These Fudgy Brown Butter Brownies are every chocolate lover’s dream—rich, chewy, and intensely decadent. The secret lies in the browned butter, which adds a nutty, toffee-like depth that transforms ordinary brownies into something extraordinary. A blend of melted chocolate, cocoa, and espresso powder creates deep flavor, while the combination of sugars ensures a glossy, crinkly top. Each bite delivers a perfect balance of gooey center and crisp edge. Whether for a special occasion or a late-night craving, these brownies are pure indulgence baked to perfection.
Ingredients
- ¾ cup salted butter, cubed (170 g before browning, ≈140 g after)
- 4 oz semi-sweet chocolate, chopped (or chocolate chips)
- ¼ cup vegetable oil (56 ml)
- ¾ cup unsweetened cocoa powder (63 g)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ¾ cup granulated sugar (158 g)
- 1½ cups powdered sugar (174 g)
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ cup all-purpose flour (65 g)
- Pinch of espresso powder (optional)
- 1 cup semi-sweet chocolate chips (177 g)
Step-by-Step Preparatio
- Preheat the oven:
Set your oven to 350°F (175°C). Grease an 8×8-inch metal baking pan with nonstick spray and line it with parchment paper, leaving some overhang for easy lifting later. - Brown the butter:
Place cubed butter in a saucepan over medium heat. Stir occasionally as it melts and begins to foam. Continue cooking 3–6 minutes until it turns a rich golden brown with a nutty aroma. Remove from heat immediately to prevent burning. - Melt the chocolate base:
Stir the chopped semi-sweet chocolate into the hot brown butter until melted and smooth. Then whisk in vegetable oil and cocoa powder until fully combined. Set aside to cool for 5–7 minutes. - Whisk the eggs and sugar:
In a large bowl, whisk together eggs, egg yolk, and granulated sugar for about 1–2 minutes until the sugar dissolves and the mixture becomes slightly pale. - Add powdered sugar and flavorings:
Add powdered sugar, vanilla extract, and salt. Whisk again until smooth and thick. - Combine wet mixtures:
Slowly pour the warm (not hot) chocolate-butter mixture into the egg mixture while whisking constantly to prevent curdling. Whisk until the batter is fully blended and glossy. - Add the dry ingredients:
Gently fold in the flour and espresso powder using a spatula until just combined—avoid overmixing. Fold in chocolate chips for extra fudgy texture. - Bake to perfection:
Pour the batter into the prepared pan and spread evenly. Bake for 29–32 minutes, or until the edges are set and the center still has a slight jiggle. The brownies will continue to set as they cool. - Cool and slice:
Allow the brownies to cool in the pan for at least 1 hour and 20 minutes. For clean edges, use a sharp or plastic knife and wipe between cuts. - Serve and store:
Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 4 days, or microwave briefly before serving for that gooey, melt-in-your-mouth texture.
Rich, dense, and irresistibly chocolatey, these Fudgy Brown Butter Brownies redefine dessert bliss. The browned butter adds a subtle caramel note that makes every bite unforgettable. Perfect on their own or paired with a scoop of vanilla ice cream, they’re the kind of treat that turns any day into a celebration.
