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Fudgy Brown Butter Brownies

Indulge in these rich and gooey fudgy brown butter brownies, featuring a delightful contrast of soft fudgy texture and crispy edges, all enhanced by the deep flavors of brown butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Melted and browned
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can be substituted with almond flour
  • 1/2 cup unsweetened cocoa powder Use high-quality cocoa for best flavor
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional) Fold in at the end

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a square 9x9 inch baking pan or line it with parchment paper.
  2. In a medium saucepan over medium heat, melt the unsalted butter until it turns golden-brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the brown butter and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add to the wet ingredients, stirring just until combined. If using, fold in chocolate chips.
Baking
  1. Pour the brownie batter into the prepared baking pan and spread it evenly.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
Cooling and Serving
  1. Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
  2. Cut into squares and enjoy.

Notes

For storage, let brownies cool completely and place in an airtight container. They can be stored at room temperature for about 3 days or in the fridge for up to a week. For longer shelf life, freeze tightly wrapped; they’ll last for about 2 months.