These Brown Butter Brownies are rich, fudgy, and packed with a deep, nutty flavor that takes classic brownies to the next level. Made with simple ingredients this recipe is perfect when your’e looking for an easy yet gourmet twist on a beloved dessert. Perfectly chewy with a crackly top, they’re an irresistible treat for any occasion.
These Brown Butter Brownies take your classic brownie recipe up a notch with the rich, nutty flavor of browned butter. Perfectly chewy with a fudgy center and a slightly crispy top, these brownies are sure to become a new favorite. Whether you’re a seasoned baker or just love trying new flavors, this recipe is simple yet impressively delicious.
For more brownie recipes, try my white chocolate raspberry blondies , cherry chocolate brownies or peanut butter cup brownies
Jump to:
Why You Will Love This Recipe
- Depth of Flavor: The browned butter adds a warm, toasty, and slightly nutty flavor that elevates these brownies to gourmet status.
- Perfect Texture: These fudgy brownies have the best texture with super fudgy centers and shiny crackly tops.
- Simple Ingredients: Made with pantry staples, so you can whip them up anytime.
- No Mixer Needed: This recipe is easy and requires minimal equipment, making it perfect for quick baking sessions.
Ingredient Notes
- Unsalted Butter: Browning the butter is the key to adding a nutty, rich flavor.
- Granulated Sugar and Brown Sugar: A mix of both sugars enhances the chewy texture and adds a hint of caramel flavor.
- Unsweetened cocoa powder: Use high-quality dutch processed cocoa powder for the best chocolate flavor.You can use regular cocoa powder as well in case dutch processed is not available.
- Dark Chocolate: Use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- All-Purpose Flour: Provides the structure while keeping the brownies fudgy.
- Eggs: Add moisture and help create that desirable crackly top.I like to use room temperature large eggs.
- Vanilla Extract: Enhances the overall flavor profile.
- Salt: Balances the sweetness and deepens the chocolate flavor.
- Chocolate Chips or Chunks (optional): For pockets of melted chocolate throughout the brownies.
Step-by-Step Instructions
Here is how to make and bake these fudgy brown butter brownies. This recipe uses a stand mixer with a paddle attachment or a large bowl with an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2-inch overhang on the sides
Step 1:Brown the Butter. Heat the cubed butter in a small saucepan over medium heat. The butter will melt and bubble vigorously which is normal. After about 8 minutes, the top will be completely covered in foam. Stir the butter continuously at this point so you can see when the butter has browned. After another 2 minutes, the bottom of the butter should be speckled with amber-brown bits. Take the pan off the heat and pour the butter into a heatproof bowl to cool completely
Step 2: Melt the chocolate.Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder. Next, whisk in the vanilla extract.
Step 3: Beat eggs and sugar.In the bowl of a stand mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: Add dry ingredients to wet.Beat the melted chocolate and butter mixture into the eggs.Finally, stir in the flour and salt until there are no streaks of flour. Make sure not to over mix the batter.
Step 5: Pour the brownie batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
Step 6: Bake the brownies for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and let cool completely on a wire rack before cutting into pieces. Enjoy!
Tips & Tricks
- Browning the Butter: When browning butter make sure to use light-colored pans so you can keep Melt the butter in a saucepan over medium heat, stirring constantly until it turns amber color and has a nutty aroma. Be careful not to burn it.
- Cooling the Butter: Let the browned butter cool slightly before adding it to the sugar to prevent scrambling the eggs.
- Mixing Technique: Do not overmix the batter after adding the flour; this will help keep the brownies fudgy.
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Use High-Quality Chocolate: The flavor and texture of the brownies will benefit from using good quality chocolate chips or chopped chocolate.
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
FAQs
Yes, but reduce the added salt in the recipe to avoid overly salty brownies.
Insert a toothpick into the center; it should come out with moist crumbs, not wet batter. This ensures they stay fudgy as they cool. Over baking would lead to cakey brownies.
Absolutely! Chopped walnuts, pecans, or even white chocolate chips make great additions.
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Yes you can use regular melted butter but you’ll miss out on the rich, nutty aroma and flavor that browned butter brings to these brownies.Without the browned butter these would just be regular fudgy brownies.
Make sure you beat the eggs and sugar together until the mixture is light, pale and fluffy (almost doubled in volume) and the sugar granules are completely dissolved. You want to beat as much air into the eggs as possible, just like you do when making meringue.
Storage & Freezing
- Room Temperature: Store any leftover brown butter brownies in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you prefer a fudgier texture, store them in the fridge for up to a week. Ensure they are in an airtight container to prevent them from drying out.
Freezing
- How to Freeze: Wrap individual brownie slices in plastic wrap, then place them in an airtight container or freezer-safe bag.
- Storage Duration: Freeze for up to 3 months.
- Thawing Instructions: To enjoy, thaw brownies at room temperature for a few hours or warm them slightly in the microwave for a gooey texture.
More Brownie Recipes To Try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe
Brown Butter Brownies
Equipment
- 1 8 inch square pan
- Stand Mixer
Ingredients
- 10 tablespoons unsalted butter
- 6 oz dark chocolate
- 2 tablespoons unsweetened dutch processed cocoa powder
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ½ cup chocolate chips or chunks
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and develops a nutty aroma (about 5–7 minutes).
- Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals.
- To the melted chocolate whisk in the cocoa powder. Next, whisk in the vanilla extract.
- In the bowl of a stand mixer or a large bowl with a hand mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- With the mixer on low speed beat the melted chocolate and butter mixture into the eggs.
- Using a rubber spatula Gently fold in the flour until just combined. Avoid overmixing.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownies to cool in the pan for at least 20 minutes before lifting them out using the parchment overhang.
- Slice into squares and enjoy!
Leave a Reply