Brown Butter Brownies
User Reviews
4.8
Brown Butter Brownies
Description
By first browning the butter until it develops a nutty aroma and amber bits, then mixing it immediately with chopped semisweet chocolate, the recipe builds a rich chocolate base. Separately, sugars and eggs are whipped until thickened and fluffy to incorporate air. The cooled brown butter chocolate mixture is then gently incorporated to maintain some lift.
The dry ingredients—flour, cocoa powder, salt, and optional instant espresso powder—are folded in carefully to create a batter that balances fudginess with moist crumb. The final addition of semisweet chocolate chips adds melty pockets of chocolate in each bite. Baking in an 8-inch square pan lined with parchment ensures easy removal and even cooking.
Using Dutch-processed cocoa powder is recommended for a deeper chocolate flavor and better texture. The recipe includes no leaveners like baking powder or soda, relying on eggs and proper mixing for texture. The espresso powder is optional but enhances richness.
Ingredients
- 1 1/2 unsalted butter 170 grams
- 4 ounces semisweet chocolate chopped
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 3 egg large
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour 64 grams
- 1/2 cup cocoa powder preferably Dutch Process, 43 grams
- 1/2 teaspoon instant espresso powder optional
- 1/2 teaspoon salt fine
- 1 cup semisweet chocolate chips 170 grams
Instructions
- Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
- In a small saucepan set over medium-low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping the brown bits into the bowl.
- Immediately add in the chopped chocolate and stir until melted.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat mixture on high speed until completely thickened and fluffy in texture and lightened in color, about 8 minutes. On low speed, gradually pour in the warm brown butter chocolate mixture.
- Use a rubber spatula to stir in flour, cocoa powder, espresso powder, and salt until just combined. Stir in the chocolate chips.
- Pour into prepared pan and smooth out with a spatula. Bake in the preheated oven for 22 to 25 minutes, or until set but not overbaked. Let cool in pan completely before slicing and serving.
- Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
Notes
- Use Dutch-processed cocoa powder for deeper chocolate flavor and richer texture, but natural cocoa powder also works.
- There is no baking powder or soda; the recipe depends on eggs for structure and texture.
- Instant espresso powder is optional but adds a subtle depth to the chocolate flavor.
User Reviews
Overall Rating
4.8
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