Brown Butter Chocolate Brownies
Brown Butter Chocolate Brownies
Ingredients
- 1 cup unsalted butter, cubed
- 3/4 cup Dutch process cocoa powder
- 2 tablespoons milk powder
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup dark chocolate, chopped into chunks
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 2 min
- 8
Pour the brownie batter into the prepared baking pan. Use the spatula to spread the batter evenly across the pan.
⏱️ 1 min
- 9
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.
⏱️ 30 min•🌡️ 350
- 10
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.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Brownies
- 1 cup unsalted butter, cubed
- 3/4 cup Dutch process cocoa powder
- 2 tablespoons milk powder
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup dark chocolate, chopped into chunks
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 7 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 2 min - 8
Pour the brownie batter into the prepared baking pan. Use the spatula to spread the batter evenly across the pan.
⏱️ 1 min - 9
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.
⏱️ 30 min•🌡️ 350 - 10
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.
⏱️ 120 min