I’m a firm believer that brown butter makes any baked good better. It’s such an easy way to take a recipe from good to great, especially baked goods. I just love the nutty flavor it lends to whatever it is used in.
These Dark Chocolate Brown Butter Brownies are no exception and now are my new go-to brownie recipe. Let’s talk about the reasons why.
First off, they’re made with cocoa powder. Dark cocoa powder to be exact. This means there’s no chocolate chopping that stands between me and a pan of brownies. Maybe it’s just me being lazy, but I dread the thought of having to do that.
Second, it’s all made in one pot! Let me be clear, it’s all made in one pot IF you use a big enough pot. Don’t go melting your butter in a tiny saucepan and expect all of the brownie batter to fit. But you knew that.
Third, the brown butter. This is an obvious one, right? The brown butter just gives these brownies that SOMETHING, y’know? That thing that people will stop and go, “wow…that’s a REALLY good brownie.” Then you can smile back at them knowing you didn’t have to chop any chocolate and it only required one pan.
Fourth (yes, I’m still going), it doesn’t make a huge pan. This recipe is written for a 9×9” pan (you can also use an 8×8” pan for thicker brownies, you’ll just want to add 5-8 minutes to your baking time), which means I’m not stuck with a huge pan of brownies between my husband and I.
Fifth, the dark chocolate. It’s not only made with dark cocoa powder but there are dark chocolate chips all throughout too. I’m a chocoholic, what can I say?
Lastly, the crackly tops. Before I finally struck gold with this recipe, I kept coming out with batches of brownies that were fudgey, but the tops weren’t crackly. I just need that crackly top, y’know?! I finally got it with these, which solidifies that this recipe is the one.