Brown Butter Brownies

What’s better than brownies? Gooey, fudgy brownies made with brown butter. If you’re a fan of chocolate desserts, you’ll also love our easy fudgy double chocolate chip cookies. Now let’s dive in.

Why You’ll Love This

If you love brownies, these are for you. They are rich, indulgent, and easy to make. This brown butter is what makes these brownies so delicious because it adds that nutty toasty flavor. This brownie has everything that makes the perfect brownie, the shiny top, the pockets of chocolate and it’s nice and fudgy. If you’re looking for other ways to get that perfect result, check out our guide to fudgy brownies with a crackly top and gooey texture.

Ingredients

Dutch cocoa powder
instant coffee
semi-sweet chocolate chips
one cup of unsalted butter
brown sugar
white sugar
vanilla extract
four room temperature eggs
all-purpose flour
salt
one cup of my chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Add the Dutch cocoa powder into a large bowl, along with the instant coffee (a secret ingredient also used in our easy fudgy brownies recipe with a coffee boost) and semi-sweet chocolate chips.
He immediate pan on medium-low heat and you’ll add in one cup of unsalted butter.
Once it starts foaming, make sure to stir and scrape the bottom of the pan every 10 seconds.
Once it’s golden and amber and small’s nutty, remove it from the heat and add it to your cocoa mixture.
Blend until it’s smooth and all the chocolate has melted and you’ll set it aside to cool.
Add the brown sugar and white sugar to a large bowl, along with the vanilla extract and I’m using four room temperature eggs.
I’m combining for about four to five minutes.
Slowly add in the cooled chocolate batter and combine until it’s fully mixed in.
Sift in the all-purpose flour and salt.
Then you’re going to gently fold it in using a rubber spatula.
Finally, I’m gonna add one cup of my chocolate chips.
Line a nine by 13 baking dish with parchment paper so it’s easy to remove once it’s cool.
You’ll add in the batter and smooth the top with a spatula.
Bake for 30 minutes or until a toothpick test comes out with moist crumbs not wet batter.
Once it’s done, let it cool for about 15 to 20 minutes.
You can remove it from the pan with the parchment paper and slice away.

Cooking Tips

The room temp eggs help it incorporate smoothly into the batter.
This is the most important part of making brownies is you wanna make sure to fully incorporate the eggs with the sugar.
It allows the sugar to fully dissolve in the egg mixture, which then creates that thin shiny crust that brownies are known for. For more tips on achieving the perfect texture, see our guide on how to make chewy brownies with a crinkly top.
You wanna make sure not to over mix though just until it’s all mixed in.
You wanna fold just until the flour is fully incorporated but make sure not to over mix or you’ll have more of a cakey batter versus that gooey fudgey batter that we’re looking for.
You can even bake it a little less time if you like the center more gooey.

Serving Suggestions

I like to top mine with some vanilla ice cream, totally optional, but man is it worth it. If you want to make your own, try this easy no-churn ice cream recipe.

And look at that deliciousness, it’s soft and it’s fudgy with those chocolate bites. This brownie has everything that makes the perfect brownie, the shiny top, the pockets of chocolate and it’s nice and fudgy. Mm, you guys are gonna love this.

Easy Brown Butter Brownies with Fudgy Chocolate Bites

Indulge in these rich, fudgy brownies made even more delicious with the nutty, toasty flavor of brown butter. Featuring a coveted shiny top and luscious pockets of chocolate, these easy-to-make brownies are everything you want in a decadent dessert. They are intensely chocolatey, perfectly gooey, and irresistibly satisfying.

1/2 cup (45g) Dutch cocoa powder
1 teaspoon instant coffee granules
1 cup (170g) semi-sweet chocolate chips (for melting)
1 cup (226g) unsalted butter
1 1/2 cups (300g) packed light brown sugar
1/2 cup (100g) granulated white sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
1 cup (120g) all-purpose flour
1/2 teaspoon salt
1 cup (170g) chocolate chips (for folding into batter)

Preheat your oven to 350 degrees Fahrenheit (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a large heatproof bowl, combine the Dutch cocoa powder, instant coffee, and 1 cup of semi-sweet chocolate chips.
In a medium immediate pan, add 1 cup of unsalted butter. Heat on medium-low. Once the butter starts foaming, stir and scrape the bottom of the pan every 10 seconds.
Continue cooking and stirring until the butter is golden and amber in color and smells nutty. This is your brown butter. Immediately remove it from the heat.
Pour the hot brown butter into the bowl with the cocoa mixture. Blend until it’s smooth and all the chocolate has melted. Set this mixture aside to cool slightly.
In a separate large bowl, combine the brown sugar, white sugar, and vanilla extract. Add the four room temperature eggs.
Using an electric mixer, beat the egg and sugar mixture for about four to five minutes until it is light in color and fluffy. This step is crucial for achieving the shiny crust.
Slowly add the cooled chocolate-brown butter batter into the egg and sugar mixture. Combine until it’s fully mixed in and smooth.
Sift the all-purpose flour and salt directly into the batter.
Gently fold the dry ingredients into the wet mixture using a rubber spatula. Fold just until the flour is fully incorporated, being careful not to overmix.
Finally, gently fold in the remaining 1 cup of chocolate chips.
Pour the batter into the prepared 9×13 inch baking dish and smooth the top with a spatula.
Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Once done, let the brownies cool in the pan for about 15 to 20 minutes before removing them using the parchment paper overhang. Slice and serve.

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