Brown Butter Brownies
Rich and fudgy brown butter brownies with a deep, nutty flavor. Made with simple ingredients and baked to perfection, these brownies are irresistibly gooey and perfect for chocolate lovers!
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 8x8-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!
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