There’s nothing quite like pulling a tray of fudgy brownies out of the oven, but let me tell you—once you try them with brown butter, you’ll never go back. The nutty, toasty notes from the butter give these brownies a richer flavor that makes people stop mid-bite and ask, “What’s in these?”
I’ve baked a lot of brownies over the years (honestly too many to count), and these always disappear first at gatherings. They’ve got that crackly top, chewy edges, and a gooey center—basically, the brownie trifecta.
Why You’ll Love Baking These
For me, brownies are comfort baking at its best—low effort, big payoff, and everyone’s happy. What makes this version extra special is how simple tweaks make them taste like they came from a bakery:
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Brown butter magic: That nutty aroma fills the kitchen, and I swear half the joy of these brownies comes from just smelling the butter brown on the stove.
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Deep chocolate flavor: Mixing the cocoa straight into the hot butter makes it bloom, which is a little trick that amps up the chocolatey goodness.
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Perfectly fudgy texture: I always pull them out of the oven a couple minutes early. They finish cooking as they cool, staying soft and gooey without crossing into dry territory.
When I brought a batch of these to a neighbor’s potluck, people were hovering over the pan before dinner was even served. That’s the power of brown butter.
What Goes Into These Brownies
You only need a handful of pantry staples, which is why I love making them on a whim. Here’s the lineup and why each one matters:
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Butter: Unsalted is best so you can control the salt. You’ll brown it until it smells nutty and looks golden, not burnt.
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Brown Sugar: Adds chewiness and a slight caramel note that pairs beautifully with the butter.
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Eggs: They’re what hold everything together and help the brownies get that glossy, crackled top.
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Cocoa Powder: I go for a good Dutch-process if I have it, but natural cocoa works too—just gives a slightly tangier flavor.
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Salt: Just a pinch, but don’t skip it—it balances out the sweetness.
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Vanilla Extract: Adds depth. If you’ve got a bottle of good vanilla, this is the place to use it.
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Flour: Only a little. Brownies aren’t cake, so resist the urge to pack the flour in.
Making Brown Butter Without Stress
If you’ve never browned butter before, don’t overthink it. I like to use a light-colored saucepan so I can see the color change. It starts foamy, then the bubbles settle and little brown bits appear at the bottom. The moment you smell a nutty aroma, pull it off the heat.
One time I got distracted answering the door and came back to find my butter had crossed the line into burnt territory—needless to say, that batch of brownies didn’t happen. Lesson learned: babysit your butter. It only takes a few minutes, and the reward is worth it.
My Favorite Tips For The Best Results
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Mix cocoa into hot butter: This blooms the cocoa and makes the chocolate flavor really shine.
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Don’t skimp on sugar: Besides sweetness, sugar is what keeps the texture moist and chewy.
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Line your pan: I always use parchment so I can lift the brownies right out and cut clean squares.
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Slightly underbake: If a toothpick comes out with a few moist crumbs, they’re done.
Serving Ideas
I’ll be honest, I usually just eat these straight from the pan with a fork. But if you want to dress them up:
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Warm with a scoop of vanilla ice cream for a classic brownie sundae.
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Dust with powdered sugar or drizzle with a little salted caramel.
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Slice into tiny squares for bite-sized treats at a party.
At home, I like to pack one in my husband’s lunchbox—it’s a little surprise that always makes his day.
Storage Notes
These brownies keep well in an airtight container on the counter for 3–4 days, though they rarely last that long in my kitchen. For longer storage, wrap them tightly and freeze. They taste almost as good thawed as they do fresh, and I’ve been known to sneak a frozen one straight from the freezer.
Brown Butter Brownies
What makes a brownie even better? Brown butter. These brownies are intensely fudgy, with that irresistible shiny crackle top and a deep, nutty richness from the browned butter. They’re the kind of treat you’ll want to make again and again.
Ingredients
- 3/4 cup unsalted butter
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 1 3/4 cups packed light brown sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup semisweet or bittersweet chocolate chips (or chopped chocolate, optional)
Instructions
- Preheat oven to 350°F (177°C). Line an 8x8-inch pan with parchment paper, making sure it hangs slightly over the edges for easy removal. Lightly grease the pan.
- In a small saucepan, melt the butter over medium-low heat. Stir often with a silicone spatula, scraping the bottom and sides as it cooks. The butter will foam, then begin to smell toasty and nutty. When golden with browned bits at the bottom, remove from heat.
- Whisk in cocoa powder and vanilla until smooth. Set aside.
- In a stand mixer, beat together the eggs and brown sugar until pale, thick, and airy. Gently fold in the butter mixture.
- Add the flour and salt, folding until just combined. If using, stir in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–35 minutes, checking at 20 minutes. The edges should look set, while the center should still have a little fudgy resistance when tested with a knife or toothpick.
- Cool completely before slicing into squares for that perfect crackle top.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 425Total Fat 23gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 103mgSodium 172mgCarbohydrates 51gFiber 3gSugar 35gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions I Get About Brown Butter Brownies
Can I use white sugar instead of brown sugar?
You can, but you’ll miss out on the chewiness and slight caramel flavor. If all you’ve got is white sugar, they’ll still be good, just a little different.
What if I only have salted butter?
Go ahead and use it, just cut back a bit on the added salt.
Can I double the recipe?
Yes—just bake in a 9×13 pan and keep an eye on the timing since thicker brownies might need a few extra minutes.
Do they taste strongly of brown butter?
Not overwhelmingly. The chocolate is the star, but the butter gives a subtle depth that makes people wonder why these taste better than regular brownies.
Try other Brownies recipes: