I browned the butter for my Fudgy Homemade Brownies to coax a super dense, fudgy center under that famous crackly top, and the technique that did it surprised even me.

Jump to Recipe

I never thought a tiny swap could change brownies like this. When I browned unsalted butter and folded in chopped semisweet chocolate the whole kitchen turned into a chocolate press, the batter going glossy and almost lacquered.

These are my Fudgy Homemade Brownies, super dense, fudgy, with that crackly top that makes you pause mid bite. They are not trying to be fancy but they do demand attention, and yes I burned the first batch once so don’t feel bad if you mess up.

Try them once, you’ll wonder how normal brownies ever got away with less.

Ingredients

Print Recipe (No Advertisments)

Browned butter gives nutty depth, more aroma than plain butter richness and fat
Semisweet chocolate brings cocoa bitterness antioxidants mostly fats and carbs
Granulated sugar sweetens and tenderizes pure carbs no fiber or protein
Brown sugar adds molasses warmth keeps brownies moist holds flavor
Eggs bind and set structure add protein and fat for fudgy texture
All purpose flour gives body and chew mostly starch carbs gluten creates structure
Unsweetened cocoa adds deep chocolate intensity antioxidants bitter notes balance sweetness
Sea salt brightens flavors tames bitterness adds tiny minerals no calories

Ingredient Quantities

1 cup (2 sticks) unsalted butter, browned and cooled a bit

8 oz semisweet or bittersweet chocolate, chopped

1 cup granulated sugar

1/2 cup packed light brown sugar

3 large eggs

2 tsp vanilla extract

3/4 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp fine sea salt

1 tsp instant espresso powder optional

1/2 cup chocolate chips or chopped nuts optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325F and line an 8×8 inch pan with parchment leaving an overhang, grease parchment lightly so brownies don’t stick.

2. Brown the butter in a light colored saucepan over medium heat, swirling until it foams then the milk solids turn golden brown and smell nutty, remove from heat and let cool a bit.

3. Put the chopped 8 oz chocolate in a heatproof bowl, pour the warm brown butter over it, let sit 1 minute, then stir until glossy and smooth; if using the instant espresso powder stir it in now. Let the mixture cool until just warm not hot.

4. In a large bowl whisk the 3 large eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until thick, pale and ribbon-like, this helps make that crackly top, a hand whisk takes 1-2 minutes, a mixer about 2-
3.

5. Stir 2 tsp vanilla into the eggs and then gently fold the cooled chocolate mixture into the egg mixture until combined.

6. Sift or whisk together 3/4 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/2 tsp fine sea salt, then fold into the batter just until no flour streaks remain, don’t overmix or you’ll get cakier brownies.

7. Fold in 1/2 cup chocolate chips or chopped nuts if using, scrape the batter into the prepared pan and smooth the top, give the pan a couple gentle taps on the counter to remove big air bubbles.

8. Bake 30 to 35 minutes until the edges are set and the center still looks slightly underdone but the top has a shiny crackly crust, a toothpick should come out with a few moist crumbs not wet batter.

9. Cool completely in the pan on a wire rack, then lift out with the parchment overhang and chill 30 minutes for cleaner slices, cut into squares and enjoy.

Equipment Needed

1. 8×8 inch baking pan lined with parchment for easy lift out
2. Light colored saucepan for browning the butter
3. Heatproof bowl for melting the chocolate
4. Whisk or electric mixer for beating the eggs and sugars, dont overdo it
5. Rubber spatula for folding and scraping the batter
6. Measuring cups and spoons for accuracy
7. Fine mesh sieve or sifter for the flour and cocoa
8. Wire cooling rack to cool the pan completely
9. Toothpick or cake tester to check doneness

FAQ

Q: How do I brown butter without burning it?

A: Melt butter in a light-colored pan over medium heat, stir and swirl often. It foams, then the milk solids turn golden and smell nutty. Take it off heat a sec before it looks done, it keeps cooking in the pan. If it smells burnt start over. Let it cool a bit before mixing with eggs so you dont scramble them.

Q: Can I use chocolate chips instead of chopped chocolate?

A: Yes but chopped bars melt more smoothly and give richer texture. If you use chips, chop some anyway or melt slowly in short bursts in the microwave and stir between bursts so they dont seize. A double boiler works great too.

Q: How do I know when brownies are perfectly fudgy and not overbaked?

A: The center should be set but still slightly jiggly. A toothpick comes out with moist crumbs, not wet batter. They firm up as they cool, so dont overbake. Cool in the pan for at least an hour for clean slices.

Q: What makes brownies fudgy instead of cakey?

A: Fudgy = more fat and less flour. Melted chocolate plus brown butter and not too much flour are key. Also mix just until flour is folded in, overmixing adds air and makes them cakey. Using whole eggs and not overbaking helps too.

Q: Can I add espresso powder, nuts, or chocolate chips? Proportions?

