If you’re looking for brownies that will absolutely win over anyone with one bite, these Brown Butter Brownies are your dream come true. Browning the butter takes this classic treat to a luxurious new level, adding a deep, nutty richness that complements the intense cocoa flavor perfectly. Expect a fudgy texture, a shiny crinkly top, and bits of melted chocolate throughout—basically, a little square of chocolate bliss you’ll crave over and over again.
Ingredients You’ll Need
Part of the magic behind these Brown Butter Brownies is just how simple each ingredient is, yet how much flavor and character they bring when combined thoughtfully. Every item matters, so let’s highlight each delicious component and why you definitely shouldn’t skip them!
- Unsalted butter (10 tbsp): The star of the show—browned into liquid gold that gives these brownies their signature toasty, nutty notes.
- Granulated sugar (1 1/4 cups): Adds sweetness, helps create that attractive crackly top, and balances out all the cocoa goodness.
- Unsweetened cocoa powder (3/4 cup): Delivers deep chocolate flavor and that rich dark color we all love in brownies.
- Salt (1/4 tsp): A pinch goes a long way—this little bit pulls all the chocolate flavors together and keeps things from being too sweet.
- Instant espresso powder (1/2 tsp, optional): A secret baker’s trick—this doesn’t make the brownies taste like coffee but intensifies the chocolate flavor beautifully.
- Large eggs (2): Add structure and help make the brownies wonderfully chewy and fudgy.
- Vanilla extract (1 tsp): Just a splash, and suddenly every flavor in these brownies pops and tastes more complex.
- All-purpose flour (1/3 cup): Less flour keeps these brownies dense and fudgy, not cakey.
- Semi-sweet chocolate chips (1/2 cup): You get little pockets of melted chocolate in every bite—pure decadence!
How to Make Brown Butter Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides—this makes lifting the brownies out and slicing them so much easier later on. You’ll thank yourself when it’s time to dive in!
Step 2: Brown the Butter
Grab a medium saucepan and add your butter. Melt it over medium heat, stirring frequently. After a few minutes, you’ll notice the butter bubbling and foaming, then darkening slightly and developing a warm, nutty aroma. Once it’s golden brown (usually after 5–7 minutes), immediately remove from heat to prevent burning. Browning the butter is the secret weapon in Brown Butter Brownies, unlocking layers of flavor you just can’t get with plain melted butter.
Step 3: Mix in Sugar, Cocoa, Salt, and Espresso
While the browned butter is still warm, stir in the granulated sugar, unsweetened cocoa powder, salt, and espresso powder (if you’re using it). Mix until well combined. The heat from the butter will slightly melt the sugar and cocoa, which helps with that beautiful shiny top later. Let this mixture cool for a couple of minutes so the eggs don’t scramble in the next step.
Step 4: Add Eggs and Vanilla
Once the mixture is just warm (not hot), stir in the eggs one at a time, beating well after each addition. This helps build structure and makes the brownies glossy. Stir in the vanilla extract for that extra depth of flavor.
Step 5: Fold in Flour and Chocolate Chips
Gently add the all-purpose flour, stirring only until just combined—you don’t want to overmix or the brownies might be more cakey than fudgy. Finally, fold in the chocolate chips until they’re nicely distributed throughout the batter.
Step 6: Bake to Perfection
Scrape the batter into your prepared pan, smoothing out the top evenly. Place it in the oven and bake for 25–30 minutes. You’ll know they’re ready when a toothpick inserted near the center comes out with just a few moist crumbs clinging to it. For extra fudgy Brown Butter Brownies, lean toward the shorter bake time. Let them cool completely—waiting is the hardest part—before slicing.
How to Serve Brown Butter Brownies
Garnishes
These rich brownies shine on their own, but a sprinkle of flaky sea salt right after baking adds a beautiful contrast to the sweetness and intensifies the chocolate flavor. For a party-ready finish, dust lightly with powdered sugar or add a few curls of dark chocolate on top just before serving.
