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This Brown Butter Brownies Recipe literally came to me in a dream.
The image of exactly how I wanted them to look came to my mind, and I knew I immediately had to get to work on creating this recipe.
It took over 7 trials until I had these brownies *just* how I pictured them.
The most important part I wanted to nail was that shiny crust on top.
I knew I could achieve the most picture-perfect shiny crust, while simultaneously creating fudgy, moist, and incredibly flavorful brownies, elevated by that brown butter.
If you follow me at all, you know that browning butter is one of my secret tricks to improving the flavor of just about every classic baked good – and these brownies are no exception!
This brownie recipe is definitely a little more labor-intensive than my crazy-popular Chewy Brownie recipe, but they’re worth it if you have a little more time on your hands and want something deliciously special.
In the pink box below, I’ve included tons of tips and information, so you can nail these delicious brownies every time.
I truly hope you’ll give them a try!
How to Make Fudgy Brown Butter Brownies
Below are tips and insights into the HOW and WHY of brownie baking. I definitely suggest you read before making the recipe! And if you want even more info on the science of brownies, check out my original Ultimate Brownie Guide here.
How to Brown Butter for Brownies
A skillet works better than a saucepan for browning butter because there’s more surface area for the brown bits to develop. Whatever you do, never use nonstick for browning butter.
- In a medium skillet set over medium heat, melt the butter.
- Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
- Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom.
- Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, ensuring you get all little browned bits at the bottom – that’s where the flavor lives!.
- Now your brown butter is ready to fold into the batter!
How to Make Brownies with Shiny Thin Crust
This is arguably the best part of any brownie, but also often the most elusive to achieve. These Brown Butter Brownies have an incredible crust, thanks to these steps:
- If you follow the directions in this recipe exactly by using an electric mixer to whip the eggs and sugar, you will get that beautiful tissue-thin crust on top.
- The key here is to allow the sugar to completely dissolve into the eggs to create an ultra-light, pale, and fluffy foam.
- The amount of time this takes will completely vary depending on your kitchen environment and your mixer, so pay attention to the visual clues over the time listed in the recipe.
- An electric mixer with the whisk attachment works best, but you may be able to get away with a hand mixer too.
- Whatever you do, just don’t stop beating until the eggs are ultra-light in color and thick and foamy in texture.
- More tips for achieving those perfectly tissue-thin, crinkly crusts in brownies are shared in this article. I also share some surprising mistakes you may be making which prevent the brownie “skin!”
How to Make Chewy Fudgy Brownies
- Whipping the eggs and sugar helps incorporate air into this Brown Butter Brownies recipe.
- That means we don’t need to use any baking soda or baking powder.
- The result are brownies that are rich and fudgy without being so dense you can only have two bites. I first learned this technique years ago here.
- Brown sugar and high-fat Dutch Process cocoa powder also help contribute richness not just in flavor but in that moist fudgy texture.
- That’s also why a very small amount of flour is used. Too much flour and brownies become cakey or dry. Make sure not to over-measure the flour or cocoa powder.
Do I have to Use Dutch Process Cocoa Powder?
- Since there’s no leavener (baking soda or powder) in this Brown Butter Brownies recipe, you can use Dutch Process OR natural unsweetened cocoa powder.
- I find Dutch process creates a deeper chocolate flavor and richer, fudgier texture.
- My absolute favorite cocoa powder for brownies is Penzey’s high-fat Dutch process or the King Arthur Bensdorp Cocoa Powder.
- Both options make for insanely rich & fudgy brownies (and ultra-moist chocolate cake!).
- If you only have natural cocoa powder, that will work just fine – but keep in mind that the higher the fat content of your cocoa powder, the more delicious your baked goods will be! Learn more about that here.
The BEST Brownie Pan (so important!)
- For this Brown Butter Brownies recipe, I highly recommend using an 8 by 8-inch light-colored metal baking pan. I like this baking pan.
- Dark metal pans will dry out the edges, often before the center can cook through.
- Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more gummy.
- If you must use glass, reduce the temperature and add about 10 to 15 minutes to the baking times.
- Check out my Glass vs. Metal Baking Pans article for more tips.
