Brown Butter Brownies

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Brown butter is the secret ingredient that makes these homemade Brown Butter Brownies insanely rich and delicious! They have a shiny, crackly crust and the deep caramelized flavor of brown butter. If you’ve never browned butter before, you’ll be amazed at how easy it is, and how much it improves the typical brownie.

Close-up of Brown Butter Brownie with crumbs around it

🧈 Brown butter improves ANY brownie recipe

You may like brownies. You make even think you love brownies. But I posit to you, dear reader, that until you’ve tried brownies made with brown butter, you cannot know true brownie love! Dramatic? Perhaps. A sweeping generalization? Most definitely. But hey, if I can’t make my blog sound like a culinary sequel to The Notebook, what’s the point of even having one?

ANYHOW. Here’s why you’re going to want to run, not walk, into the kitchen and start browning some butter:

  • Brown butter is easy to make. You just heat butter in a skillet, stirring it occasionally, and through the magic of culinary science, it transforms into a golden brown liquid with a delicious nutty, slightly caramelized flavor. It’s like butta, only betta!
  • Once you’ve browned the butter, this recipe is really straightforward, and not very different from any other homemade brownie recipe. So you’re adding about 10 minutes of (mostly inactive) work to your brownies, and in return, you’re getting a huge brownie upgrade. Because…
  • Brown butter brownies take all your favorite things about brownies, and turn them up to 11. Moistness? Yeah they’ve got it. Flavor? They’re bursting with it, from melted chocolate, cocoa powder, a little espresso, AND brown butter!

So treat yourself, and give these brownies a try. And if you’re craving more chocolate, don’t miss our Chocolate-Orange Brownies, Peanut Butter Cup Brownies, and (my personal favorite) Salted Fudge Brownies!

Brown Butter Brownie leaning against a mason jar of milk

🧾 What You’ll Need

Overhead shot with labelled ingredients for Brown Butter Brownies

Ingredients & Substitutions

If you’re typically a box mix person, you are in for a very happy surprise! Homemade brownies are a little more work, but when they taste this good, it’s totally worth it. Here are a few things to keep in mind as you gather ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Butter: Since these are brown butter brownies, butter is obviously a key ingredient! I recommend using unsalted butter, so you can precisely control the amount of salt in the recipe–salted butter is unpredictable and can result in brownies that are too salty.
  • Semi sweet chocolate bar: I recommend chopping up your favorite semi-sweet bar, but chocolate chips will work as a substitute in a pinch.
  • Sugars: You’ll want both granulated and brown sugar for this recipe. Granulated helps to develop that signature crackly crust, and brown sugar adds a subtle caramelized flavor and helps keep brownies moist.
  • Unsweetened cocoa powder:Since these brownies get a lot of their chocolate flavor from cocoa powder, I recommend using a high-quality cocoa powder. My personal favorite is Cacao Barry Extra Brute – it hits that sweet spot between very high quality but also pretty affordable since it is sold in bulk. Whatever you use, make sure that it is dutch-processed (also known as alkalized), because that will make a huge difference in the final taste and texture.
  • Espresso powder:Adding a touch of espresso powder doesn’t make your brownies taste like coffee — it just intensifies the chocolate flavor and makes them irresistibly deep and rich. This is my favorite brand of espresso powder, and it can be found online or in the coffee section at many grocery stores. If you don’t have any and don’t care to buy some, it can also be omitted.
Pan of Brown Butter Brownies cut up on a wrinkled piece of parchment

Tools & Equipment

You don’t need much in the way of special equipment, but the right pan and tools will make it even easier to nail these brownies. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • 8×8 Baking Pan: This 8×8 pan is perfect for making 9 large brownies. You can also use a 9×9 pan if that’s what you have, but the cooking time will probably be a bit shorter, and the brownies will be thinner than the ones pictured.
  • Skillet:you can brown butter in a saucepan, but my preferred pan is actually a wide skillet with a light-colored bottom, like this affordable Cuisinart one. The increased surface area makes the process faster, and the light bottom makes it easy to see when the butter is the right color.
  • Stand Mixer: You can use a stand mixer or a hand mixer for this recipe.
Brown Butter Brownies with a bite taken out of the top one

📋 Instructions

Here’s a quick walkthrough of how to make brown butter brownies, and you can find printable instructions down in the recipe card.

