I perfected The Best Chocolate Brownies and I can’t wait to share the simple secrets that produce a paper-thin, shiny top every time.

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I never thought brownies could make me rethink boxed mixes until I browned unsalted butter and folded in chopped bittersweet chocolate. These Ultra Fudgy Brown Butter Brownies taste like The Best Chocolate Brownies but with a deeper caramelized note that makes you pause, and honestly I kept whispering How To Make Gooey Brownies like it was a secret spell.

The top comes out paper thin and glossy, the center stays insultingly fudgy, and a couple tiny tricks saved my last bake when I nearly ruined it. If you like intense chocolate and a little drama, you gotta try these.

Ingredients

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Browned butter gives nutty aroma, deep richness, mostly fat, a little vitamin A
Bittersweet chocolate brings intense cocoa flavor, some antioxidants and iron, less sweetness
Granulated sugar makes it sweet, pure carbs, no fiber, high calories, so not healthy
Eggs add protein, structure and moisture, help set fudgy crumb, they bind
Cocoa powder amplifies chocolate flavor, has antioxidants, low fat, bitter notes
Flour gives structure and chew, mostly carbs and some gluten and protein
Espresso powder wakes up chocolate, adds subtle bitterness, negligible calories, use sparingly
Toasted walnuts give crunch, healthy fats, protein and fiber, slightly bitter notes

Ingredient Quantities

1 cup (226 g) unsalted butter, browned and cooled slightly

8 oz (225 g) bittersweet or dark chocolate (60–70% cacao), coarsely chopped

1 cup (200 g) granulated sugar

3 large eggs, room temp

2 tbsp (12–15 g) unsweetened cocoa powder

1/2 cup (65 g) all-purpose flour

1 tsp vanilla extract

1/2 tsp fine sea salt (or 3/4 tsp kosher salt)

1 tsp instant espresso powder (optional)

1/2 cup (85 g) chocolate chips or chopped chocolate, for extra goo (optional)

1/2 cup (60 g) chopped toasted walnuts or pecans (optional)

Flaky sea salt, for sprinkling (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang, and lightly butter the parchment so it sticks.

2. Brown the butter: melt 1 cup (226 g) butter in a light skillet over medium heat, swirling often until it foams, the milk solids turn golden brown and it smells nutty, about 6 to 8 minutes. Remove from heat and let cool just a few minutes so it is warm not piping hot.

3. Place 8 oz (225 g) chopped bittersweet chocolate in a heatproof bowl. Pour the warm browned butter over the chocolate and let sit 1 minute, then whisk until smooth. If any lumps remain, microwave in 10 second bursts or place over a barely simmering water bath and stir.

4. In a medium bowl whisk 1 cup (200 g) granulated sugar and 3 room temperature eggs vigorously for about 30 seconds until combined and slightly glossy. Pour the warm chocolate mixture into the eggs in a thin stream while whisking continuously to prevent scrambling and to help form that shiny paper thin top.

5. Whisk in 2 tbsp (12–15 g) unsweetened cocoa powder, 1 tsp vanilla extract, 1 tsp instant espresso powder if using, and 1/2 tsp fine sea salt (or 3/4 tsp kosher). Stir until uniform.

6. Sift in 1/2 cup (65 g) all purpose flour and fold gently with a rubber spatula just until no streaks remain. Do not overmix, you want fudgy crumbs not cake.

7. Fold in optional mix ins: 1/2 cup (85 g) chocolate chips or chopped chocolate and/or 1/2 cup (60 g) toasted chopped walnuts or pecans if using. Scrape batter into prepared pan and smooth the top. Tap the pan on the counter once or twice to release big bubbles.

8. Bake in the center of the oven 22 to 28 minutes for fudgy brownies; start checking at 20 minutes. The edges should look set, center will still jiggle a bit, and the top should be glossy and paper thin. If you want less goo, bake a few minutes longer.

9. Cool completely in the pan on a rack. For clean slices and extra fudgy texture chill 30 to 60 minutes in the fridge, then lift out using the parchment overhang. Sprinkle flaky sea salt on top if desired.

