Brown Butter Brownies
These brownies are rich, fudgy, and perfectly chewy — with glossy crinkly tops, pockets of melty dark chocolate, and a deep, nutty flavor from the brown butter. They’re the ultimate indulgence for any chocolate lover!
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Servings: 9 brownies
Ingredients
- 1 cup unsalted butter
- ½ cup unsweetened cocoa powder
- 3 large eggs
- 1½ cups brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon salt
- 4 ounces dark or bittersweet chocolate chopped
- Coarse salt for sprinkling (optional)
Instructions
Prepare the pan and oven
- Preheat the oven to 350°F (175°C).
- Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Brown the butter
- Add the butter to a medium saucepan over medium heat.
- Stir occasionally as it melts, then more frequently as it begins to foam.
- Continue cooking until golden brown bits form on the bottom and the butter smells nutty and caramelized (about 5–7 minutes).
- Immediately remove from heat to prevent burning.
Bloom the cocoa
- While the butter is still warm, whisk in the cocoa powder until smooth and glossy. This step “blooms” the cocoa, deepening its flavor.
- Set aside to cool slightly.
- Whisk the eggs and sugars
- In a large bowl, whisk together the eggs, brown sugar, and granulated sugar for 5–7 minutes, or until the mixture lightens in color and the sugar granules mostly dissolve. (You can use a hand mixer for ease.)
Combine wet ingredients
- Slowly pour the browned butter and cocoa mixture into the eggs and sugar, whisking as you go.
- Stir in the vanilla extract.
Add dry ingredients
- Sift in the flour and salt. Gently fold until just combined — don’t overmix.
Add the chocolate
- Fold in the chopped chocolate, reserving a few pieces for the top if desired.
Bake
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 25 minutes, or until the edges are set and the center looks slightly underbaked — it will continue to cook as it cools.
Cool and finish
- Let the brownies cool completely in the pan.
- Sprinkle lightly with coarse salt (optional) before slicing into squares.
Notes
Tips for the Best Brownies
- For extra fudgy brownies, don’t overbake — the center should still look a bit glossy.
- Allow the brownies to cool completely before cutting for clean, sharp edges.
- Use high-quality dark chocolate for the most decadent flavor.
Storage
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Freezer: Wrap individual brownie squares tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave before enjoying.
Nutrition
Serving: 1brownies | Calories: 494kcal | Carbohydrates: 62g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 166mg | Potassium: 227mg | Fiber: 3g | Sugar: 52g | Vitamin A: 716IU | Calcium: 60mg | Iron: 2mg
Calories: 494kcal
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