I have a soft spot for the moment when butter goes from melted to nutty and aromatic — that’s the exact magic behind brown butter brownies. These are fudgy, deeply chocolatey brownies where the butter is browned first, lending a toasted, caramel-like complexity that lifts the whole bar. People make them when they want a simple upgrade to an everyday dessert: bake sale contributions, cozy weekend baking, or a showstopping finish to a dinner party. If you like traditional brownies but crave something with more depth, these deliver.

I sometimes compare the result to a regular brownie with a tiny whisper of hazelnut and toffee — rich but not cloying. For a different textural experiment, try them alongside my take on cottage cheese brownies to see how ingredient swaps change crumb and moisture.

Why you’ll love this dish

Brown butter brownies are a simple, high-impact twist on a classic. Browning the butter concentrates the milk solids and develops those toasty, nutty flavors that pair beautifully with dark chocolate. The result is a brownie that tastes more complex without any extra fuss — no tempering chocolate, no special equipment.

Quick enough for an afternoon bake and impressive enough for guests.
Ingredient-forward: good-quality butter and chocolate really shine.
Kid-friendly (and grown-up-approved) — the browned butter tastes slightly caramelized, not savory.

“The browned butter turned my usual brownies into something I’d serve on a special occasion — richer, nuttier, and dangerously moreish.” — a frequent taste-tester

Step-by-step overview

Before you start, here’s how the recipe comes together so you know what to expect:

Preheat and prep the pan.
Brown the butter in a light-colored pan and pour it over chopped dark chocolate so it melts into a glossy ganache.
Whisk eggs with both sugars until thick and ribbon-like.
Stir in vanilla and the chocolate-butter mix.
Fold in flour and salt gently, then add the chopped milk chocolate and chips.
Bake the batter in an 8×8 inch pan until set but still fudgy inside.
Cool fully before slicing to let structure develop.

What you’ll need

180 g unsalted butter (3/4 cup + 1 tbsp)
250 g dark chocolate (about 1 cup + 1/4 cup + 2 tbsp), chopped — aim for 60–70% cocoa for balance
3 large eggs
100 g light or dark brown sugar (1/2 cup, packed)
100 g granulated sugar (1/4 cup + 3 tbsp)
1 tsp vanilla extract
100 g plain (all-purpose) flour (1/2 cup + 2 tbsp)
1/4 tsp salt
50 g milk chocolate, chopped (1/4 cup) — optional, for pockets of sweeter chocolate
50 g milk chocolate chips (1/4 cup) — for melty bites

Substitutions/notes: use salted butter but reduce added salt to 1/8 tsp. For gluten-free, swap the flour for a 1:1 GF blend (results vary slightly).

Step-by-step instructions

Preheat the oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal.
Melt the butter in a light-colored saucepan over medium heat. Stir constantly. Watch the color closely — it will foam, then the milk solids will brown and the aroma will turn nutty. Remove from heat as soon as it’s golden-brown.
Pour the hot brown butter over the chopped dark chocolate. Let sit for 1–2 minutes to melt, then stir gently until smooth and glossy. Set aside to cool a bit.
In a large bowl, whisk the eggs with both sugars until mixture thickens slightly and lightens in color — about 1–2 minutes by hand, or 30–45 seconds with a mixer.
Stir in the vanilla, then fold in the brown butter–chocolate mixture until evenly combined. Work gently but thoroughly.
Sprinkle the flour and salt over the batter and fold in with a spatula until just incorporated. Avoid overmixing. Fold in the chopped milk chocolate and chocolate chips.
Pour the batter into the prepared pan, smoothing the top. Bake for 35–40 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter).
Cool completely in the pan on a wire rack before lifting out and slicing into squares.

How to plate and pair

Serve a warm brownie with a small scoop of vanilla ice cream and a pinch of flaky sea salt to highlight the brown butter notes. For a more grown-up pairing, try a cup of espresso or a fortified wine like tawny port. For brunch-ish decadence, top a brownie with mascarpone and fresh berries for contrast.

Storage and reheating tips

At room temperature: store in an airtight container for up to 3 days.
In the fridge: keep in an airtight container up to 7 days; bring to room temp before serving to restore fudginess.
Freezing: wrap individual squares tightly and freeze up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
Reheat briefly (10–15 seconds) in the microwave for a warm, gooey center — but don’t overdo it or they’ll dry out. Always cool completely before wrapping to prevent condensation and sogginess.

