Here are my top three “icks” when it comes to brownies: cakey, no chocolate chips, and no shiny top. These brown butter brownies hit the nail on the head and deliver in all three of those areas; they’re fudgy, packed with chocolate and have the signature shiny top.

The brown butter adds a depth of flavor most brownies lack, and the mixture of both granulated and brown sugar gives a balanced level of sweetness and a chewier texture. 

The only thing left to say is be prepared to finish the entire pan in a matter of a day or two because they’re addicting!

Ingredients:

for 9 large brownies

Directions:

  1. Preheat oven to 350F and grease a 9×9 baking dish. 
  2. Brown the butter in a small saucepan. Pour into a large mixing bowl.
  3. Immediately add in both sugars + milk or cream and whisk vigorously until well combined. The mixture will be grainy and thick at first.
  4. Add in the eggs and whisk for a minute or 2 until the mixture is glossy and thick.
  5.  Whisk in the vanilla, salt and cacao powder until just combined,
  6. Add in the flour and whisk until no streaks of flour remain, then fold in chocolate chips. Don’t over-mix!
  7. Pour the batter into the prepared baking dish and bake for 40-50 minutes, or until a toothpick comes out with streaks/ clumps of brownie batter. 
  8. Allow the brownies to cool for at least 30 minutes before slicing and enjoying, but preferably over an hour to allow them to fully set. 

Notes:

Bake time will depend on your pan and oven; start checking the brownies at about 35/40 minutes with a toothpick and do so until they reach the desired doneness.

One Response

  1. This recipe is SO good! I eat gluten free and decided to try this recipe with Bob’s Red Mill gluten free 1-1 flour and they turned out really great. This will definitely be my go-to brownie recipe!!

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