Brown Butter Brownies are gooey, fudgy, and intensely chocolatey. Browning the butter adds a deep, nutty richness that elevates the flavor. These brownies use just nine simple ingredients and take about 30 minutes from start to finish.
These brownies feature a crackly, paper-thin top with a gooey, fudgy center. The combination of cocoa powder and chopped chocolate or chocolate chips gives a deep chocolate profile while brown butter brings a toasty, caramel-like note.
Why we love this recipe
- Perfect for chocolate lovers — rich and deeply chocolatey thanks to both cocoa and chopped chocolate.
- Made from scratch yet simple to prepare, with straightforward steps and minimal ingredients.
- Crispy, glossy top with an indulgent, fudgy interior and extra flavor from browned butter.
- Browned butter adds complexity and elevates the overall dessert experience.
Ingredients
Notes on key ingredients:
- Butter: Unsalted butter is recommended. Browning the butter intensifies the flavor, giving nutty, caramel notes. If you prefer not to brown butter, use melted butter but reduce the starting amount accordingly (see recipe notes).
- Eggs: Use two large eggs at room temperature. Beating the eggs into the chocolate mixture helps create the glossy, crackly top without any chemical leavening.
- Sugar: Granulated sugar is used here to help form that shiny crust while keeping the interior fudgy.
- Cocoa powder: Dutch-process cocoa was used, but natural unsweetened cocoa works fine as well.
- Chocolate: A mix of semi-sweet chocolate chips and chopped dark chocolate gives both melty pockets and richer chocolate notes.
See the recipe card below for the exact ingredient quantities and measurements.
Substitutions & serving ideas
- Finish with a sprinkle of flaky sea salt after baking to intensify the chocolate flavors.
- If you only have salted butter, reduce added salt in the recipe to about 1/8–1/4 teaspoon.
- If you don’t brown the butter, use the reduced amount of melted butter specified in the notes.
- Serve warm with a scoop of vanilla ice cream for a classic pairing.
Instructions
Step 1: Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal. Preheat the oven to 350°F (175°C).
Step 2: Add the sugar and cocoa powder to a large bowl and set aside. Melt and brown the butter in a light-colored saucepan over medium heat, stirring constantly. The butter will foam, then quiet and turn amber with a nutty aroma in about 4–6 minutes. Pour the brown butter into the bowl with the sugar and cocoa and whisk vigorously for one minute.
Step 3: Whisk in the eggs one at a time, then add the vanilla. Continue whisking for about one minute to help incorporate air and develop the glossy top.
Step 4: Gently fold in the flour and salt just until a few streaks remain—do not overmix. Fold in the chocolate chips and/or chopped chocolate until evenly distributed.
Step 5: Pour the batter into the prepared 8-inch pan and smooth the top with a spatula. Bake for 19–21 minutes, until the center is just slightly set—edges should be firm and the top glossy.
Step 6: Remove from the oven and place the pan on a wire rack. Let the brownies cool completely in the pan before lifting out on the parchment and slicing.
Recipe FAQs
Either will brown well. Unsalted butter lets you control the salt level; if using salted butter, reduce added salt accordingly.
A light pan helps you see the milk solids browning when you brown the butter, making it easier to catch the right color without overcooking.
Store at room temperature for 3–4 days in an airtight container, refrigerate up to 5 days, or freeze up to 3 months.
Expert tips
Use a light-colored metal pan for the best browning results; avoid dark or glass pans.
For neat slices, use a long, sharp knife (not serrated). Run the knife under hot water and wipe it clean between cuts for clean edges.
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Brown Butter Brownies
Natalie
15 mins
20 mins
35 mins
Brownies, Desserts
American
16 brownies
163 kcal
Equipment
- Mixing bowls
- 1 8-inch square pan
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1/4 cup (21.5 g) unsweetened cocoa powder (preferably Dutch-processed)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup (90 g) semi-sweet chocolate chips
- 1/4 cup (44 g) chopped dark chocolate
- 1/4 cup (31.25 g) all-purpose flour
- 1/4 teaspoon salt
Instructions
- Line an 8-inch square pan with parchment and preheat oven to 350°F (175°C).
- Add sugar and cocoa to a large bowl and set aside.
- Melt and brown the butter in a light-colored saucepan, stirring constantly until amber and fragrant, about 4–6 minutes. Pour into the bowl with sugar and cocoa and whisk for one minute.
- Whisk in the eggs one at a time, then add vanilla and whisk another minute.
- Gently fold in the flour and salt until just combined, with a few streaks of flour remaining. Fold in chocolate chips and chopped chocolate.
- Pour batter into the prepared pan, smooth the top, and bake 19–21 minutes until the center is just set.
- Allow brownies to cool completely in the pan before removing and slicing.
Notes
Flaky sea salt: Sprinkle on top after baking to boost chocolate flavor.
Butter: If using salted butter, reduce added salt to about 1/8–1/4 teaspoon. Browning reduces the final butter volume as water evaporates; start with 10 tablespoons to yield roughly 8 tablespoons brown butter. If skipping browning, use 8 tablespoons melted butter.
Chocolate: Use a total of 1/2 cup chocolate—either chips, chopped chocolate, or a mix. A combination of semi-sweet chips and chopped dark chocolate gives great texture and flavor.
Slicing: Use a long, sharp (non-serrated) knife. For clean cuts, run the knife under hot water and wipe it dry between slices.
Storage: Store at room temperature 3–4 days, refrigerate up to 5 days, or freeze up to 3 months.
Nutrition
Serving: 1 brownie — Calories: 163 kcal — Carbohydrates: 18 g — Protein: 2 g — Fat: 10 g
Please note nutrition values are estimates calculated by a nutrition tool.
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