These Fudgy Brown Butter Brownies are a must-make for any chocolate lover out there. Enhanced with brown butter to add an incredible depth of flavor, this fudgy brownie recipe is guaranteed to become your new favorite as soon as it hits your taste buds.
There’s really nothing better than homemade brownies. Even if you don’t make them entirely from scratch, using a box mix and freshly baking them is so much tastier than any store-bought brownies you could ever get. And if you’ve been looking for the best way to take your brownies to the next level, adding browned butter is the way to go.
For those who don’t know, brown butter is what you get when you cook butter and the milk solids caramelize. It creates a nutty aroma so strong that you would think someone dropped in a flavoring extract. A nutty flavor is already a popular addition to brownies, usually through chopped walnuts, peanuts, or pecans. But with this recipe, you take that same flavor concept but apply it in a totally different and unique way. And let me tell you, it’s absolutely delicious!
Since you are here and love classic recipes that are enhanced with great flavors, check out these Brown Butter Chocolate Chip Cookies, these Chocolate Chip Brown Butter Blondies, these Fudgy White Chocolate Brownies, these Fudgy Oreo Brownies, and these Chewy Brownies With Cocoa Powder, this How to Make Easy One-Bowl Chocolate Buttercream Recipe, or these Cream Cheese Cheesecake Brownies.
Ingredients for these fudgy brown butter brownies
Here are the ingredients you will need to make this homemade brownie recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Unsalted Butter: gets cooked down to add a nutty flavor.
- Milk Powder: is a secret ingredient that helps intensify the brown butter flavor.
- Dutch Process Cocoa Powder: provides a deep chocolate flavor with a smooth taste.
- 70% Dark Chocolate Bar: melts into the batter for intense chocolate flavor.
- Neutral Oil: adds extra moisture and helps create a visually shiny top.
- Large Eggs: provide structure, emulsify the batter, and add richness.
- Granulated Sugar: sweetens the delicious fudge brownies and also helps create a crinkly top.
- Powdered Sugar: contributes to the dense, melt-in-your-mouth texture.
- Light Brown Sugar: adds moisture and a hint of molasses flavor.
- Vanilla Extract and Instant Espresso Powder: enhance the flavor of the chocolate mixture.
- All-Purpose Flour: adds just a little structure to the fudgy texture.
- Salt: balances the sweetness and amplifies the overall flavor of this perfect brownie.
- Semi-Sweet Chocolate Chips/Chunks: create melty pockets of chocolate in every bite.
How to make fudgy brown butter brownies
This is how you can make the best brownie recipe with step-by-step photos. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and complete recipe instructions!
- Melt the butter in a medium saucepan over medium heat. Stir in the milk powder and keep stirring constantly. The butter will foam and sizzle. You’ll know it’s done and can turn off the heat once it quiets down, you can visually see golden brown bits, and it has a nutty aroma.
- While the butter is still hot, whisk in the cocoa powder, chopped chocolate, and neutral oil until completely smooth. Set aside to let the warm batter mixture cool slightly.
- Add the eggs, extra yolk, granulated sugar, powdered sugar, brown sugar, and vanilla extract to a large mixing bowl. Beat on high speed with a hand mixer until thick, pale, and airy. This step helps create that shiny crust.
- With your electric mixer on low speed, gradually pour the cooled chocolate-butter mixture into the whipped eggs. Mix just until incorporated and be sure not to overmix.
- Gently sift and fold in the flour, salt, and espresso powder using a rubber spatula. If the brownie batter still feels warm, let it sit for about 5 minutes before folding in the semisweet chocolate chips or chunks.
- Preheat your oven and line an 8×8-inch square metal pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily later.
- Pour batter into the prepared pan and smooth the top. Gently tap the bottom of the pan on the counter to release any air bubbles.
- Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs. For extra fudgy brownies, tap the pan once more as soon as it comes out of the oven.
- Let the brownies cool in the baking pan for 90 minutes at room temperature or chill in the fridge for 1 hour. Lift them out with the parchment paper and slice with a sharp knife, wiping the blade clean between cuts for perfectly neat squares.
Tips and Tricks for the best results
- Beat the eggs and sugars very thoroughly until thick and pale to create the most perfect crinkled top.
- Let your eggs come to room temperature before mixing to help everything blend smoothly and evenly.
- Don’t overbake and take the brownies out when a toothpick comes out with moist crumbs for fudgier brownies.
- Use a kitchen scale instead of a measuring cup to weigh ingredients for better accuracy.
- Pass your dry ingredients through a fine-mesh sieve first when adding them to the wet batter.
- Serve it warm with a scoop of vanilla ice cream for a luxuriously extravagant treat.
