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Brown Butter Brownies Recipe

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4.4 from 3 reviews

These Brown Butter Brownies offer a rich and decadent twist on the classic dessert by using browned butter, which imparts a nutty, deep flavor. Smooth melted chocolate chips and a balanced blend of sugars create moist, fudgy brownies with a shiny, glossy finish. Perfect for dessert or holiday treats, these brownies bake in a simple 8×8 pan and are easy to prepare with common pantry ingredients.

  • Total Time: 3 hours 15 minutes
  • Yield: 16 brownies

Ingredients

Brown Butter Mixture

  • 1 cup (226 g) unsalted butter
  • 3 tablespoons milk powder
  • 1 cup (170 g) chocolate chips

Batter

  • 2 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (40 g) Dutch processed cocoa powder
  • ½ teaspoon salt
  • ¾ cup (90 g) all-purpose flour
  • ½ cup (85 g) chocolate chips (reserve from total 1½ cups)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8 x 8 inch (20 cm) baking pan with parchment paper along the bottom and two sides for easy removal of the brownies.
  2. Make Brown Butter: In a medium saucepan over low heat, melt the unsalted butter. As it melts, it will begin to foam. Whisk or stir frequently while the butter cooks. Continue until the foam subsides and you see browned, toasted bits forming at the bottom and the butter emits a nutty, fragrant aroma. Pour the brown butter into a heat-safe mixing bowl immediately.
  3. Combine Brown Butter with Milk Powder and Chocolate: Whisk the milk powder into the brown butter until well combined. Add 1 cup (170 g) of the chocolate chips to the warm butter and let them melt for 3-4 minutes. Stir the mixture until smooth and glossy, ensuring it has cooled somewhat before proceeding.
  4. Mix Wet Ingredients: In a separate mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, vanilla extract, and salt until smooth and well incorporated.
  5. Combine Wet and Chocolate Mixtures: Pour the cooled brown butter and melted chocolate mixture into the egg mixture and whisk until fully combined.
  6. Add Dry Ingredients: Sift or add the Dutch processed cocoa powder and all-purpose flour into the wet ingredients. Whisk gently until the batter is smooth, glossy, and evenly mixed.
  7. Fold in Remaining Chocolate Chips: Stir in the remaining ½ cup (85 g) of chocolate chips evenly through the batter.
  8. Pour Batter and Bake: Evenly pour the batter into the prepared parchment-lined pan. Smooth the top if needed. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
  9. Cool: Allow the brownies to cool in the pan for 1 hour on a wire rack. Then transfer the brownies to the refrigerator and chill for 30 to 45 minutes to firm up. Alternatively, you can let them cool at room temperature for an additional 45 to 60 minutes before cutting.

Notes

  • Use room temperature eggs for better batter incorporation and texture.
  • Make sure not to overbake to maintain fudgy brownies.
  • Brown butter adds a deep, nutty flavor that elevates traditional brownies.
  • Cooling brownies for several hours enhances texture and makes cutting cleaner.
  • Line the pan with parchment on two sides for easy removal of the entire brownie slab.
  • You can substitute Dutch processed cocoa powder with natural cocoa, but flavor and color may vary slightly.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/brown-butter-brownies-recipe/