Fudgy Brown Butter Brownies

Name: Brown Butter Brownies
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; McCormick Gourmet™ Organic Ground Saigon Cinnamon; San Francisco Salt Company Sea Salt, Pure & Natural; Challenge Butter, Unsalted, European Style; Elite Chocolate Coins, Bittersweet; Best Choice Dutch Cocoa Soft Baked Cookies; Peet's Coffee Espresso Capsules for Nespresso Original Line, Crema Scura Medium Roast; Value Corner Vanilla Flavor, Imitation; O Organics Cane Sugar, Granulated, Organic; O Organics Sugar, Organic, Dark Brown; Lucerne Dairy Farms Cage Free Extra Large Shell Eggs; Large Yellow Egg Cake

Serves 16

10 mins prep

50 mins cook

60 mins total

Brown butter brownies are the ultimate brownie recipe made with nutty brown butter, dark chocolate, and cocoa powder for a flavorful thick, fudgy center and shiny crackly tops.

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Prep Dry Ingredients

Preheat oven to 350℉ /180℃/160℃ Fan (convection).

Line an 9-inch square baking pan with non stick baking spray and a piece of parchment paper, let paper hang over sides.

In a medium bowl, hand whisk together flour, cinnamon, and sea salt. Set aside.

oz all purpose flour

tsp ground cinnamon

tsp fine sea salt

Using a separate medium bowl combine dark chocolate chunks, cocoa powder, and espresso powder. Set aside while making the brown butter. *See notes on browning the butter.

oz (8 ounces) 70% bittersweet dark chocolate

oz dutch processed cocoa powder

tsp espresso powder

Brown the Butter

Melt butter in a light-colored pan over medium heat. Stir constantly as butter foams and sputters. Watch for the milk solids to turn golden brown and give off a nutty aroma (about 5-7 minutes). Remove from heat immediately when milk solids are amber (or they'll continue cooking)

oz unsalted butter

Pour the hot brown butter over the chocolate, cocoa powder, and espresso powder. Stir with a fork until all of the chocolate is melted and you have a shiny buttery liquid. Then, stir in the vanilla extract. Let mixture cool to room temperature.

tsp pure vanilla extract

Beat Sugar and Eggs

Place granulated sugar and dark brown sugar in a large bowl. Add the eggs and egg yolk, then whisk together with an electric hand mixer on medium high until foamy and thick, around 1-2 minutes.

oz granulated sugar

oz dark brown sugar

large eggs (200 grams)

large egg yolk (20 grams)

Make Brownie Batter

Pour the chocolate mixture into the sugar and eggs. Fold together using a rubber spatula in soft figure eights until just combined.

Spoon in a third of the flour mixture into the chocolate mixture, folding with spatula until in a figure eight pattern, and around the sides of the bowl until just mixed. Repeat with the remaining flour mixture. The batter will be thick and shiny.

Scoop batter into the prepared brownie pan and level with an offset spatula.

Bake

Bake on the middle rack for 28-32 minutes. Check the brownies after 30 minutes of baking. Brownies will be set on the edges and look soft in the middle, but not uncooked. A toothpick inserted into the center should come out with a few wet crumbs. The residual heat of the pan will continue to cook the center of the brownies, which will firm as they cool.

Place the pan on wire cooling rack and sprinkle the warm brownies with flaky sea salt.

tbsp flaky sea salt

Let brownies completely cool before lifting from pan, slicing and serving.

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