Why do you need to make this fudgy brown butter brownies recipe?
- The brown butter adds so much flavor and makes these the best brownies ever.
- The pockets of melted chocolate and crackly top give a beautiful appearance and make it worthy of special occasions.
- It’s probably the best dessert when trying to satisfy intense chocolate cravings.
Frequently asked questions – FAQ
Do I have to use a dark chocolate bar, or can I just use chips?
A chocolate bar is recommended because it melts more smoothly and becomes liquid more easily than chocolate chips. Chocolate chips have emulsifiers in them that help them keep their shape while baking and don’t spread as easily.
Can I use different kinds of chocolate?
The chopped dark chocolate bar in the batter and the semi-sweet chocolate chips mixed in are only used because I think it creates the best balance of sweetness. But feel free to substitute with milk chocolate or even white chocolate chips if you want. Just know that the brownies will be sweeter if you do.
What’s the difference between Dutch-processed and regular cocoa powder?
Regular unsweetened cocoa powder has a natural acidity that brings a sharp touch to the flavor. I chose Dutch-processed for this recipe because it’s alkalized so it won’t have that slight acidic taste. You can substitute one for the other if you want; it’s just good to be aware of the different effects.
Can I make these fudgy brown butter brownies ahead of time?
Absolutely! You can pre-make the batter and store it in the fridge overnight so that it is ready to bake the next day. Bake for a few more minutes to account for the batter being colder.
How do I store my leftover brownies?
For easy storage, place your brownies in an airtight container. They will last for 3-4 days at room temperature or for a week in the fridge. If you want to freeze them, wrap each slice in plastic wrap first before putting them in the airtight container to prevent freezer burn. They should last for up to a month or two.
To reheat, let them sit out at room temperature to thaw for the next time you want them. You can even pop them in the microwave for 10-15 seconds to make them taste oven-fresh again.
Can I add other flavors?
Sure! You can try increasing the amount of espresso powder used to give the brownies a nice coffee flavor. You can add in other spices like cinnamon and cayenne for a fun Mexican-themed flavor. Or of course add mix-ins such as chopped toasted nuts to pair with the nutty flavor of the brown butter.
Fudgy Brown Butter Brownies with Crinkly Tops
Fudgy Brown Butter Brownies with Crinkly Tops
Ingredients
- ¾ cup Unsalted butter
- 1 tablespoon milk powder
- ¾ cup Dutch process cocoa powder
- 4 oz 70% dark chocolate, chopped
- 2 tablespoons neutral oil vegetable oil or grape seed oil
- 3 large eggs room temperature
- 1 egg yolk room temperature
- ¾ cup granulated sugar
- 1 cup powdered sugar sifted
- ¼ cup light brown sugar packed
- 1½ teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon instant espresso powder optional
- 1 cup semi-sweet or dark chocolate chips or chunks
Instructions
Brown the Butter
- Melt the butter in a saucepan over medium heat. Add milk powder if using and stir continuously. Once the butter foams, sizzles, then settles down, continue stirring until golden brown with a nutty smell (about 3–5 minutes). Turn off the heat and stir in cocoa powder, chopped chocolate, and oil until smooth. Let it cool slightly.¾ cup Unsalted butter, ¾ cup Dutch process cocoa powder, 4 oz 70% dark chocolate, chopped, 2 tablespoons neutral oil, 1 tablespoon milk powder
- In a large bowl, beat the eggs, extra yolk, granulated sugar, powdered sugar, brown sugar, and vanilla on high speed for 6–8 minutes until thick and pale. This step helps achieve the crackly top.3 large eggs, ¾ cup granulated sugar, 1 cup powdered sugar, ¼ cup light brown sugar, 1½ teaspoons vanilla extract, 1 egg yolk
- With the mixer on low, slowly add the warm (not hot) chocolate-butter mixture into the whipped eggs. Mix until just combined.
- Gently fold in the flour, salt, and espresso powder with a spatula. If the batter is still warm, let it sit for 5 minutes before folding in the chocolate chips.½ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon instant espresso powder, 1 cup semi-sweet or dark chocolate chips or chunks
- Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment paper, leaving some overhang. Pour in the batter and smooth the surface. Tap the pan once on the counter to release air bubbles.
- Bake for 28–32 minutes, or until a toothpick inserted comes out with moist crumbs. For added fudginess, tap the pan again right after baking.
- Let brownies cool in the pan for 90 minutes, or chill in the fridge for 1 hour. Lift out using parchment and slice with a sharp knife, wiping the blade clean between each cut.
Notes
• Room temp eggs help everything bind evenly.
• Slight underbaking ensures fudgy centers.
• Cold brownies slice cleanly and hold their shape best.
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