Introduction

These fudgy brown butter brownies boast rich chocolate flavor with deep, nutty undertones from browned butter. Topped with a delicate crinkly crust, they balance dense moistness with a satisfying chew. Perfect for brownies lovers seeking an elevated homemade treat.

The image shows several rectangular pieces of dark chocolate brownies closely stacked together on a white marbled surface. Each brownie has a rich, deep brown color with a rough, crumbly texture on top and gooey melted chocolate visible in between the layers. Tiny grains of salt are sprinkled on some pieces, adding a subtle contrast to the dark brown. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup powdered sugar
1/2 cup all-purpose flour (*See notes below for measuring*)
3/4 teaspoon fine sea salt
1 cup unsalted butter (European butter, like Kerrygold, preferred)
3 tablespoons dry milk powder (such as Carnation)
3.5 ounces dark chocolate 70% cocoa bar (roughly chopped)
4 tablespoons Dutch-processed cocoa powder
3 large eggs (room temperature)
1/2 cup granulated sugar
2 teaspoons vanilla bean paste or extract
1/2 cup semi-sweet chocolate chips (discs or wafers, plus more for topping)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, extending it over all four sides for easy removal. Set aside.
Step 2: In a small bowl, whisk together the powdered sugar, flour, and fine sea salt. Set this mixture aside for later.
Step 3: Melt the butter in a stainless steel pan over medium heat. Once melted, whisk in the dry milk powder. Continue cooking, stirring frequently, until the butter develops amber brown milk solids and emits a nutty aroma. Scrape the browned butter and solids into a heat-safe bowl without leaving any behind.
Step 4: Add the chopped dark chocolate and Dutch-processed cocoa powder to the warm browned butter. Whisk until smooth and set aside.
Step 5: In a large bowl, whisk together the granulated sugar, eggs, and vanilla bean paste or extract by hand until the sugar fully dissolves and the mixture feels smooth to the touch.
Step 6: Slowly stream the warm brown butter and chocolate mixture into the egg mixture, whisking continuously to combine and emulsify the batter.
Step 7: Gently fold the dry ingredient mixture and chocolate chips into the batter until just combined—avoid overmixing.
Step 8: Immediately pour the batter into the prepared pan. Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 9: Allow the brownies to cool in the pan on a wire rack for 1 to 2 hours. Carefully lift them out using the parchment paper, transfer to a cutting board, and slice with a sharp knife. Wipe the knife clean between cuts for neat slices. Enjoy!

Tips & Variations

Use European-style butter for richer flavor and creamier texture in the brown butter stage.
Be patient while browning the butter; the nutty aroma is key to the brownies’ signature taste.
For extra gooey centers, check doneness closer to 28 minutes.
Substitute vanilla extract if vanilla bean paste is unavailable, but the paste enhances depth.
Add a pinch of espresso powder to intensify the chocolate flavor.
Sprinkle extra chocolate chips on top before baking for a more visually appealing, melty crust.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze up to 3 months. To enjoy after refrigeration or freezing, bring to room temperature or warm briefly in the microwave for a soft, fudgy texture.

How to Serve

A batch of sixteen rich, fudgy brownies is cut into square pieces arranged tightly in four rows and four columns. Each brownie has a glossy, cracked top layer with deep brown color and visible shiny chocolate patches melted slightly across the surface. A light sprinkling of coarse white sea salt flakes is scattered unevenly on the top, adding a contrast in texture and color. The brownies rest on parchment paper placed over a black wire cooling rack, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular cocoa powder, but Dutch-processed cocoa gives a smoother, less acidic flavor that pairs nicely with the brown butter. Your brownies may taste slightly more bitter with natural cocoa.

Why is dry milk powder added?

Dry milk powder enhances the richness, improves texture, and contributes to browning in the butter, helping create that distinct nutty flavor unique to these brownies.