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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

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 people
Calories 652kcal
Author Mara


  • 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
  • cup vegetable oil
  • ½ tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour


  • 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.


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.


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