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The best brown butter brownies

The Best Brown Butter Brownies

★★★★★ 5 from 3 reviews
  • Author: Joelle
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 75 minutes
  • Yield: 20 Brownies 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American

Description

These brown butter brownies are fantastic – really fudgy, rich and chocolatey, bursting with brown butter and pecans, and of course they have the signature shiny crinkly tops. Your new go-to brownie recipe!

Ingredients

Scale
  • 155 g butter (room temperature)
  • 140 g dark chocolate (about 50%, chopped)
  • 4 tsp cocoa powder
  • 1 ½ tsp vanilla extract/sugar
  • 2 eggs
  • 110 g light brown sugar
  • 60 g white sugar
  • ¼ tsp salt
  • 85 g flour
  • 70 g pecans (chopped)
  • 1 pinch baking powder

Instructions

  1. Preheat oven to 160°C fan-assisted (convection). Line a 16 x 18cm (or slightly smaller or bigger) baking pan with parchment paper and butter it. It helps if you leave some overhanging paper on two sides, so afterwards you can lift the whole brownie bar out.
  2. In a small pot, melt the butter over medium-high heat. Stir continuously. After about 5 minutes, the butter will start to bubble and steam, and might also crackle around. Continue stirring. If the butter doesn’t bubble, turn up the heat slightly. When the butter foams up, keep stirring, and you will start to see little brown bits. Those are toasted milk solids, and give the butter a yummy nutty, caramel-y flavour – brown butter. Make sure to scrape down the edges and base of the pot with a spatula. Set the pot aside.
  3. Right away, add the chopped chocolate into the melted butter. Stir to melt the chocolate, and then still add the cocoa powder. Leave the mixture to cool down a little bit.
  4. In a bowl of an electric mixer, cream together the sugars, vanilla, salt and eggs on medium-high speed for about 3 minutes. The mixture will go pale and fluffy. Whilst creaming, chop the pecans.
  5. Next, slowly pour in the butter-chocolate mixture. Mix on low speed until incorporated.
  6. Remove the bowl from the mixer, and, using a spatula, fold in the flour and a pinch of baking powder. Small streaks of flour should still be showing.
  7. Fold in the chopped pecans (optional: use walnuts or macadamia or leave the nuts out altogether). Do not overmix the dough.
  8. Pour the brownie batter into the prepared baking pan. Smooth the top off with a spatula.
  9. Bake for about 42-50 minutes, depending on your oven. Check for doneness – there should be the slightest layer of batter sticking to an inserted toothpick.
  10. Let the brownies cool for about 10 minutes in the pan, and then lift out the whole bar with the parchment-paper handles. Let cool for 2-3 hours and then slice and enjoy.

Notes

  • Do not overmix the dough – make sure to leave some streaks of flour before adding the nuts.
  • The recipe can easily be adjusted to 3 eggs, and then you should bake it in a 22 x 22cm (9 x 9 inches) baking pan.
  • The brownies should be stored in an airtight container (if there are any left to store … 😉 )
  • You can also freeze the brownies, and bake them for 2-4 minutes to thaw them. Serve with ice cream 🙂

Keywords: Brownies, Brown Butter, Chocolate, Brown Butter Brownies, Pecan Nuts

Find it online: https://www.crazykitchenblog.com/the-best-brown-butter-brownies/