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.
Free Brownie Cheatsheet!
Frustrated with under-baked centers or brownies that turn out too dry and cakey? This cheatsheet has everything you need—from essential tools to foolproof tips plus two crave-worthy recipes—to help you master perfect brownies every time!
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.
- 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, ensuring you get all little browned bits at the bottom – that’s where the flavor lives!.
- Now your brown butter is ready to fold into the batter!
- Learn all my tips and tricks for browning butter in 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. These Brown Butter Brownies have an incredible crust, thanks to these steps:
- 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.
- More tips for achieving those perfectly tissue-thin, crinkly crusts in brownies in my How to Make Brownies with a Thin Shiny Crust article. I also share some surprising mistakes you may be making which prevent the brownie “skin!”
How to Make Chewy Fudgy Brownies
- Whipping the eggs and sugar helps incorporate air into this Brown Butter Brownies 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.
- Brown sugar and high-fat Dutch Process cocoa powder also help contribute richness not just in flavor but in that moist fudgy texture.
- Don’t reduce the sugar. 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) in this Brown Butter Brownies recipe, you can use Dutch Process OR natural unsweetened cocoa powder.
- I find Dutch process creates a deeper chocolate flavor and richer, fudgier texture.
- My absolute favorite cocoa powder for brownies is Penzey’s high-fat Dutch process or the King Arthur Bensdorp Cocoa Powder.
- Both options make for insanely rich & fudgy brownies (and ultra-moist chocolate cake!).
- If you only have natural cocoa powder, that will work just fine – but keep in mind that the higher the fat content of your cocoa powder, the more delicious your baked goods will be! Learn more about the fat content of cocoa powder here.
The BEST Brownie Pan (so important!)
- For this Brown Butter Brownies recipe, 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.
- I like to line my pan with two sheets of parchment, leaving about a 2-inch 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 baking 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), or your oven runs cold.
How to Cut Brownies Cleanly
Science has shown our visual perception of food actually influences how tasty we perceive food to be. If you want to get perfectly clean, neat, and even brownie slices, check out my How to Cut Brownies Cleanly in 5 Steps article. Don’t worry – even if you don’t follow all these tips, your brownies will taste just as delicious!
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.
Can I Freeze Brown Butter Brownies?
Brownies freeze beautifully. 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.
More Amazing Brownie Recipes:
- Best CHEWY Brownies (perfect if you love box mix texture!)
- Best Easy Brownies (1 bowl, no mixer, less than 1 hour)
- Peanut Butter Stuffed Brownies (for serious PB lovers only!)
- Copycat Cosmic Brownies (better than Lil Debbie!)
- Toffee Brownies (so much fun!)
Brown Butter Brownies
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 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.
Is this measurement 170 gns after browning butter we need or butter 170 g once it browning the butter it will reduce. So pls explain wat the measurement we should follow
Hi Sulu! This recipe asks for 1.5 sticks (170 grams) unsalted butter, and then we brown it in the second step of the recipe, and use the entirety of the brown butter we’ve just made. The recipe is written to take the evaporation from the browning process into consideration. Thanks for checking
Perfect. Moist and shiny crust! Thank you!
Hi!
I’ve made these time and time again and they always turn out amazing! They’re definitely a crowd-pleaser.
I want to make a batch with protein powder (whey, and its chocolate malt flavored) and was wondering what the effect would be or if I’d have to change anything else in the recipe to account for the addition of protein powder.
Hi Mel! I’m sorry, but we haven’t tried baking cookies with protein powder, so we cannot say how that will work or what will need to be adjusted to accommodate this. You may need to experiment a little with altering the dry ingredients, but it might take a few batches to nail it!
