Y’all. These Brown Butter Chocolate Brownies are out of this world yummy because I decided to brown the butter before adding it to the recipe. The result is a flavor explosion & I really hope you’re going to try these! One day y’all I was making some chocolate chip cookies via American Test kitchen. They blew me away because it was the first time I’d ever experienced the glory that is brown butter! I have actually been calling it browned butter for a while and that is absolutely the wrong way! It works for me but, because I love y’all and don’t want you sounding as flighty as me, I’ll call it what it is.
Brown Butter. AKA secret to the best baked goods you’ll ever make. I love Brownies of almost any variety. Chewy. Fudgy. Cakey. With Nuts. Without Nuts. Almost always WITH Chocolate Chips. I also love the corner and edge pieces; They bring the perfect blend of Fudgy & Chewy in one piece!
The main accomplishment of these Brown Butter Chocolate Brownies is getting the brown butter right. This is vital and as such, I’m step by step explaining how to properly brown the butter.
Let’s begin with asking what is Brown Butter? Its when butter is cooked until it has melted into a liquid & the water cooks out. The milk solids can start toasting and when they brown you have this insanely good nutty flavor. Perfect, for brownies. It makes them addictive. If you don’t believe me, try it and you’ll forever be known as the best brownie baker they’ve ever met.
- Melt your butter. Place it in a medium skillet or pan. (Doesn’t’ matter if it’s cold or room temp)
- If you can use a light colored pan it’s helpful because you can visibility see the browning happening. Its way easy to burn if you use a dark pan. Shoot for silver or white/cream color.
- Set your pan to medium heat and know you have to be patient… sing a song to yourself.
- Allow it to melt naturally without touching it. (No swirling!)
- You’ll finally see the butter melted (Because you haven’t left your post or you’re going to ruin it!)
- You will hear it make cracking noises and hear the water cooking out of the butter. Kind of similar to a grease pop. (Haven’t you done that with bacon LOTS?)
- Now that you’ve heard this it’s close to browning. Pay attention or you’ll be so, so sad especially if you don’t have another stick to start over with. (Wonder how I know this)
- If you’re anxious or excited NOW you can swirl the pan a little bit.
- The actual melted butter liquid won’t brown, but the milk solids will begin to brown at the bottom of a pan.
- Use a heat-proof spatula to stir the browning milk solids off the bottom of the pan so they brown more slowly and evenly.
- Once you see the butter browning on the bottom of the pan, the rest of the process will move pretty quickly.
- To keep the butter from browning too quickly and burning, remove the pan from the heat source. The heat in the pan will slowly brown it completely.
- Now remove it immediately from the pan! Don’t hesitate because it can go from perfection to burn in half a second.
Also, if you can manage to measure your cocoa powder without spilling it everywhere and realizing this is the high dollar can that you wasted at least 2 dollars in that stuff you’re doing super better than me!
Make sure you use a pan large enough to add additional ingredients to because you will do almost all your mixing in the pan! The standard size brownies you’d typically get out of this pan is 9 but, they are so very decadent I cut them way smaller and then folks can grab multiples if they’re down!
You’re literally going to add almost everything to the pan before you move to a bowl. It’s super messy though- so I warn you be careful!
You’ll have this mixture before you add the flour and what nots. It’s almost like a glaze filled with the nutty aroma of the butter that you’d like to eat with a spoon. I urge you not to however, because it’s even better baked!
Add the walnuts & unless you just do not like them- add the whole cup! They’re so good & are a great texture to the fudge like brownie. I may be sad right now that these are all gone! :(
Pour the batter into your prepared pan & hold your saliva until they’re cooled! You’re going to smell them and rationalize cutting them hot out of the oven but, don’t! Wait please, Unless You plan on putting them on ice cream immediately because that would be badass and I must be told if you do so! Chocolate Brownies lets count the ways you’re the best.
Sigh. These Chocolate Brownies are so good. Brown Butter should be in it’s own food group guys. Scroll down for the printable & come tell me how much you love these!
- Nonstick Spray
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 1 teaspoon vanilla extract
- 2 large eggs, chilled
- 1/3 cup plus 1 tablespoon unbleached all purpose flour
- 1 cup walnut pieces
- Brown Butter:
- Melt butter on low heat in a medium pan.Heat until the butterfat and milk solids separate and the milk solids sink to the bottom of the pan and begin to brown. You'll see small bits & the butter will turn to a nutty color, flavor, and smell. When you see all of these happening you transfer remove the pan from the heat. at which point the butter (brown bits and all) should be admired. You're going to add ingredients to the pan so let it sit for just about 2 minutes.
- Position rack in bottom third of oven; preheat to 325°F.
- Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang.
- Coat foil with nonstick spray.
- Melt butter in medium pan over low heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.
- Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1?4 teaspoon salt.
- Stir to blend.
- Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
- Bake brownies until toothpick inserted into center comes out almost clean about 28 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.
- Let the Brownies cool overnight before cutting to avoid lots of challenges! These are rich & fudgy!