Description
Rich, fudgy brownies with nutty brown butter and bittersweet chocolate chunks.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped (about 1 cup)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Place the butter in a light-colored saucepan over medium heat.
- Let the butter melt completely, bubbling and foaming.
- As the butter cooks, brown specks will form at the bottom of the pan.
- Gently swirl the pan occasionally to ensure even browning.
- Remove from heat once the butter is a deep golden brown and smells nutty (about 5-8 minutes).
- Pour the brown butter into a heatproof bowl and let it cool slightly for about 10-15 minutes.
- In a large bowl, whisk together the granulated sugar and light brown sugar.
- Pour the slightly cooled brown butter into the bowl with the sugars. Whisk until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the chopped bittersweet chocolate. If using nuts, fold them in as well.
- Preheat oven to 350°F (175°C).
- Grease and flour an 8×8 inch baking pan. You can also line the pan with parchment paper.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting.
Notes
- Use good quality chocolate (60-70% cocoa content).
- Don’t overbake the brownies. Err on the side of underbaking.
- Cool completely for clean cuts and a fudgy texture.
- Add a sprinkle of sea salt on top before baking for enhanced flavor.
- Experiment with toppings like chopped nuts, chocolate chips, or peanut butter swirls.
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Brownies can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes