Description
These Brown Butter Brownies are ultra-rich, fudgy, and packed with deep, nutty brown butter flavor. The combination of buttery crisp edges and gooey centers makes them absolutely irresistible!
Ingredients
Scale
For the Brown Butter
- 1/2 cup (115 g) unsalted butter
For the Brownie Batter
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 2 large eggs 🥚
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (90 g) chocolate chips or chunks 🍫 (optional)
Instructions
1. Brown the Butter
- In a small saucepan, melt the butter over medium heat.
- Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 3-5 minutes). Be careful not to burn it!
- Remove from heat and let it cool slightly.
2. Make the Brownie Batter
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together brown butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until light and fluffy (about 1 minute).
- Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined (do not overmix).
- Stir in chocolate chips, if using.
3. Bake the Brownies
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Let the brownies cool completely before slicing for the best texture.
Notes
✔ Extra fudgy? Slightly underbake and let them set as they cool.
✔ Want more crunch? Add chopped walnuts or pecans.
✔ For a salted caramel twist: Drizzle with caramel and sprinkle sea salt on top!
✔ Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.