Ingredients
Method
- 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.
Nutrition
Notes
These brownies are the perfect indulgence for a cozy afternoon, thanks to the richness of brown butter and the subtle sweetness from quality chocolate.