Looking to elevate your brownie experience? Look no further than these brown butter brownies; they are chewy and fudgy and have a hit of a nutty flavor from the beurre noisette!
Heat the butter over medium heat in a saucepot. Cutting the butter into small cubes will help the process move faster.
While the butter is melting, measure the dark chocolate and salt into a heat safe bowl and set aside.
The melted butter will change from an opaque to a more translucent color. The butter will also start foaming. At this point, you will want a rubber spatula to scrape the bottom of the pot while the butter continues to cook. The butter is done when it smells nutty and has a light golden brown color.
Pour the butter over the chocolate and salt. Make sure to scrape the bottom of the pot to get as many brown bits as possible, as this is where most of the nutty flavor comes from. Let the butter sit over the chocolate for a few minutes before whisking to combine. You want to ensure the butter has melted all the chocolate.
Whisk the chocolate butter mixture to distribute the melted chocolate. It will emulsify but if it separates, that’s fine. Set it aside to cool slightly while you measure the rest of the ingredients.
Making the Batter:
Preheat the oven to 350°F conventional (no fan) or 325°F convection. Prepare your desired baking dish with two pieces of parchment paper criss-crossed in the middle so they come up all sides.
Add the eggs, vanilla, and sugars to your stand mixer with a whisk attachment. Mix on medium to combine all the ingredients. Once combined, mix on high until the eggs reach “Ribbon Stage.”
Check and make sure the butter chocolate mixture isn’t too hot. It should be about body temperature. You can actively cool it over an ice bath if needed. Slowly pour the chocolate mixer down the side of the bowl with your mixer on medium speed. Be careful not to hit the whisk; otherwise, the chocolate will get everywhere.
Remove the bowl from the mixer once the chocolate is fully incorporated. With a rubber spatula, fold a few times to ensure the eggs and chocolate are fully combined. Sometimes, the whisk doesn’t reach the bottom of the mixing bowl. Sift in the cocoa powder and flour. Fold to incorporate.
Baking and cooling:
Pour the batter into your prepared dish. Use an offset spatula or rubber spatula to spread the batter evenly.
Bake in a preheated oven for about 20 minutes. The best way to know the brownie is finished baking is the crackle top, the cracks should reach the middle of the brownie and be fully puffed in the middle.
Remove from the oven and allow to cool before cutting. If you can wait that long!
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Notes
Yield – 9x9 baking panFlavor Tips – Make sure to brown your butter enough that you want to see the milk solids sticking to the bottom of the pan. Variations – They are endless! Fold in any chocolate, nuts, or your favorite candy! Storage – Store the brownies well wrapped in plastic wrap or in an air-tight container.