- I like to line my pan with two sheets of parchment, leaving about a 2-inch overhang so I can easily lift out the entire pan of brownies to cut and serve.
Can I Double the Recipe?
You can easily double this recipe by simply doubling all ingredients and baking in a 9 by 13-inch metal baking pan for about 30 minutes.
How to Tell when Brownies are Done Baking?
- You never want to overbake brownies.
- There should absolutely be moist crumbs attached to a tester by the end of the baking time.
- With a recipe like this, however, the gooey chocolate chips make it hard to tell when the brownies are done baking.
- I always err on the side of underbaking brownies.
- The residual heat of the oven will continue to cook them even after you place the pan on a cooling rack.
- I wouldn’t bake much longer than the recipe suggests unless you’re using a glass pan (see above), or your oven runs cold.
How to Cut Brownies Cleanly
Science has shown our visual perception of food actually influences how tasty we perceive food to be. If you want to get perfectly clean, neat, and even brownie slices, check out my How to Cut Brownies Cleanly in 5 Steps article. Don’t worry – even if you don’t follow all these tips, your brownies will taste just as delicious!
How to Store Brown Butter Brownies
Brown Butter Brownies taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled! You can microwave them for a bit to serve them warm and gooey, if preferred.
Can I Freeze Brown Butter Brownies?
Brownies freeze beautifully. Simply wrap slices of brownies in plastic wrap and place in a freezer bag or airtight container for up to a month. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
More Amazing Brownie Recipes:
-
1 1/2
sticks (170 grams) unsalted butter
-
4
ounces
(113 grams) semisweet chocolate,
chopped
-
1/2
cup
(100 grams) granulated sugar
-
1/2
cup
(100 grams) light brown sugar
-
3
large eggs
-
1
teaspoon
vanilla extract
-
1/2
cup
(64 grams) all-purpose flour
-
1/2
cup
(43 grams) cocoa powder*,
preferably Dutch Process
-
1/2
teaspoon
instant espresso powder,
optional
-
1/2
teaspoon
fine salt
-
1
cup
(170 grams) semisweet chocolate chips
-
Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
-
In a small saucepan set over medium-low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping the brown bits into the bowl.
-
Immediately add in the chopped chocolate and stir until melted.
-
In the bowl of an electric mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat mixture on high speed until completely thickened and fluffy in texture and lightened in color, about 8 minutes. On low speed, gradually pour in the warm brown butter chocolate mixture.
-
Use a rubber spatula to stir in flour, cocoa powder, espresso powder, and salt until just combined. Stir in the chocolate chips.
-
Pour into prepared pan and smooth out with a spatula. Bake in the preheated oven for 22 to 25 minutes, or until set but not overbaked. Let cool in pan completely before slicing and serving.
-
Brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.
*Since there is no leavener (baking soda or powder) in this recipe, you can use Dutch Process OR natural unsweetened cocoa powder. I recommend Dutch processed, for a deeper chocolate flavor and richer fudgier texture. Use a cocoa powder with a high fat content for best results.
This recipe was created in 2020 and updated with additional baking tips. Photos by Ashley McLaughlin.
Would it be okay to use dark brown sugar instead of light brown sugar?
Hi Ashley! We haven’t tried that, but it should work just fine. Dark brown sugar contains a little more molasses than light brown sugar, so it brings a bit of a deeper flavor and a little more moisture. Let us know how it goes 🙂
Bonjour !
Je suis francaise et je suis abonnée à votre compte instagram 🙂
J’aurais une question concernant le matériel que j’utilise pour faire ce brownie.
Il faut savoir que j’ai acheté un moule en acier inoxydable 18/10 car je pense que la composition est plus sain qu’un moule en metal.
J’ai suivi à la lettre cette recette qui est juste incroyable !
Mais le brownie est moins épais que vos autres recettes de brownie.
C’est pourquoi je voulais savoir si c’est le moule en inox qui en serait la cause ou bien c’est seulement cette recette qui rend le brownie moins épais que vos autres recettes.
Mon moule fait exactement les mêmes dimensions que le votre.
De plus je n’ai pas encore testé les autres recettes de brownies donc je n’ai pas pu comparé l’épaisseur.
