Description
Rich and fudgy Brown Butter Brownies with a deep chocolate flavor enhanced by the nutty aroma of browned butter. These brownies are easy to make, featuring a dense and moist texture perfect for chocolate lovers who want a classic dessert with a gourmet twist.
Ingredients
Scale
Brown Butter Base
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
Wet Ingredients
- 4 large eggs
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Optional
- 1/2 cup chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and emits a nutty aroma. Remove from heat and allow to cool slightly.
- Mix Dry Ingredients with Browned Butter: In a large mixing bowl, combine the granulated sugar, Dutch-processed cocoa powder, and vanilla extract. Pour in the cooled browned butter and stir until well combined.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Incorporate Flour and Salt: Gently fold in the all-purpose flour and salt, mixing just until incorporated to avoid overworking the batter and maintain a fudgy texture.
- Add Chocolate Chips: If using, fold in the chocolate chips evenly throughout the batter for extra bursts of melted chocolate.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs to ensure fudginess.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 12 squares and serving.
Notes
- For more intense flavor, use high-quality Dutch-processed cocoa powder.
- Allowing the butter to brown correctly is key—don’t rush this step for the best flavor.
- Do not overbake; the brownies should remain fudgy in the center.
- Chocolate chips add extra gooeyness but can be omitted for a smoother texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