Helpful cooking tips

Use a light-colored pan to brown butter so you can see the color change; the difference between browned and burned is seconds.
Let the brown butter-chocolate cool slightly before adding to eggs to avoid cooking them.
Resist the urge to overbake; fudgy brownies are best when the center still jiggles a bit. They continue to set while cooling.
Chop the dark chocolate finely for faster melting and a glossy mixture. Larger milk chocolate chunks give pockets of melty sweetness — decide how uniform you want the crumb.
For consistent slices, chill the pan briefly after cooling and use a hot, dry knife wiped between cuts.

Creative twists

Salted caramel swirl: drop spoonfuls of caramel on top before baking and swirl with a skewer.
Nutty add-ins: fold in toasted walnuts or pecans (about 60 g) for crunch.
Spiced: add 1/2 tsp cinnamon and a pinch of cayenne for warmth and subtle heat.
Lighter texture: for a moister, lighter bar, experiment with ricotta or cottage cheese in other brownie recipes — for inspiration, see this cottage cheese brownies page to compare textures and techniques.

FAQ

Q: How long does the browning process take?
A: Browning butter usually takes 5–8 minutes over medium heat, depending on pan and stovetop. Stir constantly and remove from heat the moment the solids are golden and the aroma is nutty.

Q: Can I use only dark chocolate or only milk chocolate?
A: Yes. Using only dark chocolate will make a more bittersweet, intense brownie. Only milk chocolate yields a sweeter, softer profile. The recipe balances both for contrast, but feel free to adjust to taste.

Q: Will browned butter make these greasy?
A: No — browning concentrates flavor in the butter without adding extra fat. Make sure you measure butter accurately; using the specified 180 g gives the right structure.

Q: Can I make the batter ahead of time?
A: You can refrigerate the batter in the pan, covered, for up to 24 hours. Add a few extra minutes to the baking time if chilled. For longer storage, freeze baked squares instead.

Q: How do I tell when the brownies are done?
A: Edges should be set and the center slightly jiggly. A toothpick will come out with moist crumbs, not raw batter. Overbaking gives a cakey texture instead of fudgy.

Conclusion

If you want a small technique that yields a big flavor payoff, brown butter brownies are an excellent choice — straightforward to make, but tasting far more sophisticated than the effort. For another take on chocolate brownies and to compare how ingredient swaps change texture, check out this detailed Brown Butter Brownies – Broma Bakery recipe.

Brown Butter Brownies

Author: amir_hassan
Total Time: 50 minutes
Yield: 16 servings
Diet: Vegetarian

Print Recipe

Description

Fudgy, deeply chocolatey brownies enhanced with nutty, toasted brown butter, offering a rich, complex flavor without any extra fuss.

Ingredients

180 g unsalted butter (3/4 cup + 1 tbsp)
250 g dark chocolate (about 1 cup + 1/4 cup + 2 tbsp), chopped
3 large eggs
100 g light or dark brown sugar (1/2 cup, packed)
100 g granulated sugar (1/4 cup + 3 tbsp)
1 tsp vanilla extract
100 g plain (all-purpose) flour (1/2 cup + 2 tbsp)
1/4 tsp salt
50 g milk chocolate, chopped (1/4 cup), optional
50 g milk chocolate chips (1/4 cup)

Instructions

Preheat the oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment.
Melt the butter over medium heat, stirring constantly until golden-brown and nutty.
Pour hot brown butter over chopped dark chocolate and let sit for 1-2 minutes. Stir until smooth and glossy.
In a bowl, whisk eggs with both sugars until thickened and lightened in color.
Stir in vanilla and fold in the chocolate-butter mixture.
Fold in flour and salt until just incorporated, then add chopped milk chocolate and chips.
Pour the batter into the prepared pan and smooth the top.
Bake for 35-40 minutes until edges are set and a toothpick comes out with a few moist crumbs.
Cool completely before slicing into squares.

Notes

Use salted butter but reduce added salt to 1/8 tsp for a saltier flavor. For gluten-free, swap flour with a 1:1 GF blend.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American