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Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

In a medium saucepan, melt the cubed unsalted butter over medium heat. Continue to cook, stirring occasionally with a wooden spoon, until the butter browns and nutty aromas develop. This typically takes 5-7 minutes. Be careful not to burn it.

Remove the browned butter from the heat. Immediately stir in the Dutch process cocoa powder and milk powder until well combined and smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, combine the large eggs, granulated sugar, and light brown sugar. Whip on high speed for 5-7 minutes, or until the mixture is very pale, thick, and fluffy. It should have significantly increased in volume.

Reduce the mixer speed to low. Gradually pour the slightly cooled brown butter and cocoa mixture into the whipped egg mixture, mixing until just combined. Do not overmix.

In a separate small bowl, whisk together the all-purpose flour and salt. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just incorporated after each addition. Be careful not to overmix; overmixing can lead to tough brownies.

Remove the bowl from the stand mixer. Using a red spatula, gently fold in the chopped dark chocolate chunks until evenly distributed throughout the batter.

Pour the brownie batter into the prepared baking pan. Use the spatula to spread the batter evenly across the pan.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a shiny, crackly crust.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack. For the best fudgy texture and clean slices, transfer the cooled brownies (still in the pan) to the refrigerator and chill for at least 2 hours, or preferably overnight, before cutting and serving.


Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.

In a medium saucepan, melt the cubed unsalted butter over medium heat. Continue to cook, stirring occasionally with a wooden spoon, until the butter browns and nutty aromas develop. This typically takes 5-7 minutes. Be careful not to burn it.

Remove the browned butter from the heat. Immediately stir in the Dutch process cocoa powder and milk powder until well combined and smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, combine the large eggs, granulated sugar, and light brown sugar. Whip on high speed for 5-7 minutes, or until the mixture is very pale, thick, and fluffy. It should have significantly increased in volume.

Reduce the mixer speed to low. Gradually pour the slightly cooled brown butter and cocoa mixture into the whipped egg mixture, mixing until just combined. Do not overmix.

In a separate small bowl, whisk together the all-purpose flour and salt. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just incorporated after each addition. Be careful not to overmix; overmixing can lead to tough brownies.

Remove the bowl from the stand mixer. Using a red spatula, gently fold in the chopped dark chocolate chunks until evenly distributed throughout the batter.

Pour the brownie batter into the prepared baking pan. Use the spatula to spread the batter evenly across the pan.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, and the top should have a shiny, crackly crust.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack. For the best fudgy texture and clean slices, transfer the cooled brownies (still in the pan) to the refrigerator and chill for at least 2 hours, or preferably overnight, before cutting and serving.
