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)
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!
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
Keywords: brown butter brownies, browned butter brownies, crinkle top brownies, fudgy brownies, fudge brownies, gooey brownies, brownie recipe, brownies, homemade brownies, best brownie recipe
