Everyone’s had a brownie, but I assure you, you’ve never had a brownie LIKE THIS. These Fudgy Brown Butter Brownies are literally so fudgy you could almost call it fudge. Packed with 24 ounces of chocolate! Ummmmm...YES, PLEASE!
Brown. Butter. It's made when cooking unsalted butter long enough that the any water in the butter is cooked out and the milk solids brown/caramelize. This one ingredient adds a toasty and nutty flavor. You only need a bit of time. Then, you have another layer of flavor added to your brownies. While you are not getting that full punch of nutty flavor, due to the 24 OZ OF CHOCOLATE! It's adding a subtle depth of flavor you wouldn't get with just melted butter.But, don't worry, if you LOVE nuts and nutty flavor, just add some chopped nuts into the batter to REALLY enhance that brown butter flavor.
These Fudgy Brown Butter Brownies are my go-to brownie recipe that will make you never want to buy boxed brownie mix again. These brownies are ultra rich and chocolatey (HELLO, 24 OZ OF CHOCOLATE HERE!). You will seriously be amazed. But, don’t take my word for it, make a batch and become a brown buttered brownie lover...
Why You'll Love these Brown Butter Brownies...
- Super delicious!
- Easy to make
- Perfect for a crowd
- SOOOOOOOOO much CHOCOLATE
- Extra fudgy!
Ingredients
- Unsalted Butter: turns into our nutty brown butter.
- Semi-sweet chocolate chips: add so much chocolate flavor. Using as our base and as a mix in.
- Sugar: makes it sweet!
- Eggs: makes these brownie super fudgy
- Salt and vanilla extract: for more flavor
- Vegetable oil: keeps brownies decadently fudgy and moist
- All-Purpose Flour
How to Make Fudgy Brown Butter Brownies
- Pre-heat oven to 325F. Line a 9x13 baking dish with parchment paper and spray with non-stick spray.
- Melt butter in medium saucepan over medium heat.
- Butter will slightly bubble.
- Let the butter keeping bubbling, stirring often. Once the butter stops foaming and browned bits form at bottom of pan (about 10-15 minutes total). Remove from heat.
- Immediately stir in 12 oz of semi-sweet chocolate chips or chunks.
- Stir until chocolate is fully melted and incorporated with the butter.
- In a stand mixer with paddle attachment, add eggs, sugar, salt and vanilla and mix until combined.
- Then, add in vegetable oil and continue to mix until fully combined.
- Add in chocolate mixture and mix until just combined.
- Add in flour to the chocolate mixture.
- Mix until just combined. A few streaks of flour are okay!
- Remove from stand, add in chocolate chips (and/or nuts).
- Stir with silicone spatula or wooden spoon until chocolate chips or chunks are evenly distributed.
- Turn batter into prepared baking pan. Smooth the batter with an offset spatula or silicone spatula.
- Bake for 15 minutes, turn the baking dish, then bake for another 15-20 minutes or until top is completely set. Remove from oven and cool to room temperature. Cut into 12-15 pieces (or smaller) and enjoy.
Recipe Notes:
- I have limited time? Skip the brown butter and just use melted butter instead! This will save you roughly 10-15 minutes.
- I want a stronger nuttier flavor? Substitute ½ of the mix-in chocolate chips (6 oz) with chopped walnuts or pecans.
- How do I make brown butter? If you need a bit more direction, check out this video from America's Test Kitchen on How to Make Browned Butter.
- How do you slice your brownies into perfect squares? Wrap your brownies in plastic wrap, freeze until completely cold. Run a sharp chef's knife under hot water for a few seconds. Carefully, clean off excess water and immediately cut off the edges, repeat the hot water trick and cut brownies one direction. Repeat again and cut the other way until you have even squares.
- Can I make these a small batch of brownies? Yes! You can easily cut this recipe in half and bake them in an 8×8-inch pan.
- How to store brownies? Store these in an airtight container for up to 3 days on the counter.
- How do I know when my brownies are done? Can I do the toothpick test? To see when the brownies are done you might try the toothpick test. It will not work.These are some crazy fudgy brownies, you want the top to be completely set but if you were to jiggle the pan it the brownies would move. That's why its super important to let the brownies fully cool and set before cutting into them.
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Fudgy Brown Butter Brownies
Ingredients
- 2 sticks butter, unsalted
- 24 oz chocolate chips or chunks divided into 12 oz and 12 oz
- 4 whole eggs, large
- 1 & ½ cup granulated sugar
- ⅓ cup vegetable oil
- ½ tablespoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
Instructions
- Pre-heat oven to 325F. Line a 9x13 baking dish with parchment paper and spray with non-stick spray.
- Melt butter in medium saucepan over medium heat.
- Butter will slightly bubble.
- Let the butter keeping bubbling, stirring often. Once the butter stops foaming and browned bits form at bottom of pan (about 10-15 minutes total). Remove from heat.
- Immediately stir in 12 oz of semi-sweet chocolate chips or chunks.
- Stir until chocolate is fully melted and incorporated with the butter.
- Next, in a stand mixer with paddle attachment, add eggs, sugar, salt and vanilla and mix until combined.
- Then, add in vegetable oil and continue to mix until fully combined.
- Add in chocolate mixture and mix until just combined.
- Add in flour to the chocolate mixture.
- Mix until just combined.
- A few streaks of flour are okay!Remove from stand, add in chocolate chips (and/or nuts).
- Stir with silicone spatula or wooden spoon until chocolate chips or chunks are evenly distributed.
- Turn batter into prepared baking pan. Smooth the batter with an offset spatula or silicone spatula.
- Bake for 15 minutes, turn the baking dish, then bake for another 15-20 minutes or until top is completely set. Remove from oven and cool to room temperature. Cut into 12-15 pieces (or smaller) and enjoy.