Brown Butter Brownies

5 from 1 vote

These rich, fudgy brown butter brownies are deeply chocolatey with a glossy, crackly top and melt-in-your-mouth texture. Browning the butter adds a nutty depth you won’t find in ordinary brownies. A true chocolate lover’s dessert—easy, luxurious, and unforgettable.

Prep Time10

Cook Time30

Total Time40

Course: Baking

Cuisine: American

Keyword: brown butter brownies, brownies, fudgy brownies

Servings: servings

Author: Elena Davis

Ingredients

1 cup unsalted butter cut into cubes
¾ cup Dutch-process cocoa powder
1 teaspoon pure vanilla extract
1 ¼ cups granulated sugar
½ cup light brown sugar packed
3 large eggs at room temperature
1 cup all-purpose flour
½ teaspoon salt
¾ cup semisweet or dark chocolate chips optional, but I recommend high-quality chunks

Instructions

Preheat the oven to 350°F (175°C). Line an 9×9-inch baking pan with parchment paper and set aside. See notes for glass vs. metal.
Brown the butter: Add the cubed butter to a light-colored saucepan and melt over medium heat. The butter will bubble and foam as the milk solids begin to separate. Stir continuously, watching for the foam to subside and the milk solids to turn golden brown and smell nutty—this takes about 5–7 minutes. Once you see an amber color and toasted aroma (but before it darkens too much), remove from heat and immediately whisk in the cacao powder. This blooms the cocoa and stops the butter from over-browning. Let cool for 5 minutes. *Note: Oops, what if your brown butter burns?- Start over. Burned butter smells acrid and turns the brownies bitter. It's worth it to get it just right!
Whip the eggs and sugars: In a mixing bowl, combine the eggs, vanilla, granulated sugar, and brown sugar. Beat with a handheld or stand mixer on medium speed for 4–5 minutes, until the mixture lightens in color, thickens, and nearly triples in volume. This step guarantees that classic shiny, crackly brownie top (the secret!).
Combine the mixtures: Pour the warm cocoa–brown butter mixture into the whipped eggs and sugars. Mix on low speed until smooth and fully blended. Add the flour and salt, mixing gently on low just until no dry streaks remain. Fold in the chocolate chips or chunks, if using—do not overmix, or the brownies will become cakey.
Bake: Spread the batter evenly into the prepared pan. Bake for 24–30 minutes, depending on desired gooeyness (24–26 minutes for fudgy; up to 30 for more set brownies). The edges should look set, and the center should still appear slightly glossy and soft.
Cool and slice: Let the brownies cool in the pan for at least 1 hour before cutting. This allows the structure to set and ensures clean, fudgy slices. Sprinkle with flake sea salt, if desired.

Notes

Best Tips From Elena:

Brown the butter in a light pan so you can see the color change—golden, not dark.
Let the brown butter cool slightly so it doesn’t deflate the whipped eggs.
Whip eggs and sugars 4–5 minutes until pale and ribbony for a crackly top.
Whisk cocoa into the hot brown butter to bloom deep chocolate flavor.
Mix in flour just until combined to keep brownies fudgy, not cakey.
Pull brownies when the center looks slightly glossy—they set as they cool.
Use chopped chocolate instead of chips for melty, luxurious pockets.
Fully cool before slicing for the cleanest fudgy squares.
A sprinkle of flaky salt on warm brownies balances richness beautifully.
Room-temperature eggs whip with maximum volume for the best texture.

Metal Vs Glass pan: Metal pans bake brownies more evenly and give the best shiny, crackly top.Glass pans heat slowly but hold heat longer, which can overbake the edges. If using glass, reduce the oven temp by 25°F and check 5 minutes early to keep the brownies fudgy.

Nutrition