Que pensez-vous d’un moule en acier inoxydable 18/10 ? Y’a t-il une différence avec un moule en metal au niveau de la cuisson?
Hi Sevda! I’m so glad to hear that you enjoyed these brownies! The thickness difference could be caused by your metal pan being different, but as long as it’s the same proportions, it shouldn’t make your brownies too much thinner. Feel free to check out the differences in materials as I’m not familiar with the type of pan you mentioned – this is the pan Tessa recommends, for comparison. There are also likely ingredient differences between US and French ingredients. Butter is definitely different (European butter contains more butterfat – see Tessa’s videos here and here) and eggs also differ in size (large eggs are about 56 grams in shell in the US). Flour could also be different and may have absorbed a different amount of liquid, compared to the varieties available here. Brownies will also be thinner if you reduced the sugar or left out the chocolate chips, for example. I hope something here helped, Sevda, and I hope you give these brownies another try and maybe try different brands of some of these ingredients, different egg sizes, etc, so you can enjoy these delicious brownies even more! Happy baking!
This recipe really ups the game when it comes to the simple brownie. Brownies are rich, robust, chewy (chocolate chips) and dense, when served chilled, which is how I enjoy them most. I used premium chocolate and included the espresso powder (which adds depth to the flavor profile.) This recipe is a little more effort than the usual brownie recipe but well worth the effort in the results.
This is an amazing brownie recipe- I’ve made it several times with great success!
If I were to double the recipe then would I need to beat the eggs/sugars/vanilla for longer than 8 minutes?
Hi Pam! So glad to hear that you love this brownie recipe 🙂 Doubling this recipe may take a longer than 8 minutes for the eggs/sugars/vanilla to whip, but it all depends on your mixer, kitchen environment, etc. Pay closer attention to the sensory indicators (beat until “completely thickened and fluffy in texture and lightened in color”) than timing for best results. I hope that helps! Happy baking 🙂
Hi! Love all your recipes! I don’t have access to dutch cocoa powder, and I’m dairy free. Will using margarine and some regular cocoa powder change the quality completely?
Thanks in advance!
Hi Tali! We don’t bake with dairy-free substitutions, so unfortunately I cannot tell you exactly how that will work, as we haven’t tried it! What I can tell you is that margarine is a blend of oils, and unlike butter, does not contain milk solids, so it cannot brown and won’t provide the same flavor. I recommend checking out some of our other brownie recipes and experimenting with those to suit your needs – such as Tessa’s Easy Chewy Brownies. Just in case you’re curious about cocoa powders and the difference between natural and Dutched, check out Tessa’s article on that here. I hope that helps! Happy baking 🙂
Could I leave out the stirred in chocolate chips? Will it really change the flavour/texture of the brownie?
Hi Rianne! Feel free to skip the chocolate chips if you prefer, but they do add flavor, and they also contribute to the perfect crinkly crust on top! Learn more about that here 🙂
Looks wonderful!! Do you think I can add a layer of peanut butter to this in the middle of the batter?
Hi Ahlam! We haven’t tried that with this specific recipe, so I can’t say for sure – but here is a recipe Tessa created with a layer of peanut butter in the middle! Enjoy 🙂
Is this measurement 170 gns after browning butter we need or butter 170 g once it browning the butter it will reduce. So pls explain wat the measurement we should follow
Hi Sulu! This recipe asks for 1.5 sticks (170 grams) unsalted butter, and then we brown it in the second step of the recipe, and use the entirety of the brown butter we’ve just made. The recipe is written to take the evaporation from the browning process into consideration. Thanks for checking
Perfect. Moist and shiny crust! Thank you!
Hi!
I’ve made these time and time again and they always turn out amazing! They’re definitely a crowd-pleaser.
I want to make a batch with protein powder (whey, and its chocolate malt flavored) and was wondering what the effect would be or if I’d have to change anything else in the recipe to account for the addition of protein powder.
Hi Mel! I’m sorry, but we haven’t tried baking cookies with protein powder, so we cannot say how that will work or what will need to be adjusted to accommodate this. You may need to experiment a little with altering the dry ingredients, but it might take a few batches to nail it!