10. Cut with a hot sharp knife wiped between cuts for neat squares. Store airtight at room temp up to 3 days or refrigerated for up to a week. Enjoy, and don’t skip the browned butter, it really deepens the chocolate.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment (leave an overhang) and lightly buttered
2. Light colored skillet for browning the butter, medium size
3. Heatproof bowl (glass or metal) for the chopped chocolate, or for a double boiler setup
4. Medium mixing bowl for eggs and sugar
5. Whisk for beating eggs and combining the warm chocolate without scrambling
6. Rubber spatula for folding in flour and mix ins, and for scraping the bowl into the pan
7. Fine mesh sieve or sifter for the flour, plus measuring cups and spoons
8. Sharp chef’s knife and a small bowl of hot water (wipe the knife between cuts for clean squares)
9. Cooling rack and oven mitts (you’ll want both)

FAQ

Q: How do I know when these brownies are done? A: For an 8×8 pan bake at 350 F (175 C) check at 20 minutes. The edges should be set and slightly pulling from the sides, the center will still jiggle a bit. A toothpick should come out with moist crumbs not wet batter. Pull them a little early, they firm up as they cool so dont overbake.

Q: Why brown the butter, and do I have to let it cool? A: Browning the butter adds nutty caramel notes that make the brownies taste deeper, richer. Let it cool a few minutes so it wont cook the eggs when you mix, you still want it warm not boiling hot.

Q: Can I use a different pan or glass instead of metal? A: Yes but adjust: glass and dark pans bake faster so lower temp by 25 F and start checking 5 minutes earlier. If you use a 9×9 the brownies will be thinner so shorten bake time by several minutes. Keep an eye cause a few minutes makes a big difference for fudgy results.

Q: My brownies turned cakey, what went wrong? A: Usually overbaking, too much flour, or overmixing after the flour goes in. Also cold eggs can give a different texture. Measure flour by spooning and leveling, fold gently after adding flour, and stop baking as soon as the center has moist crumbs.

Q: Can I swap the chocolate or make these gluten free? A: You can use different chocolate but stick to 60 to 70% cacao for best balance. Milk chocolate will be sweeter and less intense. For gluten free use a 1 to 1 cup for cup GF flour blend, results may be slightly different but still very fudgy if you follow bake time closely.

Q: How should I store and reheat them, and can I make the batter ahead? A: Store cooled brownies airtight at room temp up to 3 days or in fridge up to a week. Reheat single squares in the microwave 8 to 12 seconds to get them gooey again, or 6 to 8 minutes at 300 F for a pan. You can make the batter and refrigerate overnight, let it come close to room temp before baking for best rise and texture.

Ultra Fudgy Brown Butter Brownies Recipe Substitutions and Variations

Unsalted butter (1 cup / 226 g): swap with 1 cup vegan stick butter (same weight) for dairy free baking; or use 3/4 to 1 cup neutral oil (grapeseed, canola) if you want extra fudgy brownies, just know you’ll lose the browned-butter flavor.
Bittersweet chocolate (8 oz / 225 g): use the same weight of semisweet chocolate chips or chopped baking chocolate; or if you only have cocoa powder, replace the chocolate with 3/4 cup (75 g) unsweetened cocoa powder plus 6 tbsp (85 g) extra butter or oil to make up the missing cocoa butter, and add 2-3 tbsp extra sugar to taste.
Granulated sugar (1 cup / 200 g): swap 1:1 with packed light brown sugar for deeper, moister flavor; coconut sugar also works 1:1 but gives a slightly caramel note and darker color.
Eggs (3 large): for egg-free use 3 flax “eggs” made from 3 tbsp ground flaxseed + 9 tbsp water (mix and let gel), or use 9 tbsp aquafaba (chickpea liquid) whipped slightly; both change the texture a bit so brownies may be a touch denser.

Pro Tips

1) Watch the browned butter like a hawk, it goes from golden to burnt in seconds. Let it cool until just warm before you add it to the chocolate or eggs, otherwise the chocolate can seize or the eggs can scramble. If you see big black bits toss it and start again, small brown bits are fine they add flavor.

2) Don’t overbeat the eggs and sugar. You want some shine not a fluffy meringue, too much air makes cakey brownies. When you combine the warm chocolate, pour slow and whisk gently so the eggs don’t cook and the top gets that thin shiny crust.

