If you’ve never tried Brown Butter Brownies, you are in for a fudgy, delicious treat with a crackle top and a rich, moist center.
Brown butter is used in many recipes as it lends incredible flavor to a dish. No, brown butter does not come from brown cows. Regular butter is heated gently in a pan until it caramelizes. The result is a golden brown color and nutty flavor. You might see it mentioned in French recipes as beurre noisette. Now that you know what it means, let’s discuss why you should make brown butter brownies.
Browning the butter before mixing it provides a deeper flavor than any brownie you have tried. The nutty flavor complements the chocolate, resulting in an unequaled depth of flavor that raises your homemade treats to a different level.
Brownie Tips 101
Making brownies may seem easy enough, but many home cooks have over-baked a pan of them at least once. We often wait until the center is done and firm, which is not good. Why? Because brownies keep cooking as they cool. Here are some tips to remember:
- Brownie tip #1 is to remove your brownies when the edges are set but the center is slightly underbaked—not runny.
- Brownie tip #2 is to ensure the sugar dissolves completely in the eggs. You can use a whisk or electric beater to reach that smooth consistency.
- Brownie tip #3 is to mix the batter gently and not for long. Over-mixing creates tough rather than tender and chewy brownies.
- Brownie tip #4 is to use a light-colored metal pan. Ceramic or glass pans may require longer baking times and result in flatter brownies. Dark metal pans can lead to dry edges before the center completes cooking. If you use one of these other pans, watch your cooking time by turning on the oven light to monitor the baking. Follow these tips and measure your ingredients carefully to get perfect brownies.
How to Make the Perfect Brown Butter
If you have ever watched cooking competition shows on television, you have probably seen a chef or two forget about the pan and have to start over when making brown butter. That’s because it takes only a moment to go from perfectly golden to burnt. You want to begin with unsalted butter. Use a small saucepan and put it over medium heat—no higher. It is crucial to be patient with this process and not try to rush it if you want the best results.
Stir the butter from time to time, watching it closely to prevent it from burning. You want it to have a light golden color, nutty aroma, and foamy appearance. There might be a slight popping sound, which is normal. The butter is typically ready within 2 to 3 minutes after the popping ends. However, use all the information here as a guideline for when to stop cooking the butter. Remove the pan from heat as soon as the butter reaches that state.
How to Make Ahead and Store
Brown butter brownies do not always stay fresh as long as other brownies, so keep that in mind if making them in advance. They taste best freshly baked. When stored in airtight containers, they will last up to 2 days at room temperature or 4 days in the refrigerator. Refrigerating them enhances the fudginess of the brownies. They can also be frozen by wrapping them in plastic wrap and placing them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, or enjoy them right from the freezer!
Serving Suggestions
Brown butter brownies taste good any time, but especially after a hearty meal, such as Tomato Beef Stew or No-Bean Chili. They are a perfect ending to a bowl of Chicken Enchilada Soup. Your family will applaud these treats regardless of how and when you enjoy them.
Brown Butter Brownies
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips optional
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a medium saucepan, melt the butter over medium heat. Continue cooking until it foams and turns a golden brown color, about 5-8 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth. Stir in the vanilla extract.
- Gradually add the cooled brown butter to the sugar and egg mixture, mixing until well combined.
- Sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan before slicing into squares.
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