Brown Butter Brownies
What’s better than a classic brownie? A brown butter fudgy brownie! :) This recipe is baked in a 20x20 cm square tin, it’s easy to make, super rich and so delicious. I really hope you give it a try!
This is by far my best brownie recipe to date. It’s an upgrade from my classic brownie recipe. It’a richer, fudgier and so much more flavorful. I’ve made so many brownie versions over the years, but this one feels like THE ONE! What makes these brownies stand out is the brown butter. It gives them a nutty, toasty flavor that makes a big difference.
These brownies are baked in a 20x20 cm square cake tin, which gives them the perfect thickness. I’ve tested them many times to get the texture just right and I realized the key is to slightly underbake them. Once they cool, they firm up just enough to slice neatly while staying fudgy in the center. Another small detail that makes a big difference is the extra egg yolk. It gives the batter a richer texture and adds to that melt in your mouth consistency.
I really, really love this recipe and if you try it, I think it will become your go to brownie recipe too.
Check out all my tips and FAQs below to make sure your brownies turn out just as perfect.
WHY YOU’LL LOVE THIS RECIPE
🤎 It’s super fudgy. The texture is gooey and rich not cakey.
🤎 Brown butter makes all the difference. It adds a deep, nutty flavor that takes classic brownies to another level.
🤎 Made with simple ingredients. Nothing fancy or hard to find, just basic pantry staples that come together beautifully.
🤎 Small batch size. Baked in a 20x20 cm tin.
🤎 Rich chocolate flavor. Every bite is full of deep cocoa notes.
🤎 Tested and perfected. I’ve baked this recipe multiple times to make sure it’s foolproof and it truly never disappoints.
Notes, tips and tricks
Do not overmix after the flour is added: Once the flour goes in, mix only until you no longer see dry streaks. Overmixing at this stage develops gluten, which can make the brownies more cake like instead of fudgy. A few gentle folds with a spatula are enough.
Do not overbake them: To get that perfect fudgy texture, make sure not to overbake them. They’ll set as they cool and you’ll end up with the perfect chewy edges and gooey center.
Beat the eggs and sugar until pale and fluffy: This step helps incorporate air, giving your brownies a shiny, crackly top. A hand mixer works great for this.
Use high quality chocolate or cocoa powder: Since chocolate is the star flavor, the better the quality, the better the brownies. A good cocoa powder or chocolate makes a huge difference in flavor and intensity.
Frequently asked questions
1. How should I store the brownies?
Store them in an airtight container at room temperature for a soft texture or in the fridge if you want extra fudgy brownies.
2. How long do they keep?
At room temperature they’re best within 2 days. In the fridge, they can last 3-4 days.
3. When should I slice the brownies?
I like to let them chill at room temperature overnight before cutting. This helps them set perfectly. If you prefer warm brownies, you can cut them after 30-60 minutes of cooling, they’ll still be soft and gooey.
4. Why are my brownies dry?
Dry brownies usually happen when they’re overbaked or too much flour was added.
5. Why are my brownies more cakey than fudgy?
This often happens if you overmix after adding the flour or if you bake them too long. Make sure to fold the flour gently and slightly underbake for that fudgy texture.
6. Can I skip the brown butter?
Yes you can use regular melted butter instead.
7. What size pan should I use for these brownies?
I used a 20x20 cm square cake tin for this recipe.
Ingredients you will need for this recipe
Dark chocolate: I used chocolate with 60% cocoa content. You can use a higher or lower percentage depending on your preference or substitute with semi sweet chocolate.
Unsalted butter: Adds richness and helps create a fudgy texture.
Granulated sugar: Sweetens the brownies.
Dark brown sugar: Adds moisture and a subtle caramel flavor. You can use light brown sugar instead.
Eggs + egg yolk: No real substitute here for best results.
All purpose flour: Gives structure to the brownies.
Cocoa powde: Enhances chocolate flavor.
A pinch of salt: Balances sweetness and enhances flavor.
Milk chocolate chips: You can use semi sweet or dark instead, for a stronger flavor.
Step by step directions with photos
1. First we are going brown the butter.
2. Cut up the butter into cubes and place in a saucepan. Over medium heat let the butter melt. Once melted, let the butter simmer, stirring constantly until it turns golden brown. This took me a total of 10-12 minutes over medium heat. If you brown it over low heat, it might take a bit longer.
3. Once ready, take it off the heat and immediately add the chopped chocolate to it, mixing until it’s fully melted. Set aside.
4. Preheat your oven to 180C. Line a 20x20 cm square baking pan with parchment paper.
5. In a large bowl, using an electric hand mixer, mix together the sugars and eggs until very pale and very fluffy. This will take 2-3 minutes.
6. Next, pour the melted chocolate-brown butter mixture into the fluffy eggs and whisk until combined.
7. Sift in the flour, cocoa powder and salt into the wet ingredients, and gently fold until just combined. Be careful not to overmix, because that can result in a cakey texture rather than fudgy.
8. Laslty fold in the chocolate chips.
9. Pour the batter into the prepared baking pan and spread it out evenly.
10. Bake in the preheated oven for 20 minutes.
11. I like to let my brownies cool for 12 hours covered at room temperature for an extra fudgy texture. After 12 hours i slice them up and place them in the fridge in an airtight container. If you prefer them warm, you can enjoy them after about 30-60 minutes of cooling.
Brown Butter Brownies
What’s better than a classic brownie? A brown butter fudgy brownie! :) This recipe is baked in a 20x20 cm square tin, it’s easy to make, super rich and so delicious. I really hope you give it a try!
Ingredients
- 200g dark chocolate (60%), chopped up - 7 oz
- 160g unsalted butter - 3/4 cup
- 100g granulated sugar - 1/2 cup
- 100g dark brown sugar - 1/2 cup
- 3 large eggs + 1 large egg yolk
- 70g all purpose flour - 1/2 cup + 1 tablespoon
- 35g cocoa powder - 7 tablespoons
- A pinch of salt
- 120g milk chocolate chips - 3/4 cup
Instructions
- First we are going brown the butter.
- Cut up the butter into cubes and place in a saucepan. Over medium heat let the butter melt. Once melted, let the butter simmer, stirring constantly until it turns golden brown. This took me a total of 10-12 minutes over medium heat. If you brown it over low heat, it might take a bit longer.
- Once ready, take it off the heat and immediately add the chopped chocolate to it, mixing until it’s fully melted. Set aside.
- Preheat your oven to 180C. Line a 20x20 cm square baking pan with parchment paper.
- In a large bowl, using an electric hand mixer, mix together the sugars and eggs until very pale and very fluffy. This will take 2-3 minutes.
- Next, pour the melted chocolate-brown butter mixture into the fluffy eggs and whisk until combined.
- Sift in the flour, cocoa powder and salt into the wet ingredients, and gently fold until just combined. Be careful not to overmix, because that can result in a cakey texture rather than fudgy.
- Lastly fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 20 minutes.
- I like to let my brownies cool for 12 hours covered at room temperature for an extra fudgy texture. After 12 hours i cut them up and place them in the fridge in an airtight container. If you prefer them warm, you can enjoy them after about 30-60 minutes of cooling.
Nutrition Facts
Calories
466Fat
30 gSat. Fat
18 gCarbs
49 gFiber
4 gNet Carbs
45 gSugar
35 gProtein
4 gSodium
18 mgCholesterol
100 mg
