I'm clumsily experimenting with my first ever recipe on food52, so if you stumble upon this, please excuse the complete lack of propper spelling and gramma. I just haven't figured out how to remove the recipe, and don't have time to proof read yet. - promise the brownies are good though. <br />I'm the kind of person that often find myself in a baking crises, having voluntered to bring cake to a social or work function in the middle of a bussy week. Instead of automatically reaching for the bake-mix, I've come up with these brownies have become my go-to cake, to bake during the week. they tick off all the boxes for easy baking: Only based on pantry stables, can be put together in under 30 min, minimal clean-up, keep well for over a week, and very, very delisious. <br /> <br />The recipe is an adaption of Alice Medrich very popular, and delisiouce Cocoa Brownies with Brown Butter and Walnuts, in Bon Appétit. Changing the ratio of the ingredience, however, makes a very different brownie. It's much less sweet that the orriginal, and the texture is more truffely than fudgy - What I've come to think of as a european style brownie.

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