Description
These fudgy brown butter brownies combine the rich, nutty flavor of brown butter with the deep taste of semi-sweet chocolate for an indulgent dessert. With a shiny, slightly crackly top and a soft, gooey center, these brownies strike the perfect balance between dense and fudgy. The recipe includes a touch of espresso powder to enhance the chocolate flavor and uses a mix of granulated and powdered sugars for texture and sweetness.
Ingredients
Brown Butter Mixture
- 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after)
- 4 ounces semi-sweet chocolate, chopped or chocolate chips (113 grams)
- 1/4 cup vegetable oil (56 mL)
- 3/4 cup cocoa powder (63 grams)
Batter
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar (158 grams)
- 1 and 1/2 cups powdered sugar (174 grams)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour (65 grams)
- Pinch of espresso powder (optional)
- 1 cup semi-sweet chocolate chips
Instructions
- Prep: Preheat your oven to 350℉ (175℃). Spray an 8×8 inch metal baking pan with nonstick spray and line it with parchment paper for easy removal and slicing after baking. A 9×9 inch pan can be used as well, but expect a thinner brownie layer and reduce the baking time by 6 to 7 minutes accordingly.
- Brown the Butter: Place the cubed butter in a medium saucepan over medium heat. Stir occasionally until fully melted. Lower the heat to medium-low and continue cooking, stirring frequently. The butter will foam and bubble, then turn a deep golden brown with a nutty, caramel aroma; this takes about 3 to 6 minutes. Immediately stir in the chopped semi-sweet chocolate until completely melted. Whisk in the vegetable oil and cocoa powder. Remove from heat and set aside to cool slightly.
- Make the Brownie Batter: In a large mixing bowl, whisk together the eggs, egg yolk, and granulated sugar for 1 to 2 minutes until the sugar is fully dissolved and the mixture feels smooth between your fingers. Then whisk in the powdered sugar, vanilla extract, and salt until combined.
- Finish the Batter: Ensure the chocolate mixture is warm but not hot, then whisk it into the egg and sugar mixture. Gently fold in the flour and espresso powder (if using), followed by the semi-sweet chocolate chips. The final batter will be thick but slightly fluid.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 29 to 32 minutes. The brownies are done when the edges are set, the top is shiny, and the center has a slight wobble. A toothpick inserted in the center should come out with some moist crumbs and thick batter, while one inserted near the edge should be nearly clean. To ensure safety, an internal temperature of 160℉ (71℃) or higher confirms doneness without overbaking.
- Serve & Store: Cool the brownies in the pan on a wire rack for about 1 hour and 20 minutes before slicing. Use a large sharp knife, wiping it clean or running it under hot water between cuts for neat slices. Store leftovers in an airtight container at room temperature for 3 to 4 days. For best taste, warm leftover brownies in the microwave before serving.
Notes
- Using parchment paper makes removing the brownies from the pan easier and prevents sticking.
- If using a 9×9 inch pan, reduce baking time by about 6 to 7 minutes to avoid overbaking since the batter thickness is less.
- The pinch of espresso powder is optional but enhances the chocolate depth.
- Do not overbake to maintain a fudgy texture; some moist crumbs and a slight wobble in the center ensure perfect doneness.
- Warm leftover brownies before serving for a fresh-baked experience.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
