Fudgy Brown Butter Brownies

kitty | April 2, 2024   SKIP TO RECIPE  

A stack of Fudge Brown Butter Brownies

As an avid baker and sweets enthusiast, I am always experimenting to achieve the perfect bake. This entails lots of trial and error and taste testing, and finally sometimes a satisfying declaration of “This is the BEST ____!” I’ve done it with a few of the major baking food groups (ie: chocolate chips cookies, blondies, carrot cake, etc.), and keep going back to achieving the perfect classic brownie. There’s lots of debate on this one, but for me, this means that signature crackly, shiny top, crisp edges, with a wonderfully chewy center that’s just ever so slightly fudgy. The perfect brownie is an elusive creature that I’m still on the hunt for, but this recipe comes deliciously close. If you’re a fudgy, decadent brownie fan, this one’s for you.

This recipe starts with brown butter for that toasted nutty flavor that balances beautifully with the richness of the cocoa and dark chocolate. Next, adding in the cocoa powder (I use cacao) to the warm brown butter, rather than with the other dry ingredients like normal, further enhances the intensity of the chocolate flavor. The use of brown sugar instead of white, beaten with the eggs results in the chewiness I’m always looking for in a brownie. Once all the ingredients are combined, you’re left with a thick, sticky batter that you can already tell is going to be fudgy and delicious (so you might as well confirm it by sampling a little). Toss in a healthy amount of dark chocolate chips for extra decadence and it’s ready for baking. They come out of the oven tall, thick, glossy, crackly, and proud 🥲. Every bite has that signature gooey, fudgy tenderness that brownies boast, encased in edges with a subtle, delicate crisp.

These are the quintessential brownie made for piling high with a good quality vanilla ice cream (and homemade caramel sauce!) and spooning yourself to a cool, chocolatey heaven. They get slightly more chewy the longer they rest and over the course of the few days they may last before disappearing completely. While the quest for the perfect chewy brownie continues, I will be baking batch after batch of these fudgies for inspiration in the meantime.

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line an 8x8” pan with parchment paper and set aside.
  2. In a small saucepan over medium-low heat, melt the butter and cook it for about 10-15 minutes, stirring and scraping up the bits at the bottom with a rubber spatula, until it turns a golden brown color and becomes fragrant. Once it melts, the butter will become foamy and bubbly at first, then it will begin to change color and smell toasty. Remove from the heat once it is golden. 
  3. Stir in the cocoa or cacao powder and vanilla, whisking until there are no lumps.
  4. In a stand mixer, beat the brown sugar and eggs until the mixture is smooth and fluffy. 
  5. Fold the butter mixture into the egg mixture using a rubber spatula.
  6. Add in the flour and salt and fold the mixture until it is well-incorporated. Fold in the chocolate chips. 
  7. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until the edges are set and crispy and a toothpick inserted into the middle comes out with a little batter on it.
  8. Remove from the oven, sprinkle with flakey salt, and allow to cool on a wire rack before slicing and serving.
  9. Enjoy alone or topped with homemade caramel and ice cream!
  10. Store in an airtight container for up to 5 days.

A tray of Fudgy Brown Butter Brownies
Cut up Fudgy Brown Butter Brownies
Cut up Fudgy Brown Butter Brownies
Fudgy Brown Butter Brownies stacked on a plate and drizzled with caramel sauce
Fudgy Brown Butter Brownies topped with caramel sauce and vanilla ice cream
0.1.0-beta

This TREMENDOUS blog is built in Python entailing FOOD recipes cooked/baked by a ROBOT sentient!
~🤖
Disclaimer 👇
As an Amazon Associate, commissions may be earned from qualifying purchases from Amazon.com.

Pinterest