Side Dishes
Brown Butter Brownies pair dreamily with a scoop of vanilla bean ice cream—the cool creaminess is heaven against the warm, fudgy squares. Fresh berries like raspberries or strawberries make a bright, refreshing counterpoint, or get fancy with a dollop of whipped cream and a drizzle of salted caramel sauce on the side.
Creative Ways to Present
Cut your brownies into small bites for brownie “bark”, serve in parfait glasses layered with whipped cream and berries, or sandwich a scoop of ice cream in between two brownie squares for unbeatable homemade ice cream sandwiches. Arrange on a big platter for parties or package a few squares in parchment and twine for a sweet homemade gift.
Make Ahead and Storage
Storing Leftovers
Room temperature is fine for keeping Brown Butter Brownies fresh and fudgy for up to three days. Just tuck them into an airtight container or snugly wrap them in plastic wrap, which helps maintain their moisture and keeps them from drying out (as if they’ll last that long!).
Freezing
These brownies are freezer superstars! Arrange fully cooled squares in a single layer on a baking sheet and freeze until firm, then transfer to a resealable bag or container. They’ll keep beautifully for up to three months—just make sure to let them come to room temp or warm slightly before serving.
Reheating
If you love a gooey, freshly-baked feel, pop a brownie square in the microwave for 10–15 seconds, just until the chocolate chips get a little melty and fragrant. You can also warm them in a 300°F (150°C) oven for about 5 minutes. Serve with a scoop of ice cream and it’s dessert bliss, any night of the week.
FAQs
Can I substitute regular butter if I don’t have time to brown it?
You can, but you’ll be missing out on the signature deep, nutty flavor that makes Brown Butter Brownies extra special. Browning the butter really does make a world of difference and takes only a few extra minutes!
How do I know when the brownies are done baking?
The ultimate test is a toothpick inserted in the center; if it comes out with a few moist crumbs (not wet batter), your brownies are ready. If you prefer extra fudgy brownies, err on the side of slightly underbaked.
What’s the best way to get clean brownie slices?
Let the Brown Butter Brownies cool completely—this is crucial! Use the parchment for easy lifting, and slice with a sharp knife wiped clean between cuts for those picture-perfect edges.
Can I add nuts or other mix-ins?
Absolutely! Chopped toasted walnuts, pecans, or even a swirl of peanut butter work beautifully in this recipe. Just fold in about 1/2 cup along with the chocolate chips for extra crunch and surprise in every bite.
Are these brownies gluten-free?
This particular recipe uses all-purpose flour, so they aren’t gluten-free as written. However, you can substitute a cup-for-cup gluten-free flour blend with great results to make your Brown Butter Brownies suitable for gluten-free guests.
Final Thoughts
If you’ve never tasted Brown Butter Brownies, you’re in for a serious treat! These luscious, chocolatey squares are just the thing for potlucks, celebrations, or honestly, an ordinary Tuesday night. Take a few minutes to brown your butter, and I promise you’ll never want brownies any other way—happy baking!
Print
Brown Butter Brownies Recipe
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent goodness of these Brown Butter Brownies. Made with the nutty aroma of browned butter and premium cocoa powder, these fudgy treats are a chocolate lover’s dream come true.
Ingredients
Brown Butter:
- 10 tbsp unsalted butter
Brownie Batter:
- 1 1/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp instant espresso powder (optional)
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C) and line an 8×8-inch pan with parchment paper.
- Brown the Butter: In a saucepan, melt butter until golden and nutty.
- Mix Dry Ingredients: Stir in sugar, cocoa powder, salt, and espresso powder. Cool slightly.
- Combine Wet Ingredients: Mix in eggs one at a time, then add vanilla.
- Add Dry Ingredients: Gently fold in flour and chocolate chips.
- Bake: Pour batter into pan and bake for 25–30 minutes.
- Cool and Serve: Let brownies cool completely before slicing.
Notes
- For extra fudgy brownies, slightly underbake and chill before cutting.
- Espresso powder enhances the chocolate flavor but is optional.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
