Brown Butter Brownies are gooey, fudgy and super chocolatey! Brown butter adds extra rich flavor. They are made with just 9 ingredients and only take 30 minutes to make!
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Brown butter makes these browned butter brownies extra decadent! They have gooey, fudgy middles and paper thin crackly tops!
These brownies are super chocolatey! They are made with both cocoa powder and chocolate!
For more brownie recipes, try my condensed milk chocolate brownies, brownies with cookie dough and these tahini swirl brownies.
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Why We Love This Recipe
- Chocolate lovers will definitely approve of these brownies! They’re as chocolatey as these nutella chocolate brownies and chocolate and pecan brownies.
- They’re completely homemade but easy to make.
- They have a crispy crust and added richness from the chocolate and brown butter.
- Brown butter enhances the flavor of the chocolate! Brown butter always elevates desserts just like my browned butter cake recipe!
Ingredients
Below are useful notes about some of the ingredients for brownies with brown butter.
- Butter: Use unsalted butter. For extra flavor, we are using brown butter! It only takes a few extra minutes to essentially toast the butter. The butter develops a rich, nutty flavor. It’s also so good in my brown butter oatmeal chocolate chip cookies and brown butter chocolate chip cookie bars.
- 2 large eggs: You’ll notice there’s no baking powder or baking soda used in this recipe. The eggs are whipped and are the only leavener. The whipped eggs also help create a nice crispy top.
- Sugar: Use granulated sugar.
- Cocoa Powder: I used Dutch process, but you can use regular unsweetened cocoa powder.
- Chocolate: Use semi-sweet chocolate chips and/or a combination of chocolate chips and chopped dark chocolate.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions
- Sprinkle a little flaky sea salt on top after baking. It intensifies the chocolate flavor!
- Swap in salted butter in place of unsalted butter. If you use salted butter, reduce the salt to about 1/4 teaspoon.
- Instead of brown butter, you can simply use melted butter.
- Enjoy with a scoop of ice cream on top!
Instructions
Step 1 (Picture 1 above)–Melt or brown the butter. To brown butter, melt it in a medium skillet over medium heat. Reduce heat to medium-low. Stir frequently. The butter will get bubby and then it will get quiet and turn an amber color. When the butter reaches this stage, remove it from the heat. Pour into a bowl and set aside til no longer warm.
Step 2 (Picture 2 above)–Pour the brown butter in a large bowl with the sugar and cocoa powder. Whisk vigourously for 1 minute.
Step 3 (Picture 3 above)– Whisk in the eggs one at a time and the vanilla. Whisk for an additional minute.
Step 4 (Picture 4 above)–Stir in the flour and salt til just combined and only a few streaks of flour remain. Avoid overmixing. Stir in the chocolate chips and/or chopped choccolate until just combined.
Step 5 (Picture 5 above)–Pour the brownie batter into an 8 inch square pan. Bake for 19-21 minutes until the center is set slightly.
Step 6 (Picture 6 above)–Allow to cool completely in the pan before slicing.
Recipe FAQs
No. Most baking recipes suggest unsalted butter so you can control how much salt is in your baked good. However, salted or unsalted butter will both brown nicely.
Use a light-colored pan so you can see the milk solids on the bottom of the pan turning golden. If the pan is too dark you won’t be able to see this color change happen.
Store leftover brownies for 3 to 4 days at room temperature or for up to 5 days in the fridge. Freeze brownies for up to 3 months.
Expert Tips
Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Use a long, sharp knife to cut brownies. Do not use a serrated knife. For best results run the knife under hot water and wipe the knife clean after each cut.
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Brown Butter Brownies
Equipment
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (21.5 g) unsweetened cocoa powder preferably Dutch processed
- 2 large eggs room temperature
- 2 teaspoons (2 teaspoons) vanilla extract
- ¼ cup (90 g) semi sweet chocolate chips
- ¼ cup (43.75 g) dark chocolate chopped
- ¼ cup (31.25 g) all purpose flour
- ¼ teaspoon (¼ teaspoon) salt
Instructions
- Line an 8 inch pan square pan with parchment paper leaving enough to hang from the sides. Preheat oven to 350 degrees F.
- Add the sugar and cocoa powder to a large mixing bowl. Set aside.
- Melt the butter in a saucepan over medium heat. Use a light colored pan if possible as this will help you better notice the butter change color. Stir it constantly. It will start to foam. Continue stirring as you watch for it to turn to a light, amber color then a medium brown and develop a nutty smell which should happen in about five minutes. Pour the brown butter in the bowl with the sugar and cocoa powder. Whisk vigourously for 1 minute.
- Whisk in the eggs one at a time and the vanilla. Whisk for an additional minute.
- Stir in the flour and salt til just combined and only a few streaks of flour remain. Avoid overmixing. Stir in the chocolate chips and/or chopped choccolate until just combined.
- Pour the brownie batter into the pan and use a spatula or offset spatula to evenly spread out the brownies and smooth out the top. Bake for 19-21 minutes until the center is set slightly.
- Keep in mind the brownies will continue to cook slightly when out of the oven, so do not over bake them. Place pan on a wire rack and allow brownies to cool completely in the pan before slicing.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Rita
I just tried these for the first time. They’re so delicious and truly gave me fluffy magic vibes because they’re rich and light and soft and chewy all at the same time! The kids had a bunch of squares and I snuck in more than one for sure! A definite winner!
Natalie
Hi Rita! I’m so happy to hear you love this recipe so much! Glad these brownies were a hit with the kids and that you managed to sneak a few for yourself too! XO
Christine
Made these brownies and they turned out perfectly moist and decadent. I only had 70% dark chocolate bars so I melted those and mixed them with the brown butter and they came out delicious. I recommend trying this recipe, they’ll definitely be a hit at your next dinner party!
Natalie
Hi Christine!
Thanks for making these brown butter brownies and for taking the time to comment. They definitely are very moist and decadent and I’m so happy you enjoyed them! Have a great week 🙂 -Natalie
Charlotte Holinier
These brownies look scrumptious Natalie! The brown butter must add so much flavour!
Natalie
🙂 Thanks Charlotte!! They are SO good and the brown butter makes them super flavorful and rich! Hope you get to try them!
Michael
9×9 pan? In you picture it’s looks like the Brownies are ina 9×13 pan because the pan on the picture is definitely rectangular. What’s the correct pan size?
Natalie
Hi Michael, Thanks for your question. I can see how that would be confusing since I used a 9 by 13 pan in the photos. The correct pan size is 9×9. Please let me know if you have any other questions. Have a great day. -Natalie
Myssa
Hey…
Your recipes so amazing thank u so much
I wanna to make this brownies but I can’t understand the amounts between cups and ounces
Can u please be write in grams
Thanks u alot
Natalie
Hello! Thank you so much for your nice compliment! 🙂 Thank you as well for asking about writing in grams. I’m sorry I don’t have them in grams yet, but it is definitely something I plan on doing as soon as possible! If there is a particular recipe you’d like to make in the meantime, please let me know and I’d be happy to give you the conversions for it! Have a great day! -Natalie