Brown Butter Brownies
I’m always looking for a good excuse to incorporate brown butter into a recipe. It’s delicious and rich and provides a unique nutty flavor that compliments almost anything you pair it with. For all of these reasons and more, it was a no-brainer to develop a recipe for brown butter brownies. This spin on the classic brownie recipe incorporates rich cocoa powder along with decadent chocolate chips and luscious brown butter to create a flawless, chewy brownie that’s sure to please any sweet tooth.
The question we’ve all been wondering — can you use brown butter in brownies? Absolutely! Brown butter is a delicious addition to brownies as it adds richness and nuttiness to the chocolatey batter. On top of the delicious flavor brown butter adds to this recipe, you will melt the chocolate chips for the brownies in the pan alongside the brown butter, so there are hardly any additional steps to this recipe compared to a traditional brownie recipe.
How to store brownies? My recommendation is to store brownies in an air-tight container at room temperature for up to 5 days. This method of storing the brownies will ensure they stay as fresh as possible for as long as possible, assuming these brown butter brownies aren’t devoured completely within a day or so of baking them.
Can brownies be stored in the fridge? Yes, storing brownies in the fridge is a good way to extend the freshness of the brownies for more days than storing them at room temperature. If you store brownies in the fridge, you can enjoy them for up to 10 days, and they’ll remain fresh.
How long do you bake brownies? For this brown butter brownie recipe, I recommend baking them at 325 degrees for around 30-35 minutes. When the brownies are finished baking, they should be fudgy and chewy but still delicate and tender. When in doubt, give the brownies an extra few minutes to bake at this temperature. I always recommend avoiding under-baking your desserts as much as possible, as an under-baked, runny brownie is always worse compared to an over-baked one.
Can you freeze these brown butter brownies? Yes, you can freeze brownies to enjoy them in the future! To do this, wrap the baked brownies tightly in plastic wrap and freeze them for up to two months. For best results, defrost uncovered in the fridge overnight or microwave on the defrost setting in short intervals until thawed. You can also pre-portion brownies and wrap them individually in plastic wrap before freezing, so a sweet treat is always at your fingertips.
Step 5 of this recipe where you add the brown butter to the rest of the batter
Which flour is best for brownies? I recommend using all-purpose flour or whole wheat flour to make this brown butter brownies recipe. All-purpose flour is traditional for baking brownies, but I also love the texture and nuttiness you get from swapping whole wheat flour. I don’t recommend substituting alternative flours, such as almond flour, for this recipe, as the texture and moisture of the batter won’t turn out as intended.
Why do you use both cocoa powder and chocolate chips in brownies? I recommend using a mixture of cocoa powder and chocolate chips to make these brown butter brownies because both ingredients will contribute to the flavor and texture of the final product. Cocoa powder gives the brownies the depth of flavor and richness you want in a brownie, while chocolate chips give the brownies a fudgy, chewy texture. This combination gives you the best of both worlds and a perfect brownie!
Can you add nuts to brown butter brownies? Yes, I love adding nuts to this brown butter brownie recipe to switch it up and have a fun variation. My favorite nuts to add are walnuts and pecans, as their tenderness and subtle sweetness complement the rest of the ingredients beautifully. If you wish to add nuts to this recipe, I recommend adding ½ cup of chopped nuts to the batter and following the rest of the instructions accordingly.
Brown butter brownie batter ready to bake in the oven at 325 degrees Fahrenheit for 30 minutes.
How to make brown butter brownies:
Brown Butter Brownies
These delicious brown butter brownies are decadent, chocolatey, and feature a rich, nutty twist from browned butter in this simple and easy-to-follow recipe.
Ingredients
- 1 1/4 cup cane sugar
- 2 eggs
- ½ tsp vanilla extract
- Pinch salt
- 1/2 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 cup butter (1 stick)
- ½ cup chocolate chips (preferably dark chocolate)
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Start by making the brown butter. Heat the cold butter in a pan over low heat gently until you start to see foaming and then brown bits form within the melted butter. Once you see these light brown bits, immediately take the pan off the heat to stop the browning and add the chocolate chips. Mix the chocolate chips and brown butter together off the heat until they are melted and silky smooth. Set this mixture aside to cool.
- In a large bowl, whisk the eggs, vanilla extract, and cane sugar until thoroughly combined, light, and fluffy.
- In a separate, small bowl, combine all-purpose flour, salt, and cocoa powder, sifting these ingredients into the bowl if they look excessively lumpy.
- Gradually incorporate the dry ingredients into the wet, mixing them until you have a dry, very thick mixture. Next, add the brown butter and melted chocolate and combine everything until you have a cohesive batter. I recommend adding the brown butter and melted chocolate last to make sure it’s cooled well enough not to cook the eggs. It should be slightly warm but not hot.
- Spray a 9x9 pan with baking spray and pour the batter into the pan. The batter will be thick, so you may have to pat it with a spatula so that it spreads evenly in the pan.
- Bake the brownies for 30-35 minutes until a fork comes out clean when you insert it into the center of the brownies.
- Cool the brownies slightly, and enjoy!
