Need a go-to brownie recipe?! These Brown Butter Sea Salt Brownies are made with FIVE ingredients, and are super simple! If you like fudgey brownies – this recipe is for you!
If you follow me on Instagram, you may have seen in my stories that Marc and I are in Salt Lake City this weekend. I’m attending Tastemakers, a food blogging conference, and Marc is going to be exploring the mountains of SLC. And actually, after the conference we are going to be celebrating our sixth wedding anniversary with some hiking and camping for a few days. Sans kids. Thank God for grandparents.
In the 8 years that I’ve been blogging, this is my very first food blogging conference and I am pretty dang excited about it. I have to admit, it’s been hard getting back into the swing of blogging after having Soren. Between adjusting to having two kids and moving, I just always feel like I’m running on empty and barely keeping up. My goal with this conference is to have my blogging fire re-lit (or maybe fueling the fire would be a better way to put it), learn some tips and tricks for photo editing, video making, and SEO boosting (fun stuff!), and to meet some other awesome food bloggers. If you want to follow along on the conference, be sure to follow me on Instagram!
What better way to kick off a fun weekend, than with brown butter sea salt brownies? I realized a couple of weeks ago that I used to bake all. the. time. and lately it just hasn’t been happening. While it has probably been good for our health to not eat a pan of brownies every week, I miss having freshly baked goods in our kitchen at all times. So, brown butter sea salt brownies to the rescue!
Truth is, I actually whipped up these brownies almost immediately after making a pan of boxed brownies. GAH! Boxed brownies?! I know, it’s not like me. But, hear me out.
On Wednesday I had a photoshoot for a local magazine that I’m going to be featured in, and they asked if I could have something chocolate for the shoot. I found this out on Tuesday afternoon and didn’t think I’d have time to make brownies from scratch, so I pulled out my emergency boxed brownie mix and figured we would make do.
That night after the boys went to bed, I couldn’t shake the thought that I was going to have boxed brownies in my first ever magazine photoshoot. So I searched high and low for a stellar gooey brownie without using cocoa powder, because I was out, and this is what I came up with. I took a super basic brownie recipe, and adapted it using brown butter (because DUH) and added sea salt on top (double DUH).
You guys, meet my new go-to brownie recipe. I almost always have chocolate chips on hand (we buy the ridiculously large bag from Costco), and definitely always have butter in my fridge or freezer. That means I can make these brownies basically at any time. There are only FIVE ingredients (minus the salt) total in this recipe and you don’t even need an electric mixer. I mean c’mon! How much easier does it get?
I’m begging you, yes begging, to make these this weekend! Your weekend needs them!
If you love this recipe, check these out too!
- 1 1/2 sticks 12 tablespoons unsalted butter
- 10 ounces semi-sweet or dark chocolate chips measured with a scale
- 1 cup granulated sugar
- 4 large eggs
- 2/3 cup flour
- 1 teaspoon salt
- sea salt for topping
- Preheat oven to 350 degrees F. Line a 9x9” baking dish with parchment paper and set aside.
- Add the butter to a small saucepan over medium heat. I find best results using a light colored pan, such as All-Clad, so I can see the butter as it browns. Let the butter melt, foam, and eventually brown. Once you see brown specks forming, cook for another 30-60 seconds, then remove from the heat.
- Stir in the chocolate until melted. Let the mixture cool for about 10 minutes.
- In a medium bowl, whisk together the sugar and eggs until combined. Don’t overheat.
- Slowly stir in the slightly cooled butter/chocolate mixture. Note: you want it slightly cooled so it’s not so hot that it cooks the eggs.
- Stir in the flour and salt with a spatula.
- Pour mixture into prepared baking dish.
- Bake in preheated oven for 40 minutes, until edges are set and middle is still slightly jiggly but the top has a crust on it. Cool COMPLETELY. These are super fudgey brownies, so they need to be completely cooled before they can be easily cut into slices. If you just can’t wait, cut yourself a corner piece.