Brown Butter Brownies

Quick Info

Prep: 20m | Cook: 30m | Servings: 9 brownies

🛒 Ingredients

• 3/4 cup unsalted butter
• 3/4 cup Dutch-process cocoa powder
• 1 tsp vanilla extract
• 1 3/4 cup packed light brown sugar
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup semisweet or bittersweet chocolate chips (or chopped chocolate) (optional)

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🍳 Equipment

• Stand mixer (with whisk attachment)
• 8 x 8-inch pan
• Parchment paper sheets
• Rubber spatula
• Saucepan

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📋 Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch pan with parchment paper on all sides and set aside.
2. Place the butter in a small saucepan over medium-low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. Continue cooking until the butter foams, turns golden brown, and small toasted brown bits appear (about 10 to 15 minutes). Remove from heat.
3. Add the cocoa powder and vanilla to the brown butter and whisk until smooth and no lumps remain.
4. In a stand mixer fitted with the whisk attachment, beat the eggs and brown sugar together until light, fluffy, and pale in color.
5. Add the butter mixture to the egg mixture and fold together using a rubber spatula.
6. Add the flour and salt; fold until no streaks of flour remain. Fold in chocolate chips, if using.
7. Transfer batter into the prepared pan and bake for roughly 25 minutes (testing for doneness with a knife starting at 20 minutes, up to 35 minutes depending on oven). They are done when the edges are set and a knife inserted in the center comes out with a bit of brownie batter.

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💡 Notes & Variations

• Low heat is essential for an even, golden brown butter without burning.
• Brownies will continue to set as they cool; avoid overbaking.

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