Just wondering do you think it’s possible to get that top crackly lighter part then dark fudgey below in a low carb sugar free version? All regular recipes seem to look like that. As said tip is dissolving the sugar in either hot melted butter or in eggs and whipping to super foamy. Water moisture has to near non existent so it won’t rise through the top. Then after melted chocolate is poured in, you gently fold in small amount dry mix. Which creates the top meringue like when baked. Yet I’ve never been able to do it, using erythritol, doing same exact same way. They either look cookie like on top (batter bit thick) or cake with tiny air holes (smooth pouring batter)
Hi Rob! Changing the sugar content in recipes drastically reduces the recipe, much more so than just the sweetness level. Read more about that here! Feel free to experiment as you like, but we firmly believe that desserts should be an indulgence, so we don’t test our recipes with lowered content of such ingredients or ingredient substitutions – we just strive for the most delicious recipes possible, so you can occasionally indulge and enjoy as much as possible! Happy baking 🙂
Appreciate the reply. Understandable, however if following a diet or are diabetic etc there are alternative options and you’ll be very surprised how delicious they can be. You would have no idea they were lower carbs, gluten free and sugar free or low. I’ve done them cookies muffins & brownies. Just such a shame its not known more that desserts/treats can actually be quite nutritional & tasty without any gmo ingredients & unnecessary glucose amounts. 🙂
So good, fudgey and chewy, great depth of flavor. The only home made brownies I’ve ever made that weren’t a disappointment! Can’t wait to try out your other brownie recipes! Thank You!
Hello! If I’m using a 9×13 pan, should I double the recipe or just increase it by 1.5? Also, would that affect the baking time?
Hi Sofia! As Tessa mentions in the pink tip box above the recipe, “You can easily double this recipe by simply doubling all ingredients and bake in a 9 by 13-inch metal baking pan for about 30 minutes.” Happy baking! 🙂
These are the best brownies ever, I make them all the time! Just wondering if I would be able to add frozen raspberries to this recipe, or will that effect the texture too much? And how much would I add? Thanks!
Hi Abby! While we haven’t tried adding raspberries to this recipe, we do have a Raspberry Brownie recipe that you’re welcome to compare it to and experiment! Let us know how it goes if you give it a try! 🙂
Awesome! Thanks so much
Everyone loved these!! My neighbors asked for the recipe!!
Woohoo! That’s always such a great compliment to receive 🙂
These are amazing. I love the brown butter. As much as I could probably eat the pan myself, I probably shouldn’t.
Can I freeze them.
Hi Robyn! I’m so glad to hear that you enjoyed these brownies so much! Yes, brownies freeze very well! Simply wrap slices of brownies in plastic wrap and place in a ziptop bag or airtight container, to prevent drying out, for up to a month. Thaw for an hour or so at room temperature before enjoying – or eat cold, because they’re extra fudgy that way 🙂 Enjoy!
I’ve made a couple brownie recipes and always go back to box brownies…until I made these! This recipe is so fudgey and delicious it will definitely be my new go-to brownie!
Yay! So excited that you loved these brownies so much, Sammie! We think they’re better than boxed, too 😉
What was the temperature Tessa said in class our brown butter brownies should be if they are done?
Hi Kathie! Brownies are done at 205° but as Tessa said during our class, it’s not always the best indicator for every recipe – especially a brownie recipe containing chocolate chips/chunks, because you could be unknowingly temping a piece of chocolate, rather than the batter! We try to always include a sensory indicator (“bake until set” or “bake until golden brown”, etc.) because that’s more important – and easier than getting out a thermometer! These brownies are done when set, and if you wait until the thermometer reads 205°, there is a chance they may be overdone. I hope that helps! Happy baking 🙂
Very fudgy brownies that aren’t too difficult to make. We ate ours with whipped cream to really gild the lily. It did take me more time than suggested to bake them sufficiently, about 27-28 minutes, but then I don’t have an oven thermometer so I can’t be sure that my oven temperature was accurate. I didn’t get much flavor from the browned butter, but circumstances at my house at the time prevented me from browning it to more than a medium amber color. Next time I’ll go darker. I used the optional espresso powder and caught just a hint of it, even though I’m not a coffee lover. I would definitely use it again. The HTH Baking School live session was a great for learning additional tips.
