Brown Butter Brownies

Brown-butter brownies are the kind of dessert that smells like nostalgia and tastes like a small, buttery revelation. I make these whenever I want something fudgy with a deeper, toasted-nut flavor — they’re the brownie I bring to potlucks when I want people to ask, “What’s different about these?” The browned butter adds a toasty, caramelized note that lifts the chocolate without changing the classic brownie comfort. If you’re curious how dairy and technique shift texture, see this take on cottage cheese brownies for another way to rethink a familiar bar.

Why you’ll love this dish

Browned-butter brownies combine everything people search for in a great brownie: fudgy center, slightly crisp edges, and an elevated nutty flavor from browned butter. They’re perfect for weekend baking, holiday trays, or when you want to impress without complicated technique. Compared with plain brownies, the brown butter adds a toasty complexity that makes each bite taste richer. They’re also forgiving: the batter mixes quickly and the bake time is short enough for after-dinner baking experiments.

“The butter smells like hazelnuts and the brownies disappear within an hour.” — a friend’s honest review after my last batch

The cooking process explained

Quick overview of what happens so you know what to expect:

• Brown the butter until it smells nutty and shows little brown flecks. This is flavor amplification—don’t skip it.
• Melt the chopped semi-sweet chocolate into the warm browned butter and whisk in oil and cocoa for a glossy chocolate base.
• Whisk the eggs and sugars until smooth, fold in the warm chocolate mixture to temper the eggs, then fold in flour and chips. No flour-heavy mixing — you want fudgy, not cakey.
• Bake in an 8×8 pan until the edges are set and the center still has a slight wobble; cooling finishes the texture.

What you’ll need

• 3/4 cup salted butter, cubed (170 grams before browning, 140 grams after) — IMPORTANT: measure before browning
• 4 ounces semi-sweet chocolate, chopped (Chocolate chips work, too. 113 grams)
• 1/4 cup vegetable oil (56 mL)
• 3/4 cup cocoa powder (63 grams)
• 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 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour (65 grams)
• Pinch of espresso powder (optional — brightens chocolate)
• 1 cup semi-sweet chocolate chips

Notes/substitutions inline: use unsalted butter and add 1/4 tsp extra salt if you prefer; dark chocolate increases intensity, milk chocolate mellows it. For a slightly chewier bar, swap 2 tbsp of flour for 2 tbsp cocoa powder.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8 metal pan with parchment and spray the parchment with nonstick spray so the paper sticks to the pan.
2. In a light-colored saucepan over medium heat, brown the cubed butter. Stir frequently; the butter will foam, then the milk solids will darken. Pull it off the heat when it turns golden-brown and smells nutty. Transfer to a bowl briefly so it stops cooking.
3. Stir the chopped semi-sweet chocolate into the warm browned butter until melted. Whisk in the vegetable oil and cocoa powder until smooth and glossy. The oil keeps the batter shiny and fudgy.
4. In a large bowl, whisk the eggs, extra yolk, and granulated sugar until the sugar is mostly dissolved and the mixture is slightly thickened. Whisk in the powdered sugar, vanilla, and salt until smooth.
5. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly to temper the eggs and create an even batter.
6. Fold in the flour and espresso powder gently—stop when streaks disappear. Fold in the semi-sweet chocolate chips. Avoid overmixing.
7. Pour the batter into the prepared pan, smoothing the top. Bake 29–32 minutes. The edges should be set and slightly pulling from the pan; the center will still wobble a bit. This carryover cooking is what gives fudginess.
8. Cool the pan on a wire rack for about 1 hour and 20 minutes before slicing into squares. Cooling fully ensures clean slices and the right texture.

   

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream for contrast, or dust lightly with powdered sugar for a pretty traybake. For coffee gatherings, pair with an espresso or a nutty brown ale to echo the browned butter notes. Cut smaller squares for parties — these are rich, so bite-sized pieces go far.

Storage and reheating tips

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped tightly in plastic and foil for up to 3 months; thaw at room temperature. To reheat, microwave an individual square for 10–15 seconds (it revives the fudgy warmth) or warm in a 300°F (150°C) oven for 5–7 minutes. Always keep brownies covered to prevent drying; refrigeration tends to firm them and can make them less tender.

