the best fudgy brown butter brownies
brown butter brownies are a revelation, let me just say that up front. Seriously, if you’re tired of the same old, cake-y brownies that kinda taste like every bake sale from middle school, you’ve got to try these. Not kidding, these are the softest, richest, most fudgy deal I’ve ever pulled from my oven.
I even went full mad scientist in the kitchen after making some butter pecan cheesecake and thought, hey, can brown butter make brownies better? Spoiler alert: Yes. Yes, it can. If you want a treat that’s got way more oomph, stick around, I’ll show you exactly how to pull it off.
Brown Butter Brownies
What are brown butter brownies?
So, what’s the big deal with brown butter brownies? Well, think of your usual homemade brownies—dense, chocolatey, maybe a little gooey. Now, imagine them with this deep, nutty flavor. That’s the magic of brown butter.
It’s not just a tiny swap. It’s like trading a regular flashlight for stage lights at a concert. Brown butter brownies have this boost of flavor that regular brownies just can’t match. They come out fudgy, rich, with this hint of toasted goodness that’s both fancy and low-key at the same time.
These brownies land somewhere between a five-star restaurant dessert (seriously) and something you can whip up in your own kitchen in sweatpants. The texture? Ridiculous. They’re so dense and moist you almost need a fork, but good luck waiting for utensils. Kids devour them. Grown-ups want the recipe. And that smell while you’re baking—come on, it’s basically edible happiness. Don’t be shocked if these disappear faster than you can say “save one for me.”
“Never thought a brownie could taste this deep and toasty—my friends fought over the last piece at book club!” – Actual comment from my aunt Gina
Brown Butter Brownies
What is brown butter?
Alright, before we get lost in the chocolatey wilds, let’s talk about brown butter. I used to think brown butter was some fancy chef thing, but it’s really just regular butter, cooked a bit longer. As butter melts, the milk solids sink and start to brown.
These little toasted bits are where the gold is—in flavor, not actual gold (I wish). The butter turns a golden brown, and the smell? Nutty. Like roasted hazelnuts and caramel at the same time.
I make it honestly too often, just so my kitchen smells awesome. You’ll see little brown flecks in the pan when it’s done. That’s when you’ll know you’ve nailed it. It adds such a big flavor without having to add any weird ingredients. No one’s going to ask “what’s in this?” because it just tastes better, full stop.
I use brown butter in cookies too, or sometimes sneak it into other bakes—honestly, it turns the dial up to eleven in the taste department, and once you try it, I bet you’ll start doing it everywhere.
How to make brown butter
Don’t sweat it, making brown butter is dead-simple. But I mean, do watch your pan for a sec, ’cause it can turn the corner from perfect to burnt in a blink.
Here’s how I do it:
- Grab a small saucepan, toss in your stick of butter (or more, who am I to judge).
- Melt it on medium-low, let it foam and bubble.
- Stir in a lazy little circle until tiny brown bits appear on the bottom. It should start to smell nutty and buttery, obviously.
- Move it off the heat as soon as those brown flecks arrive. Pour it into a bowl right away (don’t leave it in the hot pan, or it’ll go from wow to “oh no” fast).
If you hear sizzling and see brown foam, you’re getting close. Once it smells way too good and looks golden with dark bits at the bottom—stop. You’re there. Let it cool a tiny bit before using. I always forget this part, but it’s worth the pause.
How to make brown butter brownies
Here’s my can’t-fail method for the best brown butter brownies ever. These directions aren’t fancy. Just honest and easy.
You’ll need:
- 1 cup brown butter (see above, obviously let it cool!)
- 2 cups sugar
- 3/4 cup cocoa powder (something dark and rich)
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Optional: 1/2 cup chocolate chunks, or a handful of walnuts if you’re feeling it
Directions:
- Whisk sugar, brown butter, cocoa, and salt together in a big bowl. (It’ll smell like a dream at this point.)
- Beat in the eggs, one at a time. Add vanilla extract next.
- Stir in flour ’til just combined. Don’t overmix or you’ll have sad brownies. Trust me. Fold in any extra stuff like chocolate chunks.
- Pour the thick batter into a greased pan.
- Bake at 350°F for about 25-28 minutes. The edges should look set, but a toothpick in the center should still come out a little bit gooey.
Let ‘em cool (yeah, the hardest part). Then slice and try not to eat half the pan yourself—no promises.
Tips for perfect brownies
People ask me all the time: How do you get fudgy, not dry, brown butter brownies? Been there. Took me a while to figure out what really works, so here’s my hit list.
You gotta use good cocoa powder, preferably Dutch-processed, if you want dark, deep brownie flavor. And don’t overmix that batter—less stirring means more fudge. If you like brownies on the taller side, use a smaller pan.
Want ‘em chewy? Pull them out of the oven when the middle is slightly underbaked, then let them cool. Oh, and always cool them in the pan for the best shape (even if you’re impatient, just trust).
Friends have asked if they can double the recipe. Yes, but don’t forget to line your pan so nothing sticks. Some folks use parchment paper, but I’ve honestly just buttered the pan and never had a problem. And here’s an extra bonus tip—try pairing with a scoop of vanilla ice cream. Or hey,
if you’re more in the mood for a southern treat, check out these blueberry butter swim biscuits for another level of dessert heaven.
Once you try these, regular brownies might just start to seem… well, boring.
Common Questions
Q: Can I use salted butter for brown butter brownies?
A: Yep, just cut back a smidge on added salt in the batter.
Q: What type of chocolate works best?
A: Unsweetened cocoa powder, dark if you want deep flavor. Add chocolate chips or chunks for more texture.
Q: Why did my brown butter burn?
A: The pan was too hot or you left it on too long. Next time, keep stirring and move it off heat as soon as it’s brown, not black.
Q: Can I freeze these brownies?
A: Oh, totally. Wrap tight, freeze for up to two months, so you can have a midnight snack stash ready.
Q: Are these gooey or cakey?
A: They’re super fudgy, so gooey wins! If you want them cakey, add a little baking powder (not my thing, but hey, everyone’s different).
If you want more inspiration for brown butter brownies or want to peek at another take, check out Brown Butter Brownies – Broma Bakery for a pro’s perspective. Looking to experiment with holiday sweets or buttery flavors?
These butter pecan cheesecake recipe and a retro take like Dolly Parton butterscotch pie are also worth trying. Seriously, once you master brown butter, you’ll never settle for boring brownies again. Go bake, report back, and don’t forget the cold milk.
Brown Butter Brownies
Indulge in these fudgy brown butter brownies that combine rich chocolate flavor and toasted notes for a decadent treat.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup brown butter
- 2 cups sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Optional: 1/2 cup chocolate chunks or walnuts
Instructions
- Whisk sugar, brown butter, cocoa, and salt together in a big bowl.
- Beat in the eggs, one at a time. Add vanilla extract next.
- Stir in flour until just combined; don’t overmix.
- Fold in any optional extra ingredients like chocolate chunks.
- Pour the thick batter into a greased pan.
- Bake at 350°F for about 25-28 minutes.
- Let cool, slice, and enjoy!
Notes
Use good quality cocoa powder for the best flavor. Allow brownies to cool in the pan for the best shape.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Brown Butter Brownies
Ingredients
Method
- Whisk sugar, brown butter, cocoa, and salt together in a big bowl.
- Beat in the eggs, one at a time. Add vanilla extract next.
- Stir in flour until just combined; don't overmix.
- Fold in any optional extra ingredients like chocolate chunks.
- Pour the thick batter into a greased pan.
- Bake at 350°F for about 25-28 minutes.
- Let cool, slice, and enjoy!