Two photo collage showing the butter and chocolate preparation for Brown Butter Brownies

How to brown the butter

  • In a small saucepan or skillet, melt the butter over medium heat until brown flecks appear and the butter begins to to turn an amber color. Stir with a rubber spatula when the butter begins to bubble.
  • Once the butter is browned, add the chocolate to the pan and mix together with a rubber spatula until combined and smooth. Set aside the chocolate butter mixture to the side.
Two photo collage showing the steps to make Brown Butter Brownies

Mix the brownie batter

  •  When you’re ready to mix the batter, preheat the oven to 350.  Line an 8 x 8 baking pan with parchment paper, allowing for overhang. Lightly spray the parchment with oil and then set aside.
  • In a large mixing bowl, use an electric mixer to beat the eggs, sugar and vanilla extract on high for 3 minutes. The mixture will be light, voluminous and smooth.
  • Once the wet ingredients are ready, fold in the flour, cocoa powder, espresso powder, and salt and mix until just combined and there are no longer streaks of flour.
Two photo collage showing how to make the batter for Brown Butter Brownies
  •  Fold in the butter and chocolate mixture to the bowl and fold with a rubber spatula until just combined. The final batter will be airy and thick feeling.
  • Scrape the batter into a pan lined with parchment or foil.
Two photo collage showing unbaked and baked Brown Butter Brownies
  • Bake on the middle rack for about 35 minutes or until a toothpick comes out clean from the center. 
  • Carefully, remove the pan from the oven and let the brownies sit in the pan for 10 minutes. Lift them out of the 8×8 pan using the overhung parchment paper and then set on a wire rack in the refrigerator for 30 minutes. Finally, return them to room temperature to cut and serve.
  • Slice into 9 equal squares and dig in!
Brown Butter Brownies arranged on white plate

💡 Tips and FAQs  

The following are some tips and questions that might help you when you are baking.

Close-up of Brown Butter Brownie with a bite taken out

🍫 More Brownie Recipes

If you love this Brown Butter Brownie recipe, try one of these!

Don’t miss the step-by-step tutorial showing how to make Brown Butter Browniescheck out the web story here!

Leave a review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Brown Butter Brownie resting against a mason jar of milk

Brown Butter Brownies

5 from 5 votes
Brown butter is the secret ingredient that makes these homemade Brown Butter Brownies insanely rich and delicious! They have a shiny, crackly crust and the deep caramelized flavor of brown butter. If you’ve never browned butter before, you’ll be amazed at how easy and delicious it is!
Prep Time 25mins
Cook Time 35mins
Resting time 30mins
Total Time 1hr30mins
Yield 9brownies
Calories 277kcal

Ingredients
 

  • 6ozunsalted butter, (¾ cup)
  • 4ozsemi sweet chocolate bar, coarsely chopped
  • 3.5ozgranulated sugar, (½ cup)
  • 3.75ozlight brown sugar, (½ cup)
  • 3eggs, at room temperature
  • 1tspvanilla extract
  • 2.13ozall-purpose flour, (½ cup)
  • 1ozunsweetened cocoa powder, (⅓ cup)
  • 1tspespresso powder
  • ½tspsalt
CUSTOMIZE: 9brownies

Instructions
 

  • Preheat the oven to 350. Line an 8 x 8 baking pan with parchment paper, allowing for overhang. Lightly spray the parchment with oil and set aside.
  • In a small saucepan or skillet, melt the butter over medium heat until brown flecks appear and the butter begins to amber, swirling the pan or stirring with a rubber spatula when the butter begins to bubble. Once the butter is browned, add the chocolate to the pan and mix together with a rubber spatula until combined and smooth. Set aside.
  • In a large mixing bowl, use an electric mixer to beat the eggs, sugar and vanilla extract on high for 3 minutes. The mixture will be light, voluminous and smooth.
  • Fold in the flour, cocoa powder, espresso powder and salt and mix until just combined and there are no longer streaks of flour.
  • Fold in the butter and chocolate mixture to the bowl and fold with a rubber spatula until just combined. The final batter will be airy and thick.
  • Pour the mixture into the prepared pan. Bake on the middle rack for about 35 minutes, or until a toothpick comes out clean.
  • Remove from the oven and let the brownies sit in the pan for 10 more minutes. Lift them out of the 8×8 pan using the overhand and set on a wire rack to cool completely. Once cool, slice into squares and serve.
  • Brownies can be stored in an airtight container at room temperature for 4 days, or in the refrigerator for up to a week.

MEASURING TIPS

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.

Nutrition

Calories: 277kcal | Carbohydrates: 30g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 156mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 552IU | Calcium: 28mg | Iron: 1mg
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Elizabeth LaBau

About Elizabeth LaBau

I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media:

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Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

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