What is the best chocolate to use?

For the best flavor, use 70% cocoa dark chocolate. I prefer Lindt baking chocolate which can be found in the candy aisle of most grocery stores. Otherwise, use bittersweet baking chocolate.

Can I leave out the dry milk powder?

Unfortunately not. Not only does it lead to a much more flavorful brown butter brownie, but leaving it out can alter the texture of these brownies.

Can I mix in nuts instead of chocolate?

Sure! Walnuts or pecans would work great in these brownies. I suggest toasted the nuts at 350F for 8-10 minutes before chopping and mixing in. This will lend the most flavor.

Can I substitute the dutch process cocoa powder for regular unsweetened cocoa powder?

Yes you can, but it will lend a slightly different flavor as dutch process cocoa is much less bitter than regular cocoa.

How can I get clean cut brownies?

For the CLEANEST slices, sprits a large knife with nonstick spray between each slice. Wipe the knife off between each cut as well. This is very extra, but very effective.

How do I store brown butter brownies?

These brownies are best kept at room temperature. I found that if they are chilled, the brownies firm up a little too much more my liking. But if they are stored at room temp in an air tight container, they will keep for about 5 days.

Fudgy Brown Butter Brownies - Butternut Bakery

Description

These brown butter brownies are the FUDGIEST and the most FLAVORFUL brownies you will ever have! They’re made with loads of brown butter, dark and semisweet chocolate, and bake with a glossy paper thin crinkle top.

Ingredients

Brown Butter Brownies

1 cup (220g) unsalted butter, sliced into tablespoons
1/4 cup (38g) dry milk powder*
1/2 cup (50g) dutch process cocoa powder
6 oz 70% cocoa dark chocolate (or bittersweet chocolate), chopped
3 tbsp oil (vegetable or olive oil)
3 large eggs, room temp
1/2 cup (100g) light brown sugar, packed
1 3/4 cups (193g) powdered sugar, spooned and leveled
1 tsp vanilla extract
1/2 cup (66g) all purpose flour, spooned and leveled
1/4 tsp kosher salt
1 cup (180g) semisweet chocolate chips (optional)

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Instructions

Brown Butter Brownies

Preheat the oven to 350F.
Add the butter to a medium saucepan and place over medium heat.
Allow it to melt and then continue to whisk as it starts to bubble.
Once it starts to foam up, add in the milk powder and quickly whisk. After about 30-60 seconds, it should start to darken into an amber color and give off a nutty aroma.
Add in the cocoa powder and quickly whisk to combine. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate (to melt) and oil.
While the chocolate butter mixture cools, whisk together the eggs and brown sugar in a large mixing bowl.
Vigorously whisk until the sugar is fully dissolved (about 90 seconds of fast whisking). Test to see if the sugar is dissolved by rubbing the mixture between two fingers. Stop whisking when you can no longer feel the sugar granules.
Add in the powdered sugar and whisk until completely smooth.
Mix in the vanilla.
When the butter chocolate mixture is no longer hot (it’s ok if it’s slightly warm), pour into the eggs and sugar and whisk to combine.
Switch to a rubber spatula and fold in the flour and salt.
If the batter is still warm, allow it to rest at room temperature for a few minutes before mixing in the chocolate chips. If they’re mixed into a warm batter, they can melt.
In the meantime, prepare an 8×8 square baking dish. Lightly coat with nonstick spay and press in a sheet of parchment paper to fully cover the bottom and two sides.
Once the batter has cooled, fold in the chocolate chips and spread the batter in the prepped pan.
Bake for 28-32 minutes. Right when they’re pulled from the oven, immediately slam the pan against a hard surface. This will help create an even fudgier texture.
Allow the brownies to cool at room temp for 90 minutes or in the refrigerator for 1 hour.
You can tell if they’re ready to slice by lifting them out of the pan by the two parchment paper ends. If the brownies bend in the middle, they’re not ready. If they hold firm while lifting, you’re good to go.
Slice into 16 bars, wiping off the knife between each cut, and enjoy!

Equipment

8×8 Baking Pan

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Offset Spatula

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Notes

DRY MILK POWDER – This is an essential ingredient as it amplifies the brown butter flavor. Although it’s not an incredibly common baking ingredient (although it should be) it adds LOADS of flavor to any dessert. Outside of this recipe, I also use it in my vanilla cupcake recipe to add a well rounded flavor. Try adding a tablespoon or two to your next batch of cookies, frosting, or cupcakes to experience just how magical this ingredient is.

Prep Time: 20 minutes
Cooling Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American