If you’re craving fudgy brownies with a nutty aroma and rich, chocolatey flavor, these one-bowl Brown Butter Brownies are about to become your new obsession. With just a few simple steps and everyday ingredients like unsalted butter, light brown sugar, and unsweetened cocoa powder, you’ll whip up a batch of delicious brownies that taste like they came from a bakery. The best part? The entire process happens in a single medium saucepan, so cleanup is a breeze. Whether you’re a fan of crackly tops or a fudgy texture, this homemade brownie recipe delivers the best brownies every time.

The secret to these brownies is the browned butter. By melting the butter over medium heat until those golden brown bits form at the bottom of the pan, you’ll get an incredible depth of flavor with toffee-like richness. Once you whisk in the cocoa powder and sugars, the warm batter combines beautifully, giving the brownie batter a smooth and velvety consistency. With just one large mixing bowl (or medium saucepan) and no need for a hand mixer, these fudgy brown butter brownies come together quickly, making them the perfect treat for chocolate cravings or weeknight indulgence. If you love brown butter, check out my brown butter rice krispies treats!

These brownies bake to perfection in a square metal baking pan, and you’ll know they’re done when moist crumbs cling to a knife inserted into the center. For extra fudgy texture, make sure to let them cool in the pan on a wire rack before slicing. Store any leftovers in an airtight container to maintain that perfect balance of chewy and rich. Happy baking, and don’t forget to check out my step-by-step photos and tips!

If you love chocolate, you’ll love Matilda’s chocolate cake, triple chocolate cupcakes, and m&m brownies, walnut brownies, too!

Why You’ll Love This Recipe

• One-bowl simplicity: Less cleanup, more time enjoying fudgy, rich homemade brownies with minimal effort. Trust me, this is the best brown butter brownies recipe! 
• Depth of flavor: The browned butter adds a toffee-like richness and nutty aroma, making these brownies stand out.
• Perfect texture: Crackly tops with a fudgy center and chewy edges—everything you want in a brownie!

Ingredients

• Unsalted Butter: Melting and browning the butter gives these brownies a rich, nutty flavor that enhances the depth of the chocolate. The golden brown bits formed during browning add a toffee-like flavor you can’t get with regular butter.
• Dutch-process Cocoa Powder: This unsweetened cocoa powder has a smooth, intense chocolate flavor that pairs perfectly with the richness of the browned butter. It gives the brownies their deep chocolatey color and taste.
• Vanilla Extract: A splash of vanilla adds warmth and balances the bold chocolate flavors, making the overall taste more complex and well-rounded.
• Light Brown Sugar: The molasses in the light brown sugar adds moisture and a slight caramel undertone, contributing to the fudgy texture of these brownies.
• Granulated White Sugar: White sugar helps create that classic crackly top and balances the deep flavors of the chocolate and browned butter.
• Large Eggs: The eggs provide structure and richness to the brownies, helping create the perfect fudgy texture. They also give the brownies a shiny, crackly top when beaten with the sugars.
• All-Purpose Flour: The flour binds the ingredients together without making the brownies too cakey. This small amount keeps the brownies dense and chewy.
• Salt: Just a pinch of salt enhances the chocolate flavor and balances the sweetness, bringing out the best in each bite.
• Semisweet or Bittersweet Chocolate Chips (optional): These chocolate chips add little bursts of melted chocolate throughout the brownies, making them even more decadent and satisfying.

Substitutions

• Regular Unsweetened Cocoa Powder for Dutch-process Cocoa Powder: You can use regular unsweetened cocoa powder, though it may result in a slightly more acidic taste. Adding a pinch of baking soda will help balance this out.

Additions

• Espresso Powder: A teaspoon of espresso powder will enhance the rich chocolate flavor without making the brownies taste like coffee.
• Dark Chocolate Chunks: Instead of semi-sweet chocolate chips, try using dark chocolate chunks for a bolder chocolate bite.

Step by Step Instructions

Preheat Oven: Preheat the oven to 350°Fahrenheit (175°Celsius). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper. Set aside.

Brown the Butter: In a medium saucepan, melt 1 cup (227 g) of unsalted butter over medium heat, stirring frequently. Continue until the butter turns golden brown and develops small brown bits at the bottom (about 10-15 minutes). Remove from heat.

Mix Cocoa and Sugars: Immediately add 3/4 cup (64 g) Dutch-process cocoa powder, 1 1/4 cup (250 g) packed light brown sugar, and 1/2 cup (100 g) granulated white sugar into the saucepan with the browned butter. Stir until combined.

Add Eggs and Vanilla: Let the mixture cool slightly, then stir in 3 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Mix well after each addition.

Add Dry Ingredients: Fold in 3/4 cup (90 g) all-purpose flour and 1/2 teaspoon (3 g) salt until just combined. If using, gently fold in 1/2 cup (85 g) semisweet or bittersweet chocolate chips.

Bake: Pour the brownie batter into the prepared pan and bake for 25-35 minutes. Begin checking for doneness at 20 minutes. The edges should be set, and a knife inserted into the center of the brownies should come out with some moist crumbs for a fudgy consistency.

Expert Tips and Notes

• Cool Butter Mixture Slightly: After browning the butter and adding the cocoa powder, allow the butter mixture to cool for a few minutes before adding the eggs. This prevents the eggs from scrambling in the hot mixture, ensuring a smooth batter.
• Beat Eggs and Sugars Well: Whisk the eggs and sugars together until light and fluffy—this helps create that signature crackly top while adding a bit of air to the fudgy texture.
• Don’t Overmix: Once you add the flour and dry ingredients, fold them into the batter gently. Overmixing can make brownies tough, so stop when no streaks of flour remain.

Serving Suggestions

• Cool Butter Mixture Slightly: After browning the butter and adding the cocoa powder, allow the butter mixture to cool for a few minutes before adding the eggs. This prevents the eggs from scrambling in the hot mixture, ensuring a smooth batter.
• Beat Eggs and Sugars Well: Whisk the eggs and sugars together until light and fluffy—this helps create that signature crackly top while adding a bit of air to the fudgy texture.
• Don’t Overmix: Once you add the flour and dry ingredients, fold them into the batter gently. Overmixing can make brownies tough, so stop when no streaks of flour remain.

Storage Instructions

• Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. This keeps them chewy and fudgy without drying out.
• Refrigerator: If you prefer a firmer texture, you can refrigerate them in an airtight container for up to 1 week. Let them come to room temperature before serving for the best flavor.
• Freezer: For longer storage, wrap individual brownie squares in plastic wrap or foil, then place them in a zip-top bag or airtight container. Freeze for up to 3 months. To enjoy, thaw them at room temperature or warm them in the microwave for a few seconds.

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