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Browned Butter Brownies

These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie!

These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie!

You’ve never had brownies as rich and fudgy as these Browned Butter Brownies!

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • I made this recipe twice back-to-back: once with the browned butter and once simply melting the butter instead of browning it. Here’s what I discovered: even though the browned butter brownies don’t have that toffee-like browned butter signature flavor, they are significantly richer and fudgier than the brownies made by only melting the butter using the same recipe. So take the time to brown the butter!
  • A tip on browning butter: pull the butter off the heat when it starts to smell toffee-like. There is a subtle (but distinct!) change in the smell as the butter is cooking, and that’s the time to pull it from the heat. Continue to stir for a few minutes once it’s off the heat, otherwise it can still burn!
  • How do you get gorgeous, crackly tops when it comes to brownies? Mix in chocolate chips. Same goes for blondies. I don’t know how it works, but that’s the secret behind all the shiny, crackly goodness!

These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie!

These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie!

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Browned Butter Brownies

These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie!

Ingredients:

  • 2½ sticks (1¼ cup) of butter
  • 2½ cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla
  • 1 cup all purpose flour
  • 1½ cups unsweetened cocoa powder
  • ¼ tsp salt
  • 1 cup semisweet or dark chocolate chips

 

 

Directions:

  1. Preheat oven to 350ºF. Prepare a 9x13 baking dish by lining it with foil or parchment and lightly greasing with a nonstick cooking spray.
  2. Over medium-high heat, melt the butter. Stir continuously until the aroma changes (should smell toffee-like) and the color shifts to a very light golden brown. Remove from heat and continue to stir for 2-3 minutes more.
  3. Whisk together the butter and the sugar in a large mixing bowl. Whisk in the eggs, one at a time.
  4. Mix in the vanilla.
  5. In another bowl, mix or sift together the flour, unsweetened cocoa powder, and salt.
  6. Fold the dry ingredients into the butter-sugar mixture until batter forms.
  7. Mix in the chocolate chips.
  8. Pour the batter into the prepared pan. Bake for 15 minutes or until the edges are pulling away slightly from the pan.

Calories 341 | Fat 18g | Saturated Fat 11g | Carbs 45g | Fiber 4g | Sugar 35g | Protein 4g

All images and text ©Something Swanky 2018

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 These Browned Butter Brownies are rich and fudgy, the absolutely perfect brownie!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

42 comments on “Browned Butter Brownies”

  1. Wow! These look absolutely delicious! Did you add choc chip chunks to the recipe?

  2. these brownies look unbelievable – but I DO love brown butter in just about anything!
    pinning and making:)

  3. These look so good! I’m making these tomorrow!!!!! I can’t believe you don’t like brown butter;0)

  4. These look relish! My husband loves brownies, can’t wait to surprise him with these!

  5. I am having such a big love affair with brown butter right now. I must try these.

  6. Oh my these look good. I’m always looking for the next “best” brownie recipe. I have a tried and true on my site, but doesn’t mean I won’t find a new one :)

  7. Alright! I’m going to save it!

  8. Oh…stop it! These look absolutely incredible and so moist!! Pinning!!

  9. No way I could justify using that much butter and sugar with only one cup flour. Wow!!!

  10. Those look so insanely rich and decadent. And they have browned butter, which might be the best baking ingredient ever. YUM!

  11. Holy heck Ashton! What was that we were just texting about? Diet-schmiet.

  12. Geez louise and good goggles, girl! Brown butter in a brownie sounds like a fantastic idea; you must’ve been ahead of your time if you’ve been making these for a while. I can’t wait to use this base recipe for the Twix brownies I’m prepping to make–thank you for sharing!

  13. Pinned it- clearly it’s not on my diet, but I’m going to make it anyway :)

  14. I need to have company over to try this out..I LOVE brownies way to much to have an entire pan alone with me.

  15. I love browned butter treats and this one looks fantastic!

  16. Love just about anything with brown butter. And I am a huge sucker for brownies, so these have my name all over them!

  17. These look like a recipe I have…minus the chocolate chunks, add a layer of browned butter buttercream and top with a layer of bittersweet chocolate. A million calories per bite, I’m sure, but ohmygoodness amazing!

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  20. Oh man – those chooclate chunks are just calling to me. I was pretty sure I had mastered brownies and have the absolute best (I may be biased), but these absolutely deserve a shot. Will be pinning and trying soon!

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  22. I made these tonight and they were so rich and creamy. I loved them! I hearby swear to never use brownie box mix EVER again! MU family loved them and I’m taking the rest to work tomorrow to share with my students and other teacher friends! Thanks!

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  24. Must try very soon they look so so good thanks for sharing

  25. I added 1/2 a cup of milk chocolate and 1/2 a cup of white chocolate chips to these, along with the semi-sweet chips… um, these things are like crack.

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  30. O My Gaawwwddd!!!!!!! These look absolutely amazing! My mom isn’t the biggest fan of chocolate but she loves brown butter cookies. Hmm I’m absolutely going to make these today! Furst question how many bars do you think this will make and are your sure its 2 1/2 sticks?? Can I use less than that?? thanks!!!!!!!

  31. I had made this today. When baking,the butter emit from the batter and became a layer of oil on top of the cake. I had pour and absorb the excess oil and continue to bake,yet it still emit. Yet, the Brownies still success. I had cut to try a bit,it looks moist yet not soft. Do you know why the butter emit from the cake?

  32. do you have to cool down the melted butter before mixing other ingredients in?

  33. Any chance of getting this recipe in metric? Pretty please?

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