Filed Under: Brownie | Chocolate

Brown Butter Brownies

Recipe By Tessa Arias
April 15th, 2020
4.9 from 28 votes
4.9 from 28 votes

Brown Butter Brownies are ultra rich, chewy, and fudgy with that classic shiny crinkly crust on top and gooey chocolate chips inside.

Yield: 9 brownies

Prep Time: 20 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: The brown butter + brown sugar give these brownies such an incredible depth of flavor!
Texture: Ultra rich, fudgy, and slightly chewy.
Ease: Not the easiest recipe. This one involves browning the butter on the stove and an electric mixer. But it’s so worth the effort when you want something extra special!
Pros: Fabulous brownie recipe to add to your repertoire.
Cons: Dirties several dishes.
Would I make this again? I already have!

I have a confession to make.

I am FULLY and COMPLETELY obsessed with brownies.

thick and rich brownie batter in a mixing bowl

This year it’s taken on a whole new level of insanity.

I can’t stop dreaming up and experimenting with brownie ideas! And I already have so many brownie recipes on the blog it’s kind of crazy.

But truly that hasn’t stopped me. I don’t know if I’ll ever run out of texture or flavor ideas and variations.

Brown butter brownies cut into squares

I have a feeling you guys won’t mind, though, because brownies continue to be among my most popular recipes. And this Brown Butter Brownie Recipe is one that literally came from a dream. The image of exactly how I wanted them to look like came to my mind and it took over 7 trials until I had it *just* how I pictured it.

The most important part I wanted to nail was that shiny crust on top and just look how perfect it turned out!! Tips for that are in the pink box below.

If you follow me at all you know that browning butter is kind of my secret trick to improving the flavor of just about every classic baked good and these brownies are no exception. I truly hope you’ll give them a try!

How to Make Fudgy Brown Butter Brownies

Below are tips and insights into the HOW and WHY of brownie baking. I definitely suggest you read before making the recipe! And if you want even more info on the science of brownies, check out my original Ultimate Brownie Guide here.

browned butter fudge brownies cut into squares

How to Brown Butter for Brownies

A skillet works better than a saucepan for browning butter because there’s more surface area for the brown bits to develop. Whatever you do, never use nonstick for browning butter.

In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Let cool completely.

How to Make Brownies with Shiny Thin Crust

This is arguably the best part of any brownie but also often the most elusive to achieve.

If you follow the directions in this recipe exactly by using an electric mixer to whip the eggs and sugar, you will get that beautiful tissue thin crust on top. The key here is to allow the sugar to completely dissolve into the eggs to create an ultra light, pale, and fluffy foam. The amount of time this takes will completely vary depending on your kitchen environment and your mixer, so pay attention to the visual clues over the time listed in the recipe.

An electric mixer with the whisk attachment works best, but you may be able to get away with a hand mixer too. Whatever you do, just don’t stop beating until the eggs are ultra light in color and thick and foamy in texture.

How to Make Chewy Fudgy Brownies

Whipping the eggs and sugar helps incorporate air into the brownie recipe. That means we don’t need to use any baking soda or baking powder. The result are brownies that are rich and fudgy without being so dense you can only have two bites. I first learned this technique years ago here.

Brown sugar and high-fat Dutch Process cocoa powder also help contribute richness not just in flavor but in that moist fudgy texture. That’s also why a very small amount of flour is used. Too much flour and brownies become cakey or dry. Make sure not to over-measure the flour or cocoa powder.

Do I have to use Dutch Process Cocoa Powder?

No, but I personally prefer it.

Since there’s no leavener (baking soda or powder) in this recipe you can use Dutch Process OR natural unsweetened cocoa powder.

But I find Dutch process creates a deeper chocolate flavor and richer fudgier texture. ESPECIALLY if you use a cocoa powder with a higher fat content which unfortunately is hard to find at most grocery stores.

My absolute favorite cocoa powders for brownies lately have been the Penzey’s high fat Dutch process or the King Arthur Bensdorp Cocoa Powder. Neither are particularly easy to source but if you can get your hands on the they make for insanely rich & fudgy brownies (and ultra moist chocolate cake!).

The BEST Brownie Pan (so important!)

For this recipe I highly recommend using a reflective metal baking pan. I like this baking pan.

Dark metal pans will dry out the edges, often before the center can cook through. Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more gummy. If you must use glass, add about 10 to 15 minutes to the baking times.