Hi Julie! I’m so happy you enjoyed this brownie recipe – and even more excited that you enjoyed the HTH Baking School live class!! I would definitely suggest letting the brown butter get a little darker next time, if you can, because that’s really when the depth of flavor comes through! Also, if it helps, here is a link to one of Tessa’s favorite oven thermometers! Please reach out to us if you ever have any questions (through the Students Area, the Students Facebook group, or by emailing [email protected]). We are always more than happy to help!
I made the brownies during the baking school zoom. The class was awesome and the brownies were delicious. The recipe and the class instruction was spot on. Can’t wait to do another Zoom class.
Yay! So excited to hear that you enjoyed making this recipe with Tessa, and that you’re enjoying the HTH Baking School!! Thanks so much for letting us know 🙂
So delicious! These brownies have an intriguing deep flavor and texture. My husband’s new all-time favorite brownie!
So happy to hear that, Becky!! 🙂
These are delicious! Made them with my HTH Baking School today. Love the brown butter taste and how this recipe used 3 types of chocolate.
Happy to hear you enjoyed these brownies, Breanna!
There are no words to describe how delicious these brownies are. I am not a coffee drinker, and I could NOT taste the espresso powder. Rather, it enhanced the depth of the chocolate. My oven temped lower than 350 (which I discovered after the bake), so it took a little longer to bake them. But the wait was soooooo worth it! So fudgy and chocolately and delicious!!! This will be my go-to brownie recipe for the rest of time!!!
Yay!! So thrilled to hear that you enjoyed these brownies so much, Cheryl – and great note about being a non-coffee drinker but not tasting the espresso powder! Thanks so much for the feedback 🙂
I’m a brown butter believer, it just seems to make everything better. And these decadent, fudgey, wonderful brownies are proof of that!
So glad you enjoyed these so much, Emily! I agree with you about brown butter – it just makes everything better 😉
This recipe is terrible. They were completely undercooked in the center. I’m disappointed I wasted my time and money making these. There is no way this recipe has been tested well. I would not recommend.
Hi Maddie! I’m sorry to hear your brownies didn’t turn out the way you hoped! It definitely sounds like something went wrong here! We test every single recipe on our blog many, many times, across multiple parts of the United States with different climates, to ensure readers can rely on our recipes for success every single time. There are a few things that may be responsible for these brownies not working for you. Firstly, did you bake these brownies in a light-colored metal pan? We recommend this pan, but something similar will work too! Using a glass or ceramic pan will take much, much longer for the middle to bake, often drying out the edges in the process. Your oven also could be running too cold. Ovens are almost always lying to us about their real temperature! We recommend using an oven thermometer, to ensure accuracy, and make sure your baked goods are baking correctly! Tessa talks about the importance of oven temperature accuracy and using an oven thermometer, in this article here! Lastly, how do you measure your ingredients; by volume (using cups), or by weight (using a digital scale)? Measuring by volume makes it super easy to add too much flour into a recipe, messing with the chemistry of the recipe and throwing your end result off completely! In this article, Tessa talks about how to measure correctly, to ensure a great end result every time! I hope that helps, and I hope you give these brownies another try sometime; they really are so delicious!! Feel free to reach out to us at [email protected] for more help troubleshooting!
Best brownies I’ve ever made!! They were gone within the hour!
Wow, what a compliment! So happy you loved these brownies, Abby!!
Should I make half of the recipe if i want to bake it in a 8×8 square springfoam pan as i only have this ?
What will the baking time be then.
Hi Mayeesha! This recipe is actually written for a 8×8 square metal pan! I would take some extra care in lining it well with parchment or foil, to ensure it doesn’t leak out of your springform, but the baking time should not differ from the recipe! Make sure you cool them completely in the tin, as they will likely fall apart if you open the springform tin before they are cooled. Happy baking! 🙂
Hi, I made these and they were to die for! But just a quick question, if I wanted it to be a bit chewier, do you know what I should add, or maybe do, to get that tiny bit chewier? Thank you very much.
Hi Honey! That’ll have to be something you experiment with, but make sure that you read through Tessa’s tips in the pink box above the recipe for a little more help. You might also be interested in our Ultimate Brownie Guide, where Tessa actually breaks down different ingredients/techniques based on the type of brownie you prefer. I hope that helps!
