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Let’s make your new favorite brownie recipe! Rich and deeply chocolatey, these elevated brown butter brownies are made with nutty brown butter, dark chocolate, and cocoa powder for chewy edges, shiny crackly tops, and a fudgy center. Dense and decadent just the way brownies should be.
Made from scratch always beats a store-bought mix, and to take my version up a notch, I’m adding brown butter. It brings a subtle nuttiness and an extra punch of chocolate flavor. Just a few minutes on the stove transforms butter into liquid gold and delivers the most irresistible fudgy brownies. The kind you can’t help but nibble on every time you pass the kitchen.
Once you finish a batch of these brownies, whip up some more brown butter for brown butter scotcheroos or get cozy with a loaf of brown butter banana bread.
Review goesJust made the brownies and they are delicious! The best brownie I have ever made. Thank you for sharing.
Key Ingredients & Test Notes
- Brown Butter: Everything’s better with brown butter, period. Brownies made with melted butter tend to be fudgier, with a more intense gourmet chocolate taste.
- Dark Chocolate: Double the chocolate means double the richness.
- Test Note: Choose a high quality 65-70% dark chocolate bar for the best results.
- Unsweetened Cocoa Powder: Dutch processed cocoa powder is the way to go! It has a lovely complex bitterness that balances nicely with brown sugar.
- Test Note: I prefer to use Cacao Barry Extra Brute or Plein Arome. Both are French pastry chef approved and what I keep in my kitchen.
- Cinnamon and Espresso Powder: Flavor enhancers for a little extra oomph.
- Dark Brown Sugar and Granulated Sugar: A high sugar content creates a chewier more fudgy brownie.
Making Brown Butter
- Brown more butter than needed: Water evaporates as the milk solids toast to a beautiful golden brown. I always start with extra butter, then measure out what I need for the recipe after it has browned.
- Don’t look away: As butter melts and begins to foam, stir occasionally to ensure even cooking. Watch for it turn a golden-brown color, have a nutty aroma, and form small brown bits at the bottom of the pan.
- Remove from heat: Butter can go from brown to burnt very quickly! Once it reaches a rich golden color, remove the pan from the heat immediately.
How to Make Brown Butter Brownies
These brownies are all about technique (and a little indulgence). There’s no baking soda or baking powder here, just plenty of fat, starting with warm, nutty brown butter. I use chopped dark chocolate in the batter for extra richness and keep the cocoa powder to just ¼ cup since too much can be drying. Most steps are mixed by hand to keep from over working the batter (save the hand mixer for the eggs and sugar).
- Pour the brown butter into a large mixing bowl with the chopped dark chocolate and cocoa powder.
- Stir the melted butter into the chocolate to form a smooth silky liquid.
- In a separate bowl whip together the eggs and sugars until foamy, thick, and light in color. Make sure the sugar fully dissolves into the eggs. This step is what gives you that irresistible thin, shiny, crackly crust.
- Pour the cooled chocolate mixture slowly into the bowl with the foamy egg mixture.
- Fold the chocolate and egg mixtures together with a spatula until combined.
- Whisk together the flour, cinnamon and salt in a medium bowl. Fold the flour mixture into into the chocolate mixture a third a time to make a thick brownie batter.
- Transfer the brownie batter to the prepared baking pan and level with an offset spatula. Bake the brownies!
- Top the warm brownies with flaky sea salt right out of the oven. Let them cool completely before removing from the pan and slicing into squares.
Jenn’s Tips!
- Weigh and sift cocoa powder and flour. Too much flour or cocoa powder will make the brownies dry, nobody wants that.
- Use a lighter colored pan: It’s more difficult to see the butter browning in a dark pan, so I prefer to use a lighter toned or stainless steel pan.
- Pour very hot melted brown butter onto the dark chocolate and cocoa powder. This will melt the dark chocolate and bloom the cocoa powder.
- Allow the chocolate butter mixture to cool room temperature before adding it to the whipped eggs and sugar.
- Don’t overbake! Pull the brownies when a toothpick comes out with just a few moist crumbs. The residual heat in the pan will finish the job and give you perfectly fudgy centers.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Fudgy Brown Butter Brownies
Brown butter brownies are the ultimate brownie recipe made with nutty brown butter, dark chocolate, and cocoa powder for a flavorful thick, fudgy center and shiny crackly tops.
Click Here for Help with Ingredients in this Recipe
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Recipe Video
Ingredients
Brownie Batter
- 188 grams (1.5 cups) all purpose flour
- 3/4 teaspoon ground cinnamon , optional
- 1/2 teaspoon fine sea salt
- 227 grams (1 cup) unsalted butter, browned and still hot, *see notes
- 220 grams (8 ounces) 70% bittersweet dark chocolate , roughly chopped
- 21 grams (¼ cup) dutch processed cocoa powder, sifted
- 1 teaspoon espresso powder, to enhance chocolate flavor
- 1 teaspoon pure vanilla extract
- 300 grams (1.5 cups) granulated sugar
- 110 grams (½ cup) dark brown sugar
- 4 large eggs (200 grams), room temperature
- 1 large egg yolk (20 grams)
Topping
- 3 tablespoons flaky sea salt, to sprinkle on top
Instructions
Prep Dry Ingredients
- Preheat oven to 350℉ /180℃/160℃ Fan (convection).
