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.
Servings: 16 servings
Ingredients
Brownie Batter
- 188 grams all purpose flour
- 3/4 teaspoon ground cinnamon optional
- 1/2 teaspoon fine sea salt
- 227 grams unsalted butter browned and still hot, *see notes
- 220 grams (8 ounces) 70% bittersweet dark chocolate roughly chopped
- 21 grams dutch processed cocoa powder sifted
- 1 teaspoon espresso powder to enhance chocolate flavor
- 1 teaspoon pure vanilla extract
- 300 grams granulated sugar
- 110 grams 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.
Video
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.