I like to line my pan with two sheets of parchment, leaving an overhang so I can easily lift out the entire pan of brownies to cut and serve.

Can I Double the Recipe?

You can easily double this recipe by simply doubling all ingredients and bake in a 9 by 13-inch metal baking pan for about 30 minutes.

How to tell when brownies are done baking?

You never want to overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. With a recipe like this, however, the gooey chocolate chips make it hard to tell when the brownies are done baking.

I always err on the side of underbaking brownies. The residual heat of the oven will continue to cook them even after you place the pan on a cooling rack. I wouldn’t bake much longer than the recipe suggests unless you’re using a glass pan (see above).

How to Store Brownies

The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm and gooey too.

brown butter brownies with a glass of milk

More Amazing Brownie Recipes:

4.9 from 28 votes

How to make
Brown Butter Brownies

Yield: 9 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Brown Butter Brownies are ultra rich, chewy, and fudgy with that classic shiny crinkly crust on top and gooey chocolate chips inside.


  • 1 1/2 sticks (170 grams) unsalted butter
  • 4 ounces (113 grams) semisweet chocolate, chopped
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 cup (43 grams) unsweetened cocoa powder, preferably Dutch Process
  • 1/2 teaspoon instant espresso powder, optional
  • 1/2 teaspoon fine salt
  • 1 cup (170 grams) semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
  2. In a small saucepan set over medium low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping the brown bits into the bowl.
  3. Immediately add in the chopped chocolate and stir until melted.
  4. In the bowl of an electric mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat mixture on high speed until completely thickened and fluffy in texture and lightened in color, about 8 minutes. On low speed, gradually pour in the warm brown butter chocolate mixture.
  5. Use a rubber spatula to stir in flour, cocoa powder, espresso powder, and salt until just combined. Stir in the chocolate chips.
  6. Pour into prepared pan and smooth out with a spatula. Bake in the preheated oven for 22 to 25 minutes, or until set but not overbaked. Let cool in pan completely before slicing and serving.
  7. Brownies can be stored at room temperature for up to 2 days.
Course: Dessert
Cuisine: American
Keyword: homemade

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Angel Marie — April 16, 2020 at 1:15 am

    Why is it not a good idea to not use a non stick pan to brown the butter?

  2. #
    Angel marie — April 16, 2020 at 1:18 am

    Sorry I read the instructions wrong. Ignore my comment. Also I love all your brownie recipes and can’t wait to try this one.

  3. #
    gajana — April 16, 2020 at 6:19 pm

    Hi Tessa, can I replace All Purpose flour with self raising flour? Thanks!

  4. #
    Hayley — April 17, 2020 at 6:31 am

    These brownies are perfection. I’m used to making Ina Garten’s Outrageous Brownies, which are truly outrageous with a whole pound of butter in them, and the amount of work that goes into them, including the $40+ I spent on ingredients. These brown butter brownies can EASILY take their place and kick those brownie’s butts. So good, so easy, and such high reward.

    A truly delicious, decadent – but not overly rich! – brownie. I didn’t get *as* crinkly of a top, but I’m happy with them nonetheless. I also used a hand mixer (don’t have a standing mixer) and a silicone baking “pan”. I’m sure this had an effect on the final product but they are still delicious!! The batter almost looks like mousse at some point during the process, which is truly fascinating! Highly recommend that everyone tries this recipe!

  5. #
    Kaya — April 18, 2020 at 7:56 am

    These brownies are sooooo good! My dad also liked them a lot. I definitely recommend this recipe!

    The preperation took me a longer than 20 minutes, but it was totally worth it. (Especially the melting butter til it had the right consistency/colour took quite a long time.)
    After 25 minutes in the oven, my brownies were still runny, so I left them in the oven for 15 minutes longer. They are still very gooey and have a rich flavour. I don’t now why they took so much longer to bake. I set the temperature on 180° Celcius (~ 350° F). Maybe it is because I used a microwave oven…?

    Overall, this will certainly not be the last time I bake these brownies! (And I’ll also have to compare all the other brownie recipes 😀 )

  6. #
    Anne — April 18, 2020 at 8:33 am

    So much chocolate and not overly sweet! A keeper for sure!!!!

