I have a confession to make.
I am FULLY and COMPLETELY obsessed with brownies.
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.
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.
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.
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.
Photos by Ashley McLaughlin.