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Brown Butter Brownies
Rich, fudgy brown butter brownies with a shiny, crackly top and deep chocolate flavor. Browning the butter adds a subtle nutty richness that makes these classic brownies even more irresistible.
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.
That extra mixing helps create the shiny, crackly top and rich, fudgy texture that make these brownies so good.
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.
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