Brown Butter Brownies
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Homemade brownies just got even better with browned butter as the star ingredient! These fudgy brown butter brownies will be prepped and mixed in under 30 minutes!
One of my favorite chocolate chip cookie recipes here on the blog are these browned butter chocolate chip cookies (and in fact I just made a chocolate chip pecan cookie version!). And I can’t resist enjoying these M&M cookie bars made with browned butter or these browned butter pumpkin cookies in the Fall. Or my easy no bake brown butter rice krispie treats.
So I figured if browned butter can improve my chocolate chip cookies it has to do the same for a batch of traditional brownies right? The answer is yes. A thousand times yes.
They say butter makes everything better. Well what they didn’t mention was that the brown butter flavor makes it a thousand times better!
Now testing took a few rounds because browning the butter you end up with less liquid in the end I need to start off with more butter. But in the end I think I perfected these brown butter brownies to perfection. They’re super fudgy, and have that wonderful nutty flavor from the browned butter. All you’ll need is to pour a tall glass of milk.
What is brown butter?
No it’s not butter that’s gone bad! It’s butter that’s basically been toasted on the stovetop. When you brown the butter, the water cooks off and the milk solids in the butter caramelize giving you that beautiful browned color. And browning the butter brings out this nutty aroma and caramel, toffee-like flavor that can’t be beat.
And if you’re new to browning the butter – don’t worry it’s easy to do. You will melt down the butter on the stovetop and once it’s melted you let the butter continue to cook.
For a full tutorial on browning the butter, click here.
See Also:
- These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
- If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
- Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!
Why You Need To Make These Brownies Today
- Makes fudgy brownies that can’t be beat!
- Crinkly top you crave in a homemade brownie
- No mixer needed
- Wonderful to freeze!
Ingredients Needed
- Butter – You will use unsalted butter and brown the butter first.
- Granulated sugar
- Light brown sugar – If you don’t have any you can make your own brown sugar.
- Dutch cocoa powder – You can use natural unsweetened cocoa powder but I prefer the flavor of Dutch cocoa. It’s less bitter and has a richer chocolate taste.
- Espresso powder – This is optional but brings out the flavor of the chocolate.
- Eggs – Make sure your eggs at room temperature so they blend into the batter easily and don’t seize up the butter.
- Vanilla extract
- All-purpose flour
- Salt
- Semi-sweet chocolate chips – You can also use chopped dark chocolate or bittersweet chocolate chips.
How To Make These Brown Butter Brownies
Position a rack in the center of the oven and preheat oven to 350oF (177oC). Grease and flour an 8-inch square pan or line with parchment paper.
In a light-colored skillet (it’s easier to see the butter browning in a lighter colored skillet) on medium-low heat, melt the butter. I find it easier and faster to cut the butter into tablespoons first. Be sure to stir your butter as it melts, to ensure it melts evenly.
Once the butter melts, it will begin to foam and bubble. It will also look cloudy in appearance to start and then become clear as it continues to cook. During this step, the butter can splatter due to all that water evaporating. Stir the butter mixture and let it cook. You want to be stirring the butter and keep a close eye on the butter so it doesn’t burn.
The butter will begin to foam about 5 minutes and milk solids will begin to form at the bottom of the process. As the milk solids become golden brown, you will see the butter start to turn a golden brown color as well. The butter will begin to turn brown, but sometimes the foam makes that hard to see. So clear the foam way and check the color. You will also see brown bits a the bottom (this is where the flavor is!) If it’s a golden brown, caramel color it’s ready. You want the butter to be hot for the next step.
In a large mixing bowl, stir together with a spatula or wooden spoon the (still hot) browned butter (brown bits and all!), sugar, cocoa powder, espresso powder and salt. Let cool slightly before adding eggs in next step.
Whisk in the eggs, and vanilla until smooth.
Stir in with a spatula the flour, just until combined. Be sure to not overmix at this point. The more you mix the cakier your brownies will be.
Fold in the chocolate chips.
Spread batter into prepared pan.
Bake in preheated oven for 25-30 minutes until the edges look dry but the middle is slightly soft, and underdone. I like to leave them a little soft and underdone but if you want them a little more set bake them a few minutes longer.
Remove from the oven and allow to cool. Cut into bars and serve.
- Butter: You want the butter melted, but still hot. This will create a shiny crust, and help bloom the chocolate for best flavor.
- Cocoa powder. You can use natural or Dutch cocoa. I prefer Dutch style cocoa powder because the acidity of the chocolate is neutralized and make for a richer, deeper chocolate brownie.
- Don’t overmix the batter. Overmixing will make the brownies tough. Mix just until the last of the flour has been mixed in.
- Don’t overbake these browned butter brownies. The edges should be set but the center should be slightly soft. The brownies will set up more as they cool. Look for moist crumbs on a toothpick.
