Mexican Brown Butter Brownies

10 tablespoons unsalted butter

1 1/4 cups sugar

1 teaspoon instant coffee powder (regular or decaf)

3/4 cup Dutch cocoa powder

1/4 teaspoon Cinnamon

1 teaspoon vanilla

2 large eggs, room temperature

1/3 cup all-purpose flour

1 cup walnuts, pecans, or hazelnuts, chopped

1 tablespoon sea salt

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1. Preheat oven to 325˚F. Position the oven rack in bottom notch of the oven. Line a 8x8x2 inch pan with parchment. (Spray the pan with cooking spray, then line the pan with parchment - this will hold the parchment in place)

2. Melt the butter in a saucepan over medium heat. Cook until the butter is no longer foaming and brown bits are visible.

3. Add the sugar, instant coffee powder, cocoa and Cinnamon, mix well. Remove from the heat and cool 10 minutes.

4. Add in the vanilla and eggs one at a time, beating well after each addition.

5. Fold in the flour and walnuts, just until no flour is visible. Pour into the prepared pan. Top with sea salt.

6. Bake for 22-25 minutes or until a toothpick comes out almost clean.

7. Cool completely before cutting.

8. Store at room temperature in an airtight container for 2 days or freeze up to 1 month.

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