Brown Butter Brownies
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!
Servings: 16 brownies
Calories: 163kcal
Equipment
Ingredients
- 10 tablespoons unsalted butter
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder preferably Dutch processed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ cup semi sweet chocolate chips
- ¼ cup dark chocolate chopped
- ¼ cup all purpose flour
- 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
Flaky sea salt: Sprinkle a little flaky sea salt on top of the brownies after baking. It intensifies the chocolate flavor!
Butter: Swap in salted butter in place of unsalted butter. If you use salted butter, reduce the salt in the recipe to 1/8 teaspoon.
Brown butter: The amount of butter you start out with will not be what you end up with. Some of the water evaporates from the butter during the browning process. If you start out with 10 tablespoons of butter, you'll be left with around 8 tablespoons of brown butter. If you want to skip browning the butter, I recommend using 8 tablespoons of melted butter.
Chocolate: Use 1/2 cup chocolate chips or 1/2 cup chopped chocolate or 1/4 cup of each! I like to use both semisweet chocolate chips and chopped dark chocolate for maximum flavor! For the dark chocolate, I like to use Lindt 70% dark chocolate.
Slicing: 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.
Storage: 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.
Nutrition
Serving: 1brownie | Calories: 163kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 46mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 251IU | Calcium: 11mg | Iron: 1mg
