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Brown Butter Walnut Brownies
5 from 18 votes

Brown Butter Walnut Brownies

Brown Butter Walnut Brownies offer a rich chocolate dessert with a nutty twist from browned butter and crunchy walnuts. The batter combines melted browned butter with semi-sweet chocolate and both granulated and brown sugars, mixed with eggs and vanilla, then folded with flour, cocoa powder, salt, and chopped walnuts. Baking produces brownies with a fudgy texture and deep chocolate flavor enhanced by the browned butter aroma.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 1 - 9x13 Tray
Course: Dessert
Cuisine: American

Ingredients

  • 1 all-purpose flour 1/4 cup, not packed
  • 1 unsweetened cocoa powder 1/2 tablespoons
  • 1/2 teaspoon salt
  • 12 ounces semi-sweet chocolate or dark chocolate, finely chopped
  • 1 cup butter unsalted, 8 ounces, melted until browned
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 5 egg large, at room temperature
  • 3/4 cup walnuts roughly chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Line a 9×13 inch baking pan with parchment paper; spray paper and any exposed pan with non-stick baking spray and set aside.
  2. In a medium bowl, combine the flour, cocoa powder, and salt; whisk well and set aside. Place chopped chocolate in a large bowl and set aside.
  3. Melt butter in a medium-sized skillet over medium heat. Continue cooking butter, stirring frequently, until it's a light amber color and smells slightly nutty. Remove from heat at once and pour over the chopped chocolate.
  4. Let the chocolate/butter mixture sit for 2 minutes, then whisk smooth. Add both sugars and vanilla and whisk smooth. Add 3 of eggs to the chocolate mixture and whisk until combined.
  5. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  6. Sprinkle the flour/cocoa powder mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the walnuts.
  7. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for about 28 to 30 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan (this will take about an hour to an hour and a half), then lift them out of the pan using the parchment paper. Cut into squares and serve. *To speed up the cooling process, you can pop the tray in the fridge.
  8. Store at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 3 days.

Notes

  • Include cooling time for the brownies before cutting and serving.
  • Mix eggs carefully and avoid overbeating to maintain fudgy texture and prevent cakiness.