I still remember the first time I made brown butter brownies. It was a rainy Sunday afternoon, and I was craving something chocolatey but wanted to try something new.

The rich, nutty aroma of browning butter filled my kitchen, and I knew right then that these weren’t going to be ordinary brownies. The brown butter adds a caramel-like depth that transforms these from good to absolutely incredible.

Why You’ll Love This Recipe

These brownies hit every note that makes a brownie perfect. The edges are slightly crisp while the center remains fudgy and rich. The brown butter adds a complexity that you just can’t get with regular butter – it’s like tasting chocolate in high definition.

They’re not too sweet, letting the chocolate shine through, and they stay moist for days (though they rarely last that long in my house!). Plus, they’re surprisingly simple to make, even for baking beginners.

Ingredients You’ll Need

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semi-sweet chocolate chips

Viva Naturals Organic Cacao Powder, 1lb – Unsweetened Cacao Powder With Rich Dark Chocolate Flavor, Perfect for Baking & Smoothies, Non-GMO, Certified Vegan & Gluten-Free, 454 g

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How to Make Brown Butter Brownies

Brown the butter: Cut butter into pieces and place in a light-colored saucepan over medium heat. Stir occasionally as the butter melts. It will foam, then start to smell nutty and turn amber with little brown bits at the bottom. This takes about 5-7 minutes. Once browned, pour into a large heat-proof bowl and let cool for 10 minutes.
Prep your workspace: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Make the batter: Add sugar to the cooled brown butter and whisk until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool: Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. For clean cuts, refrigerate for at least an hour before slicing.

Baker’s Tips

Don’t rush the butter browning process. Keep the heat medium to medium-low and watch it carefully.
Room temperature eggs incorporate much better than cold eggs.
Be careful not to overmix once you add the dry ingredients.
For extra fudgy brownies, slightly underbake them—the residual heat will continue cooking them as they cool.
Want to take these to the next level? Sprinkle flaky sea salt on top right when they come out of the oven.

I hope these brownies bring as much joy to your kitchen as they have to mine. The brown butter truly makes all the difference, turning an everyday treat into something worthy of celebration!