These brown butter brownies are the kind of treat that stops conversations mid-sentence. Rich, nutty brown butter meets deep chocolate, creating fudgy squares with crispy edges and that signature crackly top. I first tasted something close to these at a friend's potluck years ago, and I went home determined to recreate them.
The brown butter adds a toasty, caramel-like depth you won't find in regular brownies.
If you love desserts with a bit of complexity, you might also enjoy my Easy Portokalopita Recipe, Easy Keto Cheesecake Recipe, or Easy Blueberry Upside Down Cake. Each one brings something a little different to the table.
Why You'll Love This Brown Butter Brownies Recipe
Deep, nutty flavor: Brown butter brings a caramel-like richness that regular butter just can't match.
Fudgy texture: These Brown Butter Brownies bake up dense and moist with just the right amount of chew.
Crackly top: That signature shiny, crackled surface forms as the sugar and eggs whip together.
Simple ingredients: No unusual pantry items required, just a little extra technique.
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Brown Butter Brownies Ingredients
Here's what you'll need to make these fudgy brown butter brownies.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: The star of the show. Browning the butter creates toasty, nutty notes that transform the whole brownie. Make sure it's unsalted so you can control the salt level.
- Semi-sweet chocolate: Good quality chocolate makes a difference here. It melts into the warm brown butter and forms the rich base of the batter. Use a bar you'd enjoy eating on its own.
- Granulated sugar: Provides sweetness and helps create that shiny, crackled top when whipped with the eggs.
- Brown sugar: Adds moisture and a hint of molasses flavor that complements the brown butter beautifully. Light or dark brown sugar both work.
- Eggs: Room temperature eggs blend more easily and help build structure. They also contribute to the fudgy texture.
- Vanilla extract: Pure vanilla enhances the chocolate and brown butter flavors.
- Cocoa powder: Unsweetened cocoa powder deepens the chocolate flavor and adds color.
- All-purpose flour: Just enough to give the brownies structure without making them cakey. Spoon and level your flour for the best results.
- Salt: A small amount balances the sweetness and brings out the other flavors.
- Chocolate chips or chunks: Optional, but they add pockets of melted chocolate throughout. You can skip these if you prefer a smoother texture.
- Flaky sea salt: A light sprinkle on top before serving adds a nice contrast to the sweetness.
HOW TO MAKE Brown Butter Brownies
Follow these steps to make perfect brown butter brownies every time.
- Preheat and prep: Set your oven to 350°F (175°C). Grease your 8x8-inch baking pan and line it with parchment paper, leaving some overhang on the sides. This makes it easy to lift the brownies out later.
- Brown the butter: Add the butter slices to a medium saucepot and set it over medium heat. Stir constantly as the butter melts, foams, and begins to turn golden brown. This takes 5 to 8 minutes. Watch closely in the final minute. The butter will foam but should settle as it's ready. You'll see little brown specks at the bottom and smell a nutty, toasty aroma. Remove from heat immediately.
- Melt the chocolate: Working quickly while the butter is still hot, whisk in the chopped chocolate until it's completely smooth and melted. Set the mixture aside to cool slightly while you work on the next step.
- Whip the sugar and eggs: In a large bowl, combine both sugars and the eggs. Use an electric mixer with the whip attachment, or whisk vigorously by hand, for 5 to 7 minutes. The mixture should lighten in color and become fluffy. When you rub a bit between your fingers, it shouldn't feel grainy. This step is important for creating that crackly top.
- Combine wet ingredients: Add the vanilla, cocoa powder, and the slightly cooled brown butter mixture to the sugar and eggs. Whisk until everything is well blended and smooth.
- Add dry ingredients: Gently stir in the flour, salt, and chocolate chips if you're using them. Mix until just combined. Don't overwork the batter or the brownies can turn out tough.
- Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes. The top should no longer look shiny, and a skewer inserted into the center should come out with fudgy, moist crumbs. Don't overbake or they'll dry out.
- Cool and slice: Let the brownies cool completely in the pan. This can take an hour or more. Once cool, use the parchment overhang to lift them out and cut into 16 bars. Sprinkle with flaky sea salt if you like.
Substitutions and Variations
Salted butter: You can use salted butter if that's what you have on hand. Just reduce or skip the added salt in the recipe.
Dark chocolate: Swap semi-sweet for dark chocolate if you prefer a more intense, less sweet brownie.
Espresso powder: Add a teaspoon of espresso powder to the cocoa to deepen the chocolate flavor without adding coffee taste.