Pro chef tips

• Brown the butter in a light pan so you can see the color change; high heat burns the milk solids quickly.
• Remove butter from heat just as it smells nutty and shows brown flecks—it will keep cooking from residual heat.
• Gently fold flour to avoid developing gluten; overmixing = cakier brownies.
• Use a metal 8×8 pan for even heat; glass can lengthen bake time.
• The espresso powder is optional but boosts chocolate flavor without tasting like coffee.
• Test doneness by giving the pan a slight shake: a jiggle in the center is good. A toothpick with a few moist crumbs is preferable to a clean toothpick.

Creative twists

• Salted Caramel Brown Butter: swirl salted caramel into the batter before baking and sprinkle flaky sea salt on top.
• Nutty Brownies: fold in 1/2 cup chopped toasted pecans or walnuts for extra crunch.
• Browned-Butter Blondie Spin: replace cocoa with extra flour and brown sugar for a butterscotch-forward blondie using the same browned-butter technique.
• Gluten-free: swap the 1/2 cup flour for 1/2 cup gluten-free all-purpose blend (check xanthan content).
• Vegan-ish: try aquafaba or flax eggs, vegan chocolate, and a plant-based butter that browns well; texture will differ but the browned-fat note still shines. For another unconventional variation that changes texture dramatically, try a recipe for cottage cheese brownies to see how dairy additions alter fudginess.

Common questions

Q: How long does this take from start to finish?
A: Active time is about 20–25 minutes (browning butter, mixing), plus 29–32 minutes baking and ~80 minutes cooling. Plan about 2.5 hours total if you want clean slices.

Q: Can I use unsalted butter?
A: Yes. Use the same weight and add an extra 1/4 teaspoon salt to the batter to balance the sweetness.

Q: Why an extra egg yolk?
A: The yolk adds fat and richness without extra structure from whites, giving a denser, fudgier crumb.

Q: Can I make this ahead?
A: Yes. Bake, cool, and store at room temperature for a day or freeze for longer. For best texture, serve at room temp or gently warm before serving.

Q: How do I know when they’re done?
A: Edges should be set and center should still have a slight wobble. Overbaking yields a drier, cakier bar.

Conclusion

If you want a brownie that feels both familiar and elevated, browned-butter brownies are a simple technique with a big payoff—nutty aroma, deeper chocolate notes, and reliably fudgy texture. For another excellent brown-butter take from a bakery perspective, see the detailed notes on Brown Butter Brownies – Broma Bakery.

Brown-Butter Brownies

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• Author: amir_hassan
• Total Time: 80 minutes
• Yield: 16 servings
• Diet: Vegetarian

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Description

Deliciously fudgy brownies with a nutty flavor from browned butter, perfect for impressing guests.

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Ingredients

• 3/4 cup salted butter (170 grams before browning, 140 grams after), cubed
• 4 ounces semi-sweet chocolate, chopped (113 grams)
• 1/4 cup vegetable oil (56 mL)
• 3/4 cup cocoa powder (63 grams)
• 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 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour (65 grams)
• Pinch of espresso powder (optional)
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8 metal pan with parchment and spray the parchment with nonstick spray.
2. In a light-colored saucepan over medium heat, brown the cubed butter. Stir frequently until golden-brown and nutty.
3. Stir the chopped semi-sweet chocolate into the warm browned butter until melted, then whisk in the vegetable oil and cocoa powder until smooth.
4. In a large bowl, whisk the eggs, extra yolk, and granulated sugar until thickened. Whisk in the powdered sugar, vanilla, and salt until smooth.
5. Slowly pour the warm chocolate mixture into the egg mixture, whisking constantly.
6. Gently fold in the flour and espresso powder, then the chocolate chips, avoiding overmixing.
7. Pour the batter into the prepared pan. Bake for 29–32 minutes until edges are set and center is slightly wobbly.
8. Cool the pan on a wire rack for about 1 hour and 20 minutes before slicing into squares.

Notes

Use unsalted butter and add 1/4 tsp extra salt for preference. Swap flour for cocoa powder for chewier bars. Best served warm with vanilla ice cream or dusted with powdered sugar.

• Prep Time: 25 minutes
• Cook Time: 32 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American