Brown Butter Brownies are a rich, fudgy treat that bring an irresistible depth of flavor to the classic brownie. The magic lies in the nutty, caramel-like essence of the brown butter, which elevates these brownies to a whole new level. Each bite offers a delightful combination of a soft, chewy interior with a subtly crisp edge, making them an instant favorite at any gathering. Who needs bakery brownies when you can whip up a batch in your own kitchen that will leave everyone asking for seconds?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Brown Butter Brownies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Brown Butter Brownies

I first encountered Brown Butter Brownies at a friend’s housewarming party, and I’ve been hooked ever since. There’s something special about the warm, buttery aroma that fills the kitchen as the brownies bake, and the moment you taste that first fudgy piece, you’ll understand why they’re a go-to recipe. Easy to make and budget-friendly, these brownies are perfect for satisfying a chocolate craving or impressing guests. Get ready to indulge in pure chocolate bliss!

Why You’ll Love This Recipe

Simple & Quick: You can whip these up in just over an hour from start to finish.
Irresistible Flavor: The brown butter adds a deep, nutty flavor that takes these brownies over the top.
Eye-Catching Appeal: The glossy top and chocolatey goodness make them a sight to behold.
Flexible Serving: Perfect for after dinner, special occasions, or just a cozy night in.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right flour substitute.

Ingredients You’ll Need

1 cup unsalted butter: This makes up the base of the brownie, providing rich, creamy flavor. For a dairy-free option, you can use coconut oil or a vegan butter alternative.
3 TBSP dry milk powder: This adds richness and enhances the brownie’s texture, creating a moist and fudgy center. You could substitute with additional all-purpose flour if needed.
1 cup unsweetened cocoa powder (sifted): A must for that deep chocolate taste. Always use high-quality cocoa for the best flavor.
3/4 cup all-purpose flour: Helps set the structure of the brownies. For gluten-free varieties, almond or oat flour can be a great substitute.
1 TBSP cornstarch: A secret ingredient that aids in giving the brownies a chewy texture. It can be omitted if necessary, though.
1 tsp salt: Enhances all the flavors and balances the sweetness, so don’t skip this one!
1 cup white granulated sugar: Adds sweetness and helps with the texture. You can try using coconut sugar or a sugar alternative, though adjustments may be needed.
3/4 cup powdered sugar: Contributes to the brownie’s soft texture and sweetness, making them melt in your mouth!
3 large eggs (room temperature): They bind the ingredients and give rise. Using room temperature eggs helps with even mixing.
1 egg yolk (room temperature): Extra richness and moisture. You could replace it with another egg if needed.
2 TBSP oil (canola or vegetable): Helps achieve that soft and chewy consistency. Olive oil could add a unique flavor twist.
1 tsp pure vanilla extract: A key player in flavor, ensuring your brownies are aromatic and delicious. Always choose pure over imitation for the best results.
1 cup semi-sweet chocolate chips: For melting and mixing into the batter, these chips create delightful melting pockets of chocolate throughout the brownies.

How to Make Brown Butter Brownies

Brown the Butter: In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Keep an eye on it as it bubbles and foams. Stir often until it turns a golden brown and smells nutty, about 5-7 minutes. Remove from heat and allow to cool slightly.
Mix Dry Ingredients: In a separate bowl, whisk together 3 TBSP of dry milk powder, 1 cup of sifted unsweetened cocoa powder, 3/4 cup all-purpose flour, 1 TBSP cornstarch, and 1 tsp salt until well combined. This ensures even distribution of all ingredients.
Combine Sugars: In a large mixing bowl, pour the brown butter and add 1 cup white granulated sugar and 3/4 cup powdered sugar. Mix them until fully incorporated, allowing the sugars to dissolve well in the warm butter.
Add Eggs and Vanilla: Add 3 large eggs and 1 egg yolk to the sugar mixture, one at a time. Beat until smooth, then pour in 1 tsp of pure vanilla extract. Mixing well helps to create a luscious batter.
Incorporate Dry Mix: Slowly add the dry ingredients to the wet mixture, stirring gently. It’s okay if lumps remain; just incorporate until combined. This prevents the brownies from becoming tough.
Fold in Chocolate Chips: Gently fold in 1 cup semi-sweet chocolate chips into your batter. This step is crucial for that gooey texture everyone loves.
Pour and Bake: Grease a 9×13-inch baking pan and pour in the brownie batter, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for approximately 30-35 minutes or until the edges look set and a toothpick inserted in the center comes out with moist crumbs.
Cool before Slicing: Remove from the oven and allow to cool completely before slicing into squares. Letting them rest will help maintain their rich, fudgy texture.