  7. #
    Kerry — April 18, 2020 at 5:34 pm

    Wow! These brownies are absolutely incredible! You will never need another brownie recipe cause this one is perfect! The brownies are fluffy with just the right amount of fudgy-ness. I ended up using my 9×9 light metal pan because my 8×8 is darker metal; and they took about 23 minutes in my oven to reach perfection! I didn’t have a semi sweet chocolate bar so I just used 4 oz semi sweet chocolate chips to add to the browned butter. And I also used Hershey’s dark cocoa powder since it’s Dutch cocoa. They turned out so good! I will definitely make these again!

  8. #
    Anne — April 20, 2020 at 5:01 am

    Oh wow! The best brownie ever. My son has told me “don’t lose that recipe”. My go to brownie from now on

  9. #
    Tracey — April 21, 2020 at 9:59 am

    I subbed Bobs 1 to 1 gluten free flour with good results. I’d make this again when I get proper baking chocolate. Thankful to have any baking ingredients at this time.

  10. #
    vily — April 23, 2020 at 1:12 am

    This brownies is awesome. but too bad i still cannot make the shiny thin crust. i have followed all the step. but since I dont like too sweet, i reduce the sugar to 60 and brown sugar 60. Can you give me some advice?

    • #
      Shaann Yeow — July 7, 2020 at 1:23 am

      I also didn’t manage to get shiny thin crust on top trued a couple of time but still didn’t manage to get it..

  11. #
    Katie — April 27, 2020 at 10:44 am

    Hey! Do you recommend using instant coffee powder if you don’t have instant espresso powder.. or just skipping it all together? Thanks!!

  12. #
    Lauren Smith — April 29, 2020 at 8:24 pm

    I have made these twice this week! I follow the instructions and ingredients exactly as they are listed and they turn out PERFECTLY! No tweaking needed. This is my new go-to brownie recipe.

  13. #
    Jackie — May 1, 2020 at 11:42 am

    These are excellent brownies, for sure, but they do not taste like browned butter. The browned butter totally gets lost amongst all the chocolate. I also thought the texture was rather light for brownies thanks to the whipped eggs. They almost melted in your mouth!

  14. #
    Alexandra — May 3, 2020 at 10:23 am

    These are the absolute best brownies I’ve ever made! So chocolatey, dense, thick and fudgy! My family loved them! Thank you for the great recipe, Tessa

  15. #
    Ala — May 9, 2020 at 11:42 am

    I used half the sugar, more chocolate chips (200gr) and salted butter. That was declicious! Thank you

  16. #
    Angel Marie Lozano — May 9, 2020 at 5:15 pm

    I’m a little confused about the 1 1/2 sticks of butter. How many cups would that be in total?

  17. #
    Angel — May 9, 2020 at 5:18 pm

    I’m confused on the butter. It says sticks. But how much of butter is that in cups?

  18. #
    Donna H. — May 9, 2020 at 5:22 pm

    These are amazing brownies. My husband said these are the best brownies he has ever had. Brown butter give them such a great flavor. This will become my go to brownie recipe from now on.

  19. #
    Angel — May 9, 2020 at 5:59 pm

    For the 1 1/2 sticks how much is that in cups? Is it 1 whole stick plus 1/2 a stick or just 1/2 stick ??

    • #
      Esther — June 14, 2020 at 3:46 pm

      1 1/2 sticks of butter is 3/4 cup butter.

  20. #
    Angel Marie Lozano — May 9, 2020 at 8:44 pm

    I made these and they came out dry and cakey. What did I do wrong?

    • #
      Emilie — May 17, 2020 at 8:06 am

      The saaaaaaame for me

  21. #
    Milena — May 13, 2020 at 1:27 pm

    These are amazing! So much so that my hubby is actually passing on the ones I bought in a bakery since, because they are not good enough anymore. Also, he wants them as his birthday cake 😀

  22. #
    Emilie — May 17, 2020 at 8:05 am

    I’ve made it today and it turned cakey. I baked it 20min. So i’m kind of surprised. The unique thing i changed is the flour, i didn’t have T55 commun one so i’ve used t80 one…
    I put some almonds and pecan nuts hihi and it is fabulous, buuuuut it is not the texture i was expexting..

  23. #
    Kellie — May 21, 2020 at 8:01 am

    Without a doubt, THE best brownie recipe I have ever made. I will definitely be making these on repeat. Perfectly fudgy, super rich, perfect super thin crisp on top – everything about them was just right!

