Browned Butter Brownies

Browned Butter Brownies

If brown butter wasn’t the best thing to ever happen to brownies, I’m not sure what is. And to prove my point, this is the only photo I got of these ultimate brownies, before my family devoured them!

Browned Butter is where it’s at. When you melt the butter in this way, the slightly nutty, warm, caramel notes of the brown butter elevate this fudgy brownie to next level status.

The texture of these brownies is incredible! Using both cocoa powder and melted bittersweet chocolate creates a more intense chocolate flavour. The result is a perfectly chewy and ultra fudgy brownie that will keep you coming back for more.

Baking in grams vs. Baking in cups

I would recommend using measurement in grams vs. volume measurements when you are baking. Because baking requires a lot more precision than cooking, I would highly recommend you invest in a kitchen scale. They are inexpensive and will lead you towards greater baking success!

For convenience, I’ve add the volume measurements as well, but these are an approximate. If you need a conversion chart, I like this one.

Browned Butter Brownies

Ingredients:

• 125 g (1 cup) all-purpose flour

• 80 g (3/4 cup) dutch process cocoa powder

• ½ teaspoon espresso powder

• ½ teaspoon salt

• 3 eggs, room temp

• 1 ½ teaspoon vanilla extract

• 140 g (1/2 cup) dark brown sugar

• 198 g (1 cup) granulated sugar

• 85 g (1/2 cup) chocolate

• 170 g (1 cup) brown butter, start with 200g (1 1/4 cups)

• 150 g (3/4 cup) finely chopped chocolate

Directions:

1. Preheat the oven to 350 F and line a 9x9 inch square pan with parchment paper.

2. Start by making the brown butter. In a small saucepan, heat 200g (1 cup) of unsalted butter over medium heat for several minutes, swirling to even out the colour. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber colour. Watch this closely as it can burn once it reaches the foaming stage!

3. Add the browned butter to a large bowl.  

4. Add the brown sugar, granulated sugar, and chocolate to the brown butter. Heat the mixture in the microwave in 20 second increments until the sugars and chocolate are fully melted. Whisk the mixture until smooth. 

5. Add the eggs to a separate small bowl and beat them for at least a minute to break up the yolks and incorporate some air into them. Add the eggs to the butter, sugar, chocolate mixture, and whisk until fully combined. Stir in the vanilla.

6. Next, fold in the flour, cocoa powder, espresso powder, and salt until just combined. 

7. Add in the finely chopped chocolate.

8. Pour the batter into the prepared pan and bake the brownies for 33-36 minutes or until a toothpick inserted comes out clean. Allow brownies to cool completely in the pan before removing and cutting.

Did you try this recipe? Snap a photo…or video and tag me on instagram @christies.lovestory. I love to see what you create!