Fudgy Brown Butter Brownies

A close-up on a stack of two fudgy brownies topped with flaky sea salt.

4.98 from 43 votes

Fudgy Brown Butter Brownies

Fudgy Brownies are easy to make at home & taste better than a box mix! Brown butter enhances & compliments the rich chocolate flavor. A few easy tricks ensure a paper thin, shiny top every time, with the perfect fudgy texture. You'll never make another brownie after tasting these!

Prep Time20

Cook Time29

Total Time49

Course: Dessert, Dessert Bars

Cuisine: American

Keyword: Brownies, Brown Butter, Fudgy Brownies

Servings: to 16 brownies

Author: Stephanie Simmons

Ingredients

3/4 cup salted butter, cubed 170 grams before browning, 140 grams after
4 ounces semi-sweet chocolate, chopped Chocolate chips work, too. 113 grams
1/4 cup vegetable oil 56 mL
3/4 cup cocoa powder 63 grams
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup granulated sugar 158 grams
1 and 1/2 cups powdered sugar 174 grams
2 tsp vanilla extract
1/4 tsp salt
1/2 cup all-purpose flour 65 grams
pinch of espresso powder optional
1 cup semi-sweet chocolate chips You can omit this in a pinch, but it does create delightful pockets of melted chocolate in each brownie! 177 grams

US Customary - Metric

Instructions

Prep: Preheat your oven to 350℉. Spray an 8x8 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
Note: A 9x9 pan is fine, too. Start with about 6-7 minutes less bake time as the layer of brownie will be thinner.
Brown the Butter: Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 3-6 minutes once the butter has melted.)
Once the butter is browned, remove the pot from the heat and immediately stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.
3/4 cup salted butter, cubed, 4 ounces semi-sweet chocolate, chopped, 1/4 cup vegetable oil, 3/4 cup cocoa powder
Make the Brownie Batter: In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers - if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, and salt.
3 large eggs, at room temperature , 1 large egg yolk, at room temperature , 3/4 cup granulated sugar , 1 and 1/2 cups powdered sugar , 2 tsp vanilla extract , 1/4 tsp salt
Finish the Batter: Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/. Fold in the flour & espresso powder, then the chocolate chips. The brownie batter won't be very thick.
1/2 cup all-purpose flour , pinch of espresso powder, 1 cup semi-sweet chocolate chips
Bake: Pour the batter into your prepared pan, and bake for 29 to 32 minutes. The center will have the *slightest* wobble when you move the pan, and the outer edges will appear set. The top will be shiny, and a toothpick inserted into the center will have some thick batter, with a smattering of moist crumbs. A toothpick inserted into the edge will be nearly clean. Don't over bake! I promise these will set up to the perfect fudgy (but not raw) texture as they cool.
Note: If you're worried about under baked brownies, use an instant read thermometer to check that they're over 160℉. Anything over this temp is safe to eat as this is the temp at which flour & eggs become safe to eat.
Serve & Store: Let the brownies cool in the pan on a wire rack for about 1 hour & 20 minutes before slicing and enjoying. Use a large, sharp knife & wipe it or run it under hot water between each slice for neat brownies!
Store leftover brownies, cooled, in an airtight container at room temperature for 3-4 days. I highlyyy recommend warming leftover slices back up in the microwave.

Notes

Butter: You can skip browning the butter if pinched for time. But, make sure you begin with just 140 grams of melted butter, rather than 170 grams if skipping the browning step.

Cocoa Powder: Because this recipe uses no baking powder/soda, you can use any type of cocoa powder (dutch process and natural cocoa powder normally can not be used interchangeably because of how they react with baking powder vs. baking soda). You can use dutch process, natural, or black cocoa powder (black cocoa is the type they use in oreos - it makes these brownies taste a bit like oreos!).

Nutrition