  24. #
    Floranet — June 16, 2020 at 2:16 am

    Indeed one of the perfect work, I have ever came across!!

  25. #
    Shaann Yeow — June 22, 2020 at 12:52 am

    Hi, I tried this recipe I didn’t manage to get shing top instead I got normal dry top may I know what’s went wrong. I did beat the egg and sugar for a good 7 to 8 min till light and fluffy follow by all the step abv.

  26. #
    Shaann Yeow — July 6, 2020 at 10:01 pm

    Does it really take 8 min to beat the egg mixture? As I saw your other post on video you mention it take only 3 to 4min to get to the stage.. as I try out 8min and I didn’t get any shiny top after the briwnies is out from oven

  27. #
    Ashvika — July 18, 2020 at 9:53 am

    Thank you for this amazing recipe… I made these for my family during the lockdown and they absolutely loved it. Also, they are even better than the ones I buy from my favourite bakery.. 🙂

  28. #
    Sharan — July 21, 2020 at 8:16 pm

    Does it change anything if i omit the 170g of chocolate chips at the end? Should i add kore melted chocolate? Thank you!

  29. #
    Anjani Raja — July 30, 2020 at 5:50 pm

    BEST BROWNIES IVE EVER EATEN. This is my first time browning butter, and it turned out amazing, it makes the final product exponentially better. They are the perfect texture for brownies: dense and fudgy, but also soft and light. I dont even know how it’s possible. Highly recommend.

  30. #
    Jennifer Shafer — August 16, 2020 at 4:36 pm

    Great recipe!! The brown butter is a game changer!! I made mine with espresso chips:)

  31. #
    Jennifer Shafer — August 16, 2020 at 4:36 pm

    Great recipe!! The brown butter is a game changer!! I made mine with espresso chips:)

  32. #
    Happy88 — August 17, 2020 at 2:15 am

    This recipe is hands down the best I’ve ever made. I hmmm made it in 8inch square pan and baked for about 35 mins and they came out perfect.

  33. #
    Annabel — September 8, 2020 at 4:42 pm

    Hi Tessa, please check your email from me

    I made this and they were so good and flavorful! A keeper! This was my first time using brown butter!

  34. #
    Gilda Orru — September 26, 2020 at 11:49 pm

    I absolutely loved making, offering to guests and eating these brownies.
    Tessa’s tips on the baking tray were quite precious, as I often have used the wrong tray in the past and ended up with way too flat brownies! I sprinkled these with salt flakes and made a quick chocolate sauce to drizzle over, because I used 70% dark chocolate – they were JUST AMAZING.

  35. #
    David — October 2, 2020 at 8:41 pm

    Not the easiest brownie recipe as we were warned above, buttttt totally worth it. Complex flavor without being overly rich or sweet. A surprising airiness from the whipped eggs makes it easy to devour a dangerous amount of the these. All of the detailed tips helped me achieve brownie bliss!

  36. #
    Helen — October 10, 2020 at 11:40 am

    Hi. I tried your recipe today. I love the taste but it came out more like fluffy choc cake than brownies.
    It does have the textured surface. The surface actually kinda like a soft crackling than separate easily from the fluffy n soft body.
    What did i do wrong? I did exactly as the recipe. The only thing i changed was i decreased the granulated sugar by 10g and brown sugar by 10g
    It was more liquid than your photo. More like an aerated liquid choc.
    I’d loove to be able to make the fudgy brownies like your photo. Help pls

  37. #
    Sabrina garcia — October 10, 2020 at 3:21 pm

    This is just about the brown butter part..I have followed a few recipes for brown butter and this one was the best. Described the steps the best and visual and audio cues are amazing. Turned out perfect. I’ll post again once brownies are done.

  38. #
    Sabrina garcia — October 11, 2020 at 6:16 pm

    Follow up, I have now also made the brownies…TWICE BECAUSE THEY ARE SOO DANG GOOD!!! HOLY HEAVENS these are incredible. New favorite brownie recipe and really not too hard or long and totally worth it!!

  39. #
    Iman — October 13, 2020 at 10:18 pm

    This is my go to recipe! I love the flavour the brown butter brings to the brownie and its so gooey and delicious! I just have a question i made it yesterday and the top actually came out much more crackly than before (only word i could think of at the moment) like even when yoh cut into the brownie the top cracks up but i didnt have this the time before. Is there a reason that happened?

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