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Learn how to bake rich and ultra fudgy brown butter brownies from scratch! Melted browned butter is the most magical ingredient, and when used in the right ratio it adds a deep, nutty flavor that takes homemade brownies to the next level. And it’s easy to whip-up too, which means you can enjoy warm, gooey brownies in just 45 minutes!
These rich brown butter brownies are seriously fudgy and decadent! Made with nutty brown butter instead of melted butter, they’re a standout addition to my brownie recipe lineup.
Filled with plenty of rich chocolate, I love serving them topped with a sprinkle of flaky salt (just like my reader-favorite brownie cookies!) or warm with a scoop of vanilla ice cream.
Whip up a batch of these crinkle top brownies today as the answer to your chocolate cravings.
New to making brown butter? My easy step-by-step tutorial walks you through it!
How to Make Brown Butter Brownies
Whisk together flour, cocoa powder and salt in a medium glass bowl.
Place chopped chocolate in a medium mixing bowl, then make brown butter. Pour melted brown butter over chocolate and let stand for 1 minute. The warmth from the brown butter will start to melt the chocolate.
Stir with a small spatula 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 as they bake!
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. These are everything you could ask for in a brownie!
More favorite homemade brownie recipes:
- Everyday Cocoa Powder Brownies
- Cream Cheese Swirl Brownies
- Fudgy Homemade Turtle Brownies
- Decadent Triple Chocolate Brownies
- Peanut Butter Cup Brownies
Ultra Fudgy Brown Butter Brownies From Scratch
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 to 16 brownies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The best brown butter brownie recipe! These rich and ultra fudgy homemade brownies made with brown butter bake up with perfect crinkle tops.
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.
This is such a great recipe! I love the step by step guide given as well, it was really useful when going through the recipe.
Just need clarity on one thing, when the sugar is put into the chocolate and needs to be whisked, does the sugar completely have to be dissolved? I couldn’t seem to get that right. I reheated the mixture in the microwave twice (20s each time) to completely dissolve it, but there was no way I could.
Other than that, 5 stars!! My partner isn’t a brownie person and absolutely adored the recipe! The Dutch cocoa doesn’t come by easy here in South Africa, so just used a general cocoa and mixed various chocolate chunks inside with some semisweet chips (I ran out lol).
It still came out so great! Not really a crispy top, but definitely fudgy and great crisp on the sides! Thank you for this incredible recipe!
Gorgeous brownies, Natalie! Thanks for sharing. I gradually whisk in the sugars to the warm chocolate mixture until smooth (the texture may still be a bit sandy). Then whisk in the room temperature eggs and egg yolk one at a time – that’s when the sugar dissolves completely. Hope that helps for the future!
Wow thanks for the quick response!
And yes did gradually add it through but it still felt very grainy, but guess it probably did fix itself with the egg. Appreciate it!
In terms of storage – how long in airtight container that it will maintain freshness/moisture (also, in/out of fridge). Or would you advise to freeze?
Generally, brownies are most fudgy for a day or so after baking (wrap tightly in plastic wrap and store in an airtight container). You can also freeze them for up to 3 months (wrapped in plastic wrap and then a layer of foil or in a freezer bag).
Excellent brownies with just the right fudgy texture!
Would using Hershey cocoa powder affect the taste of the brownies? This is what I have on hand for now… thank you! 😊
Hi Vanessa, they won’t be quite as rich with Hersheys Unsweetened Cocoa but you can definitely use it. If you have Hersheys Special Dark Cocoa, that’s perfect!
These came together easily and were very rich and fudge like. The brown butter made for a very decadent brownie.
Thanks so much, Rachel!
Would milk chocolate work if I don’t have semi sweet chocolate?
Yes, definitely. Happy baking!
Hi! This looks really good, can I use margarine instead of unsalted butter
Will it affect the texture in any way
Hi Ray, margarine won’t give you the same flavor (without the milk solids, it doesn’t brown like butter does). If you still want to use margarine, I recommend trying my ultimate crinkle brownies or cocoa powder brownies instead.
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! 🙂
The flavor of these brownies is superb. I followed the recipe exactly. I used granulated sugar as specified. I found that the granulated sugar never quite melted and the texture of the finished brownies was a bit gritty ( albeit incredibly delicious!) should I have used caster sugar or is this the intended texture.
Hi Martha, thanks for your feedback! Next time, I recommend whisking in the sugars a bit more (gradually whisk in granulated sugar and light brown sugar until smooth). Also whisk in both eggs and the egg yolk one at a time until completely smooth. Hope that helps for the future.
These brownies turned out perfectly! Love the rich flavor from the brown butter, will make again!
Thanks so much, Tina! That’s great to hear! 🙂
The best brownies ever!! So rich and fudgy, and the brown butter adds incredible flavor. My new favorite recipe!
Thanks so much, Nicole! 🙂