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Brown Butter Brownies

Rich Fudgy Brown Butter Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Laura Kasavan
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Pour batter into prepared pan and smooth the top. Gently tap pan once to remove air bubbles.
  5. 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.
  6. 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.