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Brown Butter Brownies are deeply rich and fudgy. They have a cracked top and are decadent, thick and chewy.
Browned butter makes everything better like these brown butter pumpkin chocolate chip cookies, caramel stuffed browned butter snickers cookies, and even brown butter cardamom snickerdoodles! I even put it in the rum raisin banana bread! These brownies are no exception. The butter adds a richness and nutty note that compliments the chocolate.
These brownies are an excellent candidate for adding all the mix-ins. Top them with M&M’s, chopped Reese’s cups, a salted caramel sauce swirl or a cream cheese swirl!
Sometimes the best is simple, but sometimes being the best takes a little more work!
To break it down, we are going to beat the eggs and the sugar together (called a whole egg foam) until the ribbon stage and then we’ll pour the melted butter and chocolate into whipping egg foam. A touch extra all in the name of extra rich and chewy brownies!
Tips for amazing Browned Butter Brownies:
- Brown that butter. Get all that nutty, rich flavor into the brownie batter. The key is stirring the heating butter every now and again to get a nice even brown rather than just a few burned bits.
- Make sure the chocolate mixture is melted but not hot. I usually brown the butter and pour it over the chocolate while I scale the rest of my ingredients. If it gets too hot, just wait and let it cool down.
- It is important that the eggs and sugar are at ribbon stage. This is the main leavening in the brownie and it will give you that chewy texture. You know you’ve reached ribbon stage when you let the egg foam run off the whisk as you move it over the bowl and it sits on top of the rest of the batter briefly before disappearing back into the foam.
Brown Butter Brownies
Ingredients
- 63 g all-purpose flour
- 57 g cocoa powder
- 85 g chopped chocolate
- 170 g unsalted butter
- 225 g sugar
- 27 g light brown sugar
- 3 g kosher salt
- 3 eggs cold
- 6 g vanilla extract
Instructions
- Preheat an oven to 350°F. Spray and line a baking dish with crisscrossed parchment.
- Whisk together cocoa powder and flour. Place chocolate in a heat-proof bowl. Place butter in a sauce pot and heat over medium until the butter solids begin to brown and have a lovely nutty aroma; stir occasionally or nonstop if you have the time and patience. God bless you.
- Remove from heat and pour over chocolate. Allow the chocolate to melt and the stir to combine.
- Whisk sugars, salt, eggs and vanilla in stand mixer until ribbon stage. This is just fancy-pastry speak for a test of tripling the volume. Beating the eggs until you can take the whisk and allow the egg foam to fall on top of the rest of the mixture in the bowl. When it reaches “Ribbon Stage” it will sit for a few seconds on top of the mixture before falling back in. It looks like drawing ribbons on top.
- Reduce speed to medium and add chocolate/butter combination. Mix well. Add sifted flour and cocoa powder until roughly combined. Finish by hand with rubber spatula.
- Pour into prepared pan. Bake about 20 minutes.
