Fudgy Brown Butter Brownies

These Fudgy Brown Butter Brownies are rich, dense, and loaded with deep, nutty flavor thanks to the magic of browned butter. Every bite has that signature crackly top, gooey center, and edges that are just the right amount of chewy. If I’m craving a homemade brownie that goes beyond basic, this is the recipe I reach for.

Why You’ll Love This Recipe

I love how the browned butter adds a whole new layer of flavor—it gives the brownies a slightly toasted, caramelized depth that takes them from good to unforgettable. These brownies are simple to make, but they taste gourmet. Whether I’m baking for a crowd or just for a chocolate fix, they never last long in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Unsweetened cocoa powder
• All-purpose flour
• Salt
• Chocolate chips or chunks (optional for extra richness)

Directions

1. I start by browning the butter: I melt it in a saucepan over medium heat, letting it bubble and foam until golden and nutty-smelling. I take it off the heat as soon as it turns amber and has brown specks on the bottom.

2. I pour the browned butter into a mixing bowl and immediately add the sugar and brown sugar, whisking until combined.

3. Once the mixture cools slightly, I whisk in the eggs and vanilla extract until smooth and glossy.

4. I stir in the cocoa powder, flour, and salt until just combined. If I’m using chocolate chips, I fold those in last.

5. I pour the batter into a greased or parchment-lined baking pan and spread it evenly.

6. I bake at 325°F (163°C) for about 25–30 minutes, or until a toothpick comes out with moist crumbs.

7. I let the brownies cool completely before cutting—if I can wait that long.

Servings and timing

This recipe makes about 9 to 12 brownies, depending on how I slice them.
Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: 40–45 minutes

Variations

• I swirl in peanut butter, Nutella, or cream cheese for an extra treat.

• For a mocha twist, I add a teaspoon of instant espresso powder to the batter.

• I love mixing in toasted nuts for a bit of crunch.

• I top the batter with flaky sea salt before baking to balance the sweetness.

• For a gluten-free version, I substitute with a 1:1 gluten-free flour blend.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days. If I want them extra gooey again, I microwave a square for about 10 seconds. They also freeze well—I wrap individual pieces and stash them in a freezer-safe bag for up to 2 months.

FAQs

What does browning the butter do?

It deepens the flavor, giving the brownies a nutty, almost toffee-like taste that regular butter just can’t match.

Can I use salted butter instead?

Yes, but I reduce the added salt slightly to keep things balanced.

How do I know when the butter is perfectly browned?

I watch for it to turn golden with brown bits on the bottom and a nutty aroma—it goes from browned to burnt quickly, so I stay close.

Can I double the recipe?

Absolutely. I use a 9×13-inch pan and bake for about 5–10 minutes longer when doubling.

Why don’t my brownies have a shiny top?

Whisking the sugar into the hot butter helps dissolve it, which creates that shiny, crackly top when baked. I don’t skip that step.

Conclusion

These brown butter brownies are everything I want in a homemade treat—fudgy, flavorful, and just a little indulgent. Browning the butter takes a few extra minutes, but the payoff in taste is totally worth it. Once I started making brownies this way, I never looked back.