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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