Brown Butter Brownies

1. Preheat the oven to 350F. Grease an 8×8 baking dish (aluminum is best) and line the bottom and two sides with a sheet of parchment paper with some overhang for easy removal.
2. 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. Quickly whisk in the cocoa powder to combine. Bubble for 30 seconds, then remove from heat and mix in the chopped chocolate (to melt) and oil. Set aside to cool.
3. In a large bowl, vigorously whisk together the eggs and brown sugar until the sugar is fully dissolved (about 90 seconds of fast whisking). Rub the mixture between two fingers. It’s ready when you can no longer feel the sugar granules. Whisk in the powdered sugar until completely smooth (If you don’t have a scale, measure it by spooning it into your measuring cup and leveling off with a flat edge). Then mix in the vanilla.
4. 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 spatula and fold in the flour and salt. If the batter is still warm, allow it to rest for a few minutes before mixing in the chocolate chips so they don’t melt. Then fold in the chocolate chip sand spread the batter in the pan.
5. Bake for 28 to 32 minutes or until the edges are puffed with a slightly lower center and the middle doesn’t jiggle when the pan is nudged. Right when they’re pulled from the oven, immediately slam the pan against a hard surface to create a fudgier texture.
6. Allow the brownies to cool for about an hour in the refrigerator. You can tell if they’re ready to slice by lifting them out of the pan by the parchment paper overhang. If they 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!