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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.
Can this recipe be doubled and baked in a 9×13?
Hi Susan, yes! For a double batch, I use 3 large eggs (150 grams) and 2 large egg yolks (36 grams). Double all of the other ingredients.
Thank you! I appreciate the information as I probably would have just doubled all!
Just got done making these. Hands down the best brownie recipe.
Thanks so much, Cassie!