Nuts: Fold in chopped walnuts or pecans with the chocolate chips for extra crunch and flavor.
EQUIPMENT FOR Brown Butter Brownies
2-qt saucepan: For browning the butter. A lighter-colored pan helps you see when the butter turns golden.
8x8-inch baking pan: Metal pans work best for even baking and crispy edges.
Mixing bowls: You'll need a medium bowl for melting the chocolate and a large bowl for mixing the batter.
Electric mixer: Optional but helpful for whipping the eggs and sugar. You can also use a whisk and some elbow grease.
Storage Tips
Room temperature: Store Brown Butter Brownies in an airtight container at room temperature for up to 3 days. They'll stay fudgy and moist.
Refrigerator: Keep them in the fridge for up to a week. Let them come to room temperature before serving for the best texture.
Freezer: Wrap individual Brown Butter Brownies in plastic wrap, then place them in a freezer bag. They'll keep for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Expert Tips
Watch the butter closely: Brown butter can go from perfect to burnt in seconds. Stay by the stove and stir constantly during the final minute.
Don't skip the whisking: Whipping the eggs and sugar for the full 5 to 7 minutes creates that signature crackly top. It's worth the arm workout.
Use room temperature eggs: Cold eggs don't blend as smoothly and can seize up the melted chocolate.
Line your pan properly: Leave enough parchment overhang to grab easily. This prevents the Brown Butter Brownies from breaking when you lift them out.
Check for doneness early: Start checking at 25 minutes. The center should still look slightly soft when you pull them out. They'll firm up as they cool.
FAQ
What type of chocolate should I use for the fudgy Brown Butter Brownies?
Use good quality semi-sweet chocolate that you'd enjoy eating on its own. Chocolate chips work in a pinch, but chopped bars melt more smoothly. Brands like Ghirardelli, Guittard, or even Trader Joe's pound plus bars are great choices.
Can I use unsalted butter to make these Brown Butter Brownies?
Yes, unsalted butter is actually what the recipe calls for. It gives you better control over the salt level. If you only have salted butter, just reduce or skip the added salt.
What makes MBrown Butter Brownies chewy vs. fudgy?
Fudgy brownies have more fat and less flour, creating a dense, moist texture. Chewy brownies use more flour and sometimes an extra egg. This recipe leans fudgy with its high butter and chocolate content.
How to make brownies with a shiny crust on top?
The key is whipping the eggs and sugar together until the sugar fully dissolves. This takes 5 to 7 minutes with a mixer. The mixture should look pale and feel smooth between your fingers. That creates the shiny, crackled top as the brownies bake.
Related
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Pairing
These are my favorite dishes to serve with Brown Butter Brownies:
Brown Butter Brownies
Ingredients
- 10 tablespoons unsalted butter cut into 10 slices for browning
- 6 ounces chopped semi-sweet chocolate high-quality chocolate for best flavor
- ¾ cup granulated sugar adds sweetness and texture
- ½ cup packed brown sugar light or dark adds richness
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract for flavor
- ½ cup unsweetened cocoa powder provides deep chocolate flavor
- ½ cup all-purpose flour spoon and leveled for structure
- ¼ teaspoon salt balances sweetness
- 1 cup semi-sweet chocolate chips or chunks optional for extra chocolate
- Flaky sea salt optional for topping
Directions
- Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper, leaving extra hanging over the sides for easy removal later. Set aside.
- In a medium saucepan, melt the butter slices over medium heat. Stir constantly until the butter turns a light golden brown, about 5 to 8 minutes. Remove from heat and let it cool slightly.
- Add the chopped chocolate to the browned butter and whisk until fully melted and smooth. Set aside to cool for a few minutes.
- In a large mixing bowl, combine the granulated sugar and brown sugar with the eggs. Using a hand mixer or whisk, beat the mixture until smooth and the sugar dissolves, about 5 to 7 minutes. Test by rubbing a small amount between your fingers—there should be no graininess.
- Add the vanilla extract, cocoa powder, and slightly cooled brown butter mixture to the egg-sugar mix. Stir until fully incorporated.
- Add the flour, salt, and optional chocolate chips to the wet mixture. Stir gently until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the center of the oven for 25 to 30 minutes, or until the top is set and no longer shiny, and a skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan. Once cooled, lift the brownies out using the parchment paper overhang and cut into 16 bars. If desired, sprinkle with flaky sea salt before serving.
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