Rich Brown Butter Brownies with Fudgy Centers
These brown butter brownies are a chocolate lover's dream, with a rich, nutty undertone and irresistibly fudgy centers.
Equipment
- 1 9x9-inch baking pan greased and lined with parchment paper
- 1 saucepan for browning butter
- 1 Mixing bowls one large and one medium
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
Preparation
- Melt the butter in a saucepan over medium heat. Stir continuously until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- Preheat the oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper. Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Serving
- Allow the brownies to cool in the pan for at least 15 minutes before slicing into squares. Serve alone or with a scoop of ice cream.
Storage
- Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, freeze brownies in a single layer for up to 3 months.
Notes
Pro Tips: Achieve a fudgy texture by not overmixing the batter and allowing the brownies to cool completely before slicing.
Ingredient Substitutions: Use vegan butter for a dairy-free option, and replace all-purpose flour with almond flour for gluten-free brownies.
How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage & Freshness: Store in an airtight container to maintain freshness for 3 days. Freeze for longer storage.
Make-Ahead Tips: Prepare the batter ahead and store in the refrigerator for up to 24 hours before baking.
Ingredient Substitutions: Use vegan butter for a dairy-free option, and replace all-purpose flour with almond flour for gluten-free brownies.
How to Serve: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage & Freshness: Store in an airtight container to maintain freshness for 3 days. Freeze for longer storage.
Make-Ahead Tips: Prepare the batter ahead and store in the refrigerator for up to 24 hours before baking.