Description
These decadent Brown Butter Brownies combine rich browned butter and semisweet chocolate for an irresistible fudgy texture and deep, nutty flavor. Enhanced with a hint of espresso and studded with melty chocolate chips, these brownies bake up perfectly chewy with a slightly soft center, making them an indulgent treat for any chocolate lover.
Ingredients
Scale
Brown Butter and Chocolate Mixture
- 1 ½ sticks unsalted butter
- 4 ounces semisweet chocolate, chopped
Batter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon instant espresso powder (optional)
- ½ teaspoon fine sea salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides for easy brownie removal after baking.
- Brown the Butter and Melt Chocolate: In a small saucepan over medium-low heat, melt the butter. Swirl occasionally and watch closely; once the foam appears and you hear crackling, continue cooking until brown bits form and a nutty aroma develops, about 2–3 minutes after popping stops. Immediately pour the brown butter into a mixing bowl, scraping in the browned bits. Add the chopped semisweet chocolate and stir until fully melted and combined.
- Mix Sugars, Eggs, and Vanilla: In a large mixing bowl, combine granulated sugar, light brown sugar, eggs, and vanilla extract. Using a mixer on high speed, beat the mixture for 8 minutes until it becomes thick, fluffy, and lighter in color.
- Combine Brown Butter Mixture and Dry Ingredients: On low mixer speed, gradually pour the brown butter-chocolate mixture into the sugar-egg mixture. Gently fold in the flour, cocoa powder, instant espresso powder (if using), and fine sea salt just until combined, being careful not to overmix.
- Add Chocolate Chips: Gently fold in the semisweet chocolate chips evenly throughout the batter.
- Bake the Brownies: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 22 to 25 minutes, until the edges are set but the center remains slightly soft to the touch.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before using the parchment overhang to lift them out and slice into 9 servings.
Notes
- Using parchment paper with an overhang makes it easier to remove the brownies from the pan.
- Browning the butter adds a nutty depth of flavor; don’t rush this step.
- The espresso powder is optional but helps intensify the chocolate flavor.
- Do not overbake to maintain a soft, fudgy center.
- Allow brownies to cool completely for cleaner slices.
