Rich, fudgy, and full of deep, nutty flavor, these brown butter brownies are proof that one simple extra step can transform a classic brownie into something truly special.
Classic brownies are hard to beat, but browning the butter takes them to another level. It adds a rich, nutty flavor that pairs perfectly with chocolate, giving these brownies incredible depth without making the recipe any more complicated. Don’t let the browned butter intimidate you. It’s an easy technique that adds a remarkable amount of flavor in just a few extra minutes.
These brownies have everything I want in a homemade brownie: a shiny, crackly top, a dense and fudgy center, and plenty of rich chocolate flavor. They’re easy enough for an everyday dessert but special enough to share, making them a recipe you’ll want to bake again and again.
Why You’ll Love These Brown Butter Brownies
- Deep, rich flavor. Browning the butter adds a wonderfully nutty, caramel-like flavor that makes these brownies taste anything but ordinary.
- Fudgy texture. These brownies bake up thick, dense, and satisfyingly fudgy with a classic crackly top.
- Simple ingredients. Everything comes together with pantry staples, so there’s no need to melt chocolate or hunt down specialty ingredients.
- Easy to make. Browning the butter is the only extra step, and it adds a huge payoff for very little extra effort.
- Great for sharing. They’re just as welcome at bake sales and potlucks as they are on your own kitchen counter.
Key Ingredients
- Unsalted butter – The star of the recipe. Browning the butter adds a rich, nutty flavor that gives these brownies more depth than a classic brownie without adding much extra work.
- Cocoa powder – Natural unsweetened cocoa gives these brownies their deep chocolate flavor. It also helps create the dense, fudgy texture.
- Granulated and brown sugar – Using both sugars gives you the best of both worlds. Granulated sugar helps create that signature shiny, crackly top, while brown sugar adds a bit of moisture and a subtle caramel note that complements the browned butter.
- Egg + extra yolk – The extra yolk makes a noticeable difference, adding richness and helping create a fudgy texture.
- Chocolate chips (optional) – These brownies are excellent without them, but chocolate chips make every bite even more chocolatey. I usually reach for semisweet, but dark chocolate works beautifully, too.
How to Make Brown Butter Brownies
Brown the butter.
Cook the butter until it’s golden brown with plenty of browned bits in the bottom of the pan. Those browned milk solids are where all that wonderful nutty flavor comes from. Remove the butter from the heat as soon as it reaches a deep golden color. It can go from perfectly browned to burned surprisingly quickly.
Let it cool briefly.
Transfer the browned butter to a mixing bowl and let it cool for about 10 minutes. It should still be warm when you mix in the sugars, but not so hot that it cooks the eggs.
Whisk until glossy.
After adding the eggs and egg yolk, whisk until the mixture becomes thick and glossy. This step helps dissolve the sugar and contributes to the shiny, crackly top that makes a great brownie so satisfying.
Mix gently.
Add the dry ingredients and mix just until combined. Over-mixing can make brownies tougher, so stop as soon as you no longer see streaks of flour. If you’re using chocolate chips, fold them in at the end.
Bake just until done.
Bake until a tester inserted near the center comes out with a few moist crumbs attached. For fudgy brownies, it’s better to slightly underbake than over-bake. They’ll continue to set as they cool.
Tips for Success
- Don’t rush the brown butter. The butter is ready when it’s golden brown and smells nutty, with browned bits in the bottom of the pan. As soon as it reaches that point, transfer it to a heatproof bowl to stop the cooking. Burned butter can add a bitter flavor.
- Use room temperature eggs. Room temperature eggs blend more easily into the warm butter mixture, helping create a smooth batter and a glossy top.
- Measure the flour carefully. Too much flour is one of the quickest ways to turn fudgy brownies into dry, cakey ones. For the most accurate results, weigh the flour or use the spoon-and-level method. See my tips for how to measure flour if you need a refresher.
- Use a light-colored metal pan. A light-colored metal baking pan bakes brownies more evenly than glass or dark metal pans, helping prevent overdone edges before the center is ready.
- Don’t over-bake. Pull the brownies from the oven when a pick inserted near the center comes out with a few moist crumbs. They’ll continue to set as they cool, giving you that rich, fudgy texture.
- Let them cool before slicing. It can be tempting to cut into them while they’re warm, but patience pays off. Cooling completely allows the brownies to finish setting and gives you cleaner slices.
Common Recipe Questions
Can I skip browning the butter?
I don’t recommend it. Browning the butter is what gives these brownies their signature nutty, caramel-like flavor. It only takes a few extra minutes and makes a noticeable difference in the finished brownies. If you’re looking for a more classic brownie without that extra step, try my fudgy brownies instead.
Can I use Dutch-process cocoa powder?
This recipe was developed with natural unsweetened cocoa powder, which gives the brownies their flavor and texture. Dutch-process cocoa will change both, so I recommend sticking with natural cocoa for the best results.
Why are my brownies still soft in the center?
That’s exactly what you want! Fudgy brownies continue to set as they cool. Bake until a tester inserted near the center comes out with a few moist crumbs, then let the brownies cool completely before slicing.
Storage
Room temperature: Store the brownies in an airtight container for up to 3 days. They’ll stay soft and fudgy, and I actually think the brown butter flavor becomes even more noticeable after a day.
Refrigerator: For longer storage, refrigerate them in an airtight container for up to a week. Let them come to room temperature or warm them briefly before serving for the best texture.
Freezer: Once the brownies have cooled completely, wrap them individually or place them in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a couple of hours at room temperature.
A Brownie Worth the Extra Step
Browning the butter is a simple extra step, but it adds a rich, nutty flavor that gives these brownies their own personality while keeping everything you love about a classic fudgy brownie. With their shiny top, thick fudgy texture, and deep chocolate flavor, they’re the kind of brownies you’ll find yourself making whenever you’re craving a truly satisfying chocolate dessert.
If you love the rich, nutty flavor of brown butter, be sure to try my brown butter blondies, brown butter Texas sheet cake, and brown butter snickerdoodles.
More Brownie Recipes
Brown Butter Brownies
Ingredients
- 1 cup (226 g) unsalted butter
- 1 ¾ cups (350 g) granulated sugar
- ⅓ cup (67 g) firmly packed light brown sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (120 g) all-purpose flour
- ¾ cup (64 g) unsweetened natural cocoa powder
- ¾ teaspoon salt
- ¾ cup (128 g) semisweet or dark chocolate chips, optional
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Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- Place the butter in a small saucepan and melt over medium heat. Cook, stirring frequently, until the butter is golden brown, smells nutty, and has browned bits in the bottom of the pan.
- Remove from the heat, transfer to a large bowl, and let cool 10 minutes.
- Stir both sugars into the warm butter. Then whisk in the eggs and egg yolk until thick and glossy, about 1-2 minutes.
- Mix in the vanilla.
- Add the flour, cocoa, and salt. Mix just until combined.
- Stir in the chocolate chips if using.
- Bake 28 to 35 minutes, or until a pick inserted near the center comes out with a few moist crumbs. The brownies will continue to set as they cool.
- Let cool completely before cutting into bars.
Notes
- Natural unsweetened cocoa powder is recommended for the best flavor and texture.
- Brownies continue to set as they cool, so avoid over-baking.
- Store in an airtight container at room temperature up to 3 days.
