Fudgy Brown Butter Brownies

Brownies are one of those things that I think are deceptively hard to get just right. They’re so often too dry or cake-like, which, if that’s your preference, is great. But in my opinion, there’s nothing better than a pan of rich, fudgy brownies, especially when they’re made with nutty brown butter. The edges of these brownies bake up slightly chewy, while the centers stay irresistibly gooey, creating the perfect contrast in every bite.

After a few hours of cooling (the hardest part!), you’ll be rewarded with the perfect fudgy brownies.

Fudgy Brown Butter Brownies

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Yield: 16

Author: Courtney Lay

Prep time: 20 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 50 M

These fudgy brown butter brownies are rich, chewy on the edges, gooey in the center, and packed with deep chocolate flavor for the ultimate homemade treat.

Ingredients

• 2 sticks (1 cup) unsalted butter
• ½ cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 3 tbsp neutral oil (such as vegetable or canola)
• 1 shot espresso or 2 tbsp cold brew coffee
• 3 large eggs, at room temperature
• ½ cup light brown sugar, packed
• 1¾ cups powdered sugar
• 1 tsp vanilla bean paste (or pure vanilla extract)
• ½ cup + 1 tbsp all-purpose flour
• ½ tsp kosher salt

Instructions

1. In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown and smell nutty (about 5–7 minutes). Immediately remove from heat.
2. While the butter is still hot, whisk in the cocoa powder, chocolate chips, and oil until smooth and glossy. Set aside to cool to room temperature.
3. In a large mixing bowl, whisk together the eggs and brown sugar until the mixture is light, thick, and no longer grainy (about 2–3 minutes by hand or 1–2 minutes with a hand mixer).
4. Whisk the powdered sugar into the egg mixture until smooth and thickened. The mixture should be pale and ribbony.
5. Once the butter-cocoa mixture has cooled, slowly whisk it into the egg-sugar mixture until fully incorporated. Stir in the vanilla bean paste and espresso (or cold brew).
6. Add in the flour and salt, and gently fold until just combined. Do not overmix!
7. Pour the batter into a parchment-lined 8x8-inch baking pan and smooth the top. Bake at 350°F for 28–30 minutes, or until the edges are set and the center has only a slight jiggle.
8. Let the brownies cool in the pan at room temperature for at least 3 hours before slicing into squares for the fudgiest texture.

Notes

For extra clean slices, chill the brownies briefly in the fridge before cutting.

Use high-quality cocoa powder and chocolate chips for the richest flavor.

Don’t skip the cooling time — it allows the fudgy texture to fully set.