These brown butter brownies take everything you love about a classic brownie and make it even more delicious. Browning the butter adds a rich, nutty flavor that pairs perfectly with deep chocolate, creating brownies with crackle tops and an irresistibly fudgy center with pockets of melty chocolate chips. They’re easy to make, wonderfully decadent, and perfect for satisfying any chocolate craving. One bite, and you’ll never want ordinary brownies again.
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Why Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I especially love flavorful twists on brownies. I adore my Pumpkin Brownies, Almond Flour Brownies, Tiramisu Brownies, Pecan Pie Brownies, Peanut Butter Brownies, Espresso Brownies and Red Velvet Brownies. These homemade brownies with brown butter may just be my (and your) new favorite brownie recipe.
- Layers of rich, indulgent flavors and textures. From chewy and fudgy espresso brownies to the rich and nutty flavor of the brown butter, the fudgy centers, gooey chocolate chips and crackle tops, these browned butter brownies hit everything you want in a brownie.
- You love a twist on a classic dessert. Think of the best homemade brownie you’ve ever had, now make it better. Adding brown butter and some milk powder enhances the richness of the brownie, adds another rich flavor note and takes these brownies from good to, “can I have the recipe?”
- Easy to make. This recipe for brown butter brownies is just as easy to make as normal brownies and needs just a little more preparation time. Simply make the brown butter, whip up the brownie batter, bake, cool and enjoy.
Ingredients and Substitutions
Make sure to grab these simple ingredients to make these rich brownies with brown butter. If you’re missing anything, check out the recommended substitutions.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Milk Powder: This is technically optional, but it really adds a boost to the brown butter flavor. I highly recommend keeping this in for the best brown butter brownies.
- Granulated Sugar and Light Brown: Maple sugar would be a good refined sugar free substitute for this fudgy brownie and brown butter dessert.
- Eggs: This is an essential ingredient for these rich and fudgy brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this nutty brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All Purpose Flour: To make these brown butter filled brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
How To Make
Learn how to make brown butter brownies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line an 8 x 8 pan with parchment paper along the bottom and two sides. Make the brown butter. In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe mixing bowl.
- As soon as the brown butter has been poured into the large mixing bowl, whisk in the milk powder until well combined. Add 1 cup of chocolate chips directly into the brown butter. Allow the chocolate chips to melt for 3 - 4 minutes. Stir the butter and chocolate chips together until smooth and well combined. If the mixture has any unmelted chocolate chips, heat the bowl in the microwave for 30 seconds. Stir well to combine everything.
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and brown butter mixture until well combined. Whisk in the cocoa powder and flour until smooth and glossy.
- Evenly pour the brown butter brownie batter into the prepared pan. Bake the brownies for about 35 - 40 minutes. Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes.
How To Serve, Store, Freeze, Thaw and Serve
- Store: Once the brown butter brownies have cooled completely to room temperature, store them in an airtight container at room temperature for up to 4 - 5 days or in the fridge for up to 1 week. For longer storage, I recommend freezing the brownies.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the brunt butter brownies is to let them sit thaw in the fridge overnight or at room temperature for a few hours. For a melty, “fresh from the oven” brownie, heat them in the microwave, from frozen for 30 - 45 seconds.
- Serve: I love these brownies plain from the fridge, but they would be incredibly delicious served warm with vanilla ice cream and a sprinkle of sea salt.
M’s Expert Tips
- Brown the butter. This is a key component to making these the best brown butter brownies. The entire browning process takes about 15 minutes.
- Watch the butter closely. Brown butter can go from perfectly golden to burnt quickly. Once it smells nutty and the milk solids turn golden brown, remove it from the heat.
- Use milk powder. A few tablespoons adds a boost of brown butter flavor from the browned butter.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies.
- Use a metal pan. This recipe was created using an 9 x 9 aluminum pan. This is the perfect size pan for thicker brownies. If needed, use a 9 inch (23 cm) springform pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Look for the signs the nutty brownies are done. Use the baking time as a guide rather than a strict rule. Signs this brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and a toothpick inserted into the center should come away with a few moist crumbs (no streaks of brownie batter).
