introduction

These brownies stay very soft and rich. The butter turns nutty and sweet when you brown it. The result is deep chocolate and a melt-in-your-mouth feel. You can make them in one pan and slice them to share.

why make this recipe

The brown butter adds a warm, nutty taste.
The brownies come out deep and fudgy, not dry.
You can make them with things you likely have at home.
They work well for a quick gift or a cozy dessert.

how to make Fudgy Brown Butter Brownies

Ingredients :

3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
4 ounces semi-sweet chocolate, chopped (Chocolate chips work, too. 113 grams)
1/4 cup vegetable oil (56 mL)
3/4 cup cocoa powder (63 grams)
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup granulated sugar (158 grams)
1 and 1/2 cups powdered sugar (174 grams)
2 tsp vanilla extract
1/4 tsp salt
1/2 cup all-purpose flour (65 grams)
pinch of espresso powder (optional)
1 cup semi-sweet chocolate chips

Directions :

Prep the pan and oven. Preheat your oven to 350℉. Spray an 8×8 metal pan with nonstick spray and line with parchment paper. A 9×9 pan works too; bake a few minutes less if you use it.
Brown the butter. Put the cubed butter in a medium saucepan over medium heat. Melt it and stir now and then. When it melts, lower to medium-low and stir more often. The butter will foam, then turn a deep gold and smell nutty and caramely. This takes about 3–6 minutes after it melts.
Add chocolate and cocoa. When the butter is browned, stir in the chopped semi-sweet chocolate until it melts. Whisk in the vegetable oil and cocoa powder. Let the mix cool a bit.
Make the egg mix. In a large bowl, add the eggs, egg yolk, and granulated sugar. Whisk for 1–2 minutes until the sugar feels smooth between your fingers. If you feel sugar bits, keep whisking. Then whisk in the powdered sugar, vanilla, and salt.
Combine the mixes. Make sure the chocolate mix is not piping hot but still warm. Whisk it into the egg and sugar bowl.
Fold in dry bits. Gently fold in the flour and espresso powder (if you use it). Then fold in the chocolate chips. The batter will be not very thick.
Bake. Pour the batter into the prepared pan. Bake for 29 to 32 minutes. The center should show a slight wobble when you move the pan. The edges will look set. The top will be shiny. A toothpick in the center will have thick batter and some moist crumbs. A toothpick at the edge will be nearly clean. Do not over bake. If you worry, use an instant read thermometer: over 160℉ is safe.
Cool and slice. Let the brownies cool in the pan on a wire rack for about 1 hour and 20 minutes before slicing. Use a large sharp knife and wipe or warm it between each slice for neat edges.
Store. Keep cooled brownies in an airtight container at room temperature for 3–4 days. Warm leftover slices in the microwave for best taste.

how to serve Fudgy Brown Butter Brownies

Serve warm or at room temp.
Add a scoop of vanilla ice cream on top for a simple dessert.
Dust with powdered sugar or sprinkle flaky salt for contrast.
Cut into small squares for a party plate.

how to store Fudgy Brown Butter Brownies

Room temp: store in an airtight box for 3–4 days.
Fridge: wrap well and keep up to 1 week. Let come to room temp before you eat.
Freeze: wrap tight and freeze up to 3 months. Thaw in the fridge or at room temp, then warm briefly.

tips to make Fudgy Brown Butter Brownies

Watch the butter closely when browning. It can go from brown to burnt fast.
Let the chocolate mix cool a bit before you add it to the eggs. Very hot mix can cook the eggs.
Use room temp eggs so the batter mixes smooth.
Line the pan with parchment for easy lift-out and neat sides.
Do not over mix after you add flour. Fold just until you see no dry streaks.
Check for a slight wobble at the center to get fudgy brownies.
Warm the knife under hot water and dry it for clean slices.

variation (if any)

Add 1/2 cup chopped nuts like walnuts or pecans for crunch.
Stir in 2 tbsp peanut butter before baking for a swirl flavor.
Use dark chocolate instead of semi-sweet for a richer bite.
Add a few sea salt flakes on top after baking for a sweet-salty touch.
Mix white chocolate chips instead of semi-sweet for a different taste.

FAQs

Q: Can I use unsalted butter?
A: Yes. Use unsalted butter and add a pinch more salt if you like.

Q: Can I use chocolate chips instead of chopped chocolate?
A: Yes. Chocolate chips work fine and melt well in the browned butter.

Q: How do I know when the butter is browned?
A: The butter will foam, then clear and turn a deep gold. It will smell nutty and caramely. Watch and stir so it does not burn.

Q: Can I make this in a 9×9 pan?
A: Yes. Bake a few minutes less because the layer is thinner. Check the center early.

Q: Can I skip the powdered sugar?
A: No. The powdered sugar helps give the shiny top and fudgy texture. Do not skip it.

Conclusion

If you want another take on brown butter brownies, see Fudgy Brown Butter Brownies – Butternut Bakery for a clear step-by-step guide. For a very fudgy, crinkly-top version, try this ultra fudgy brown butter brownies (with crinkly tops!) – Blue Bowl.