This is the best brownie recipe I have ever made. 100% recommend – this is your sign to make these, RIGHT NOW!! Amazing recipe, thank you.
Yay!! So happy you loved this recipe, thanks for taking the time to comment and let us know! 🙂
I made this recipe immediately after seeing it pop up on my instagram feed. The only adjustments I made were blooming the coffee powder in the warm butter and chocolate mix and adding malton salt when they came out of the oven. My bake time was 23 minutes for a perfect ooey gooey middle. These were loved by everyone who tried them and I would make this again, especially because it doesn’t take very long to prepare or cook. Thanks for sharing this one!
Sounds AMAZING!! So happy you loved this recipe!
If I want to make this recipe eggless, is there a way I can do that? Can I use yogurt instead of eggs?
We don’t bake eggless recipes, so I can’t say for sure; however, we believe that the eggs are necessary for the texture and crinkly crust of these brownies. I’d recommend searching online for an eggless brownie recipe instead. Sorry I can’t further!
Wow wow wow! This is by far the most superior brownie I’ve ever made. Utter perfection! Thank you for this amazing recipe.
I wanted to ask what measurements you’d suggest for a 10inch tin please?
So happy you love this recipe so much 🙂 We haven’t tried making them in a 10-inch tin, only 8-inch, so I can’t say for sure. It really depends on how thick/thin you prefer your brownies, and you’ll want to watch the baking time. Let us know how it goes!
My first recipe made from Handle the heat, thank you for sharing! Smells and pre-tasting in the kitchen were all incredible 🙂
However, a bit disappointed when it came out – I followed the recipe to the dot, but no skin ever formed and the final texture came out pretty much like a soft sponge cake (a delicious one of course but just so far from everybody else’s result). I took it out a bit early at 18min as it looked done and no skin was forming anyway. I live in China and standard ovens are not a thing here, so I just have a small on-the-counter oven to work with (for sure it doesn’t divide heat evenly). Do you think this is the reason my brownies came out so differently? Or any other ideas I could try next time?
Many thanks and again, amazing recipe! First time I attempted browning the butter and wow, what a difference it made!
Hi Ida! Welcome to Handle the Heat! We’re so happy you enjoyed this recipe, and I agree, browning butter makes everything better! 🙂 Your oven is very possibly the reason your brownies didn’t have the crust form on top, but I’d also read through Tessa’s tips in the pink box above this recipe for some more ideas. You’ll especially want to read through the article she shares on how to achieve that thin, crinkly crust 🙂 I hope that helps! Please let me know how your next brownie attempt goes. Good luck!
The recipe claims this makes nine brownies, but we got 16 out of it (trust me, you’re not going to want a very large brownie from this recipe!). They’re incredibly rich and fudgy, and there honestly isn’t anything to keep me from making this recipe a 5/5 stars. While they’re delicious, you’ll be hard pressed to try and eat more than one or two small ones in a sitting (thus why I cut them into 16 and not 9). This is going to become my go-to brownie recipe from now on. (I haven’t made boxed brownie mix in years at this point, and this one stands above and beyond the other brownie recipes that I’ve made in the past.) If you’re looking for something easy to make with things that you’ve already got in your cabinet, this is the recipe you need to try.
So glad you enjoyed them, Lauren! They’re extra delicious with a scoop of ice cream on top too 🙂
My go to brownie recipe!
Should I add an egg yolk like the other recipes?
I haven’t tried adding an additional egg yolk to these brownies! You could definitely give that a try if you’d like these to be extra chewy! Let us know how that goes.
This was okay a little bit too buttery for my liking. I added extra chocolate to make it better. I like how it has a quick baking time.
Hello there, I can’t express how much I love your recipes I’m obsessed with those brownies and I really want to make them because I never taste it in my life but the problem is that I live in a small town that only has small markets that’s why most of the ingredients and brands aren’t available like peanut butter, chocolate chips, different kind of cocoa… Could you please make a simple cocoa brownies without chocolate
Hi Raquelle! This is an older recipe post that needs updating, but check out our Cocoa Brownies, I think it’s just what you’re looking for: https://handletheheat.com/cocoa-brownies/. Let us know what you think!
