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.
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- ¾ cup dark cocoa powder
- 2 large eggs
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 cup dark chocolate chips
- Preheat oven to 325 degrees F. Spray a 9x9” baking pan with cooking spray.
- In a medium saucepan, add the butter over medium heat. Using a light colored pan will make it easier to tell when the butter has browned.
- Swirl the pan occasionally, but try not to stir.
- As the butter melts, it will foam and the color will turn from lemony-yellow to an amber brown. This takes anywhere between 5-10 minutes. Just be sure to watch carefully, as you do not want it to burn.
- Once it is amber colored, immediately remove from heat.
- Let cool slightly for 10-15 minutes.
- Once slightly cooled, add sugar and stir well to combine. Note: you can either do this in the pan you melted the butter in or, if it’s too small, transfer butter to a large bowl.
- Add cocoa powder and stir until well combined.
- Add eggs, one at a time, stirring until well combined and the batter is shiny.
- Add vanilla and stir to combine.
- Add flour and salt, stirring until combined, and then give the batter 60 good strokes with your spatula.
- Fold in chocolate chips.
- Transfer batter to prepared pan.
- Bake in preheated oven for 28-32 minutes for 9x9” pan, or until the edges are crackly and the middle is set but slightly jiggly. A toothpick should come out with just a few crumbs on it.
- Cool, slice, and enjoy!
- *Note: you can use an 8x8” pan if that’s all you have - just bake another 5-7 minutes as the brownies will be thicker.