Fudgy Brown Butter Brownies
Total Time
1 hour 50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(43)
Ingredients
16 brownies
- 1 cup (220g) unsalted butter, sliced into tablespoons
- 1/4 cup (38g) dry milk powder
- 1/2 cup (50g) dutch process cocoa powder
- 6 oz 70% cocoa dark chocolate, chopped
- 3 tbsp oil (vegetable or olive oil)
- 3 large eggs, room temp
- 1/2 cup (100g) light brown sugar, packed
- 1 3/4 cups (193g) powdered sugar, spooned and leveled
- 1 tsp vanilla extract
- 1/2 cup (66g) all purpose flour, spooned and leveled
- 1/4 tsp kosher salt
- 1 cup (180g) semisweet chocolate chips (optional)
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Preparation
Chef’s notes
Brown Butter – During the browning process, the milk powder is added when the butter starts to foam. It’s important to keep whisking at this point, otherwise the milk solids can burn at the bottom of the pan.
Cocoa Powder – Right when the butter browns, quickly whisk in the cocoa powder as this will prevent the brown butter from burning.
Sugars – Stick with the sugars used in this recipe. They both play a specific role in these brownies. The brown sugar adds a rich molasses flavor while the powdered sugar helps with the crinkly crust on top.
Measuring – For the powdered sugar and flour, gently spoon the ingredient into a measuring cup and level it off. They both require light and fluffy cups, otherwise these brownies can turn out too sweet or not as fudgy.
Mixing – Whisk all of the ingredients up until the flour is added. At this point, switch to a rubber spatula to gently mix.
Cooling – Once the brownies have baked, allow them to cool completely.