Why You’ll Love This Recipe

Brown Butter Brownies are a rich, fudgy twist on a classic treat, made even more irresistible with the nutty depth of browned butter. This one small step transforms the flavor, adding complexity and warmth to each bite. These brownies are chewy at the edges, gooey in the center, and packed with deep chocolate flavor—perfect for dessert lovers who want something extra special without much extra effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted buttersugarbrown sugarsaltunsweetened cocoa powdervanilla extracteggsall-purpose floursemi-sweet chocolate chips (optional)

directions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams and turns golden brown with a nutty aroma. Remove from heat.

Stir in sugar, brown sugar, cocoa powder, and salt while the butter is still warm.

Add vanilla extract and eggs, one at a time, beating vigorously after each until the mixture is glossy and smooth.

Fold in flour until just combined. Do not overmix.

If using, stir in chocolate chips.

Pour batter into the prepared pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Cool completely in the pan before lifting out and slicing.

Servings and timing

This recipe yields 16 small or 9 large brownies.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling time: 30 minutes
Total time: 1 hour 15 minutes

Variations

Add chopped walnuts or pecans for crunch.

Swirl in peanut butter, caramel, or Nutella before baking.

Sprinkle flaky sea salt on top for a sweet-salty contrast.

Use dark chocolate chunks for extra richness.

Add a dash of espresso powder to intensify the chocolate flavor.

storage/reheating

Store brownies in an airtight container at room temperature for up to 4 days.
To keep longer, refrigerate for up to 1 week or freeze for up to 2 months.
Warm in the microwave for 10–15 seconds for a gooey texture.

FAQs

What is brown butter?

It’s butter cooked until the milk solids toast, giving it a nutty, caramelized flavor.

Do I have to use brown butter?

Yes, it’s the key ingredient that sets these brownies apart from regular ones.

Can I double the recipe?

Yes, double everything and bake in a 9×13-inch pan for 30–35 minutes.

Are these brownies cakey or fudgy?

They’re fudgy with chewy edges and a rich center.

Can I make them gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Why beat the eggs so much?

It helps create that shiny, crackly brownie top.

Can I use Dutch-process cocoa?

Yes, either natural or Dutch-process cocoa will work in this recipe.

Do I need an electric mixer?

No, just a whisk and some arm power are enough.

What if I overbake them?

They’ll still taste good, but will be more cake-like than fudgy.

Can I add mix-ins?

Yes—nuts, chocolate chunks, or dried fruit all work well.

Conclusion

Brown Butter Brownies are an easy yet elevated twist on a beloved classic, combining the deep, nutty flavor of browned butter with rich cocoa and a perfectly chewy texture. Whether you’re baking for a party, a gift, or a quiet night in, these brownies deliver indulgence in every bite. Once you taste them, you may never go back to regular brownies again.