- Let the brownies cool completely before cutting into bars. This will help them hold their shape. Use a clean large knife and wipe it down between each cut so you get clean, neat brownies.
Recipe Variations
- Add toasted nuts – You can add 1/4 cup of toasted pecans or toasted walnuts to the brownie batter
- Add creamy peanut butter – Swirl in some peanut butter or try stirring in some peanut butter chips.
- Stir in some Nutella – Add a swirl of Nutella before baking!
- Try adding white chocolate chips – Instead of semisweet chocolate chips try stirring in some white chocolate chips for a little extra sweetness!
- Add M&M or other candies – Nothing beats stirring in M&M candies, Reese pieces or chopped peanut butter cups!
Serving Suggestions
I love just enjoying these browned butter brownies straight from the pan but these brownies are all perfect to serve with a scoop of ice cream! You can try with vanilla ice cream and hot fudge sauce, maybe a dollop of whipped cream for the perfect hot fudge brownie sundae.
Or mix things up and serve with mint chip ice cream, peanut butter cup ice cream, or cookies and cream ice cream!
Recipe FAQ’s
Homemade brownies can be stored covered, at room temperature for up to 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
You can use either for this chocolate brownie recipe however you will notice some differences. Brownies baked in a metal pan will bake faster, and have crispier edges. If you bake brownies in a glass pan, you may need to add on an extra 5 minutes of baking time.
Absolutely! Brownies freeze wonderfully. Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Brown Butter Brownies
Ingredients
- 12 tablespoons (1 ½ sticks, 170 g) unsalted butter browned and slightly cooled
- 1 cup (200 g) granulated white sugar
- ¾ cup (90 g) packed light brown sugar
- ¾ cup (63 g) cocoa powder see note
- ½ teaspoon instant espresso powder optional
- ½ teaspoon salt
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup (90 g) all-purpose flour spooned and leveled
- 1/2 cup (85 g) semi-sweet chocolate chips
Instructions
- Preheat and prepare pan. Preheat oven to 350°F (177°C). Grease and flour an 8-inch square pan or line with parchment paper.
- Melt the butter. In a light-colored skillet (it's easier to see the butter browning in a lighter colored skillet) on medium-low heat, melt the butter. I find it easier and faster to cut the butter into tablespoons first. Be sure to stir your butter as it melts, to ensure it melts evenly. 12 tablespoons (1 ½ sticks, 170 g) unsalted butter
- Continue to stir the butter. Once the butter is melted, it will begin to foam and bubble. It will also look cloudy in appearance to start and then become clear as it continues to cook. During this step, the butter can splatter due to all that water evaporating. Stir the butter mixture and let it cook. You want to be stirring the butter and keep a close eye on the butter so it doesn't burn.
- Brown the butter. The butter will begin to foam about 5 minutes and milk solids will begin to form at the bottom of the process. As the milk solids become golden brown, you will see the butter start to turn a golden brown color as well. The butter will begin to turn brown, but sometimes the foam makes that hard to see. So clear the foam way and check the color. If it's a golden brown, caramel color it's ready. You want the butter to be hot for the next step.
- Combine browned butter and dry ingredients (except flour) . In a large mixing bowl, stir together with a spatula or wooden spoon the (still hot) browned butter, sugar, brown sugar, cocoa powder, espresso powder and salt. Let Cool slightly before adding eggs in next step. 1 cup (200 g) granulated white sugar ¾ cup (90 g) packed light brown sugar ¾ cup (63 g) cocoa powder ½ teaspoon instant espresso powder ½ teaspoon salt
- Add wet ingredients. whisk in the eggs, and vanilla until smooth. 3 large eggs 2 teaspoons vanilla extract
- Add flour and chocolate chips. Stir in with a spatula the flour, just until combined. Be sure to not overmix at this point. The more you mix the cakier your brownies will be. Fold in the chocolate chips. Spread batter into prepared pan. ¾ cup (90 g) all-purpose flour 1/2 cup (85 g) semi-sweet chocolate chips
- Bake. Bake in preheated oven for 25-30 minutes until the edges look dry but the middle is slightly soft, and underdone. Remove from the oven and allow to cool. Cut into bars and serve.
Notes
- Storage: Homemade brownies can be stored covered, at room temperature for up to 3 days. You can store in the fridge but if you do keep in mind this will result in a firmer brownie and may dry them out a bit.
- Freezing: Once they are cooled, store them in a freezer plastic bag for up to 3 months. When ready to eat I let them sit at room temperature for a bit before enjoying. They will thaw quickly.
- Butter: You want the butter melted, but still hot. This will create a shiny crust, and help bloom the chocolate for best flavor.
- Cocoa powder: You can use natural or Dutch processed. I prefer Dutch processed because the acidity of the chocolate is neutralized and make for a richer, deeper chocolate brownie.
- Troubleshooting: I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.