3) Fold the flour in only until you can no longer see streaks, gentle folding keeps the texture fudgy not spongy. Same with mix ins, stir them in last and only a few turns, overmixing will mess the crumb.

4) Chill before slicing for neat squares and gooey crumbs, and cut with a hot sharp knife wiped between cuts for clean edges. Sprinkle flaky sea salt after they cool for the best contrast, and if you want deeper chocolate flavor add a pinch of instant espresso to the batter, it’s subtle but magic.

Ultra Fudgy Brown Butter Brownies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected The Best Chocolate Brownies and I can't wait to share the simple secrets that produce a paper-thin, shiny top every time.

Servings

servings

Calories

550

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment (leave an overhang) and lightly buttered
2. Light colored skillet for browning the butter, medium size
3. Heatproof bowl (glass or metal) for the chopped chocolate, or for a double boiler setup
4. Medium mixing bowl for eggs and sugar
5. Whisk for beating eggs and combining the warm chocolate without scrambling
6. Rubber spatula for folding in flour and mix ins, and for scraping the bowl into the pan
7. Fine mesh sieve or sifter for the flour, plus measuring cups and spoons
8. Sharp chef’s knife and a small bowl of hot water (wipe the knife between cuts for clean squares)
9. Cooling rack and oven mitts (you’ll want both)

Ingredients

1 cup (226 g) unsalted butter, browned and cooled slightly
8 oz (225 g) bittersweet or dark chocolate (60–70% cacao), coarsely chopped
1 cup (200 g) granulated sugar
3 large eggs, room temp
2 tbsp (12–15 g) unsweetened cocoa powder
1/2 cup (65 g) all-purpose flour
1 tsp vanilla extract
1/2 tsp fine sea salt (or 3/4 tsp kosher salt)
1 tsp instant espresso powder (optional)
1/2 cup (85 g) chocolate chips or chopped chocolate, for extra goo (optional)
1/2 cup (60 g) chopped toasted walnuts or pecans (optional)
Flaky sea salt, for sprinkling (optional)

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang, and lightly butter the parchment so it sticks.
Brown the butter: melt 1 cup (226 g) butter in a light skillet over medium heat, swirling often until it foams, the milk solids turn golden brown and it smells nutty, about 6 to 8 minutes. Remove from heat and let cool just a few minutes so it is warm not piping hot.
Place 8 oz (225 g) chopped bittersweet chocolate in a heatproof bowl. Pour the warm browned butter over the chocolate and let sit 1 minute, then whisk until smooth. If any lumps remain, microwave in 10 second bursts or place over a barely simmering water bath and stir.
In a medium bowl whisk 1 cup (200 g) granulated sugar and 3 room temperature eggs vigorously for about 30 seconds until combined and slightly glossy. Pour the warm chocolate mixture into the eggs in a thin stream while whisking continuously to prevent scrambling and to help form that shiny paper thin top.
Whisk in 2 tbsp (12–15 g) unsweetened cocoa powder, 1 tsp vanilla extract, 1 tsp instant espresso powder if using, and 1/2 tsp fine sea salt (or 3/4 tsp kosher). Stir until uniform.
Sift in 1/2 cup (65 g) all purpose flour and fold gently with a rubber spatula just until no streaks remain. Do not overmix, you want fudgy crumbs not cake.
Fold in optional mix ins: 1/2 cup (85 g) chocolate chips or chopped chocolate and/or 1/2 cup (60 g) toasted chopped walnuts or pecans if using. Scrape batter into prepared pan and smooth the top. Tap the pan on the counter once or twice to release big bubbles.
Bake in the center of the oven 22 to 28 minutes for fudgy brownies; start checking at 20 minutes. The edges should look set, center will still jiggle a bit, and the top should be glossy and paper thin. If you want less goo, bake a few minutes longer.
Cool completely in the pan on a rack. For clean slices and extra fudgy texture chill 30 to 60 minutes in the fridge, then lift out using the parchment overhang. Sprinkle flaky sea salt on top if desired.
Cut with a hot sharp knife wiped between cuts for neat squares. Store airtight at room temp up to 3 days or refrigerated for up to a week. Enjoy, and don’t skip the browned butter, it really deepens the chocolate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.