I remember the first time I made these brown butter brownies. It was a complete disaster! I burned the butter, the brownies were greasy, and my kids wouldn’t even touch them. Honestly, I almost gave up on the recipe entirely. But something about the idea of that nutty, rich flavor in a brownie kept me coming back. The aroma of browned butter is just intoxicating, isn’t it? That’s what really hooked me, that promise of deep, complex flavor.

It took several tries, a lot of burnt butter (sorry, kitchen!), and a few late-night Google searches (thank you, internet!), but I finally nailed it. Now, these brown butter brownies are a family favorite. They’re the perfect treat for a weeknight dessert, a potluck, or even a slightly fancy brunch spread. I think what makes this brown butter brownies recipe so good is the deep, complex flavor from the browned butter combined with the rich chocolate.

I’ve tweaked this recipe over the years to be both decadent and relatively easy because, let’s face it, who has time for complicated desserts? I know I don’t! This recipe for brown butter brownies fits perfectly into my busy life. I can whip up a batch while the kids are doing homework, and the smell alone makes everyone happy.

One of my biggest “aha” moments came when I realized the importance of letting the browned butter cool slightly before adding it to the other ingredients. That little trick prevents the eggs from cooking and gives the brownies a perfectly fudgy texture. Trust me, once you try this brown butter brownies recipe, you’ll never go back to regular brownies again! I’m excited to share all my tips and tricks with you so you can skip the burnt butter stage and go straight to brownie bliss!

The Magic of Brown Butter Brownies Ingredients

When making brown butter brownies, the quality of your ingredients truly shines through. Each component plays a vital role in creating the perfect balance of flavors and textures that make these brownies irresistible.

Here’s what you’ll need:

1 cup (2 sticks) unsalted butter – I always use good quality butter for my brown butter brownies. It makes a big difference in the final flavor!
1 1/4 cups granulated sugar – This adds sweetness, of course, but also contributes to that chewy texture we all love in brown butter brownies.
3/4 cup unsweetened cocoa powder – I prefer Dutch-processed cocoa powder because it gives the brownies a deeper, richer chocolate flavor.
1/2 teaspoon salt – Salt balances out the sweetness and enhances the other flavors.
1 teaspoon vanilla extract – Vanilla is a must for any good brownie recipe! It adds a touch of warmth and complexity.
2 large eggs – These bind the ingredients together and give the brownies their structure.
1/2 cup all-purpose flour – Just enough to hold everything together without making the brownies cakey. We want fudgy, not cakey, brown butter brownies!
1/2 cup chocolate chips (optional) – I usually add these for extra chocolatey goodness, but they’re totally optional. Semi-sweet or dark chocolate chips both work great.
Flaky sea salt for sprinkling (optional) – A sprinkle of flaky sea salt on top is the perfect finishing touch!

When making brown butter brownies, you can usually find all of these ingredients at your local grocery store. I sometimes buy my cocoa powder in bulk online to save money. Here’s a brown butter brownies trick I learned from my mom: always measure your flour correctly! Spoon it into the measuring cup and level it off with a knife. Don’t scoop it directly from the bag, or you’ll end up with too much flour, and your brownies will be dry. And if you have any leftover chocolate chips, store them in the fridge to keep them from melting before you need them. I also freeze my butter sometimes if I catch a sale.

How to Make Brown Butter Brownies: Step-by-Step

Alright, let’s get down to business! Here’s how to make these easy brown butter brownies, step-by-step. Don’t worry, it’s easier than it sounds, even with the browning butter part!

Brown the butter: In a medium saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter is golden brown and smells nutty. This usually takes about 5-7 minutes. Watch it carefully, because it can go from perfectly browned to burnt in a matter of seconds. Don’t worry if your brown butter brownies butter gets a few dark specks – that’s just the milk solids caramelizing, and it adds to the flavor! Check out this article by Serious Eats, Browning Butter: A Step-by-Step Guide for reference.
Cool the butter: Remove the pan from the heat and let the butter cool for about 5-10 minutes. This is important, because if the butter is too hot, it will cook the eggs when you add them later. I usually pour the browned butter into a heatproof bowl to speed up the cooling process.
Combine wet ingredients: In a large bowl, whisk together the cooled browned butter, sugar, cocoa powder, and salt until well combined. The mixture will be thick and pasty – that’s okay!
Add vanilla and eggs: Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated. I learned the hard way with brown butter brownies that not mixing the eggs enough results in streaky brownies.
Add flour: Gently fold in the flour until just combined. Be careful not to overmix, as this will develop the gluten and make the brownies tough.
Add chocolate chips (optional): If you’re using chocolate chips, fold them in now. I sometimes add a handful of chopped walnuts or pecans for extra crunch.
Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
Pour batter into pan: Pour the brownie batter into the prepared pan and spread it evenly.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don’t overbake, or the brownies will be dry. In my kitchen, brown butter brownies usually takes exactly 28 minutes to bake.
Cool: Let the brownies cool completely in the pan before cutting into squares. This will help them firm up and prevent them from crumbling. I know it’s tempting to dig in right away, but trust me, they’re worth the wait!
Sprinkle with sea salt (optional): Sprinkle with flaky sea salt just before serving for extra flavor and visual appeal.

While the brown butter brownies is cooking, I usually do the dishes or catch up on my favorite podcast. Your brown butter brownies should smell like a combination of rich chocolate and nutty butter. It’s heavenly! And here’s a family-tested brown butter brownies shortcut: if you’re short on time, you can skip the cooling step for the butter, but be extra careful when adding the eggs. Whisk them in very quickly to prevent them from cooking.

Serving Suggestions for Your Brown Butter Brownies

My family devours these brown butter brownies! The kids love our brown butter brownies when I top them with a scoop of vanilla ice cream and a drizzle of chocolate sauce. They think it’s the ultimate dessert. I personally love them with a strong cup of coffee or tea. The bitterness of the coffee perfectly complements the sweetness of the brownies.

