Fudgy Brown Butter Dark Chocolate Brownies

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These fudgy brown butter chocolate brownies sit right between gooey and chewy, with crisp edges and plenty of chopped dark chocolate running through the middle. Cocoa powder gives them a deep chocolate base, while the browned butter adds a warm, nutty flavor that regular melted butter can’t quite match.

Whisking the eggs, yolk, and sugar until pale helps create that thin, delicate crust on top, so it’s one step worth taking your time with. Remove the brownies while the center is still slightly soft, since they’ll continue to set as they cool. For a frosted version, try these red velvet brownies with cream cheese frosting. When you need a quicker shortcut, the Ghirardelli brownie mix recipe is another rich chocolate option.

Prep time: 20 minutes
Bake time: 30–40 minutes
Yield: 9 large or 16 smaller brownies

Ingredients

• ½ cup plus 2 teaspoons (65 g) all-purpose flour
• ¾ cup plus 2 tablespoons (75 g) unsweetened cocoa powder
• ½ teaspoon baking powder
• Pinch of salt
• 7 tablespoons (100 g) unsalted butter
• 1¼ cups (250 g) caster or superfine sugar
• 1 teaspoon vanilla bean paste
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons plus 1 teaspoon (50 ml) vegetable oil
• 7 ounces (200 g) dark chocolate, roughly chopped and divided

Instructions

1. Preheat the oven to 320°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
2. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
3. Melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until it smells nutty and the milk solids at the bottom turn golden brown. Remove from the heat and cool for 5–10 minutes.
4. Add the sugar and vanilla bean paste to a large bowl. Rub them together with your fingertips until the sugar is evenly scented with vanilla.
5. Add the two eggs and extra yolk. Whisk until the mixture becomes paler, slightly thicker, and increased in volume.
6. Slowly whisk in the cooled brown butter, followed by the vegetable oil.
7. Reserve a small handful of chopped chocolate for the top. Add the dry ingredients and remaining chocolate to the bowl, then fold gently until no dry streaks remain. Avoid overmixing.
8. Spread the brownie batter evenly in the prepared pan and scatter the reserved chocolate over the top.
9. Bake for 30–40 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter.
10. Let the brownies cool in the pan before lifting them out and slicing. Allow them to cool completely for the cleanest cuts.

Tips for the Best Brown Butter Brownies

• Measure carefully. Brownies contain very little flour, so even a small excess can make them dry. Using the gram measurements will give you the most consistent texture.
• Watch the butter closely. Remove it from the heat once the milk solids turn golden brown and smell nutty. If those specks become black, the butter will taste bitter.
• Let the butter cool. It can still be warm when added, but it shouldn’t be hot enough to cook the eggs.
• Whisk the eggs thoroughly. Whisking the eggs, yolk, and sugar until pale and slightly thick helps create a delicate, shiny crust.
• Fold instead of beating. Stop mixing as soon as the flour and cocoa disappear. Overmixing can leave the brownies firm rather than fudgy.
• Check them early. Begin testing at 30 minutes. A toothpick should come out with several moist crumbs, not completely clean.

Chocolate and Add-In Options

Dark chocolate containing around 60–70% cocoa gives these brownies a rich flavor without making them overly bitter. Semi-sweet chocolate can be used for a sweeter result.

For extra texture, fold in ½ cup (60 g) of toasted walnuts or pecans with the chopped chocolate. You can also whisk 1 teaspoon of espresso powder into the dry ingredients to deepen the chocolate flavor without making the brownies taste strongly of coffee.

How to Store Chocolate Brownies

Let the brownies cool completely before storing them, since trapped warmth can create condensation and make the surface sticky. Place them in an airtight container, with parchment paper between layers, and keep them at room temperature for up to four days.

For longer storage, refrigerate the brownies for up to one week. Chilling makes them firmer, so let them sit at room temperature for 20–30 minutes before serving.

How to Freeze Chocolate Brownies

Wrap each cooled brownie tightly and place them in a freezer-safe container or resealable bag. Freeze for up to three months. Thaw them while still wrapped at room temperature or leave them in the refrigerator overnight.

Serving Suggestions

These brownies are especially good at room temperature, once the chocolate and brown butter flavors have had time to settle. For a softer, gooier center, warm an individual brownie in the microwave for about 8–10 seconds before serving.

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