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 make these often!
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This Brown Butter Brownies Recipe literally came to me in a dream.
The image of exactly how I wanted them to look came to my mind, and I knew I immediately had to get to work on creating this recipe.
It took over 7 trials until I had these brownies *just* how I pictured them.
The most important part I wanted to nail was that shiny crust on top.
I knew I could achieve the most picture-perfect shiny crust, while simultaneously creating fudgy, moist, and incredibly flavorful brownies, elevated by that brown butter.
If you follow me at all, you know that browning butter is one of my secret tricks to improving the flavor of just about every classic baked good – and these brownies are no exception!
This brownie recipe is definitely a little more labor-intensive than my crazy-popular Chewy Brownie recipe, but they’re worth it if you have a little more time on your hands and want something deliciously special.
In the pink box below, I’ve included tons of tips and information, so you can nail these delicious brownies every time.
I truly hope you’ll give them a try!
Sprinkle of Science
How to Make Fudgy Brown Butter Brownies
Below are tips and insights into the HOW and WHY of brownie baking. I recommend reading through these tips 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. Check out my How to Brown Butter article here.
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.
- More tips for achieving those perfectly tissue-thin, crinkly crusts in brownies in my How to Make Brownies with a Thin Shiny Crust article.
Tips for Chewy Fudgy Brownies
- Brown sugar and Dutch Process cocoa powder help contribute richness not just in flavor but in that moist fudgy texture.
- Don’t reduce the sugar, it adds moisture. Learn more about sugar’s many roles in baking brownies here.
- A very small amount of flour is used to also help achieve a fudgy brownie. 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?
- Since there’s no leavener (baking soda or powder), you can use Dutch Process OR natural unsweetened cocoa powder.
- I find Dutch process creates a deeper chocolate flavor and richer, fudgier texture.
- If you only have natural cocoa powder, that will work just fine – but keep in mind that most grocery store cocoa powder products are low in fat and high in starch, yielding a drier texture. Learn more about the fat content of cocoa powder here.
The BEST Brownie Pan (so important!)
- I highly recommend using an 8 by 8-inch light-colored 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, reduce the temperature and add about 10 to 15 minutes to the baking times.
- Check out my Glass vs. Metal Baking Pans article for more tips.
When Are Brownies Done Baking?
- You never want to overbake brownies.
- I always err on the side of underbaking brownies. A toothpick inserted should have moist crumbs (try to avoid hitting a chocolate chip!).
- 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), or your oven runs cold.
How to Store Brown Butter Brownies
Brown Butter Brownies 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, if preferred.
FAQs
Can I freeze brownies?
Yes! Simply wrap slices of brownies in plastic wrap and place in a freezer bag or airtight container for up to a month. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
Can I double this recipe?
You can easily double this recipe by simply doubling all ingredients and baking in a 9 by 13-inch metal baking pan for about 30 minutes.
How do I get clean brownie slices?
Try using a plastic knife (yes, like the kind you buy for a picnic!). Alternatively, use a large sharp chef’s knife and run the blade under hot water between slices, wiping it dry.
More Amazing Brownie Recipes:
- Best CHEWY Brownies (perfect if you love box mix texture!)
- Malted Brownies (made with brown butter!)
- Peanut Butter Stuffed Brownies (for serious PB lovers only!)
- Copycat Cosmic Brownies (better than Little Debbie!)
- Toffee Brownies (so much fun!)
- Brown Butter Triple Chocolate Blondies
Brown Butter Brownies
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Ingredients
- 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) cocoa powder*, preferably Dutch Process
- 1/2 teaspoon instant espresso powder, optional
- 1/2 teaspoon fine sea salt
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
- 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.
- Immediately add in the chopped chocolate and stir until melted.
- 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.
- Use a rubber spatula to stir in flour, cocoa powder, espresso powder, and salt until just combined. Stir in the chocolate chips.
- 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.
- Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
Recipe Notes
This recipe was created in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
My first recipe made from Handle the heat, thank you for sharing! Smells and pre-tasting in the kitchen were all incredible 🙂
However, a bit disappointed when it came out – I followed the recipe to the dot, but no skin ever formed and the final texture came out pretty much like a soft sponge cake (a delicious one of course but just so far from everybody else’s result). I took it out a bit early at 18min as it looked done and no skin was forming anyway. I live in China and standard ovens are not a thing here, so I just have a small on-the-counter oven to work with (for sure it doesn’t divide heat evenly). Do you think this is the reason my brownies came out so differently? Or any other ideas I could try next time?
Many thanks and again, amazing recipe! First time I attempted browning the butter and wow, what a difference it made!
Hi Ida! Welcome to Handle the Heat! We’re so happy you enjoyed this recipe, and I agree, browning butter makes everything better! 🙂 Your oven is very possibly the reason your brownies didn’t have the crust form on top, but I’d also read through Tessa’s tips in the pink box above this recipe for some more ideas. You’ll especially want to read through the article she shares on how to achieve that thin, crinkly crust 🙂 I hope that helps! Please let me know how your next brownie attempt goes. Good luck!
The recipe claims this makes nine brownies, but we got 16 out of it (trust me, you’re not going to want a very large brownie from this recipe!). They’re incredibly rich and fudgy, and there honestly isn’t anything to keep me from making this recipe a 5/5 stars. While they’re delicious, you’ll be hard pressed to try and eat more than one or two small ones in a sitting (thus why I cut them into 16 and not 9). This is going to become my go-to brownie recipe from now on. (I haven’t made boxed brownie mix in years at this point, and this one stands above and beyond the other brownie recipes that I’ve made in the past.) If you’re looking for something easy to make with things that you’ve already got in your cabinet, this is the recipe you need to try.
