Name: Fudgy Brown Butter Brownies
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 12 brownies
Cuisine: American
Ingredients: 0.5 cups unsalted butter; 4 ounces baking chocolate; 0.25 cups white sugar; 0.75 cups brown sugar; 3 eggs; 2 teaspoons vanilla extract; 0.25 cups flour; 0.25 tsp salt; 0.25 cups Dutch-process cocoa; 0.75 cups semi-sweet chocolate chips

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Fudgy Brown Butter Brownies

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Put the 4 oz of chocolate in a medium bowl and set aside.

In a saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams and turns golden brown with a nutty aroma—about 5–7 minutes.

Remove butter from heat and pour melted brown butter along with the brown leftover bits in the pan into the bowl with the 4 oz baking chocolate. Quickly whisk until smooth. Let it cool slightly for 5 minutes.

Whisk in the brown sugar and white sugar until glossy. Add the eggs, one at a time, whisking well after each. Stir in the vanilla.

Add the flour, salt, and Dutch-process cocoa powder. Stir gently until just combined.

Gently fold in the semi-sweet chocolate chips for melty pools of goodness in every bite.

Pour batter into a parchment-lined 8x8-inch pan. Bake at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center has a slight jiggle.

Place on a cooling rack while brownies are in the pan for 5 mins. Then remove brownies from the pan by lifting the parchment paper and place back on the cooling rack to cool completely before slicing.

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Tips & Tricks (5)

Master the Brown Butter 🧈
Cook butter over medium heat until it turns golden amber with a nutty aroma (about 5-7 minutes), then let it cool slightly before mixing to prevent cooking the eggs. This deep flavor is the secret to bakery-quality brownies.
Double Chocolate Technique 🍫
Melt baking chocolate and chocolate chips together, then bloom them with Dutch-process cocoa by mixing into warm (not hot) butter—this creates a silky, fudgy crumb rather than a cakey texture.
Don't Overmix the Batter ✋
Fold flour in gently with just 8-10 strokes after combining wet and dry ingredients; overmixing develops gluten and creates tough, cake-like brownies instead of gooey centers.
Nail the Bake Time 🕐
Pull brownies from the oven when a toothpick inserted in the center still has a few fudgy crumbs clinging to it (not clean)—carryover heat will continue cooking them as they cool for that perfect fudgy-gooey texture.
Cool and Cut Strategically ✂️
Let brownies cool completely at room temperature, then refrigerate for at least 2 hours before cutting with a warm, wet knife—this prevents crumbling and reveals clean, professional-looking squares with dense, fudgy centers.