A: Yes. 1 tsp instant espresso enhances chocolate without tasting like coffee. Fold in up to 1/2 cup chocolate chips or 1/2 cup chopped nuts at the end. Toast nuts first for extra flavor. Dont add too much or it can change baking time.

Q: How should I store or freeze the brownies?

A: Room temp in an airtight container for 3 to 4 days. In the fridge up to a week, though they get firmer. Freeze cooled slices wrapped well for 2 to 3 months, thaw at room temp. For best texture warm a bit before serving.

Brown Butter Fudgy Brownies Recipe Substitutions and Variations

Butter: replace the 1 cup browned unsalted butter with 1 cup browned vegan butter or browned ghee for the same nutty note. If you need dairy free use 3/4 cup neutral oil (canola or grapeseed) but you will lose some brown-butter flavor.
Chocolate: swap the 8 oz semisweet chopped for 8 oz chocolate chips (weigh them) or 8 oz bittersweet if you like a deeper, less sweet brownie. Short on bars? Use 3/4 cup unsweetened cocoa powder plus 3 tbsp extra melted butter and 2 tbsp sugar to make up richness, texture will be a bit different.
Eggs: for the 3 large eggs try 9 tbsp aquafaba (3 tbsp per egg) for the fudgiest vegan swap, or make 3 flax eggs (3 tbsp ground flax + 9 tbsp water, wait 5 min) for a slightly denser but reliable binder.
All purpose flour: replace 3/4 cup AP with 3/4 cup a 1-to-1 gluten free flour blend that contains xanthan gum for almost the same result, or try 2/3 cup almond flour + 2 tbsp tapioca starch for a more tender, slightly nutty brownie.

Pro Tips

1) Watch the browned butter like a hawk, it goes from perfect to burnt super fast. Use a light colored pan so you can actually see the milk solids turn golden, and when they do pull it off the heat and transfer to another bowl so the residual heat doesnt keep cooking it.

2) Never fold warm chocolate-butter into cold eggs, and never pour scalding chocolate into them either or you’ll end up with scrambled eggs. Let the chocolate mixture cool until just warm to the touch, and if you need to speed it up set the bowl over a bowl of cool water and stir gently.

3) Get that ribbon stage with the eggs, it really helps the shiny crackly top. A hand whisk actually gives you better feel so you dont overbeat, and when you add the dry stuff fold slowly just until the streaks are gone — overmixing makes them cakey.

4) For cleaner squares chill before slicing and use a hot, clean knife wiped between cuts for neat edges. Also good chocolate (60 to 70% cacao) and a tiny sprinkle of flaky salt on top after baking lifts the flavors way more than youd expect.

Brown Butter Fudgy Brownies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I browned the butter for my Fudgy Homemade Brownies to coax a super dense, fudgy center under that famous crackly top, and the technique that did it surprised even me.

Servings

servings

Calories

316

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment for easy lift out
2. Light colored saucepan for browning the butter
3. Heatproof bowl for melting the chocolate
4. Whisk or electric mixer for beating the eggs and sugars, dont overdo it
5. Rubber spatula for folding and scraping the batter
6. Measuring cups and spoons for accuracy
7. Fine mesh sieve or sifter for the flour and cocoa
8. Wire cooling rack to cool the pan completely
9. Toothpick or cake tester to check doneness

Ingredients

1 cup (2 sticks) unsalted butter, browned and cooled a bit
8 oz semisweet or bittersweet chocolate, chopped
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp fine sea salt
1 tsp instant espresso powder optional
1/2 cup chocolate chips or chopped nuts optional

Directions

Preheat oven to 325F and line an 8×8 inch pan with parchment leaving an overhang, grease parchment lightly so brownies don't stick.
Brown the butter in a light colored saucepan over medium heat, swirling until it foams then the milk solids turn golden brown and smell nutty, remove from heat and let cool a bit.
Put the chopped 8 oz chocolate in a heatproof bowl, pour the warm brown butter over it, let sit 1 minute, then stir until glossy and smooth; if using the instant espresso powder stir it in now. Let the mixture cool until just warm not hot.
In a large bowl whisk the 3 large eggs with 1 cup granulated sugar and 1/2 cup packed light brown sugar until thick, pale and ribbon-like, this helps make that crackly top, a hand whisk takes 1-2 minutes, a mixer about 2-
Stir 2 tsp vanilla into the eggs and then gently fold the cooled chocolate mixture into the egg mixture until combined.
Sift or whisk together 3/4 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/2 tsp fine sea salt, then fold into the batter just until no flour streaks remain, don't overmix or you'll get cakier brownies.
Fold in 1/2 cup chocolate chips or chopped nuts if using, scrape the batter into the prepared pan and smooth the top, give the pan a couple gentle taps on the counter to remove big air bubbles.
Bake 30 to 35 minutes until the edges are set and the center still looks slightly underdone but the top has a shiny crackly crust, a toothpick should come out with a few moist crumbs not wet batter.
Cool completely in the pan on a wire rack, then lift out with the parchment overhang and chill 30 minutes for cleaner slices, cut into squares and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.