Brown Butter Brownies

Brown Butter Brownies bring a sweet twist to the classic dessert that’s sure to impress anyone who takes a bite. Imagine sinking your teeth into a rich, fudgy brownie with a warm, nutty aroma that fills your kitchen — that’s the magic of brown butter at play! This recipe beautifully combines deep chocolate flavor with a delightful complexity that only browning the butter can create. Perfect for gatherings or a rainy afternoon treat, they serve up indulgence without being overly complicated.

I first discovered this recipe when I was experimenting in the kitchen one afternoon. I had some leftover butter and cocoa powder begging to be used, and before I knew it, a delightful concoction emerged. The moment I took my first bite, I knew I had struck gold — rich, gooey, and just chocolatey enough, these brownies have become a staple in my baking repertoire. They are not only delicious but also incredibly simple to whip up, making them a perfect go-to whenever you have a craving for something sweet. Trust me, you’re going to want to make these!

How to Make Brown Butter Brownies

1. Brown the Butter: In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir continuously until it’s golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let cool slightly.
2. Mix the Dry Ingredients: In a separate bowl, whisk together 1 cup of unsweetened cocoa powder, 3 TBSP of dry milk powder, 3/4 cup of all-purpose flour, 1 TBSP of cornstarch, and 1 tsp of salt until well combined. Set aside.
3. Combine Sugars and Eggs: In a large mixing bowl, add the brown butter along with 1 cup of granulated sugar and 3/4 cup of powdered sugar. Beat in 3 large eggs and 1 egg yolk one at a time, mixing until smooth. Stir in 1 tsp of pure vanilla extract and 2 TBSP of oil.
4. Incorporate Dry Ingredients: Gradually fold the dry mixture into the wet mixture, mixing until just combined. Avoid over-mixing for the best texture. The batter should be thick and glossy.
5. Add Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips. Spoon the batter into a greased 9×13 inch baking pan, spreading it evenly.
6. Bake: Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes. You’ll know they’re done when the edges are firm and a toothpick inserted into the center comes out with some moist crumbs.
7. Cool and Serve: Allow to cool in the pan for at least 10 minutes before cutting into squares. Serve warm for a gooey experience or at room temperature for a firmer brownie.

Storing & Reheating

To store your Brown Butter Brownies, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you wish to freeze, wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag; they’ll keep in the freezer for up to 3 months. To refresh the texture, simply reheat in the microwave for about 10-15 seconds — they’ll taste just baked!

Brown Butter Brownies are a true crowd-pleaser, offering warmth and comfort in every bite. Experiment with toppings, modest frostings, or even a sprinkle of sea salt on top for a fun twist. The journey to your perfect brownie begins here — enjoy this delightful treat!

Recipe FAQs

Brown Butter Brownies

Recipe Author: Grace

These Brown Butter Brownies are a delightful mix of rich chocolate and buttery goodness. With simple ingredients and easy steps, you’ll enjoy thick, fudgy brownies in no time, perfect for any occasion!

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• Prep Time 30 minutes
• Cook Time 35 minutes
• Yield 16 servings 1x

Ingredients

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• 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

1. In a large frying pan over medium heat, melt the butter while stirring occasionally until it becomes foamy and starts to brown before adding the milk powder.
2. Continue stirring until the milk separates and the butter turns amber, then add the sifted cocoa powder and heat for 30 seconds before cooling the mixture in the freezer for 15 minutes.
3. Preheat your oven to 350℉. Prepare a 9×9 inch square baking pan with nonstick spray and parchment paper for easy removal.
4. Combine the flour, cornstarch, and salt in a small bowl and set aside.
5. In a large mixing bowl, use a mixer to combine the granulated sugar, powdered sugar, eggs, and egg yolk, beating on high for 3 minutes.
6. Fold in the cooled butter, oil, and vanilla with a spatula before mixing in the dry ingredients until just combined, then add the chocolate chips.
7. Transfer the brownie batter into the prepared pan and bake for 34-36 minutes until the edges are set but the center remains slightly underdone, allowing it to finish baking as it cools.
8. Let the brownies cool in the pan on a rack, then remove and cut into 16 squares.

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Notes

Ensure the butter does not burn while browning; watch it closely.
Allow the brownies to cool completely before cutting them for cleaner edges.
These brownies can be stored in an airtight container for up to a week.

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Nutrition

• Serving Size: 1 brownie
• Calories: 230
• Sugar: 18g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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