- Line an 9-inch square baking pan with non stick baking spray and a piece of parchment paper, let paper hang over sides.
- In a medium bowl, hand whisk together flour, cinnamon, and sea salt. Set aside.188 grams all purpose flour, 3/4 teaspoon ground cinnamon , 1/2 teaspoon fine sea salt
- Using a separate medium bowl combine dark chocolate chunks, cocoa powder, and espresso powder. Set aside while making the brown butter. *See notes on browning the butter.220 grams (8 ounces) 70% bittersweet dark chocolate , 21 grams dutch processed cocoa powder, 1 teaspoon espresso powder
Brown the Butter
- Melt butter in a light-colored pan over medium heat. Stir constantly as butter foams and sputters. Watch for the milk solids to turn golden brown and give off a nutty aroma (about 5-7 minutes). Remove from heat immediately when milk solids are amber (or they'll continue cooking)227 grams unsalted butter
- Pour the hot brown butter over the chocolate, cocoa powder, and espresso powder. Stir with a fork until all of the chocolate is melted and you have a shiny buttery liquid. Then, stir in the vanilla extract. Let mixture cool to room temperature.1 teaspoon pure vanilla extract
Beat Sugar and Eggs
- Place granulated sugar and dark brown sugar in a large bowl. Add the eggs and egg yolk, then whisk together with an electric hand mixer on medium high until foamy and thick, around 1-2 minutes.300 grams granulated sugar, 110 grams dark brown sugar, 4 large eggs (200 grams), 1 large egg yolk (20 grams)
Make Brownie Batter
- Pour the chocolate mixture into the sugar and eggs. Fold together using a rubber spatula in soft figure eights until just combined.
- Spoon in a third of the flour mixture into the chocolate mixture, folding with spatula until in a figure eight pattern, and around the sides of the bowl until just mixed. Repeat with the remaining flour mixture. The batter will be thick and shiny.
- Scoop batter into the prepared brownie pan and level with an offset spatula.
Bake
- Bake on the middle rack for 28-32 minutes. Check the brownies after 30 minutes of baking. Brownies will be set on the edges and look soft in the middle, but not uncooked. A toothpick inserted into the center should come out with a few wet crumbs. The residual heat of the pan will continue to cook the center of the brownies, which will firm as they cool.
- Place the pan on wire cooling rack and sprinkle the warm brownies with flaky sea salt.3 tablespoons flaky sea salt
- Let brownies completely cool before lifting from pan, slicing and serving.
Notes
- Brown Butter Measurements
- Measure out more butter than you will need, as browning butter causes a loss in total volume. This recipe calls for 227 grams (1 cup) hot brown butter to be added to the batter. Use a little more than the recipe calls for at 280 grams ( a bit more than 1 1/4 cups) and then re-measure after browning.
- You will find that some of the water in the butter has evaporated. This is an important to step to make sure enough melted butter is added to the brownie batter.
- Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
- Storage: Brownies are at their best enjoyed the same day. Leftover cool brownies can be kept in an airtight container at room temperature for 2-3 days or 4 days in the fridge.
- Reheat: Warm them slightly for 8-10 seconds in the microwave to make them warm and gooey again.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy. Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
The best!
Brownies are always a crowd pleaser and these look so delicious!!
5+ stars. Used both espresso powder and cinnamon and for anyone concerned they’ll be too prominent I could not taste either. Could smell the coffee but not taste it. Also …If you’re short on time for them to firm up (to cut) use the baked brownies as ice cream topping. It’s like a hot fudge brownie sundae. Refrigerated brownies are decadently fudge-like. Amazing recipe!! Everyone raved.
Thank you so much for the review and trying my recipe! I’m so glad you liked them 🙂
Just made the brownies and they are delicious! The best brownie I have ever made. Thank you for sharing.
Hi Lori, So glad you enjoyed them, thank you so much for the feedback.
I am excited to make these! What did you use for the dark chocolate chunks?
Omg I’m watching you on the FoodNetwork!!! You are amazing. I won’t give away what happens … on the show, your followers they’ll have to watch for themselves 😄. I became more excited to watch more, you let us at home viewers know your a stylist and blogger, not just a chef! When I heard “Two Cups of Flour”, I had to know more. I can’t wait to make those BROWNIES!! my favorite. Keep up the great work, you ROCK.
Recipe looks great. Since I am a vegetarian can you please let me know what can I use in place of eggs?
I’ve never tried baking with flax eggs, but you could try applesauce or mashed bananas. Try substituting one egg for 1/4 cup applesauce or mashed banana.
Thank you for sharing 💕
Just made these and they are so good! super easy and great with sea salt.
So glad you like them!!!! YAY!