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Home » Dessert Bars » Fudgy Brown Butter Brownies

Fudgy Brown Butter Brownies

Published: Mar 21, 2021 · Modified: Sep 3, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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!

A hand folding a brownie between a finger and the thumb, you can see chocolate chips on the brownie. Slightly under the brownie is an antique tablespoon spoon measurer with chocolate chips instead and a few scattered about, then there are lots of brownies in rows behind sitting on parchment paper on a baking tray. In the very back is a cut off milk bottle full of milk and a grey background

Updated December 2021 with more information and details.

This is my absolute favorite brownie recipe! They are rich, fudgy in the middle, and made completely from scratch They have 24 ounces of chocolate stuffed and mixed and are further elevated with brown butter. These brownies are so much better than the box, and I bet you have what you need to make them already sitting in your kitchen.

These Fudgy Brown Butter Brownies are my go-to brownie recipe that will make you never want to buy boxed brownie mix again. You will seriously be amazed. But, don’t take my word for it, make a batch and become a brown buttered brownie lover...

I'm a serious chocolate lover! In fact, my first job was working at a chocolate shop. If you're a chocolate lover yourself you have to try this One-Ingredient Chocolate Bag, it's seriously a showstopper!

Why You'll Love these Brown Butter Brownies...

  • Super delicious!
  • Easy to make
  • Perfect for a crowd
  • SOOOOOOOOO much CHOCOLATE
  • Extra fudgy!
multiple brownie squares on a white marble background with brownie crumbs spread out/

Ingredients

Fudgy Brown Butter Brownies ingredients on a flat lay. Ingredients in differently shaped bowls and plates with the 2 sticks of butter in its normal packaging and a small bottle of vanilla extract

Ingredient Notes

  • Unsalted Butter: turns into our nutty brown butter. I like using unsalted so I can control how much salt I add to the brownies.
  • Semi-sweet chocolate chips: add so much chocolate flavor. Using as our base and as a mix in. 
  • Sugar: makes it sweet! Sugar liquifies as it melts creating soft brownies.
  • Eggs: makes these brownie super fudgy as well as bind, tenderize and add structure to our brownies.
  • Salt and vanilla extract: for more flavor
  • Vegetable oil: keeps brownies decadently fudgy and moist
  • All-Purpose Flour: is one of our last ingredients. You don't need much since these are dense and fudgy brownies instead of cakey. And, adding more flour, the cakey they will taste.

Step-by-Step Instruction

Side by side photo with a # in the upper left corner indicating the step. In the left '1' is a pan on the stove with 2 sticks of butter melting. The right '2' has the same pan and all the butter is melted and now bubbling.
  1. Pre-heat oven to 325 degrees Fahrenheit. Line a 9x13 baking dish with parchment paper and spray with non-stick spray. Then, melt butter in medium saucepan over medium heat.
  2. Keeping the heat on medium heat, the 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.
Side by side photo with a # in the upper left corner indicating the step. In the left '3' is a pan on the stove with chocolate melted and a silicone spatula . The right '4' shows a red stand mixer with beater attachment has mixed some sort of egg and sugar mixture together.
  1. Immediately stir in 12 ounces of semi-sweet chocolate chips or chunks. Stir until chocolate is fully melted and incorporated with the butter.
  2. In a stand mixer with paddle attachment, add eggs, sugar, salt and vanilla and mix until combined.
Side by side photo with a # in the upper left corner indicating the step. In the left '5' shows a red stand mixer with beater attachment with a chocolate mixture being mixed in a metal bow. The right '4' shows the same red stand mixer with flour being incorporated in the chocolate mixture.
  1. Then, add in vegetable oil and continue to mix until fully combined. Next, add in chocolate butter mixture and mix until just combined.
  2. Add in flour to the chocolate mixture. Mix until just combined. A few streaks of flour are okay!
Side by side photo with a # in the upper left corner indicating the step. In the left '7' shows chocolate chips being mixed into the chocolate batter by a silicone spatula.The right 'i' shows the brownie mixture spread out into a 9 x 13 baking dish lined with parchment paper.
  1. Remove bowl from stand, add in chocolate chips/chunks (and/or nuts). Stir with silicone spatula or wooden spoon until chocolate chips or chunks are evenly distributed. 
  2. Turn batter into prepared baking pan. Smooth the batter with an offset spatula or silicone spatula.
Side by side photo with a # in the upper left corner indicating the step. In the left '9' shows baked brownies in a 9x13 pan lined with parchment paper. The right '10' shows brownies sliced into squares on a baking sheet lined with parchment paper.
  1. Bake for 15 minutes, turn the baking dish, then bake for another 15-20 minutes or until top is completely set.
  2. Remove from oven and cool to room temperature. Cut into 12-15 pieces (or smaller) and enjoy.