As for side dishes, I don’t usually serve anything else with these brownies because they’re so rich and satisfying on their own. But if you’re serving them at a party, you could offer a bowl of fresh berries or a dollop of whipped cream. This brown butter brownies is perfect for birthday parties, potlucks, or just a cozy night in. I even made them for Thanksgiving one year!

When it comes to presentation, I like to keep it simple. I cut the brownies into neat squares and arrange them on a pretty plate. A sprinkle of powdered sugar or a few fresh raspberries can also add a nice touch. If you have extra brown butter brownies, you can store them in an airtight container at room temperature for up to 3 days. They’re also delicious cold straight from the fridge! Or, if you want to get really creative, crumble them over ice cream or use them as a base for a brownie sundae.

My friends always ask for this brown butter brownies recipe when I bring them to parties. It’s definitely a crowd-pleaser! One year, I even made a double batch and gave them away as Christmas gifts. They were a huge hit! I also like to make seasonal brown butter brownies variations. In the fall, I add a pinch of cinnamon and nutmeg to the batter. In the summer, I top them with fresh strawberries or raspberries.

Frequently Asked Questions About Brown Butter Brownies

Okay, let’s tackle some common questions I get about these brown butter brownies. I’ve definitely had my fair share of brownie mishaps, so I’m happy to share my wisdom!

Q: My butter burned when I tried to brown it. What did I do wrong?

A: Oh, honey, we’ve all been there! Browning butter is a delicate process. The biggest mistake people make is using too high of heat. Keep the heat at medium and watch the butter closely. Swirl the pan occasionally to ensure even cooking. The butter should be a golden brown color with a nutty aroma, not black and acrid. If it starts to smoke, take it off the heat immediately. You know what I do when my brown butter brownies butter burns? I start over! It’s better to waste a little butter than ruin the whole batch of brownies.

Q: My brownies are cakey, not fudgy. What happened?

A: Cakey brownies are usually the result of overmixing the batter or using too much flour. Be gentle when folding in the flour, and only mix until just combined. Also, make sure you’re measuring your flour correctly. Spoon it into the measuring cup and level it off with a knife. Another factor could be baking time. Overbaking can also lead to cakey brownies.

Q: Can I use a different type of flour?

A: I haven’t tested this recipe with other types of flour, but I suspect you could substitute gluten-free all-purpose flour blend. The texture might be slightly different, but it should still work. I would avoid using whole wheat flour, as it will make the brownies too dense.

Q: Can I add nuts to the brownies?

A: Absolutely! I love adding nuts to these brownies. Walnuts, pecans, or even chopped hazelnuts would be delicious. Add about 1/2 cup of chopped nuts to the batter along with the chocolate chips.

Q: Can I double the recipe?

A: Yes, you can easily double this recipe. Just double all of the ingredients and bake the brownies in a 9×13 inch pan. You may need to increase the baking time slightly.

Q: How do I store the brownies?

A: Store the brownies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week.

Q: Can I freeze the brownies?

A: Yes, these brownies freeze well. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Let them thaw at room temperature before serving. One of my blog readers, Sarah, told me she likes to individually wrap the brownies and freeze them for a quick and easy treat. What a smart idea!

Final Thoughts and Brown Butter Brownies Pro Tips

This brown butter brownies recipe is more than just a dessert; it’s a memory. It’s the smell of browned butter filling my kitchen, the sound of my kids giggling as they lick the batter from the spoon, and the feeling of satisfaction when I pull a perfect pan of brownies out of the oven. It holds a special place in my heart because it reminds me of all the little moments that make our family so special.

And now, for my brown butter brownies Pro Tips:

Pro Tip #1: Don’t rush the browning butter process. It’s worth taking the time to do it right, as it really makes all the difference in the flavor of the brownies.
Pro Tip #2: Use a good quality cocoa powder. It will give the brownies a richer, more intense chocolate flavor.
Pro Tip #3: Underbake the brownies slightly. This will ensure that they are fudgy and moist.

Here are a few brown butter brownies variations I’ve tried with my family:

Brown Butter Blondies: Substitute white chocolate chips for the cocoa powder and chocolate chips for a blondie version!
Peanut Butter Brown Butter Brownies: Swirl peanut butter into the batter before baking. My son, Michael, goes crazy for these!
Salted Caramel Brown Butter Brownies: Drizzle caramel sauce over the baked brownies and sprinkle with sea salt. My daughter, Emily, requests these for her birthday every year.

I really hope you give this brown butter brownies recipe a try. It’s easier than you think, and the results are so worth it. Don’t be afraid to experiment and make it your own. Add your favorite nuts, chocolate chips, or spices. Get creative and have fun! I hope that when you make these brown butter brownies, they bring you as much joy and satisfaction as they bring me and my family. Baking should be fun and stress-free, so don’t worry if your first batch isn’t perfect. Just keep practicing, and you’ll be a brown butter brownie master in no time!

Easy Brown Butter Brownies: 9 Amazing Steps!

Print Recipe

These Easy Brown Butter Brownies are incredibly fudgy, chewy, and rich. With just a handful of ingredients and simple steps, you’ll have a batch of irresistible brownies in no time!

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter
1 1/4 cups granulated sugar
1 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a saucepan, melt butter over medium heat. Continue cooking until butter is golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat.
Stir in granulated sugar and brown sugar until well combined.
Let the mixture cool for a few minutes, then whisk in eggs one at a time, followed by vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in chocolate chips.
Pour batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely before cutting into squares.

Notes

For extra fudgy brownies, slightly underbake them. Feel free to add nuts or other mix-ins to customize your brownies!