These NEXT LEVEL Brown Butter Brownies are the FUDGIEST 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.
WHAT YOU NEED unsalted butter dry milk powder dutch process cocoa powder 70% cocoa dark chocolate oil large eggs light brown sugar powdered sugar vanilla extract all purpose flour kosher salt semisweet chocolate chips
1. Add the butter to a saucepan and place over medium heat. Allow it to melt and then continue to whisk as it starts to bubble. 2. Once it starts to foam, add the milk powder and quickly whisk. It should start to darken into an amber color. Add the cocoa 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.
3. Whisk together the eggs and brown sugar in a large mixing bowl. Vigorously whisk until the sugar is fully dissolved. 4. Add in the powdered sugar and whisk until completely smooth. Mix in the vanilla. 5. When the butter chocolate mixture is no longer hot, pour into the eggs and sugar and whisk to combine.
6. Switch to a rubber spatula and fold in the flour and salt. Fold in the chocolate chips and spread the batter in a prepped pan. 7. 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.
8. Allow the brownies to cool at room temp for 90 minutes or in the refrigerator for 1 hour. Slice into 16 bars, wiping off the knife between each cut, and enjoy!