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brown butter brownies stacked with milk
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Brown Butter Brownies

4.87 from 15 votes
prep 10 minutes
cook 40 minutes
1 hour
total 1 hour 50 minutes
Serves 16 squares
These brown butter brownies have a rich, dark chocolate flavor, a subtle brown butter flavor, chewy edges, fudgy center and the perfect crinkly top.
Servings 16 squares

Equipment

  • 1 large bowl
  • 1 medium heat proof bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 8 inch square pan
  • 1 medium saucepan

Ingredients

  • 227 grams salted butter, gets browned to 186 grams
  • 170 grams semi-sweet chocolate chips, (or dark)
  • 200 grams granulated sugar
  • 100 grams light brown sugar, lightly packed
  • 60 grams Dutch-process cocoa powder, spooned and leveled
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 60 grams all-purpose flour, spooned and leveled
  • 1/2 tsp fine sea salt
  • pinch sea salt flakes, for topping

Method

  1. Preheat the oven to 325F/163C convection and grease and line an 8x8” pan with baking spray and parchment paper (leaving an overhang to easily remove them). 
  2. Place the chocolate in a medium, heat proof bowl and set it aside.
    170 grams semi-sweet chocolate chips (or dark)
  3. If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat. Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently. 
    227 grams salted butter gets browned to 186 grams
  4. Once it begins to foam, you won't be able to see what's happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
  5. Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color. Pour the butter, with all the little solid bits over the chocolate and allow it to rest for a minute.
  6. Then stir the chocolate and butter together until the chocolate is completely melted and smooth.
  7. In a separate large bowl, place the granulated sugar, brown sugar, cocoa powder, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth. 
    200 grams granulated sugar, 100 grams light brown sugar lightly packed, 3 large eggs room temperature, 1 tsp vanilla extract, 60 grams Dutch-process cocoa powder spooned and leveled
  8. Add in the melted chocolate and butter and whisk until the mixture is fully combined.
  9. Add in the flour and salt and whisk just until there’s only a few streaks of flour left. 
    60 grams all-purpose flour spooned and leveled, 1/2 tsp fine sea salt
  10. Spread into the prepared pan and bake for 45ish minutes. The top should be thin and crackly and puffed in the enter.
  11. Tap it against the counter a couple of times, it should deflate a little but not be jiggly at all. When you press on it, it should feel soft underneath but not liquid-y.
  12. Allow to cool in the pan for 30-60 minutes. Top with a pinch of sea salt flakes and serve warm or cooled.
    pinch sea salt flakes for topping

Nutrition

Calories: 279kcalCarbohydrates: 31gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 66mgSodium: 181mgPotassium: 155mgFiber: 2gSugar: 23gVitamin A: 411IUCalcium: 27mgIron: 2mg
Course: Dessert
Cuisine: American
Keyword: brownies, fudge brownies, fudgy brownies