Storing & Reheating

Once your brownies have cooled, store them at room temperature in an airtight container for up to 3 days. If you want to keep them longer, refrigerate them for up to one week. For freezing, wrap individual brownies tightly in plastic wrap, then place them in a zip-top bag for up to 3 months. When you’re ready to indulge again, simply reheat in the microwave for about 10-15 seconds. While the texture may slightly change, the flavor will remain delicious!

Chef’s Helpful Tips

Make sure to not overmix the batter once you add the dry ingredients. This keeps your brownies tender and chewy.
Using eggs at room temperature ensures they blend better into the batter, yielding a smoother texture.
If your brownies don’t seem set, bake them a little longer, but keep a close eye on them.
Keep an eye on your brown butter to prevent burning; if it turns too dark, it can taste bitter.
For an extra pop of flavor, consider adding chopped nuts or a sprinkle of sea salt on top!

There’s no denying that Brown Butter Brownies bring sheer joy in each bite. The combination of a rich, chewy brownie with exquisite chocolate flavors is simply unbeatable. Don’t hesitate to experiment with different mix-ins or toppings to make them even more special. I’m positive you’ll find these irresistible!

Recipe FAQs

Can I use salted butter instead of unsalted for this recipe?

Absolutely! While unsalted butter allows for better control over the saltiness in recipes, using salted butter will still yield delicious brownies. Just reduce the additional salt to around 1/2 tsp, and you’ll be all set!

Can I substitute the cocoa powder for chocolate in the brownies?

Yes, you can! If you prefer using melted chocolate, replace the cocoa powder and a bit of the butter with about 6 ounces of melted dark chocolate. Just ensure it’s cooled somewhat before adding it to the butter and sugar mixture.

How can I tell when my brownies are done baking?

Look for the edges to be set and pull away from the sides of the pan. A toothpick inserted in the center should come out with a few moist crumbs, indicating they’re perfectly fudgy!

Can I make these brownies ahead of time?

Definitely! You can prepare the brownie batter a day in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking to achieve the best texture.

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Brown Butter Brownies

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Author: Anna
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 16 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Brown Butter Brownies are incredibly flavorful thanks to the rich, nutty essence of brown butter. Simple to make and perfect for any gathering, they offer a delightful treat with a chewy texture and sweet chocolate chunks. Enjoy a homemade dessert that will impress your friends and family!

Ingredients

Scale

1 cup Unsalted butter
3 TBSP Dry milk powder
1 cup Unsweetened cocoa powder (sifted)
3/4 cup All-purpose flour
1 TBSP Cornstarch
1 tsp Salt
1 cup White granulated sugar
3/4 cup Powdered sugar
3 Large eggs (room temperature)
1 Egg yolk (room temperature)
2 TBSP Oil (canola or vegetable)
1 tsp Pure vanilla extract
1 cup Semi-sweet chocolate chips

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Instructions

Melt unsalted butter in a large frying pan over medium heat, stirring occasionally. Wait for it to become bubbly and foamy before adding the milk powder. Stir until the mixture turns amber in color.
Add sifted cocoa powder to the butter mixture and heat for 30 seconds. Transfer the butter to a bowl and place it in the freezer for 15 minutes to cool.
Preheat the oven to 350℉. Prepare a 9×9 inch square baking pan by spraying it with nonstick baking spray and lining the bottom and two sides with parchment paper, then spray again.
In a separate bowl, combine all-purpose flour, cornstarch, and salt. Set the mixture aside.
In a large mixing bowl, beat together granulated sugar, powdered sugar, eggs, and egg yolk using a mixer on high speed for 3 minutes.
Gently fold in the cooled butter, oil, and vanilla with a spatula, then gradually mix in the dry ingredient mixture. Finally, fold in the chocolate chips until just combined.
Pour the brownie batter into the prepared pan and bake for 34-36 minutes, until the edges are set while keeping the middle slightly underdone.
Cool the brownies in the pan on a rack. After cooling, lift them out of the pan and cut into 16 squares.

Notes

Ensure that the butter is properly browned for best flavor.
Cool the brownies completely before cutting for cleaner slices.
These brownies can be stored in an airtight container for several days.