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This recipe tutorial teaches you how to bake rich, fudgy brown butter brownies successfully at home. Melted browned butter is the most magical ingredient — and when used in the right ratio it adds incredible depth of flavor to home-baked dessert bars and brownies. And it’s easy to whip-up too, which means these brown butter-baked brownies are ready to bite into in 45 minutes!
Just like my reader-favorite salted brownie cookies, these rich brown butter brownies are seriously fudgy and decadent. Made with brown butter instead of melted butter, they’re the perfect addition to my brownie recipe collection.
Flavored with nutty brown butter and plenty of rich chocolate, I love serving these brownies topped with a sprinkle of flaky salt or warm with a scoop of vanilla ice cream.
Whip up a batch of these crinkle top brownies today (or any day of the week!) for the perfect answer to your chocolate cravings.
New to making brown butter? Check out my easy step-by-step tutorial to make brown butter in 5 minutes!
The Best Brownie Recipe
Prep ahead – Line the baking pan and measure out all of the ingredients in advance so you can work quickly. The batter should be warm all the way through the process of making this recipe for classic crinkle tops!
Chocolate – The brownie batter includes 6 ounces of chopped semisweet chocolate and unsweetened cocoa powder. Use the best quality semisweet chocolate you can in this fudgy brownie recipe (I love Ghirardelli or Guittard chocolate). Once the batter is mixed together, fold in 1 cup of semisweet chocolate chips or chocolate chunks.
Brown butter – Rich brown butter adds the most incredible flavor to these brownies! To brown butter, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown with a nutty aroma, about 5 minutes.
Fudgy brownies – This recipe does not use chemical leaveners (there’s no baking powder or baking soda in the recipe) which equals super fudgy brownies.
Baking pan – Use an 8-inch square metal baking pan lined with parchment. Light-colored pans conduct heat evenly, and I recommend them for all brownie and blondie recipes.
How to Make Brown Butter Brownies
Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper letting a 2-inch overhang extend over sides of pan.
Whisk together flour, cocoa powder and salt in a medium glass bowl.
Place chopped chocolate in a medium mixing bowl.
Melt butter in a heavy saucepan over medium heat. Continue to cook the butter, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour brown butter over chocolate and let stand for 1 minute.
Stir until chocolate is completely melted and mixture is smooth.
Gradually whisk in granulated sugar and light brown sugar until smooth.
Whisk in eggs and egg yolk one at a time until smooth, then whisk in vanilla extract.
Gently fold in dry ingredients with a rubber spatula just until no streaks remain.
Fold in semi-sweet chocolate chips or chocolate chunks. Don’t skip the additional chocolate – the added sugar helps the brownies form a shiny, crinkly top!
Pour batter into prepared baking pan and smooth the top with an offset spatula. Tap the pan once to remove air bubbles.
Bake these brownies until just set, 25 to 26 minutes. A toothpick inserted in the center should come out with a few fudgy crumbs attached.
Let the brownies cool completely, then cut into squares with a sharp knife. Store brownies in an airtight container at room temperature.
More favorite homemade brownie recipes:
- Everyday Cocoa Powder Brownies
- Ultimate Crinkle Brownies
- Decadent Triple Chocolate Brownies
- Fudgy Homemade Turtle Brownies
- Baileys Irish Cream Brownies
- Peanut Butter Cup Brownies
Did you try these Brown Butter Brownies? Let me know by leaving a comment and rating below!
Print
Rich Fudgy Brown Butter Brownies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 to 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This recipe tutorial teaches you how to bake rich, fudgy brown butter brownies successfully at home. Melted browned butter is the most magical ingredient — and when used in the right ratio it adds incredible depth of flavor to home-baked dessert bars and brownies. And it’s easy to whip-up too, which means these brown butter-baked brownies are ready to bite into in 45 minutes!
Ingredients
Brownies
- 3/4 cup (105 g) all-purpose flour
- 1/4 cup (24 g) Dutch process unsweetened cocoa, sifted
- 1/4 tsp (1.5 g) salt
- 6 oz (168 g) semisweet chocolate, finely chopped
- 1/2 cup (112 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) lightly packed light brown sugar
- 2 large eggs (100 g), at room temperature
- 1 large egg yolk (17 g), at room temperature
- 1 1/2 tsp (6 g) vanilla extract
- 1 cup (170 g) semisweet chocolate chips (or chocolate chunks)
Instructions
- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together flour, cocoa, and salt in a medium bowl.
- Place chopped chocolate in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour brown butter over chocolate and let stand for 1 minute, then stir until chocolate is completely melted and mixture is smooth.
- Gradually whisk in sugars until smooth. Whisk in eggs and egg yolk one at a time, until combined. Whisk in vanilla. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top. Gently tap pan once to remove air bubbles.
- Bake brownies for 25 to 26 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and place on a wire rack to cool completely.
- Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.
Notes
Unsweetened cocoa powder: Use Dutch process cocoa powder for the richest chocolate flavor. I use and recommend Rodelle Gourmet Baking Cocoa.
Espresso powder: If you’re a coffee lover, add up to 1 teaspoon of instant espresso powder with the dry ingredients.
Brown butter: Check out my full step-by-step recipe tutorial.
Freeze brownies: To freeze brownies, cool completely before wrapping with plastic wrap and foil. Freeze up to 3 months. Thaw brownies overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature before serving.
I very much appreciate the guide along with the recipe. Step above. It worked out wonderfully and will be a staple recipe!
Thanks so much for this feedback, Rachael!
I’ve made these brownies twice now, once with walnuts and once without. So good!!
Just wow!!!! I made these last weekend and they’re the best brownies I have ever tasted, and I consider myself to be a bit of a brownie connoisseur 🙂 These are everything a brownie should be – fudgey, deeply chocolaty, not overly sweet – in a word – perfection. On top of all that – they’re pretty easy to throw together. Thank you for another amazing recipe!!!
That’s so nice to hear, thank you for your kind words! 🙂