Browned Butter Brownies Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie! You’ve never had brownies as rich and fudgy as these Browned Butter Brownies! A FEW THINGS TO NOTE ABOUT THIS RECIPE: I made this recipe twice back-to-back: once with the browned butter and once simply melting the butter instead of browning it. Here’s what I discovered: even though the browned butter brownies don’t have that toffee-like browned butter signature flavor, they are significantly richer and fudgier than the brownies made by only melting the butter using the same recipe. So take the time to brown the butter!A tip on browning butter: pull the butter off the heat when it starts to smell toffee-like. There is a subtle (but distinct!) change in the smell as the butter is cooking, and that’s the time to pull it from the heat. Continue to stir for a few minutes once it’s off the heat, otherwise it can still burn!How do you get gorgeous, crackly tops when it comes to brownies? Mix in chocolate chips. Same goes for blondies. I don’t know how it works, but that’s the secret behind all the shiny, crackly goodness! Continue to Content Browned Butter Brownies Yield: 18 Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie! Print Ingredients 2½ sticks (1¼ cup) of butter 2½ cups granulated sugar 4 large eggs 1 tbsp vanilla 1 cup all purpose flour 1½ cups unsweetened cocoa powder ¼ tsp salt 1 cup semisweet or dark chocolate chips Instructions Preheat oven to 350ºF. Prepare a 9x13 baking dish by lining it with foil or parchment and lightly greasing with a nonstick cooking spray. Over medium-high heat, melt the butter. Stir continuously until the aroma changes (should smell toffee-like) and the color shifts to a very light golden brown. Remove from heat and continue to stir for 2-3 minutes more. Whisk together the butter and the sugar in a large mixing bowl. Whisk in the eggs, one at a time. Mix in the vanilla. In another bowl, mix or sift together the flour, unsweetened cocoa powder, and salt. Fold the dry ingredients into the butter-sugar mixture until batter forms. Mix in the chocolate chips. Pour the batter into the prepared pan. Bake for 25 minutes or until the edges are pulling away slightly from the pan. Notes Calories 341 | Fat 18g | Saturated Fat 11g | Carbs 45g | Fiber 4g | Sugar 35g | Protein 4g More Brownies & Blondies I think you’ll love! Snickers Brownies Browned Butter Red Velvet Brownies Salted Caramel Brownies 1 YEAR AGO: LEMON {MARSHMALLOW} MERINGUE PIE 2 YEARS AGO: QUICK AND EASY ALMOND GRANOLA 3 YEARS AGO: WORLD’S BEST CHOCOLATE CHIP COOKIES 4 YEARS AGO: PEANUT BUTTER OREO APPLE SALAD 5 YEARS AGO: HOMEMADE CHOCOLATE SYRUP 6 YEARS AGO: EVERYTHING BUT THE COOKIES 7 YEARS AGO: GOLDEN POUND CAKE WITH STRAWBERRY ICE CREAM
I live in the middleeast where things are measured in grams…I can figure everything else out except the butter – what is 1 stick of butter? How many grams? Excited to try the recipe! Blessings ~
these brownies look unbelievable – but I DO love brown butter in just about anything! pinning and making:)
Oh my these look good. I’m always looking for the next “best” brownie recipe. I have a tried and true on my site, but doesn’t mean I won’t find a new one 🙂
Those look so insanely rich and decadent. And they have browned butter, which might be the best baking ingredient ever. YUM!
Geez louise and good goggles, girl! Brown butter in a brownie sounds like a fantastic idea; you must’ve been ahead of your time if you’ve been making these for a while. I can’t wait to use this base recipe for the Twix brownies I’m prepping to make–thank you for sharing!
I need to have company over to try this out..I LOVE brownies way to much to have an entire pan alone with me.
Love just about anything with brown butter. And I am a huge sucker for brownies, so these have my name all over them!
These look like a recipe I have…minus the chocolate chunks, add a layer of browned butter buttercream and top with a layer of bittersweet chocolate. A million calories per bite, I’m sure, but ohmygoodness amazing!
Oh man – those chooclate chunks are just calling to me. I was pretty sure I had mastered brownies and have the absolute best (I may be biased), but these absolutely deserve a shot. Will be pinning and trying soon!
I made these tonight and they were so rich and creamy. I loved them! I hearby swear to never use brownie box mix EVER again! MU family loved them and I’m taking the rest to work tomorrow to share with my students and other teacher friends! Thanks!
I added 1/2 a cup of milk chocolate and 1/2 a cup of white chocolate chips to these, along with the semi-sweet chips… um, these things are like crack.
O My Gaawwwddd!!!!!!! These look absolutely amazing! My mom isn’t the biggest fan of chocolate but she loves brown butter cookies. Hmm I’m absolutely going to make these today! Furst question how many bars do you think this will make and are your sure its 2 1/2 sticks?? Can I use less than that?? thanks!!!!!!!
It’s definitely 2 1/2 sticks! You could try using less, but I haven’t so I don’t know how it would go 🙂 This makes a 9×13 pan
I had made this today. When baking,the butter emit from the batter and became a layer of oil on top of the cake. I had pour and absorb the excess oil and continue to bake,yet it still emit. Yet, the Brownies still success. I had cut to try a bit,it looks moist yet not soft. Do you know why the butter emit from the cake?
Hm… my only thought is that maybe you used a type of margarine or butter “spread” instead of real butter… Do you know exactly what you used?
