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Fudgy Brown Butter Brownies

These fudgy brown butter brownies are rich, chocolatey, and infused with the nutty depth of brown butter, making them the ultimate comfort dessert.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 1 hour 45 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Brownie Batter
  • 3/4 cup salted butter, cubed Use a high-quality salted butter for the best flavor.
  • 4 ounces semi-sweet chocolate, chopped Chocolate chips can be a great substitute.
  • 1/4 cup vegetable oil This helps keep the brownies moist.
  • 3/4 cup cocoa powder Look for Dutch-processed cocoa for deeper flavor.
  • 3 large eggs, at room temperature Room temperature eggs help create a smoother batter.
  • 1 large egg yolk, at room temperature
  • 3/4 cup granulated sugar
  • 1 and 1/2 cups powdered sugar
  • 2 tsp vanilla extract Use pure vanilla extract for the best results.
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour For chewier brownies, measure correctly.
  • Pinch espresso powder (optional) Enhances the chocolate flavor.
  • 1 cup semi-sweet chocolate chips Add these for extra chocolatey goodness.

Method
 

Preparation
  1. Preheat your oven to 350℉. Spray an 8x8 metal pan with nonstick spray and line with parchment paper.
Brown the Butter
  1. Add cubed butter to a medium saucepan over medium heat. Melt the butter while stirring occasionally.
  2. Once melted, reduce the heat to medium-low, stirring frequently, until the butter turns foamy and bubbly, then transforms into a deep golden shade with a nutty aroma (about 3-6 minutes after melting).
  3. Mix in the chopped semi-sweet chocolate until melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.
Make the Brownie Batter
  1. In a large mixing bowl, combine the eggs, egg yolk, and granulated sugar. Whisk for 1-2 minutes until the sugar fully dissolves.
  2. Whisk in the powdered sugar, vanilla, and salt.
Finish the Batter
  1. Ensure the chocolate mixture is warm, not hot, then whisk it into the egg-sugar mixture, adding the flour and espresso powder gradually, followed by the chocolate chips.
Bake
  1. Pour the batter into the prepared pan. Bake for 29 to 32 minutes until the center has a slight wobble, the edges appear set, and a toothpick inserted in the center shows thick batter with moist crumbs.
Serve & Store
  1. Let cool in the pan on a wire rack for about 1 hour and 20 minutes before slicing.
  2. Store leftovers in an airtight container at room temperature for 3-4 days.

Notes

Brown butter carefully to avoid burning. Don't skip the parchment paper for easier cleanup. Allow for cooling time as brownies set as they cool.