So glad you enjoyed them, Lauren! They’re extra delicious with a scoop of ice cream on top too 🙂
My go to brownie recipe!
Should I add an egg yolk like the other recipes?
I haven’t tried adding an additional egg yolk to these brownies! You could definitely give that a try if you’d like these to be extra chewy! Let us know how that goes.
This was okay a little bit too buttery for my liking. I added extra chocolate to make it better. I like how it has a quick baking time.
Hello there, I can’t express how much I love your recipes I’m obsessed with those brownies and I really want to make them because I never taste it in my life but the problem is that I live in a small town that only has small markets that’s why most of the ingredients and brands aren’t available like peanut butter, chocolate chips, different kind of cocoa… Could you please make a simple cocoa brownies without chocolate
Hi Raquelle! This is an older recipe post that needs updating, but check out our Cocoa Brownies, I think it’s just what you’re looking for: https://handletheheat.com/cocoa-brownies/. Let us know what you think!
Anything with brown butter will be a winner but I especially love the nutty flavour in these brownies! The espresso powder is a subtle addition and the chocolate flavour really stands out without being too sweet. Love the melty chocolate chips too! 100% will make this again.
So glad you loved it! I agree, I think brown butter makes anything better 🙂
I am dying to try this recipe, and after reading a bunch brownie recipes, I am wondering what would happen to the results if you added 1/4 tsp. Baking Powder or Soda (depending on the type of cocoa powder used), and using only 2 eggs plus 1 egg yolk?
Hi LeeAnn! Of course, feel free to experiment as much as you like – but adding leavening agents to brownies can make them too cakey for our preference. If you wish to experiment with a leavener, we recommend starting with just 1/8 teaspoon and increase from there, if desired. Also, by eliminating an egg white, you’re removing moisture from the brownies, and also messing with the chemistry of the whipped sugar and eggs to create that beautiful crust. Good luck with your experiments 🙂
I took these brownies to a family dinner and EVERYONE raved about them! They were soooo delicious. Since the dinner, I have had several requests for the recipe. My husband said “make them again.” This will be our go-to brownie recipe. Thanks so much! BTW- I have your Cookie cookbook – great!
So happy to hear your brownies were such a hit, Melanie!! I love the rave review from your husband haha, he keeps it simple just like mine does, but you know he means it (i.e. How does this taste? “Really good.”) 🙂 Glad you’re enjoying the cookie book too. I’ll be sure to pass along your wonderful review to Tessa 🙂
As a self-declared brownie snob, I’ve been on the hunt for the perfect brownie recipe for ages: one that was chewy, fudgy, chocolatey, not at all dry or cakey, and had the quintessential shiny, crinkly top. Last year I discovered your chewy brownie recipe and thought “omg, these are the best brownies I’ve ever had, I can finally stop searching!”. Then a few months later I wanted to try a chocolate-based recipe and gave your ultimate brownies (I think the recipe is now called “fudgy brownies”) a go and thought “wait, these are also the best brownies I’ve ever had?!”. Now here I am several months later with a newfound love for all things brown-buttered and I knew I just had to give these a try too. Somehow they are ALSO the best brownies I’ve ever had!! It boggles my mind but all three recipes are truly perfect. I love that I can now choose any one of the them based on my pantry, or on the technique I want to use that day, and rest assured that they are all equally to die for! I know you’re considered the queen of cookies in many ways, and I think brownies should be added to that title too. Anyway, long story short, these brownies are A-MA-ZING, especially warmed up, and anyone reading this should make them immediately! (Thank you for coming to my Ted Talk on HTH brownie recipes LOL)
haha your Ted Talk 🙂 What a wonderful and such a kind comment to read through, Ruth! I’ll definitely pass this along to Tessa, and I know it’ll make her day! You’ve definitely figured out why Tessa creates so many brownie recipes, so you can pick and choose like she loves doing depending on the type of brownie you feel like enjoying that day (or based on what’s in your pantry)! Can you believe she’s created over 40 brownie recipes?! We’re actually in the process of revamping our website, so it’ll be super easy to find a specific brownie recipe based on your preferences (thick, chewy, fudgy..,etc.)! I hope you’ll enjoy using it for future brownie bakes 🙂
Hello,
The recipe and brownies look amazing! I have been trying to find a recipe to replicate Starbucks brownies, but with brown butter. They are dense and fudgey, yet light and airy at the same time. I have NEVER had a brownie with all 4 textures before. I think this might be the one. I use Muscovado Brown Sugar when baking. The molasses content is a bit higher and imparts more moisture and depth of flavor. I have only found at Whole Foods and online. Can I use this type of brown sugar in your brownie recipe?
Hi Ilene! We haven’t experimented with muscovado brown sugar in this recipe, but I don’t see why it wouldn’t work! Muscovado has more complex flavors, so if anything, it might just add more pronounced caramel and toffee notes! Please let us know how it goes!
Is this 170 g of brown butter or start with 170 g of butter and use what is left after browning?
Hi Rosalind, great question! Start with 170 grams of butter and use what remains after browning in the brownies. No need to add any more butter. Enjoy! 🙂
I make this recipe often and have to quadruple it! I serve these at the coffee shop I bake at and they are a hit every time. I do like to switch it up and add espresso and espresso powder and cinnamon to it, another way is to add cinnamon, ginger, and cayenne pepper with a dash of nutmeg. I then drizzle with house made fudge sauce(made with a little burbon) If you’ve never had a spicy caffeinated brownie come see me at Mokaska!
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Wow, so amazing to hear what a success your brownies are, and I love your add-in suggestions! House made fudge too? Yum!! Thank you so much for taking the time to comment and let us know!