Anything with brown butter will be a winner but I especially love the nutty flavour in these brownies! The espresso powder is a subtle addition and the chocolate flavour really stands out without being too sweet. Love the melty chocolate chips too! 100% will make this again.
So glad you loved it! I agree, I think brown butter makes anything better 🙂
I am dying to try this recipe, and after reading a bunch brownie recipes, I am wondering what would happen to the results if you added 1/4 tsp. Baking Powder or Soda (depending on the type of cocoa powder used), and using only 2 eggs plus 1 egg yolk?
Hi LeeAnn! Of course, feel free to experiment as much as you like – but adding leavening agents to brownies can make them too cakey for our preference. If you wish to experiment with a leavener, we recommend starting with just 1/8 teaspoon and increase from there, if desired. Also, by eliminating an egg white, you’re removing moisture from the brownies, and also messing with the chemistry of the whipped sugar and eggs to create that beautiful crust. Good luck with your experiments 🙂
I took these brownies to a family dinner and EVERYONE raved about them! They were soooo delicious. Since the dinner, I have had several requests for the recipe. My husband said “make them again.” This will be our go-to brownie recipe. Thanks so much! BTW- I have your Cookie cookbook – great!
So happy to hear your brownies were such a hit, Melanie!! I love the rave review from your husband haha, he keeps it simple just like mine does, but you know he means it (i.e. How does this taste? “Really good.”) 🙂 Glad you’re enjoying the cookie book too. I’ll be sure to pass along your wonderful review to Tessa 🙂
As a self-declared brownie snob, I’ve been on the hunt for the perfect brownie recipe for ages: one that was chewy, fudgy, chocolatey, not at all dry or cakey, and had the quintessential shiny, crinkly top. Last year I discovered your chewy brownie recipe and thought “omg, these are the best brownies I’ve ever had, I can finally stop searching!”. Then a few months later I wanted to try a chocolate-based recipe and gave your ultimate brownies (I think the recipe is now called “fudgy brownies”) a go and thought “wait, these are also the best brownies I’ve ever had?!”. Now here I am several months later with a newfound love for all things brown-buttered and I knew I just had to give these a try too. Somehow they are ALSO the best brownies I’ve ever had!! It boggles my mind but all three recipes are truly perfect. I love that I can now choose any one of the them based on my pantry, or on the technique I want to use that day, and rest assured that they are all equally to die for! I know you’re considered the queen of cookies in many ways, and I think brownies should be added to that title too. Anyway, long story short, these brownies are A-MA-ZING, especially warmed up, and anyone reading this should make them immediately! (Thank you for coming to my Ted Talk on HTH brownie recipes LOL)
haha your Ted Talk 🙂 What a wonderful and such a kind comment to read through, Ruth! I’ll definitely pass this along to Tessa, and I know it’ll make her day! You’ve definitely figured out why Tessa creates so many brownie recipes, so you can pick and choose like she loves doing depending on the type of brownie you feel like enjoying that day (or based on what’s in your pantry)! Can you believe she’s created over 40 brownie recipes?! We’re actually in the process of revamping our website, so it’ll be super easy to find a specific brownie recipe based on your preferences (thick, chewy, fudgy..,etc.)! I hope you’ll enjoy using it for future brownie bakes 🙂
Hello,
The recipe and brownies look amazing! I have been trying to find a recipe to replicate Starbucks brownies, but with brown butter. They are dense and fudgey, yet light and airy at the same time. I have NEVER had a brownie with all 4 textures before. I think this might be the one. I use Muscovado Brown Sugar when baking. The molasses content is a bit higher and imparts more moisture and depth of flavor. I have only found at Whole Foods and online. Can I use this type of brown sugar in your brownie recipe?
Hi Ilene! We haven’t experimented with muscovado brown sugar in this recipe, but I don’t see why it wouldn’t work! Muscovado has more complex flavors, so if anything, it might just add more pronounced caramel and toffee notes! Please let us know how it goes!
Is this 170 g of brown butter or start with 170 g of butter and use what is left after browning?
