Rich Browned Butter Brownies
These rich browned butter brownies deliver a perfect fudgy texture with a nutty, caramel-like depth of flavor. Simple to make with pantry staples, they offer a cozy, indulgent treat that’s quick and easy.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- ½ teaspoon salt
- Optional: ½ cup (60g) chopped walnuts or pecans
Instructions
- Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then starts to foam and turn golden brown with a nutty aroma. Once small brown specks appear and the smell deepens, remove from heat immediately to avoid burning (8-10 minutes).
- Mix wet ingredients: In a mixing bowl, whisk the browned butter with 1 ½ cups (300g) granulated sugar until smooth. Add 3 large room temperature eggs, one at a time, whisking well after each addition. Stir in 2 teaspoons vanilla extract (5 minutes).
- Combine dry ingredients: In a separate bowl, sift together 1 cup (125g) all-purpose flour, ¾ cup (75g) unsweetened cocoa powder, and ½ teaspoon salt (2 minutes).
- Fold dry into wet: Gradually add the dry mixture to the wet, folding gently with a spatula just until combined. Avoid overmixing to keep brownies tender. If using, fold in ½ cup (60g) chopped nuts now (3 minutes).
- Bake: Pour batter into the prepared 8×8-inch (20×20 cm) pan, smoothing the top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Let cool completely before slicing for best fudgy texture.
Notes
Do not rush browning the butter; stir constantly to avoid burning. Use room temperature eggs for smooth batter. Fold dry ingredients gently to avoid overmixing. Start checking brownies at 25 minutes to prevent overbaking. Let brownies cool completely before slicing for best fudgy texture. Parchment paper helps with easy removal and clean edges.
Nutrition
- Serving Size: About 2-inch square
- Calories: 265
- Sugar: 24
- Sodium: 120
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 3
- Protein: 3
Keywords: brownies, browned butter, fudgy brownies, chocolate dessert, easy brownies, nutty brownies, quick dessert