The most fudgy, chewy chocolate brownies made with brown butter to make them even better! Everyone always asks for this easy homemade brownie recipe.

I am a chocolate connoseiuer. Better than that…I am a chocolate brownie expert.

I am a sucker for homemade brownies so it was my quest to create a rich, fudgy chocolate brownie recipe.

You may have seen my Better than a Boyfriend Brownies Recipe (true story!) or my quick and easy One Bowl Brownies Recipe and now I am adding a homemade brownie recipe made with brown butter.

Because brown butter makes everything better.

Why do I love Brown Butter Brownies?

Ingredients:

I love that these brownies call for ingredients you may already have in your refrigerator or pantry. An easy brownie recipe using fresh ingredients.

• Butter — by browning the butter, it gives such a depth of flavor and rich, toffee notes.
• Brown Sugar — this helps to create a chewy brownie.
• Sugar — this helps to create those crisp edges.
• Eggs — use large eggs.
• Vanilla — this helps to bring out the flavor of the chocolate. I suggest using pure vanilla extract.
• Cocoa Powder — the quality of cocoa powder can make a big difference in your brownies. I will explain more and go in depth on how to choose a cocoa powder.
• Flour — I suggest using all-purpose flour.
• Salt — an integral ingredient in baking.
• Chocolate Chips or Chunks — if you fold in chocolate chips, they will mostly keep their shape while baking. If you use chocolate chunks, they will be more melty in the brownies.

What type of Unsweetened Cocoa Powder should I use in brownie recipes?

My favorite unsweetened cocoa powder for baking to use is the Callebaut Royal Dutch Cocoa Powder.

It has a warmer color with reddish-brown notes. It is slightly sweeter than dark Dutch cocoa powder. I found this unsweetened cocoa powder in the bulk section at Winco. It is much less expensive at Winco, than you can find online on Amazon. You can always find it at gygi.com.

How do I make Browned Butter Brownies?

What type of pan should I use to make brownies?

For this Brown Butter Brownies Recipe, I suggest using a light-colored metal 9 x 13 baking pan. My favorite pans are USA baking pans.

Glass pans take much longer to bake and will bake unevenly. I don’t suggest using glass pans for baking any type of baked goods recipe.

I suggest using parchment paper sheets to line the baking pan.

How to cut Brownies:

I have a secret little trick for cutting perfectly clean brownie squares — I use a plastic knife. It glides easily through the brownies to make clean cuts. Try it and let me know how they turn out!

Another tip is to slightly freeze the brownies for about 15 minutes before cutting.

More Homemade Brownie Recipes:

Better than a Boyfriend Brownies

Quick and Easy Brownies

Brookie (Brownie and Chocolate Chip Cookie Bar)

Pin this now to find it later

• Start by browning the butter. In a large saucepan, melt the butter over medium heat. Let the butter begin to slightly bubble. Watch it carefully as browned butter can burn quickly. Remove from heat and set aside to cool for 10 minutes.

• Meanwhile, in a large mixing bowl, beat together eggs, sugar, brown sugar, and vanilla for 3 minutes. Add the brown butter and beat for 1-2 minutes longer until the mixture is smooth.

• Preheat oven to 350 degrees. Fold in cocoa powder, flour, and salt. Check to make sure the brownie batter isn't too warm before folding in the chocolate. Once it isn't too warm, fold in chocolate.

• Prepare the pan by placing a parchment paper sheet on the bottom and along the sides of the pan. Press into the sides. Pour the brownie batter into the pan. Spread evenly.

• Bake for about 28-36 minutes, or until a toothpick comes out cleanly. I suggest underbaking the brownies rather than overbaking and the brownies will continue to bake after being removed from the oven.

• Read the above post for instructions on cutting the brownies and what type of cocoa powder to use.

What type of pan should I use to make brownies?

Calories: 269kcal, Carbohydrates: 38g, Protein: 4g, Fat: 13g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 51mg, Sodium: 137mg, Potassium: 161mg, Fiber: 2g, Sugar: 27g, Vitamin A: 282IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ncG1vNJzZmivp6x7rrvDnqmnoJ%2Bjsrp6wqikaJqipMSvecGuq62domKvs7vWp6Ceq18%3D