The Best Fudgy Brown Butter Brownies Recipe

These Brown Butter Brownies are hands down the best brownies I have ever had—a delicate balance of rich chocolate, a crisp exterior, a super dense texture, a fudgy melt-in-the-mouth interior, and a signature crackly top. Browned butter takes the classic treat to the next level by incorporating a touch of nuttiness and an incredible flavor, while a combination of cocoa powder and chopped chocolate imparts an intense chocolate flavor.

Lately, it’s tempting to reach for a convenient boxed brownie mix whenever the craving for something sweet hits or if there’s a need for a decadent dessert. However, once you try this simple brown butter brownie recipe, you’ll never go back to store-bought brownie mixes, which often result in lackluster and overly chewy brownies. It only takes 5 minutes to brown the butter, and the rest of the brownie batter comes together swiftly.

Why You’ll Love This Recipe

Brown Butter and Sugar Make All the Difference

The combination of brown butter and sugar elevates these brownies to a new level of deliciousness. Browning the butter creates a complexity that plain melted butter can’t match. Brown sugar, with its molasses content, keeps the brownies super soft in the center while contributing to a perfectly crunchy edge.

Cocoa Powder Plus Chocolate for an Intense Chocolate Flavor

Using cocoa powder and chopped chocolate creates an intense flavor that chocolate lovers will adore. When mixed into the browned butter, the cocoa powder intensifies the chocolate notes and gives the brownies a rich, fudgy texture. The chopped chocolate melts into the batter, creating pockets of gooey chocolate that make these brownies irresistible.

Perfect Crackly Tops

One of the most coveted features of a perfect brownie is the crackly, glossy top. Whisking the eggs into the cooled chocolate mixture creates a meringue-like effect, forming that thick, crackly crust on top of the brownies. This adds visual appeal and provides a delightful contrast to the fudgy interior, making these brownies as pleasing to the eye as they are to the palate.

Brown Butter Brownies Ingredients

Butter – Browning butter transforms plain butter into a nutty, aromatic elixir that adds an out-of-this-world depth of flavor. Depending on your preference, you can use cold, room-temperature, salted, or unsalted butter while browning it.

Cocoa Powder – Cocoa powder is the star ingredient in these brown butter fudge brownies. It provides a rich, dark color and an indulgent taste that satisfies chocolate cravings. Mixing it into browned butter amplifies its flavor, ensuring deep and robust chocolate flavor.

Brown Sugar – Brown sugar, with its molasses undertones, keeps the center soft and moist while creating that perfect chewy edge. Depending on what you have on hand, you can use light or dark brown sugar.

Chocolate – What’s a brownie without some extra chocolate? I have used 100 grams of chopped chocolate, which melts into the batter, creating pockets of gooey goodness.

Espresso Powder – A teaspoon of espresso powder may seem like a small addition, but it packs a punch. It doesn’t make the brownies taste like coffee; instead, it intensifies the chocolate flavor, making it even richer and more decadent.

Vanilla Extract – A tablespoon of vanilla extract adds a warm, sweet aroma that complements chocolate and brown butter beautifully.

Salt – Just a quarter teaspoon of salt is all you need to balance the sweetness and bring out the flavors of the chocolate and brown butter.

Eggs – Three eggs give these brownies their structure. They also help achieve that coveted crackly top by incorporating air into the batter, giving the brownies a delicate crust while keeping the inside fudgy and moist.

All-Purpose Flour – Half a cup of all-purpose flour holds everything together without making the brownies cakey. It ensures that the texture remains dense and fudgy, just as a perfect brownie should be.

How to Make Brown Butter Brownies

Preheat and Prepare

Preheat the oven to 350 degrees F. Grease and line an 8×8” pan with parchment paper.

Brown the Butter

Melt the butter in a saucepan over medium heat for 5 minutes until it bubbles slightly and gets a nice light amber color. Keep an eye on it, as butter burns quickly.

Mix Cocoa Powder and Brown Sugar

Reduce the heat to low, add the cocoa powder and brown sugar to the butter, and whisk to combine until no lumps remain.

Add Chocolate and Flavorings

Turn off the heat and add your favorite chocolate, a teaspoon of espresso powder, salt, and vanilla extract. Let the mixture cool.

Incorporate Eggs

Once cooled, whisk in 1 egg at a time and mix everything for about three to four minutes.

Add Flour

Add all-purpose flour, turn off the mixer, and fold the mixture by hand. Ensure you don’t over-mix, so you don’t get a cakey brownie.

Optional: Add More Chocolate

Add more chocolate or chocolate chips if you like.

Bake

Transfer the mixture to the prepared baking pan and bake for 25 minutes.

If you want a fudgier brownie, take it out after 20 minutes.

Recipe Tips

Cocoa Powder: As soon as the butter browns, whisk in the cocoa powder quickly to prevent the butter from burning. Let the mixture bubble for 30 seconds. This will activate the cocoa and release an even more intense chocolate flavor.

Fold, Don’t Over-Mix: Whisk all ingredients until flour is added. At this point, turn off the mixer and mix with your hands. This will ensure a super tender brownie, as over-mixing can lead to dry and tough brownies.

Cool the Mixture: Let the browned butter and chocolate mixture cool slightly before adding the eggs. This prevents eggs from cooking and ensures a smooth, glossy batter.

One Egg at a Time: Add the eggs one at a time, whisking well after each addition. This helps to incorporate air into the batter, giving the brownies a perfect texture and that coveted crackly top.

Add-ins: Get creative with add-ins like chopped nuts, dried fruit, or extra chocolate chips. Fold these gently into the flour after incorporation.

Flour Alternatives: For a gluten-free option, use almond flour or a gluten-free baking blend. The texture may vary slightly, but they’ll still be delicious.

Let the Brownies Cool: Once the brownies have baked, let them cool completely at room temperature or in the refrigerator to make slicing easier.

Brown Butter Brownies FAQ’s

How do I know when these brown butter brownies are done?

Insert a toothpick into the center of the brownies. They are done if it comes out with a few moist crumbs but no raw batter. For fudgier brownies, check for doneness around the 20-minute mark. The edges should be set, and the center should still be soft.

Why did my brownies turn out cakey instead of fudgy?

Over-mixing the batter or using too much flour can result in cakey brownies. Be sure to fold the flour gently into the batter and avoid overmixing. Additionally, check your oven temperature and baking time to ensure accuracy.

How should I store leftover brownies?

Leftover brownies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, place them in the refrigerator. You can also freeze brownies for up to 3 months. Wrap them individually in plastic wrap and store them in a freezer-safe container. Thaw at room temperature or warm briefly in the microwave before serving.

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