If there’s one treat that always steals the show at a bake sale or a cozy family gathering, it’s Brown Butter Brownies. Imagine the classic rich, fudgy chocolate brownie you love, but with a sophisticated twist: browning the butter first brings out a glorious nutty aroma and flavor, turning something simple into pure magic. Whether you serve them fresh from the oven or sneak a chilled piece for a midnight snack, these brownies are pure joy in every bite.
Ingredients You’ll Need
These Brown Butter Brownies are proof that a handful of everyday ingredients can make something extraordinary. Each one plays a unique role—from the way browned butter boosts a toasted flavor to the deep richness of cocoa powder and melty chocolate chips. Here’s how these stars come together:
- Unsalted Butter (1 cup): Browning the butter intensifies the flavor, giving the brownies a toasty, nutty backbone that’s simply irresistible.
- Granulated Sugar (1¼ cups): Provides necessary sweetness and the classic brownie crackle on top.
- Light Brown Sugar (¾ cup, packed): Lends moisture and a subtle caramel note that pairs beautifully with brown butter.
- Unsweetened Cocoa Powder (¾ cup): Gives the brownies a rich, dark chocolate flavor without added sweetness.
- Espresso Powder (1 tablespoon, optional): Deepens the chocolate notes—totally optional, but a must-try for coffee lovers.
- Salt (½ teaspoon): Balances all the sweet and chocolatey flavors, making everything pop.
- Vanilla Extract (2 teaspoons): Adds warmth and rounds out the chocolate and brown butter flavors.
- Large Eggs (3): Bind the brownies together and create that perfect chewy texture.
- All-Purpose Flour (1 cup): Just enough to give structure while keeping everything supremely fudgy.
- Semisweet or Dark Chocolate Chips (1 cup): For pools of melted chocolate in every bite—feel free to pick your favorite variety!
How to Make Brown Butter Brownies
Step 1: Brown the Butter
Set the oven to preheat at 350°F (175°C) and line a 9×9-inch baking pan with parchment. Now, start with the star move for Brown Butter Brownies: browning the butter. In a medium saucepan, melt the unsalted butter over medium heat, swirling often. After a few minutes, it will foam and sizzle—keep stirring as golden specks appear and the aroma turns nutty (about 5–7 minutes). Once the color is beautifully amber and you smell a toasted fragrance, remove the pan from heat.
Step 2: Mix in Sugars, Cocoa, and Espresso
Immediately stir the granulated sugar, light brown sugar, cocoa powder, espresso powder (if using), and salt straight into the hot brown butter. The heat helps dissolve the sugar and bloom the cocoa powder, making the mixture thick and luscious. Let it cool for 5 minutes to avoid scrambling the eggs later.
Step 3: Add Eggs and Vanilla
Now, whisk in the vanilla extract, then add the eggs one by one. After each egg, beat the mixture vigorously. This isn’t just for texture—it helps the sugars dissolve and gives the brownies those legendary shiny tops that make everyone swoon.
Step 4: Fold in Flour and Chocolate Chips
Once the eggs are fully incorporated, gently fold in the flour just until you no longer see streaks—overmixing can lead to cakey brownies, so stop as soon as it’s combined. Then, stir in those luscious chocolate chips for melty pockets throughout.
Step 5: Bake to Perfection
Scrape the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, until a toothpick poked in the center comes out with a few moist crumbs attached. Resist the urge to overbake; Brown Butter Brownies are best when a bit gooey in the middle! Let them cool completely in the pan before slicing for the cleanest squares.
How to Serve Brown Butter Brownies
Garnishes
Dress up your Brown Butter Brownies with a simple dusting of powdered sugar, a drizzle of melted chocolate, or even a scoop of vanilla ice cream on top. A sprinkle of flaky sea salt adds a gourmet touch that accentuates the nutty brown butter flavor.
Side Dishes
Pair these chocolatey treats with a tall glass of cold milk, a mug of rich hot chocolate, or a shot of espresso for a coffeehouse-style experience. For a summer vibe, serve them alongside fresh berries or a dollop of whipped cream.
Creative Ways to Present
For party-perfect presentation, cut the brownies into bite-sized cubes and thread them onto skewers with strawberries or marshmallows. Arrange them on a platter with dipping sauces like caramel or raspberry coulis for a brownie bar that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your Brown Butter Brownies as irresistible as day one by storing them in an airtight container at room temperature for up to 3 days. The flavors deepen with time, making them even richer by the second day.
Freezing
To freeze, arrange the cooled brownies in a single layer on a baking sheet until firm, then transfer to a zip-top bag or airtight container. They’ll keep beautifully in the freezer for up to 3 months. Just grab a piece whenever a chocolate emergency strikes!
Reheating
For that fresh-from-the-oven experience, warm individual brownies in the microwave for 10–15 seconds. If heating a whole batch, cover the pan with foil and gently reheat in a low oven (about 300°F) until warmed through and gooey.
FAQs
What does browning the butter do for brownies?
Browning butter transforms its flavor, adding deep nutty and toasty notes that make Brown Butter Brownies stand out from traditional recipes. It’s a small extra step for an incredible payoff.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even a swirl of peanut butter are fantastic additions. Just fold them in with the chocolate chips for a delicious twist.
How do I get a fudgy, not cakey, brownie texture?
Be careful not to overmix after adding flour, and watch the bake time closely. Slightly underbaking and chilling the brownies before cutting leads to ultimate fudgy bliss.
Can I make these brownies gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The results will still be dense, chocolatey, and full of brown butter magic.
Why do my brownies have a shiny, crackly top?
That gorgeous top comes from vigorously whisking the eggs and sugar into the warm butter mixture. The dissolved sugars form a shiny crust as the brownies bake—a hallmark of bakery-style Brown Butter Brownies!
Final Thoughts
You absolutely have to try making these Brown Butter Brownies—they’re that little extra something special you’ll find yourself making for every occasion (and craving in between). Every bite is a blend of nostalgia and delicious new flavor, ready to share or sneak just for yourself!
Print
Brown Butter Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of these Brown Butter Brownies. With a fudgy texture and a deep chocolate flavor, these homemade brownies are a true delight for any chocolate lover.
Ingredients
Brown Butter Brownies Ingredients:
- 1 cup unsalted butter
- 1¼ cups granulated sugar
- ¾ cup packed light brown sugar
- ¾ cup unsweetened cocoa powder
- 1 tablespoon espresso powder (optional)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup semisweet or dark chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- Brown Butter: Melt butter in a saucepan until golden brown. Remove from heat.
- Combine Ingredients: Stir in sugars, cocoa powder, espresso powder, and salt. Add vanilla and eggs one at a time. Fold in flour and chocolate chips.
- Bake: Pour batter into pan and bake for 25–30 minutes until a toothpick comes out with moist crumbs.
- Cool and Serve: Cool brownies in the pan before slicing into squares.
Notes
Notes:
- For a fudgier texture, slightly underbake and chill before slicing.
- Add chopped walnuts or swirl in peanut butter for variation.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