Expert Tips

  • A light colored pan is helpful when browning the butter! A light color pan can let you see brown bits easier when browning butter compared to a dark bottomed pan.
  • Want perfect brownie 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.
  • Want a stronger nuttier flavor? Substitute ½ of the mix-in chocolate chips (6 oz) with chopped walnuts or pecans.
  • Measure flour properly! If you just dunk your measuring cup in flour, chances are you have a LOT more flour than you need and will create a really cakey brownie as a result. I have a small digital scale to quickly measure flour but check out this article on other ways to properly measure flour!

Recipe FAQs

How do I make brown butter?

If you have not made brown butter before I recommend watching this video from America's Test Kitchen for more explanation. Watch the video here!

  • 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.
  • How do I store brownies?

  • Store these in an airtight container for up to 3 days on the counter.
  • Angled straight on photo of fudgy brown butter brownies on a silver baking tray lined with parchment paper with a few brownies stacked or leaning on each other. Scatter chocolate chips with a few in an antique tablespoon, and an antique whisk with wooden handle in the background. In the very back is a full milk bottle full of milk of a grey background

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    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

    Close up of fudgy brown butter brownie on a sheetpan with parchment paper with other brownies in the background with chocolate chips and curmbs

    Fudgy Brown Butter Brownies

    Mara
    These Fudgy Brown Butter Brownies are my FAVORITE BROWNIES ever! They are ultra chocolately with lots of chocolate chips mixed in. The brown butter insides gives it a delicate nutty flavor. You'll never look at a boxed brownie the same.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 people
    Calories 652 kcal

    Ingredients
      

    • 2 sticks butter, unsalted
    • 24 ounces chocolate chips or chunks divided into 12 oz and 12 oz
    • 4 whole eggs, large
    • 1 & ½ cups granulated sugar
    • ⅓ cup vegetable oil
    • ½ tablespoon vanilla extract
    • ½ teaspoon kosher salt
    • 1 cup all-purpose flour

    Instructions
     

    • Pre-heat oven to 325 degrees Fahrenheit. Line a 9x13 baking dish with parchment paper and spray with non-stick spray. Then, melt butter in medium saucepan over medium heat.
    • Keeping the heat on medium heat, the 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 ounces 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. Next, add in chocolate butter 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 bowl from stand, add in chocolate chips/chunks (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.

    Notes

    A light colored pan is helpful when browning the butter! A light color pan can let you see brown bits easier when browning butter compared to a dark bottomed pan.
    Want perfect brownie 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.
    Want a stronger nuttier flavor? Substitute ½ of the mix-in chocolate chips (6 oz) with chopped walnuts or pecans.
    Measure flour properly! If you just dunk your measuring cup in flour, chances are you have a LOT more flour than you need and will create a really cakey brownie as a result. I have a small digital scale to quickly measure flour but check out this article on other ways to properly measure flour!
     
    Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

    Nutrition

    Calories: 652kcal | Carbohydrates: 63g | Protein: 5g | Fat: 43g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 238mg | Potassium: 339mg | Fiber: 5g | Sugar: 46g | Vitamin A: 501IU | Calcium: 42mg | Iron: 4mg
    Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

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    Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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