Good, Not better, but best brownies

About a week ago I made an easy no fail recipe using a box of brownies mixed according to the package and reeses peanut butter chips. 

I also threw in some chocolate shavings thinking they would be even gooeyer.  Well they were good take a look

I just did NOT think they were GREAT because

1. There was no crackly crust on top.

2. The oven must be tilted because even after leveling out the batter they came out uneven.

Everyone was still really nice about it and cleaned the plate at rehearsal.  We have been very busy hence the sporadic postings.

Have no fear, I found my dream recipe the other night while taking a pit stop in NYC.

I LOVE Alton Brown, but his recipe did not get very good reviews, so I googled GOOEY BROWNIES and I came up with a recipe that was reposted from Bon Appetit

since it is not my recipe I figured I would post an exact copy of their recipe

Ingredients for the BEST Brownies

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
• 1 1/4 cups sugar
• 3/4 cup natural unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup all-purpose flour

Preparation

• Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
• Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
• Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. I did 24 minutes!
• Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. 

There is a lot of debate about the whole browning butter for recipes and that is exactly what this one did.  I once made cookies with browned butter and they ended up too chewy.  This recipe was easy and tasted great.

Technically this is the definition of Browned Butter

Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter.

The thing that made mine even better was I underbaked them by 1 minute and I used cocoa powder fresh from Costa Rica!  I also omitted nuts, sprinkled with powdered sugar and served with this great gelato.  I love it because it is not rock hard when taking it out of the freezer.