Online Cook
Brown Butter Brownies
Brown Butter Brownies
Brown Butter Brownies
Brown Butter Brownies
Brown Butter Brownies
Brown Butter Brownies
Brown Butter Brownies cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7

Brown Butter Brownies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

Print

Check out original post! 😊

View

Instructions

1
|
Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper.
2
|
Start by making the brown butter. In a small saucepan, heat 200g of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
3
|
Weigh out 170g of the brown butter in a large bowl. If you are short a few grams, just add regular unsalted butter to make up the difference.
4
|
Add the brown sugar, granulated sugar, and chocolate to the brown butter. Heat the mixture in the microwave in 20 second increments until the sugars and chocolate are fully melted. Whisk the mixture until smooth.
5
|
Add the eggs to a separate small bowl and briefly beat them to break up the yolks. Add the eggs to the butter, sugar, chocolate mixture, and whisk until fully combined. Whisk in the vanilla.
6
|
Next, fold in the flour, cocoa powder, espresso powder, and salt until just combined.
7
|
Fold in the finely chopped chocolate.
8
|
Pour the batter into the prepared pan and bake the brownies for 33-36 minutes or until a toothpick inserted comes out clean. Allow brownies to cool completely in the pan before removing and cutting.

Smart Nutrition

My Calorie Intake

Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

  • Brown Your Butter Properly 🧈
    Cook butter on medium heat until milk solids turn golden brown and nutty (about 5-7 minutes), then let it cool slightly before mixing—this prevents the eggs from scrambling while maximizing that rich, caramelized flavor.
  • Bloom Your Espresso Powder ☕
    Dissolve the espresso powder in a tablespoon of hot water before adding to the batter to intensify chocolate depth without making the brownies taste like coffee.
  • Don't Overmix After Adding Flour 🥄
    Fold in your dry ingredients gently just until combined to avoid developing gluten, which will result in cake-like brownies instead of the desired fudgy, chewy texture.
  • Use Dutch Process Cocoa for Richness 🍫
    Dutch process cocoa has a deeper, more sophisticated chocolate flavor than natural cocoa—it's alkalized to enhance color and taste, making these brownies noticeably more luxurious.
  • Underbake Slightly for Fudginess ⏱️
    Remove brownies when a toothpick inserted in the center still has a few moist crumbs (not completely clean)—they'll continue cooking as they cool, achieving that perfect fudgy-chewy interior.

Intelligent Tags

About the Cook

Sloan’s Table

Sloan’s Table

Verified

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Fire Icon

More Recipes

Browse Sloan’s Table recipes!

View
cookie Icon

Complete The Meal! 🔎

Quick Explore Recipes by Category

See All

No Recipes Available

sparkle

Recommendations

Tailored to your preferences

View All