Delicious Brown Butter Brownies
Let’s give it up for a perfect fudge brownie! Who’s with me? Brownies are like people. It takes all kinds of brownies to make the world go round, and everyone has a favorite type of brownie.
Let’s see; there are chewy brownies, cakey brownies, brownies with nuts or without them. Some people think a brownie isn’t complete without a thick layer of frosting on top.
I’ve often put peanut butter chips, toffee bits, peppermint chips, and other stuff in brownies (especially when it’s a boxed brownie mix) for my grandkids. They never turn them down, no matter what I stir into them.
But for the brownie purist, simple and elegant fudge brownies without nuts, add-ins, or topping, rise to stardom. Perfect in their simplicity, they are the Audrey Hepburn of browniedom.
That’s what you get with this recipe. It’s a blueprint for making nine perfect fudgy brownies, the kind with the shiny, crinkly tops, the ones that are ideal for an old-fashioned brownie sundae.
Here Is Why Why Browned Butter Is Better Than Plain Butter
Fudge Brownie Secret Ingredient Number 1
Browned butter has a fancy-sounding French name, beurre noisette. It adds a sort of toasted flavor to nearly anything you make with it. When you take a few minutes to do this extra step, it can give a bar cookie like these brownies a major bump in great taste.
It’s a simple process, really, but it tastes like a luxury.
When you brown butter, here’s what happens. The butterfat and the milk solids in butter separate. Since milk solids are heavier, and the fat in the butter floats, the milk solids sink to the bottom.
As you continue to cook it, the milky element begins to brown, and it takes on a whole new flavor profile. It becomes nutty and rich-tasting, and the aroma is equally exquisite.
How Do These Fudgy Brownies Get So Amazingly Fudgy Anyway
Fudge Brownie Secret Ingredient Number 2
Chocolate morsels produce a chocolate-ier depth of flavor you can’t get from plain, dry powdered cocoa. Do not skimp when you make this recipe! Now is not the time to settle for imitation chocolate chips! Buy the best chocolate morsels in the baking aisle; you will be happy you spent a little extra dough for this dough!
For serious, hard-core chocolate-lovers, these are the brownies you lust after. With the high amount of fat from the butter, whole eggs, and chocolate morsels, combined with a smaller than average amount of flour, you get a lot of bang for your chocolate buck!
What you experience are an intensely rich chocolate flavor and a dense, almost gooey bite. These fudgy brownies are almost truffle-like in their mouthfeel.
Now That Your Mouth Is Watering Let’s Bake Some Fabulous Brownies
Begin by heating the oven to 350 degrees, the line a nine-inch square baking dish with parchment paper. Put the chocolate morsels and sugar into a large heat-proof bowl, so they are ready for their browned butter bath.
Next, you’ll brown the butter. Cut the butter into pieces and put it in a pan that is silver or white inside, so you can see what’s happening to the color as it’s cooking. As the butter melts, it will start to foam and sizzle. Now, the magic begins to happen! Keep stirring!
The butter will start to turn to a golden color, and it will separate. The milk solids will sink to the bottom of the pan, and the butterfat will rise to the top. Keep stirring!
Next, the milky layer will begin to brown. When it reaches a light golden brown color and toasty brown bits start to form, remove it from the stove. Voila! You have created browned butter!
Don’t fall into temptation and think browner is better! Watch carefully! Dark brown or black bits indicate the butter has burned and will not have a good flavor. If that happens, you’ll need to start over, so watch carefully!
While it’s still hot, pour the browned butter over the chocolate morsels and sugar. Stir until the chocolate melts completely, scraping down the sides of the bowl as you go. Now set it aside and let it cool for about 10 minutes. This step assures you won’t cook the eggs as you add them!
Meanwhile, in a small bowl, mix all the dry ingredients.
Next, you’ll beat the cooled chocolate mixture and slowly add the eggs, one at a time. Make sure you stir the mixture thoroughly before you add the second egg. Stir in that second egg just like you did the first one. Now beat the mixture some more, then add the vanilla and stir it in well, too.
Finally, add the dry ingredients into the chocolate mixture and stir it in. Don’t beat the mixture; stir it gently just until the dry ingredients are no longer visible. Do not over-mix.
Pour batter into the baking dish and tap the dish a few times on a towel to evenly disperse the batter. Now you can bake your masterpiece for about 35 minutes, or until a cake tester or toothpick comes out clean.
Here’s the hard part; let the brownies cool completely before cutting into squares.
You have just created the richest, most decadent fudge brownie you will ever taste! Way to go!
Browned Butter Brownies
A lovely, fudgy brownie with the delicious added flavor of browned butter!
- ¼ cup semi-sweet chocolate morsels
- 1 cup granulated sugar
- 1 stick (½ cup) unsalted butter, cut into tablespoons
- ½ cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 large eggs
- ½ teaspoon vanilla extract
- Preheat the oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
- Place chocolate morsels and sugar into a large, heat-proof bowl.
- Next, you'll brown the butter.
- Cut the butter into pieces and put them into a pan over medium-low heat, stirring constantly. (A white or silver interior of the pan is necessary so you can see when the butter begins to change color.)
- Once melted, foam will begin to form, and the butter will sizzle. Continue to stir.
- Once the butter begins to turn golden, the milk solids at the bottom of the pan will turn brown. Now it is browned butter. Make sure the milk solids are a light tannish brown. Dark brown or black indicates the butter has burned and will not have a good flavor.
- When you see some light brown, toasty bits at the bottom of the pan, immediately remove butter from the heat and pour it over the chocolate and sugar, scraping the pan well. Stir until chocolate melts completely. Set aside to cool for 10 minutes.
- Meanwhile, in a small bowl, mix all dry ingredients.
- Beat the cooled chocolate mixture, slowly add one egg at a time. Make sure you stir well after you add each egg.
- Add the vanilla and stir again.
- Next, add the dry ingredient mixture into the chocolate mixture and stir it in. Do not beat the mixture; stir gently until the dry ingredients are no longer visible. Do not over-mix.
- Pour batter into the baking dish and tap the dish a few times on a towel to evenly disperse the batter.
- Bake for about 35 minutes, or until a cake tester or toothpick comes out clean.
- Allow the brownies to cool completely before cutting into squares.
Have you ever wondered how brownies got their name? Here’s a fun little read for the curious!
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