Everything that browned butter touches is pretty magical, but these Brown Butter Brownies are SPECTACULAR. I’m talking beyond, toe-curling magical.
They have so much flavor. I was worried that the chocolate would overpower the brown butter (and make the effort worthless) and WOW, was I surprised.
These fudgy brownies are perfectly chewy, perfectly fudgy and just honestly, my new ultimate brownies!!
If you’re interest in more brownie recipes, I have some in my cookbook, The Cookie Book, and also here on my website!
You can see all of the Brownie & Bar Cookie Recipes or here are some of my favorites: Foolproof Fudgy Brownies, Ultimate Skillet Brookies (brownies + chocolate chip cookie’s baby), Chewy S’mores Cookie Bars, Brown Butter Chocolate Chip Cookie Bars, Chocolate Hazelnut Brownies and White Chocolate Fudge Brownies.
Let’s make some mega delicious brownies!
Why You Should Bake
The Best Brownies STAT!
- They have the ultimate brownie texture: fudgy, chewy perfection
- The brownies have perfect crackly tops that we covet
- These brownies are shockingly easy to make
- This brownie uses two kinds of chocolate (cocoa powder and chopped chocolate) for rich chocolate brownie flavor
- The biggest hardship is waiting for the brownies to cool completely before cutting
What Does Brown Butter do to Brownies?
Baking with brown butter infuses baked goods with that rich, nutty, delicious browned butter flavor that I love so much. And these brownies are no different!
The brown butter really emphasizes the rich chocolate, slightly caramel, flavors of the brownies…drawing out the flavors of the brown sugar.
It gives these homemade brownies a depth of flavor that can’t be beat.
Also, baking with melted butter vs solid butter, skews your baked goods towards dense and fudgy and away from cakey, definitely something I want in a brownie. 💞
If you need a refresher, I have lots of brown butter tips in my How to Make Brown Butter Tutorial!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
The Best Chocolate for Making Brownies
Dark Chocolate
Use a nice dark chocolate that’s made for melting. Chocolate chips will work in a pinch but they resist melting because of their ingredients (they’re meant to hold their shape!). If you have options, pick bars of chocolate, callets or discs as they’ll melt the easiest.
I’m loving these baking chips and these are my most favorite Callebaut callets; I used the Callebaut when testing this recipe (delicious chocolate, melts beautifully — LOVE).
Whatever chocolate you use, make sure it’s good quality and can handle melting.
In a pinch, semi-sweet chocolate chips (that most of us have in our cupboards) will work.
Dutch-Process Cocoa Powder
Double chocolate (both chips and unsweetened cocoa powder) mean these brownies have mega flavor. I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color; you can however use any unsweetened cocoa powder you have on hand.
When recipe testing this crinkly brownie recipe I used this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).
Step-by-Step Instructions (with photos!) to Make
Perfect Brown Butter Brownies
Below are step-by-step photos (with captions) to make THE BEST Brown Butter Brownies perfect every time! My biggest tips are:
- Make Sure Your Browned Butter is Quite Warm, But Not Scalding. You want it warm enough to melt the chocolate, but not so hot that it will burn the chocolate (or make it seize). Stir frequently once you add the chopped chocolate.
- Use the Best Quality Chocolate You Can Get. As noted in the The Best Chocolate for Making Brownies section above, I prefer Dutch-processed unsweetened cocoa powder. I think you can’t go wrong with Hershey’s Special Dark (available widely in the US). For the melting chocolate, you’ll get the best results with chocolate that’s meant for melting, such as chocolate bars, feves or callets.
- Really Whip the Eggs and Sugar. You want them to increase in volume and lighten in color. This will give you that beautiful shiny, flaky top.
- Bake the Brownies as Soon as the Batter is Mixed. That will give you the prettiest brownies; this brownie batter does not need to rest.
- For More Brownie Tips, Check out My Classic Foolproof Fudgy Brownie Recipe!
Let’s make some insanely delicious Brown Butter Brownies!
Best Baking Tools for
The Ultimate Brownies
9×9-inch (23×23-cm) pan for thicker, fudgier brownies
9×13-inch (23×33-cm) pan for chewier brownies around the edges of the pan and more fudge-like ones in the center
Electric Stand Mixer (I prefer the Artisan to the Professional)
Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!
