Brown Butter Brownies

If you love brownies that are rich, fudgy, and packed with nutty flavor, these Brown Butter Brownies are about to become your new obsession. By browning the butter before adding it to the batter, you get a deep, toasty flavor that elevates classic brownies to bakery-quality perfection. Soft, chewy, and chocolatey in every bite, these brownies are perfect for dessert, snack time, or impressing anyone who loves chocolate!

Why You’ll Love These Brown Butter Brownies

• Fudgy, Chewy Texture – Brown butter adds richness while keeping the brownies soft and chewy in the center.
• Deep, Nutty Flavor – Browning the butter gives a toasty, caramel-like flavor that elevates classic chocolate brownies.
• Easy One-Bowl Recipe – Minimal ingredients and simple steps make this perfect for beginners and seasoned bakers alike.
• Perfectly Chocolatey – Cocoa powder plus chocolate chunks or chips deliver melty chocolate in every bite.
• Versatile for Any Occasion – Serve them plain, dusted with powdered sugar, or topped with ice cream for a special treat.
• Make-Ahead Friendly – These brownies stay moist for days and can even be frozen for later enjoyment.

Ingredients You’ll Need

• 1 1/2 sticks (170g) unsalted butter – Browning the butter adds a nutty, caramel-like depth and richness.
• 4 ounces (113g) semisweet chocolate, chopped – Melts into the batter for a fudgy, chocolatey base.
• 1/2 cup (100g) granulated sugar – Adds sweetness and helps create that classic shiny, crinkly crust.
• 1/2 cup (100g) light brown sugar – Adds moisture and subtle caramel flavor.
• 3 large eggs – Provide structure, richness, and a chewy texture.
• 1 teaspoon vanilla extract – Enhances chocolate flavor and aroma.
• 1/2 cup (64g) all-purpose flour – Provides structure while keeping brownies tender.
• 1/2 cup (43g) cocoa powder, preferably Dutch-process – Gives deep chocolate flavor and darker color.
• 1/2 teaspoon instant espresso powder (optional) – Intensifies chocolate flavor without adding coffee taste.
• 1/2 teaspoon fine sea salt – Balances sweetness and enhances chocolate flavor.
• 1 cup (170g) semisweet chocolate chips – Melty chocolate chunks in every bite for gooey indulgence.

How to Make Brown Butter Brownies

Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line an 8-inch square metal pan with parchment paper, leaving an overhang for easy removal.

Brown the Butter

Place the butter in a small saucepan over medium-low heat. Swirl occasionally, increasing the heat to medium as it melts. The butter will foam and crackle, continue swirling until the popping stops, and brown bits form at the bottom with a nutty aroma, about 2–3 minutes after crackling ends. Pour the browned butter into a mixing bowl, scraping in all the flavorful brown bits. Immediately add the chopped semisweet chocolate and stir until melted and smooth.

Whip the Sugar and Eggs

In a large mixing bowl, combine granulated sugar, brown sugar, eggs, and vanilla extract. Beat on high speed for about 8 minutes until the mixture is thick, fluffy, and lightened in color.

Combine Wet and Dry Ingredients

On low speed, gradually pour in the warm brown butter-chocolate mixture and stir until incorporated. Fold in the flour, cocoa powder, espresso powder (if using), and salt just until combined. Be careful not to overmix to maintain a fudgy texture.

Add Chocolate Chips

Gently stir in the chocolate chips for pockets of melty, gooey chocolate in every bite.

Bake the Brownies

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 22–25 minutes, or until the edges are set but the center is still soft. Avoid overbaking to keep the brownies fudgy and chewy.

Expert Tips for Fudgy Brownies

• Brown the Butter Carefully – Keep a close eye on your butter while browning. The nutty aroma and amber bits are key to that deep, caramel-like flavor. Don’t let it burn!
• Use High-Quality Chocolate – Chopped semisweet chocolate for the batter and chocolate chips for pockets of gooeyness make a huge flavor difference.
• Beat Eggs and Sugar Well – Whipping eggs and sugar until fluffy ensures a lighter, slightly airy brownie top while keeping the center fudgy.
• Don’t Overmix – Once you add flour and cocoa, gently fold everything together. Overmixing develops gluten and can make brownies cakier instead of fudgy.
• Check for Doneness Early – Every oven is different. Start checking at 22 minutes. The edges should be set, and the center slightly soft it will firm up as it cools.
• Room Temperature Ingredients – Eggs and butter at room temp mix more evenly, giving a consistent texture.
• Optional Espresso Powder – Enhances chocolate flavor without tasting like coffee.
• Cool Completely Before Slicing – This allows the brownies to set, making clean slices easier and preserving fudginess.
• Storage Tip – Keep in an airtight container at room temperature or refrigerate for longer freshness. Slightly warm slices before serving for that melty chocolate effect.

Common Mistakes to Avoid

• Burning the Brown Butter – Watch carefully; burnt butter will taste bitter. Aim for amber bits and a nutty aroma.
• Overmixing the Batter – Once you fold in the flour and cocoa, mix gently to avoid dense, cakey brownies.
• Overbaking – Brownies continue to set as they cool. Bake until edges are firm, but the center is slightly soft for that fudgy texture.
• Skipping Parchment Paper – Lining the pan ensures easy removal and prevents sticking.
• Using Cold Ingredients – Butter or eggs straight from the fridge can affect the texture and consistency of the batter.

Variations & Add-Ins

• Nutty Brownies – Fold in 1/2 cup chopped walnuts, pecans, or hazelnuts for crunch.
• Extra Chocolate – Sprinkle chocolate chips or chunks on top before baking.
• Spiced Twist – Add 1/2 teaspoon cinnamon or a pinch of cayenne for a subtle kick.
• Salted Caramel – Drizzle caramel over the brownies after baking for a decadent layer.
• Vegan Option – Use a plant-based butter and flax eggs to make these brownies vegan-friendly.

Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps brownies fresh for up to 4 days.
• Freezing: Wrap brownies tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.
• Serving Tip: Warm slices in the microwave for 10–15 seconds to enjoy gooey chocolate chips.

Check Out These Other Recipes!

• Chocolate Covered Strawberry Brownies
• Chocolate Mousse Brownies
• Chewy Brookies
• Molten Biscoff Brownies
• Peanut Butter Brownies
• Red Velvet Brownie Bites
• No-Bake Peanut Butter Bars
• Malted Brownies

FAQs About This Recipe

Can I skip the espresso powder?
Yes! It’s optional and just enhances the chocolate flavor without adding coffee taste.

Why are my brownies cakier than fudgy?
Overmixing the batter or overbaking are the most common causes. Gently fold ingredients and bake until edges are set but the center is slightly soft.

Can I double this recipe?
Yes, use a larger pan and adjust baking time slightly — check for doneness with a toothpick or thermometer.

Can I use regular butter instead of unsalted?
Yes, but reduce added salt slightly to avoid an overly salty flavor.

Why do brownies stick to the pan?
Always line your pan with parchment paper and lightly spray it for easy removal.

Final Thoughts

These Brown Butter Brownies are rich, fudgy, and packed with nutty, chocolatey flavor in every bite. Browning the butter takes them from classic brownies to a bakery-style treat with a deep caramel-like aroma and that irresistible shiny, crinkly top.

Whether you enjoy them as a dessert, snack, or share them with friends and family, these brownies are guaranteed to impress. Soft, chewy, and loaded with melty chocolate chips, they’re the perfect indulgence for any chocolate lover.

Love these brownies? Leave a rating, share your baking tips in the comments, and don’t forget to show off your creation — everyone deserves a bite of this fudgy, nutty goodness!