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Brown Butter Brownies are my go-to dessert when I want something truly decadent. After making them countless times, I can confidently say they are the richest, fudgiest brownies you’ll ever taste. The secret? Brown butter. It adds an incredible depth of flavor that makes these brownies so much more than your average chocolate treat.
Whether you’re making them for a special occasion or just because you’re craving something indulgent, this recipe is one you’ll come back to again and again. Trust me, I’ve tested them enough to know they’re foolproof!
This post was originally published in June 2014 but has been updated with new photos and additional information to help you easily recreate the recipe in your own kitchen!
Table of Contents
Why Brown Butter Makes These Brownies Better
If you’ve never baked with brown butter, you’re in for a treat. I use brown butter all the time in both savory and sweet recipes. Here’s why brown butter takes them to the next level:
- Intensifies flavor: Browning the butter caramelizes the milk solids, creating a nutty, toffee-like flavor that makes the chocolate taste even richer. This flavor also shines in my Brown Butter Blondies and my Brown Butter Vanilla Bean Frosting.
- Adds complexity: The subtle nuttiness balances the sweetness, making each bite more flavorful. For this reason, I love to make Brown Butter Mashed Potatoes instead of adding regular butter to plain mashed potatoes.
- Creates a fudgier texture: The moisture from the butter combined with the sugar creates that perfect chewy, fudgy consistency.
Once I started making brownies with brown butter, I swore I’d never go back, and I haven’t.
What Makes These Brown Butter Brownies Special
After making this recipe so many times, I’ve refined it to perfection. Here’s why they’re always a hit:
Customizable: Add walnuts for a satisfying crunch, or leave them out if you prefer a nut-free version.
Deep chocolate flavor: The combination of brown butter and rich cocoa powder creates an intense chocolate taste. There also isn’t very much flour in this recipe, adding to the dense chocolate flavor.
Easy to make: You only need a saucepan and a spoon, no mixer required!
Key Ingredients You’ll Need
You only need a handful of pantry staples to make these incredible brownies. Here’s what makes them stand out.
- Brown butter: The star of the show. It adds a rich, caramelized flavor that makes these brownies taste gourmet.
- Cocoa powder: Natural unsweetened cocoa powder gives the brownies a deep chocolate flavor. I’ve tested with both natural and Dutch-processed cocoa. Both work, but natural gives a more classic brownie taste.
- Eggs: These help create structure and give the brownies their chewy texture.
- Vanilla extract: Enhances the chocolate and brown butter flavors.
- Walnuts (optional): For added crunch and texture. I’ve made them with and without nuts. Both versions are equally delicious.
Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.
How to Make Brown Butter Brownies
Always refer to the recipe card below, but here is a visual summary.
Step 1: Brown the Butter
Melt the butter over medium heat, stirring frequently. Let it bubble and foam.
Once it turns golden brown with tiny brown flecks at the bottom and smells nutty, remove it from the heat immediately.
Tip: Don’t rush this step. Brown butter is what gives these brownies their incredible flavor.
Step 2: Mix the Batter
While the butter is still warm, stir in the sugar, cocoa powder, and salt until combined.
Let the mixture cool slightly before whisking in the eggs and vanilla (this prevents the eggs from scrambling).
Add the flour and baking powder.
Then fold in the walnuts if using.
Step 3: Bake the brownies
Spread the batter into a parchment-lined pan. It will be thick and glossy. That’s how you know it’s going to be fudgy!
Bake until the brownies are set but still slightly soft in the center.
Let them cool completely before slicing. This helps them hold their shape.
Learn From Me: Tips for Perfect Brownies
After making these brownies more times than I can count, I’ve learned a few tricks to get them just right:
- Don’t over-brown the butter: It goes from perfect to burnt quickly. The moment you smell that rich, nutty aroma and see golden flecks, remove it from the heat.
- Cool the butter mixture slightly: Let it cool until warm before adding the eggs, otherwise, you’ll end up with scrambled eggs.
- Use parchment paper: This makes it easy to lift the brownies out of the pan for clean slicing.
- Let them cool before cutting: It’s tempting to slice into them right away, but letting them cool gives you cleaner, more defined squares.
Ways to Serve and Enjoy Brown Butter Brownies
These brownies are perfect on their own, but if you want to take them up a notch, try serving them with:
- A scoop of ice cream: Warm brownies with vanilla ice cream are a match made in dessert heaven.
- Caramel or chocolate sauce: For extra indulgence, add a sweet drizzle of homemade caramel sauce or warm chocolate sauce over the top.
- A sprinkle of sea salt: A pinch of flaky sea salt enhances the chocolate flavor and balances the sweetness.
- Brownie sundaes: Cube the brownies and layer them with whipped cream, ice cream, and toppings for a fun dessert.
FAQs: Brown Butter Brownies
This is a super easy recipe to make, but here are some of the questions I’ve gotten.
You can, but I don’t recommend it. Brown butter adds a rich, nutty flavor that makes these brownies exceptional. Using regular butter will also change the texture.
Brown butter can burn quickly if left unattended. Stir frequently and watch for the color change. It should be golden brown, not black.
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
For neat edges, let the brownies cool completely before cutting. Use a sharp knife and wipe it clean between cuts.
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Equipment
Ingredients
- 10 tablespoons unsalted butter cut into even sized pieces
- 1¼ cups granulated sugar
- ¾ cup natural unsweetened cocoa powder see note 1
- ½ teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all purpose flour
- ¼ teaspoon baking powder
- 1 cup walnut halves see note 2
Instructions
- Preheat oven to 325°F. Line a 8x8x2 metal pan with parchment paper.
- Over medium heat, melt 10 tablespoons unsalted butter. Stir frequently as it continues to bubble. When the amount of bubbles subside, there are small brown specs, and it smells like nutty caramel, remove the pan from heat. Do not let the butter burn.
- Add 1¼ cups granulated sugar, ¾ cup natural unsweetened cocoa powder, and ½ teaspoon kosher salt to the browned butter and stir well to combine.
- After the mixture has cooled in the pot and is only slightly warm to the touch, add the 2 large eggs and 2 teaspoons vanilla extract, then stir well to combine.
- Add 1/2 cup all purpose flour and ¼ teaspoon baking powder, stir to combine. Finally, stir in the 1 cup walnut halves (you can reduce the amount of nuts or omit entirely if you want).
- Transfer batter to the parchment lined baking dish. It will be thick and may not spread all the way to cover the base of the baking dish. You can use a spatula to flatten it out if you want, but the batter will spread slightly as it bakes. Bake in the preheated oven for 25 minutes.
- When done baking, lift the parchment paper with the brownies out of the pan and set them on the counter or a rack to cool. Once cooled, cut into pieces with a sharp knife.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where do I find the foil/parchment paper? I can’t wait to make these
I should update the recipe since it’s been awhile since I’ve had any of that stuff on hand. Either plain parchment (my preference) or plain foil works great.
I have made these so many times, they are a family favorite, gooey in the middle, nutty, and deliciously chocolate!