Whisk, I love this whisk so much! The angles at the base really help you get into the corners when whisking
Bowls, these bowls are awesome for mixing, setting atop simmering water when melting chocolate and for weighing out ingredients before starting (if you’re so inclined!)
Spatula, in the video I use the confetti spatula from this set — it’s too cute!
Knife, love this chef’s knife with the white handle…you can also see it in the brownie video
More Delicious Bar Cookie Recipes
For more brownie bar cookies: Classic Foolproof Fudgy Brownies, Peppermint Brownies and these Hazelnut Brownies.
For brownie-like cookies: Double Chocolate Chip Cookies, Crinkly, Fudge Brownie Cookies and Brownie Cookies with Peanut Butter Frosting (YUM).
More brown butter desserts: Banana Skillet Cake, Brown Butter Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookie Bars.
Click here to see all of the brownie + bar cookies recipes on DisplacedHousewife!
Enjoy this delicious brownie recipe!
A quick note on fudgy brownie safety! Most people desire a fudge-like consistency with their brownies. To ensure their safety, make sure they’re baked to at least 160°F (71°C) when tested with an instant-read thermometer. Enjoy your fudgy brownies!
The Best Ever Fudgy Brown Butter Brownies Recipe
Ingredients
- 173 grams unsalted brown butter (about 15 tablespoons (210 g) unsalted butter before browning)
- 1 cup (85 g) unsweetened dark (Dutch process) cocoa powder
- 1 1/2 cups (255 g) dark chocolate (finely chopped)
- 4 large eggs (room temperature)
- 1 cup (200 g) granulated sugar
- 3/4 cup (165 g) light brown sugar (packed)
- 1 1/2 tablespoons (19 g) real vanilla extract
- 1 teaspoon sea salt
- 1 cup (135 g) all-purpose flour (how to measure flour)
- 2 teaspoons (10 g) sea salt flakes (optional)
Instructions
For the Brown Butter
- Preheat the oven to 350°F (177°C). Grease an 9 x 13–inch (23 x 33–cm) baking dish and line with parchment paper, letting the excess fall over the sides. (see note below regarding pan size)
- Place 15 tablespoons (210 g) butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl (be sure to scrape all of the brown bits too!). (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)
For the Brownie
- In a large mixing bowl (that's heat safe) add the cocoa powder and pour the hot browned butter over the top, whisking to thoroughly combined. Add the chopped chocolate, stirring to combine. Set aside, stirring frequently until smooth and all of the chocolate is melted.
- In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, sugar, brown sugar, vanilla and salt and whisk on medium-high for about 5 to 7 minutes or until thick and light in color. Add in the melted chocolate-butter mixture and run the mixer for 30 seconds on low to combine. Take the bowl out of the mixer and use a rubber spatula to fold in the flour until just combined (make sure there aren't any flour pockets). Pour the batter into the prepared baking dish.
- Bake on the middle of the preheated oven for 25 to 27 minutes. When done, the tops will be shiny and if you test with a toothpick moist crumbs will cling to it. Note: the crinkly top won't show up until you pull them out of the pan and cut them. Let them cool in the pan for several hours and if you want super, uber fudgy brownies shove them in the fridge for several hours when cooling. Sprinkle with the sea salt flakes, if using.
- When it’s time to cut the brownies, use a very sharp knife and use a wet paper towel to clean off the knife in between cuts. Enjoy!
Wow. Wow. Wow. These are SO fudgy, chewy good and the aroma of the brown butter mixed with chocolate sends this recipe over the top. These brownies are heaven in a pan! Thank you Rebecca! @michelleboatbaker
These brownies are so damn good I want everyone to try them!!! ;)
So glad you made them!! xox
PS loved seeing your brownies on Insta, they looked incredible!! xox
Thank you Rebecca! I am honoured. xox
Wow!!! Made these last night and that fudgy flavor and chewiness was unbelievable. These are my new favorite brownies c
I’m so glad you like them! Enjoy your brownies! xo