Hi Rosalind, great question! Start with 170 grams of butter and use what remains after browning in the brownies. No need to add any more butter. Enjoy! 🙂
I make this recipe often and have to quadruple it! I serve these at the coffee shop I bake at and they are a hit every time. I do like to switch it up and add espresso and espresso powder and cinnamon to it, another way is to add cinnamon, ginger, and cayenne pepper with a dash of nutmeg. I then drizzle with house made fudge sauce(made with a little burbon) If you’ve never had a spicy caffeinated brownie come see me at Mokaska!
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Wow, so amazing to hear what a success your brownies are, and I love your add-in suggestions! House made fudge too? Yum!! Thank you so much for taking the time to comment and let us know!
Can I half this recipe for a small batch
I haven’t tried that, but it should be fine! Just make sure to use a reflective metal baking pan. Good luck!
Amazing brownie recipe! Beautiful crust on top and rich, fudgy flavor (highly recommend Penzey’s high fat cocoa powder). My 8X8 is glass so that’s what I used. They took 43 minutes (yikes, I know. I was worried too.), but they were just perfect! Our guests raved about them and my husband told me to hold on to the recipe!
I”m happy they were such a hit!
Probably the best brownies I’ve ever had. Paired it with fresh strawberry compote and it was divine. Thanks for sharing!
Sounds delicious! I’m so happy you loved them 🙂
i just made this and Its a great brownie.. but just a warning for people that i did not taste the brown butter.. it tastes like a regular chocolate brownie
These brownies are the fudgiest brownies you’ll ever make. If you’re having trouble with the thin shiny top, I suggest not reducing the sugar. Use dark chocolate, and keep the sugar level the same. the amount of cocoa in brownie definitely undercuts the sweetness. I always reduce the sugar level by 50-75%, but with this recipe I don’t. Keeping the same sugar level (1cup total), I managed to get the shiny top on my first try. This recipe is definitely the best recipe I’ve tried. I’ve never been able to successfully make a brownie. Usually it’s too dry and crumbly with no shiny crust, but this is the absolute best. So rich, so fudgy, absolutely immaculate.
I’m so happy to hear you had perfect results! I’m also glad you tried the recipe first and didn’t make any adjustments to this recipe as reducing the sugar will definitely alter the outcome, especially the shiny top like you said 🙂
Step involved sure but not really that hard to prepare. These Brownies turned out spectacular. Deep rich complex flavor and I made these with just regular cocoa. I’ll leave another comment when I can find some Dutch process. Thank you for this recipe.
So happy to hear you loved them, Austin!
It’s so good! I halved the recipe and it turned out fine. Didn’t have brown sugar so I used double the white sugar, and the halved recipe calls for 1 1/2 eggs but I used 1 only. Turns out great!
I used dark chocolate, and put in dark chocolate compound chips into the batter at the end, so there are larger bits of gooey chocolate.
Good when warm, but amazing when cold. I’m not kidding, pop this in the fridge or leave it out and it’ll taste like a super decadent chocolate bar or ice cream. The cold pieces of chocolate chips adds an extra bite that is just. So. Good!
Happy to hear your substitutions worked! I’d love for you to try this recipe again with the brown sugar-it really adds to the depth of flavor 🙂
Hi .. when you say 170gm of butter and recipe calls for browning the butter.. won’t the butter reduce quite a bit.. so 170gm is the final amount after melting. A little confused
so I doubles the recipe and I usually dont do that when Im trying out a new brownie recipe, but….OMG IM SO GLAD BECAUSE THEY WERE SO FRIGGIN DELICIOUS!!! it was definitely worth browning the butter! my kitchen smelled like an expensive chocolatier shop after I mixed the browned butter with the chocolates.
I’m so happy to hear you enjoyed these brownies!! I absolutely LOVE the smell of them mixed together as well, YUM!!
Made these TWICE in one week! Added peanut butter and doubled the recipe! Some baking powder and a bit of bread flour for more rise and ooooooo I can’t believe these! Thanks!
Pls share eggless version of this recipe..
Sorry, the eggs are necessary for the texture and crinkly crust of these brownies!
These Brownies are delicious! The top was paper thin and perfect! The browned butter adds an intensity to the chocolate goodness.