars, and salt. Whisk until fully incorporated, then whisk in the chocolate/butter mixture from the previous step, whisking in the pecans last.
Once the mixture is a uniform dark brown, use a large rubber spatula to gently fold in the flour. Be careful not to over mix, and fold until the flour is just incorporated. As Hummingbird High says, it’s okay to have a couple streaks of flour left in the batter. Overmixing results in tough brownies.
Pour batter into prepared pan and spread evenly with spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack, and preferably overnight, before cutting and serving.
Okay, there is no way on God’s sweet green Earth you will be able to resist these brownies as soon as they are cool enough to touch. BUT they are indeed better the next day. The solution to this problem that I came up with is: MAKE TWO BATCHES. Duh.
These brownies are glorious. The original recipe did not call for nuts, but as any good Southern girl would do, I added pecans.
In my own Daddy’s words: “If your brownie doesn’t have pecans in it, you might as well just eat a piece of chocolate.”
Ladies and Gents, that is a direct quote.
Let it also be known that said Daddy (and Mama, too, along with everyone else who tasted these) whole-heartedly approved of them. And ate at least 3 each. At least.
I hope that you bring one or both of these desserts into your life over the next couple of days. Share with friends, make new friends, or hoard them. It’s up to you. Eat them with vanilla ice cream, or pair them with an ice cold beer (said Daddy’s favorite combo). Just follow your heart, and always let your conscience be your guide.