Just wondering do you think it’s possible to get that top crackly lighter part then dark fudgey below in a low carb sugar free version? All regular recipes seem to look like that. As said tip is dissolving the sugar in either hot melted butter or in eggs and whipping to super foamy. Water moisture has to near non existent so it won’t rise through the top. Then after melted chocolate is poured in, you gently fold in small amount dry mix. Which creates the top meringue like when baked. Yet I’ve never been able to do it, using erythritol, doing same exact same way. They either look cookie like on top (batter bit thick) or cake with tiny air holes (smooth pouring batter)
Hi Rob! Changing the sugar content in recipes drastically reduces the recipe, much more so than just the sweetness level. Read more about that here! Feel free to experiment as you like, but we firmly believe that desserts should be an indulgence, so we don’t test our recipes with lowered content of such ingredients or ingredient substitutions – we just strive for the most delicious recipes possible, so you can occasionally indulge and enjoy as much as possible! Happy baking 🙂
Appreciate the reply. Understandable, however if following a diet or are diabetic etc there are alternative options and you’ll be very surprised how delicious they can be. You would have no idea they were lower carbs, gluten free and sugar free or low. I’ve done them cookies muffins & brownies. Just such a shame its not known more that desserts/treats can actually be quite nutritional & tasty without any gmo ingredients & unnecessary glucose amounts. 🙂
So good, fudgey and chewy, great depth of flavor. The only home made brownies I’ve ever made that weren’t a disappointment! Can’t wait to try out your other brownie recipes! Thank You!
Hello! If I’m using a 9×13 pan, should I double the recipe or just increase it by 1.5? Also, would that affect the baking time?
Hi Sofia! As Tessa mentions in the pink tip box above 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.” Happy baking! 🙂
These are the best brownies ever, I make them all the time! Just wondering if I would be able to add frozen raspberries to this recipe, or will that effect the texture too much? And how much would I add? Thanks!
Hi Abby! While we haven’t tried adding raspberries to this recipe, we do have a Raspberry Brownie recipe that you’re welcome to compare it to and experiment! Let us know how it goes if you give it a try! 🙂
Awesome! Thanks so much
Everyone loved these!! My neighbors asked for the recipe!!
Woohoo! That’s always such a great compliment to receive 🙂
These are amazing. I love the brown butter. As much as I could probably eat the pan myself, I probably shouldn’t.
Can I freeze them.
Hi Robyn! I’m so glad to hear that you enjoyed these brownies so much! Yes, brownies freeze very well! Simply wrap slices of brownies in plastic wrap and place in a ziptop bag or airtight container, to prevent drying out, for up to a month. Thaw for an hour or so at room temperature before enjoying – or eat cold, because they’re extra fudgy that way 🙂 Enjoy!
I’ve made a couple brownie recipes and always go back to box brownies…until I made these! This recipe is so fudgey and delicious it will definitely be my new go-to brownie!
Yay! So excited that you loved these brownies so much, Sammie! We think they’re better than boxed, too 😉
What was the temperature Tessa said in class our brown butter brownies should be if they are done?
Hi Kathie! Brownies are done at 205° but as Tessa said during our class, it’s not always the best indicator for every recipe – especially a brownie recipe containing chocolate chips/chunks, because you could be unknowingly temping a piece of chocolate, rather than the batter! We try to always include a sensory indicator (“bake until set” or “bake until golden brown”, etc.) because that’s more important – and easier than getting out a thermometer! These brownies are done when set, and if you wait until the thermometer reads 205°, there is a chance they may be overdone. I hope that helps! Happy baking 🙂
Very fudgy brownies that aren’t too difficult to make. We ate ours with whipped cream to really gild the lily. It did take me more time than suggested to bake them sufficiently, about 27-28 minutes, but then I don’t have an oven thermometer so I can’t be sure that my oven temperature was accurate. I didn’t get much flavor from the browned butter, but circumstances at my house at the time prevented me from browning it to more than a medium amber color. Next time I’ll go darker. I used the optional espresso powder and caught just a hint of it, even though I’m not a coffee lover. I would definitely use it again. The HTH Baking School live session was a great for learning additional tips.
Hi Julie! I’m so happy you enjoyed this brownie recipe – and even more excited that you enjoyed the HTH Baking School live class!! I would definitely suggest letting the brown butter get a little darker next time, if you can, because that’s really when the depth of flavor comes through! Also, if it helps, here is a link to one of Tessa’s favorite oven thermometers! Please reach out to us if you ever have any questions (through the Students Area, the Students Facebook group, or by emailing [email protected]). We are always more than happy to help!
I made the brownies during the baking school zoom. The class was awesome and the brownies were delicious. The recipe and the class instruction was spot on. Can’t wait to do another Zoom class.
Yay! So excited to hear that you enjoyed making this recipe with Tessa, and that you’re enjoying the HTH Baking School!! Thanks so much for letting us know 🙂