Brown Butter Fudgy Brownies (Print Version)
# Ingredients:
→ For the Brown Butter
01 -
115 g unsalted butter
→ For the Brownie Batter
02 -
200 g granulated sugar
03 -
100 g brown sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
60 g unsweetened cocoa powder
07 -
65 g all-purpose flour
08 -
1/4 teaspoon salt
09 -
1/2 teaspoon baking powder
10 -
90 g chocolate chips or chunks, optional
# Instructions:
01 -
In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 3-5 minutes). Be careful not to burn it! Remove from heat and let it cool slightly.
02 -
Preheat oven to 175°C. Grease or line an 8×8-inch baking pan with parchment paper. In a large bowl, whisk together brown butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until light and fluffy (about 1 minute). Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined (do not overmix). Stir in chocolate chips, if using.
03 -
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Let the brownies cool completely before slicing for the best texture.
# Notes:
01 -
For extra fudgy brownies, slightly underbake and let them set as they cool.
02 -
Add chopped walnuts or pecans for more crunch.
03 -
Drizzle with caramel and sprinkle sea salt on top for a salted caramel twist.
04 -
Store in an airtight container for up to 5 days or freeze for up to 3 months.