Brown Butter Brownies
User Reviews
5
Brown Butter Brownies
Description
These brownies begin by gently browning butter in a saucepan until it bubbles and develops a toasted scent, then cooling slightly. The butter is mixed with whisked eggs, brown and white sugars, and vanilla to form a smooth base. Cocoa powder, flour, and salt are folded in carefully to avoid overheating the batter, which would affect texture. Chocolate chips or chunks are then incorporated for added chocolate richness.
Pouring the batter into a parchment-lined baking pan ensures the brownies bake evenly and lift out cleanly. Baking at 350°F for about 28-36 minutes yields brownies that are best slightly underbaked to maintain moistness, as they continue to set when cooling. The finished texture is dense and fudgy with pockets of melted chocolate throughout.
Using a light-colored metal pan helps bake evenly and avoid overcooked edges, unlike glass pans which might bake unevenly and slower. Parchment paper also protects the surface and sides while facilitating clean removal.
Ingredients
- 1 cup butter
- 1 3/4 cups sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 4 large egg
- 1 cup cocoa powder unsweetened
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips or chunks
Instructions
- Start by browning the butter. In a large saucepan, melt the butter over medium heat. Let the butter begin to slightly bubble. Watch it carefully as browned butter can burn quickly. Remove from heat and set aside to cool for 10 minutes.
- Meanwhile, in a large mixing bowl, beat together eggs, sugar, brown sugar, and vanilla for 3 minutes. Add the brown butter and beat for 1-2 minutes longer until the mixture is smooth.
- Preheat oven to 350 degrees. Fold in cocoa powder, flour, and salt. Check to make sure the brownie batter isn't too warm before folding in the chocolate. Once it isn't too warm, fold in chocolate.
- Prepare the pan by placing a parchment paper sheet on the bottom and along the sides of the pan. Press into the sides. Pour the brownie batter into the pan. Spread evenly.
- Bake for about 28-36 minutes, or until a toothpick comes out cleanly. I suggest underbaking the brownies rather than overbaking and the brownies will continue to bake after being removed from the oven.
- Read the above post for instructions on cutting the brownies and what type of cocoa powder to use.
Notes
- Use a light-colored metal 9x13 inch baking pan for even baking results.
- Avoid glass pans as they bake unevenly and require longer times.
- Line the pan with parchment paper extending up the sides for easy removal and clean pan surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 137mg | 6% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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