Brown Butter Brownies
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 1 3/4 cup packed light brown sugar
- 3 large eggs
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup semisweet or bittersweet chocolate chips
or chopped chocolate
Directions
- 1
Preheat the oven to 350°F. Grease and line a 8 x 8-inch pan with parchment paper on all sides and set aside.
- 2
Place the butter in a small sauce pan and set over medium low heat. Low heat is key to an even, golden browning! Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 10 to 15 minutes (these are the milk solids in your butter separating and toasting). Once the butter is golden brown, remove it from the heat.
- 3
Add the cocoa powder and vanilla to the brown butter and whisk to combine until no lumps of cocoa remain.
- 4
In a stand mixer fit with the whisk attachment, beat the eggs and brown sugar together until light, fluffy and pale in color.
- 5
Add the butter mixture to the egg mixture and use a rubber spatula to fold together.
- 6
Add the flour and the salt and fold the mixture until no streaks of flour remain. Last, fold in the chocolate chips, if using.
- 7
Transfer mixture into prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 35 minutes for them to cook through depending on your oven!
Brown Butter Brownies
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Ratings & Reviews
Based on 117 ratings
Rating Breakdown
About this Recipe
Craving the ultimate fudgy brownie experience, elevated to gourmet status? These Brown Butter Brownies are your answer, delivering an intensely rich and deeply satisfying treat with an irresistible nutty aroma.
What truly sets this recipe apart is the foundational step of browning the butter. This simple technique transforms ordinary butter into a golden, fragrant elixir, infusing every bite with complex, toasted caramel notes. Combined with Dutch-process cocoa, it creates an unparalleled fudgy texture and that signature delicate crackle top that signals a truly exceptional brownie.
Prepare for a sensory delight. You'll discover a brownie with an incredibly dense, moist, and unbelievably fudgy interior that practically melts in your mouth. The Dutch-process cocoa provides a deep, mellow chocolate flavor that's never bitter, perfectly complemented by the subtle richness from the browned butter. The thin, slightly crisp crackle on top adds a delightful textural contrast, making each square feel like a decadent indulgence.
These Brown Butter Brownies are wonderfully adaptable. While delicious with semisweet chocolate chips, feel free to use bittersweet chocolate chips for a more intense chocolate punch, or even chopped good quality chocolate for varied pockets of melted deliciousness. You can also experiment with different types of chocolate, like milk chocolate, if you prefer a sweeter profile.
Perfect for a special dessert, a bake sale, or simply an afternoon pick-me-up, these brownies shine on their own. For an extra treat, serve them slightly warm with a scoop of vanilla bean ice cream or a glass of cold milk.