The Best Ever Brown Butter Brownies Recipe (Fudgy Brownie)
Craving fudgy brownies? Try these one-bowl Brown Butter Brownies. Made with simple ingredients for a bakery-worthy treat.
Equipment
- 8x8-inch (20x20 cm) baking pan
- Parchment paper
- Medium saucepan (can also be used as your mixing bowl)
- Silicone spatula or whisk
- Measuring cups and spoons
Ingredients
- 1 cup (227g) unsalted butter
- 3/4 cup (64g) Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 1 1/4 cup (250g) packed light brown sugar
- 1/2 cup (100g) granulated white sugar
- 3 large eggs room temperature
- 3/4 cup (90g) all-purpose flour
- 1/2 teaspoon (3g) kosher salt
- 1 cup (85g) semisweet or bittersweet chocolate chips (optional)
Instructions
Preheat Oven:
- Preheat the oven to 350°Fahrenheit (175°Celsius). Grease and line an 8x8-inch (20x20 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.
Make the Batter:
- 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.
- 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.
- 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. and 1 cup chopped walnuts.
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 should come out with some moist crumbs for a fudgy consistency.
Notes
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- 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.
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Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!