Fudgy Brown Butter Brownies
These Fudgy Brown Butter Brownies packed with melty pockets of chocolate and the nutty aromatic taste of browned butter are irresistibly delicious!
How to Make Fudgy Brown Butter Brownies
This recipe for Fudgy Brown Butter Brownies is a keeper! The brown butter flavor in these brownies are a 10 out of 10. The nutty rich taste of the brown butter coupled with the fudgy texture of these brownies is pure perfection! For an extra touch of indulgence, chunks of chocolate are folded into the batter and sprinkled on top of the brownies. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- All Purpose Flour
- Dutch Processed Cocoa Powder
- Semi-Sweet Chocolate (may substitute with preferred chocolate of choice)
- Eggs
- Granulated Sugar
- Unsalted Butter
- Avocado or Vegetable Oil
- Espresso Powder
- Vanilla Extract
- Salt
Preparation
- Brown Butter – in a small saucepan under medium heat, melt the butter and cook while stirring until butter takes on a nutty aroma and the milk solids starts to brown. Remove from heat. Transfer into a heatproof mixing bowl.
- Melt Chocolate – add the chocolate and oil into the bowl with hot brown butter. Whisk until all the chocolate is melted. Set aside.
- Make Wet Batter – in a separate large mixing bowl, add the eggs and sugar. Whisk until the mixture is smooth, doubles in volume and takes on a pale yellow color, about 3-4 minutes. If you were to rub a bit of the batter between your fingertips, the batter should feel smooth without any granules of sugar.
- Make Brownie Batter – whisk in the vanilla extract and melted chocolate into the egg mixture until fully incorporated. Next, fold in the flour, cocoa powder, espresso powder, and salt just until a smooth brownie batter forms. Fold in chocolate chunks.
- Bake – transfer brownie batter to a parchment lined 8×8 inch baking pan. Smooth out into an even layer and top with chocolate chunks (optional). Bake in oven preheated to 350F for 28-31 minutes or until a toothpick inserted into the center of the brownie comes out with a few fudgy moist crumbs.
- Cool – brownie in pan for 25-30 minutes before removing and cutting into (9) even pieces. Sprinkle with flaky sea salt (optional) before serving.
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Fudgy Brown Butter Brownies
These Fudgy Brown Butter Brownies packed with melty pockets of chocolate and the nutty aromatic taste of browned butter are irresistibly delicious!
Servings: 9
Ingredients
- 1 cup (130g) all purpose flour
- 1/4 cup (24g) Dutch processed cocoa powder
- 12 ounces (340g) semisweet chocolate, chopped into small chunks, divided
- 6 ounces (170g) unsalted butter, sliced into tablespoons
- 2 tablespoons (30ml) oil (avocado or vegetable)
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon espresso powder
- 1 teaspoon (5ml) vanilla extract
- 1/2 teaspoon salt
- 2.5 ounces (71g) semisweet chocolate, chopped into large chunks (optional)
- Flaky sea salt, optional
Instructions
- Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper. Set aside.
- In a small saucepan under medium heat, melt the butter and cook while stirring. The butter will first start to foam as it cooks and later take on a nutty aroma as the milk solids starts to brown. At this point, remove the browned butter from the heat. Transfer into a heatproof mixing bowl.
- Add (8 ounces) of the chopped chocolate and (2 tablespoons) oil into the bowl with the hot browned butter. Whisk until all the chocolate is melted. Set aside.
- In a separate large mixing bowl, add the eggs and sugar. Whisk until the mixture is smooth, doubles in volume and takes on a pale yellow color, about 3-4 minutes. (If you were to rub a bit of the batter between your fingertips, the batter should feel smooth without any granules of sugar. This is important for shiny, crackly top brownies.)
- Whisk in the vanilla extract and melted chocolate into the egg mixture until fully incorporated. Next, fold in the flour, cocoa powder, espresso powder, and salt just until a smooth brownie batter forms. Lastly, fold in the remaining (4 ounces) of chopped chocolate chunks.
- Transfer brownie batter to a prepared baking pan. Smooth out into an even layer and top with large chocolate chunks (optional). Bake for 28-31 minutes or until a toothpick inserted into the center of the brownie comes out with a few fudgy moist crumbs.
- Cool brownie in pan for 25-30 minutes before removing and cutting into (9) even pieces. Sprinkle with flaky sea salt (optional) before serving. Enjoy!
