Brown Butter Brownies
These Brown Butter Brownies are a gourmet twist on a classic dessert. The nutty richness of browned butter adds depth and complexity to every bite, delivering a chewy texture and deep chocolate flavor that’s simply irresistible. Whether you're baking for a crowd or treating yourself, these brownies bring bakery-level indulgence to your kitchen.
Equipment
- Saucepan (for browning butter)
- Mixing bowls (at least 2: one for wet, one for dry ingredients)
- Whisk and spatula
- Measuring cups and spoons
- 8x8-inch baking pan
- Parchment paper
- Sifter (optional, for dry ingredients)
- Offset spatula (optional, for spreading batter)
- Stand or hand mixer (optional, for easier mixing)
Ingredients
- ¾ cup 170g unsalted butter
- 1 cup 200g granulated sugar
- ½ cup 100g brown sugar, packed
- ¾ cup 65g unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 60g all-purpose flour
- ¼ tsp salt
- Optional Additions:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chunks or chips
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a saucepan over medium heat, melt the butter. Stir constantly until it turns golden brown and gives off a nutty aroma. Remove from heat and let cool for 5–10 minutes.
- In a large mixing bowl, whisk together the browned butter, granulated sugar, brown sugar, and vanilla extract.
- Add the eggs one at a time, whisking vigorously after each addition to incorporate air and ensure a chewy texture.
- Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined.
- Stir in optional add-ins like nuts or chocolate chunks, if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan before slicing into squares. Sprinkle with sea salt if desired.
Notes
For extra fudgy brownies, underbake slightly and let them finish setting as they cool.
Add a swirl of peanut butter or caramel before baking for a flavorful variation.
Store in an airtight container for up to 4 days or freeze for up to 3 months.
Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a decadent dessert.