Browned Butter Dark Chocolate Brownies

B R O W N E D  B U T T E R . . .

Let’s talk about that real quick.

It’s nutty, deep in flavor, and oh so rich.

It brings a whole new flavor profile to any recipe and that definitely happened here.

Also, check out that crackled top. Do I need to say more?

RUN & go make them!

BROWNED BUTTER DARK CHOCOLATE BROWNIES RECIPE 

INGREDIENTS

  • 1 cup unsalted butter
  • 7oz. 65-75% dark chocolate
  • 1 tbsp. vanilla extract or paste
  • 3 eggs (room temp.)
  • 1 1/4 cup granulated sugar
  • 1 cup AP flour
  • 2 tbsp. dark cocoa powder
  • 1 tbsp. corn starch
  • 1/4 tsp. kosher salt

DIRECTIONS

  • Preheat oven to 325°F
  • Line a 9×9” baking pan with parchment paper so that it hangs off all sides.
  • In a medium saucepan, melt the butter over medium heat & stir occasionally. Continue to brown the butter until it begins to foam and make crackling noises. Once the noise has reduced and the butter is an amber color, remove the butter from the heat.
  • Add the chocolate and vanilla into the butter mixture and stir until the chocolate is completely melted. Set aside to cool for 10 mins.
  • In a stand mixer fitted with the whisk attachment, beat together the eggs and sugar on medium speed for 3 minutes until light and creamy.
  • Slowly stream the cooled chocolate into the mixer while beating the eggs and sugar. Beat till mixture is all incorporated ~1min.
  • Sift in the flour, cocoa powder, cornstarch & salt.
  • Gently fold the flour into the chocolate mixture making sure not to over mix.
  • Pour the batter into the prepared pan and smooth the top with an offset spatula.
  • Bake on the center rack of the oven for 45 mins or until a toothpick entered into the center comes out clean.
  • Remove the pan from the oven and let it cool completely on a wire rack before slicing & serving.
  • Store uneaten brownies in an airtight container. To keep the brownies from becoming dry, slice only how much you will eat and don’t cut into the whole pan of brownies!

14 comments

  1. Michelle Webecke

    These look YUMMY!!! What chocolate did you use for the 65-75% dark chocolate?

    1. I use the BIG dark chocolate bars from Trader Joe’s!

      1. Thank you! Also, do you add the white sugar at the same time you add the dark brown sugar?

      2. THANK YOU! Also, do you add the white sugar at the same time you add the dark brown sugar? These look amazing and I want to make them correctly!

  2. Ignore the brown sugar comment – I was looking at the wrong recipe. Your brownies really do look AMAZING! I am excited to make them!

    1. Thank you! I hope you do try them and let me know how it goes 😊

  3. I made these over the weekend and they were delicious! When I shared them with friends they called it “fudgy” (I think because my batter squished during baking) but they taste soooo good. It’s been hard not eating it all in one sitting.

    1. Hi Lilly,

      Thanks for the feedback, I’m so glad you made them! They are a bit on the fudgey side & are definitely less cakey than other brownies so I don’t think you did anything wrong. Any brownie is a good brownie!

  4. Would love to have measurements in gms, please. These look devastatingly delicious!

    1. Hi!
      I’ve converted the main ingredients into grams below, the others will remain the same. Happy baking!

      225g unsalted butter
      200g dark chocolate
      170g eggs
      250g granulated sugar
      120g all purpose flour

  5. Is it possible to make it less sugar? I wanted it to be more choclaty than sweet

    1. Hi Shabira,
      These are already super duper chocolatey the way they are, but you can definitely lessen the amount of sugar if you really want to. Just keep in mind that it will change the texture of the brownie!

  6. These look super yum.Any substitute for eggs.no bananas n apples cause that changes the whole taste.Thanks

    1. You can try subbing it out for 3tbsp. of yogurt, sour cream or buttermilk although the brownies may not look the same!

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