Fudgy Brown Butter Brownies with Crinkly Tops Recipe
These Fudgy Brown Butter Brownies feature a rich nutty flavor from brown butter combined with intense dark chocolate and Dutch-processed cocoa powder. With a crinkly top and a moist, dense interior, these brownies are an indulgent treat perfect for chocolate lovers seeking a decadent homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies (about 2-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup powdered sugar
- 1/2 cup all-purpose flour
- 3/4 teaspoon fine sea salt
- 3 tablespoons dry milk powder (Carnation recommended)
- 4 tablespoons Dutch-processed cocoa powder
Chocolate
- 3.5 ounces dark chocolate 70% cocoa bar (roughly chopped)
- 1/2 cup semi-sweet chocolate chips (discs or wafers, plus extra for topping)
Wet Ingredients
- 1 cup unsalted butter (preferably European butter like Kerrygold)
- 3 large eggs (room temperature)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla bean paste or extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper, extending the paper up all four sides for easy removal later. Set aside.
- Mix dry ingredients: In a small bowl, whisk together powdered sugar, all-purpose flour, and fine sea salt until evenly combined. Set aside.
- Make brown butter chocolate mixture: In a stainless steel pan over medium heat, melt the unsalted butter. Stir in the dry milk powder once the butter has melted. Continue cooking the butter, stirring frequently, until you see amber brown milk solids and the butter develops a nutty aroma. Immediately scrape the brown butter and brown bits into a heat-safe bowl. Whisk in the chopped dark chocolate and Dutch-processed cocoa powder until melted and smooth. Set aside.
- Combine eggs and sugar: In a large bowl, whisk together granulated sugar, eggs, and vanilla bean paste until the sugar dissolves and mixture is smooth (you shouldn’t feel grit when rubbed between your fingers).
- Emulsify brown butter mixture: Gradually stream the warm brown butter and chocolate mixture into the egg mixture while whisking continuously to create a smooth, emulsified batter.
- Fold in dry ingredients and chocolate chips: Gently fold the dry dry ingredient mixture and semi-sweet chocolate chips into the wet ingredients until just combined. Avoid overmixing.
- Bake: Pour the batter immediately into the prepared baking pan and smooth the top. Bake for 28 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and serve: Remove brownies from the oven and cool in the pan on a wire rack for 1-2 hours. Use the parchment paper overhang to lift the brownies from the pan. Cut into squares using a sharp knife, wiping between cuts for clean edges, and enjoy.
Notes
- Use European-style butter like Kerrygold for the best flavor in browning.
- Measure flour correctly: spoon flour into measuring cup and level off rather than scooping directly to avoid dense brownies.
- Ensure eggs are at room temperature for better emulsification.
- For a more intense chocolate flavor, use high-quality 70% cocoa dark chocolate.
- Do not overbake to maintain fudgy texture; check starting at 28 minutes.
- Allow brownies to cool completely to set and make cutting easier.
Keywords: Brown Butter Brownies, Fudgy Brownies, Chocolate Brownies, Homemade Brownies, Crinkly Top Brownies, Dark Chocolate Dessert
