These Brown Butter Fudgy Brownies are fudgy with rich and chocolatey with that classic shiny thin crust on top. They will become your new favorite treat to bake on weekends.
I am so excited to share with you this Brown Butter Fudgy Brownies recipe. These squares have a deep chocolate flavor from using cocoa powder and melted chocolate. They are chewy around the edges and get tender and moist in the center. For those who do not like too dense fudgy brownies will like these squares because they are not overly dense and a little bit airy from whipping the eggs with sugar.
In case you had not noticed, I use brown butter in these brownies. It is the secret ingredient in these brownies because brown butter gives the slightly nutty, warm, caramel notes that elevate these fudgy brownies to the next level status. Then, I also add a little bit of brown sugar that gives these brownies an incredible depth of flavor.
What is Brown Butter?
These Brown Butter Fudgy Brownies are just as easy as regular ones with just one added step. Yes, we need to make brown butter but it is as easy as melting and cooking butter in a saucepan for a longer time. Basically we toast the milk solids found in butter until they are rich and golden brown. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted butter.
How to Make Brown Butter
Brown butter is just cooking the butter a little past the melting point until it browns which results in a change of flavor, aroma, and color. At that point, the water will slowly evaporate leaving the butterfat and milk protein to continue cooking and browning. You will notice some brown specks at the bottom of your pan as the protein cooks. Be sure to keep your eye on it while cooking, because it is pretty easy to go from browned to burnt.
Firstly, heat the butter on a skillet over medium heat. The bottom of the pan you use should be lightly colored so you can actually see the butter browning. Once the butter has melted fully into a liquid, it will start popping and crackling. That is the water cooking out of the butter. After the water cooks, the butter will foam up a bit, then subside. The milk solids in the butter will begin to brown and caramelize. This means that little brown bits will start to appear on the bottom of the pan.
Use a heat-proof spatula to stir the browning milk solids off the bottom of the pan so they brown evenly. You will notice the changing aromas as the butter continues to brown. Keep stirring until you reach the desired degree of darkness. This is probably the trickiest part of this process is knowing when to pull your pan from the heat. The darker it is, the flavor is richer. Once the butter is brown and golden (not black), immediately remove the pan from the heat, and pour the butter into a separate bowl. Do not leave it in the pan or the residual heat will continue cooking further perhaps into burnt butter.
The brown bits add lots of flavor to brown butter. You can strain out or just leave the brown flecks in the butter. If your butter is one the dark brown side or slightly burned, you should strain the sediment because it might be too bitter-tasting to leave in.
How to Make That Shiny Thin Crust
I really love that delicate, thin, crispy crust that flakes apart with every bite. To get that shiny crust, we beat the sugar and eggs together until ultra light in color and thick and foamy in texture, almost like a meringue texture. You should follow the directions in this recipe by using an electric mixer. We need to whip the eggs and sugar until the sugar completely dissolves into the eggs. The amount of time this takes will completely vary depending on your kitchen environment and your mixer’s speed. Just make sure to beat the eggs until they are ultra-light in color and thick and foamy in texture.
Whipping the eggs and sugar helps incorporate air into the brownie recipe. That means we do not need to use any baking soda or baking powder. The result is brownies that are rich and fudgy without being so dense. Make sure to add your butter and chocolate into the egg and sugar mixture when they are not hot or your risk scrambling the eggs. The chocolate and butter should be just warm to the touch.
Double Chocolate for Intense Chocolate Flavor
These brownies are made with double chocolate. I use cocoa powder and melted bittersweet chocolate for an intense chocolate flavor. Be sure to use bittersweet chocolate because semisweet chocolate will make these brownies super sweet.
The brownies definitely taste the best the day they are baked but can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. Hope you love them as much as I do.
More Brownies Recipes
Do you love brownies? Do not forget to check these recipes out!
- Nutella Brownies
- Strawberry Matcha Brownies with White Chocolate
- Peanut Butter Swirl Brownies
- Cream Cheese Swirl Brownies