Brown Butter Brownies

If you like rich, fudge-like brownies, this is the recipe for you! Careful – once you start making your brownies with browned butter, you may never go back.

Ingredients

  • 2 sticks unsalted butter 
  • ¾ cup bittersweet chocolate chips 
  • ¾ cup unbleached all-purpose flour 
  • ¾ cup cocoa powder 
  • 4 large whole eggs 
  • 1 cup plus 2 tablespoons granulated sugar 
  • ¼ cup plus 2 tablespoons dark brown sugar 
  • ¾ teaspoon salt 
  • 2 teaspoons Nielsen-Massey Pure Mexican Vanilla Extract 
  • 2 teaspoons Nielsen-Massey Pure Coffee Extract 
  • 1 cup milk chocolate chips 

Directions

In a small pot, melt the butter over high heat. Let the butter come to a rapid boil, reduce the heat to a simmer and while stirring constantly, cook the butter until it becomes light golden brown, very fragrant, and has bits of dark brown specks. Be sure to constantly stir the bottom of the pot to prevent the butter from burning. Remove the butter from the heat, pour into a heatproof bowl, add the bittersweet chocolate chips and whisk smooth. Set aside until cooled to room temperature.  

Preheat the oven to 350°F. Lightly coat a 9-inch square pan with nonstick cooking spray. Line the pan with parchment paper and lightly coat the parchment with nonstick cooking spray.

In a bowl, sift the flour and cocoa powder and set aside. 

In the bowl of a stand mixer fitted with the whip attachment, mix the eggs on high speed until doubled in volume. Reduce the speed of the mixer and slowly add the granulated sugar, light brown sugar, and salt. Increase the speed of the mixer to high and whip until the eggs are very pale yellow, light and fluffy, about 8 minutes. Add the vanilla and coffee extract and mix until combined. Switch to the paddle attachment and add the brown butter and melted chocolate; mix until completely smooth. 

Remove the bowl from the mixer and gently fold the sifted dry ingredients into the batter. Add the milk chocolate chips and fold until evenly incorporated.  

Pour the batter into the prepared pan and bake until the surface of the brownies have slightly puffed and cracked, and a toothpick inserted into the center comes out clean, about for 35 minutes. Let cool in the pan to room temperature before cutting. Serve immediately or store covered at room temperature for up to 3 days.  

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 225 grams unsalted butter 
  • 130 grams bittersweet chocolate chips 
  • 100 grams unbleached all-purpose flour 
  • 90 grams cocoa powder 
  • 4 large whole eggs 
  • 225 grams granulated sugar 
  • 75 grams dark brown sugar 
  • ¾ teaspoon salt 
  • 2 teaspoons Nielsen-Massey Pure Mexican Vanilla Extract 
  • 2 teaspoons Nielsen-Massey Pure Coffee Extract 
  • 170 grams milk chocolate chips 

Directions

In a small pot, melt the butter over high heat. Let the butter come to a rapid boil, reduce the heat to a simmer and while stirring constantly, cook the butter until it becomes light golden brown, very fragrant, and has bits of dark brown specks. Be sure to constantly stir the bottom of the pot to prevent the butter from burning. Remove the butter from the heat, pour into a heatproof bowl, add the bittersweet chocolate chips and whisk smooth. Set aside until cooled to room temperature.  

Preheat the oven to 177°C. Lightly coat a 23cm x 23cm x 5cm deep square pan with nonstick cooking spray. Line the pan with parchment paper and lightly coat the parchment with nonstick cooking spray.

In a bowl, sift the flour and cocoa powder and set aside. 

In the bowl of a stand mixer fitted with the whip attachment, mix the eggs on high speed until doubled in volume. Reduce the speed of the mixer and slowly add the granulated sugar, light brown sugar, and salt. Increase the speed of the mixer to high and whip until the eggs are very pale yellow, light and fluffy, about 8 minutes. Add the vanilla and coffee extract and mix until combined. Switch to the paddle attachment and add the brown butter and melted chocolate and mix until completely smooth. 

Remove the bowl from the mixer and gently fold the sifted dry ingredients into the batter. Add the milk chocolate chips and fold until evenly incorporated.  

Pour the batter into the prepared pan and bake until the surface of the brownies have slightly puffed and cracked, and a toothpick inserted into the center comes out clean, about for 35 minutes. Let cool in the pan to room temperature before cutting. Serve immediately or store covered at room temperature for up to 3 days.  

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 20 minprep

  • 35 mincook

  • 12servings

This Recipe Uses

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract

Pure Coffee Extract 4oz

Pure Coffee Extract