- Clean brownie slices. For the cleanest brownie slices, chill the brownies and use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
What is brown butter?
Brown butter is regular butter that has been gently cooked until the milk solids turn golden brown. This gives the butter a rich, nutty, toasted flavor that adds extra depth to baked goods.
Why use brown butter in brownies?
Brown butter adds a delicious nutty richness that pairs especially well with chocolate. It gives these brownies a deeper, more complex flavor than traditional brownies.
How do I know when brown butter is ready?
The butter will foam as it cooks, then the foam will begin to settle. Look for golden-brown specks on the bottom of the pan and a warm, nutty aroma. Remove it from the heat as soon as the milk solids are golden brown.
Why did my brownies turn out cakey?
Overmixing the batter or adding too much flour can contribute to a cakier texture. Overbaking is another common culprit, so keep a close eye on the brownies toward the end of their baking time.
Other Brown Butter Recipes to Try
- Brown Butter Blondies
- Brown Butter Banana Bread
- Brown Butter Chocolate Chip Cookies
- Brown Butter Rice Krispie Treats
- Brown Butter Snickerdoodles
If you try this Brown Butter Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Brown Butter Brownies Recipe
These rich, fudgy brown butter brownies take classic brownies to the next level. Nutty, golden brown butter adds a deep caramel like flavor, while plenty of chocolate keeps every bite irresistibly decadent. With crisp, chewy edges and a perfectly fudgy center, these brownies are an easy treat that tastes like it came straight from your favorite bakery.
Equipment
- 1 medium sauce pan
- 1 whisk and flexible spatula or spoon
- 1 8 x 8 inch (20 cm) aluminum pan
- 1 sheet parchment paper
Ingredients
- 1 cup (226 g) unsalted butter
- 3 tablespoons milk powder
- 1½ cups (255 g) chocolate chips, divided
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (40 g) Dutch processed cocoa powder
- ½ teaspoon salt
- ¾ cup (90 g) all purpose flour
Instructions
- Preheat the oven to 350 F (177 C). Line a 8 x 8 (20 cm) pan with parchment paper along the bottom and two sides.
- Make the brown butter. In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant.Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe mixing bowl.1 cup (226 g) unsalted butter
- As soon as the brown butter has been poured into the large mixing bowl, whisk in the milk powder until well combined.Add 1 cup (170 g) of chocolate chips directly into the brown butter. Allow the chocolate chips to melt for 3 - 4 minutes. Stir the butter and chocolate chips together until smooth and well combined. If the mixture has any unmelted chocolate chips, heat the bowl in the microwave for 30 seconds. Stir well to combine everything.3 tablespoons milk powder, 1½ cups (255 g) chocolate chips, divided
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and brown butter mixture until well combined. Whisk in the cocoa powder and flour until smooth and glossy. Evenly pour the brown butter brownie batter into the prepared pan.2 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , ½ cup (40 g) Dutch processed cocoa powder, ½ teaspoon salt, ¾ cup (90 g) all purpose flour
- Bake the brownies for about 35 - 40 minutes. Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes.
Notes
Store: Once the brown butter brownies have cooled completely to room temperature, store them in an airtight container at room temperature for up to 4 - 5 days or in the fridge for up to 1 week. For longer storage, I recommend freezing the brownies.
Brown Butter Brownies Quick Troubleshooting
- Brown butter smells burnt: The butter was cooked too long. Watch closely once it begins to turn golden and remove it from the heat promptly.
- Brownies are too cakey: They may have been overbaked or the batter was overmixed. Bake just until the center is slightly soft.
- Brownies are too gooey: Let them cool completely before judging the texture. If they're still underbaked, return them to the oven for a few more minutes.
- Brownies are dry: They were likely baked too long. Start checking a few minutes before the recommended baking time.
- Brownies won't slice cleanly: Allow them to cool completely before slicing. For especially neat cuts, chill them briefly before cutting. Wipe the knife between cuts.
- Brownies don't have a fudgy center: Be careful not to overbake. The edges should be set while the center still looks slightly soft when they come out of the oven.
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