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Brown Butter Brownies
My Brown Butter Brownies are so decadent and delicious with a rich and fudgy texture while being so easy to make at home with simple ingredients. They are so fudgy that they stick to your teeth and they're so much better than any brownies that you'll make from a box mix!
Ingredients
- 7 tablespoon (100g) salted butter
- 7 oz (200g) dark chocolate (minimum 60% cocoa), coarsely chopped
- 3 large eggs, at room temperature
- ½ cup plus 2 tbsp (125g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ⅓ cup plus 1 tbsp (60g) all-purpose flour
- 1 tablespoon (6g) cocoa powder (I prefer this Dutch cocoa or this one)
- ½ cup (85g) dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes.
- Place the chopped chocolate in a medium bowl. Pour hot brown butter over the chocolate and stir until the chocolate is completely melted and the mixture is smooth. Set it aside, but no need to let it cool.
- Combine eggs, both sugars, vanilla and salt in a large bowl and whisk until pale and thickened a bit. It will take a minute or two. Add warm melted chocolate mixture and whisk it in until the mixture is smooth and glossy.
- Combine flour and cocoa powder in a small bowl and whisk to blend well and break up any lumps of cocoa. Sprinkle it over the chocolate batter and fold it in until evenly combined. Fold in chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 24 minutes. Turn off the oven and without opening the door, leave the brownies inside for another 5 minutes. This will help them cook gently for the last few minutes so that they don’t sink in the middle. After 24 minutes, you can check the level of doneness by inserting a wooden skewer or toothpick into the center and it should come out with some thick sticky (not wet) batter attached. It should be perfectly set after the additional 5 minutes.
- Transfer pan to a wire rack to cool completely before slicing.
