Print

Best Brown Butter Brownies with Crinkly Tops

Close-up of a fudgy Brown Butter Brownies square topped with flaky sea salt on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy brownies using browned butter for a deep, nutty chocolate flavor and a perfect crinkly top.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom, releasing a nutty aroma. This takes about 5 to 8 minutes. Immediately pour the brown butter into a large, heatproof bowl, scraping in the brown bits. Let it cool for 10 minutes.
  3. Whisk the granulated sugar and brown sugar into the slightly cooled brown butter until fully combined.
  4. Add the eggs one at a time, whisking well after each addition until the mixture is thick and glossy. Whisk in the vanilla extract.
  5. In a separate bowl, whisk together the cocoa powder, flour, and salt.
  6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Spread the batter evenly into the prepared pan.
  9. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • Browning the butter is key; watch closely to prevent burning. The milk solids must turn golden brown.
  • For extra fudginess, use high-quality chocolate instead of chips.
  • Sprinkle a pinch of flaky sea salt over the top immediately after removing the pan from the oven for a gourmet finish.

Nutrition

Find it online: https://cookerykings.com/brown-butter-brownies-recipe/