BROWN BUTTER Brownies

AutumnBrownies and Blondies

5 Oct

Written By

15 MIN PREP TIME

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30 MIN BAKE TIME

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45 MIN TOTAL

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15 MIN PREP TIME 〰️ 30 MIN BAKE TIME 〰️ 45 MIN TOTAL 〰️

These are not just any brownies, they’re the best brownies you’ll ever make. Fudgy, rich, and topped with that irresistible crackly crust, they deliver everything you crave in a perfect brownie. But what makes them truly unforgettable is the addition of brown butter. By slowly toasting the butter until it turns golden and nutty, you add layers of deep, caramelised flavour that take a classic brownie to a whole new level. One bite and you’ll understand why these brownies don’t last long once baked!

If you’ve been searching for the best ever brownie recipe, this one might just end your search.

This recipe is part of my One Bowl Fall Favourites series, where every bake is as simple as it is seasonal. No stand mixer, no complicated steps, just straightforward, cosy recipes you can whisk up with a wooden spoon and one trusty bowl. Keep an eye out for next weeks recipe: Toffee Apple Galette, a soft, chewy cookie with gooey pecan filling, a bite-sized spin on the holiday classic.

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Why you will love this recipe:

The ultimate fudgy texture | If you love brownies that lean more fudgy than cakey, this recipe is for you. The balance of melted chocolate, cocoa powder, and just enough flour creates that dense, gooey centre that brownie dreams are made of.

Brown butter magic | Regular melted butter makes a good brownie, but brown butter makes a legendary one. Toasting the butter until golden transforms its flavour, adding a nutty, caramelised depth that pairs beautifully with chocolate. It’s a small extra step that makes a huge difference.

Flexible & customisable | These brownies are incredible as they are, but you can easily stir in chopped nuts, swirl through caramel or peanut butter, or sprinkle with flaky sea salt for your own twist.

Crowd-pleasing | Whether you’re baking for friends, family, or just yourself (no judgement here), brownies never fail to impress. With their gooey centres and rich flavour, these will be the first thing gone from the dessert table.

Make ahead friendly | They keep beautifully, taste even better the next day, and freeze well — making them perfect for batch baking or gifting.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

Unsalted butter, browned | Cooked until golden brown and nutty, brown butter adds richness and a toffee-like flavour that takes these brownies beyond the ordinary.

Dark chocolate (around 70% cocoa) | Melted into the butter for deep, bold chocolate flavour and a gooey texture.

Caster sugar | Dissolves into the warm butter and eggs to create that crackly brownie top.

Light brown sugar | Adds chewiness and a subtle caramel note that pairs perfectly with the brown butter.

Large eggs | Whipped with the sugar for structure, shine, and that classic brownie crust.

Vanilla extract — Enhances the chocolate and brown butter flavours.

Plain flour | Just enough flour to hold everything together without making the brownies cakey.

Cocoa powder | Intensifies the chocolate flavour while deepening the colour.

Salt Balances sweetness and amplifies the chocolate notes.

💡 Optional mix-ins: Fold in chopped pecans, walnuts, or extra chocolate chunks before baking for added texture.

Let’s talk about Brown Butter

If you’ve never baked with brown butter before, get ready to fall in love. It’s regular butter that’s been gently cooked until the milk solids turn golden brown and release a nutty, toffee-like aroma. This transformation intensifies the flavour of the butter, giving your brownies a depth and richness that regular melted butter just can’t achieve.

Why brown butter makes these brownies special

Nutty complexity | The toasty, caramelised notes of brown butter pair beautifully with chocolate, deepening the overall flavour.
Extra richness | It adds a silky mouthfeel that makes the brownies taste indulgent.
Aromatic boost | That nutty aroma fills your kitchen while baking and lingers in every bite.

How to brown butter perfectly

Melt slowly | Place butter in a light-coloured saucepan over medium heat.
Watch closely | First it will foam, then the milk solids will sink to the bottom. Stir often to prevent burning.
Look & smell | When the butter turns golden and smells nutty (like toasted hazelnuts), it’s ready.
Remove quickly | Take off the heat immediately to stop it from going too far and burning.

FAQs

Can I use milk chocolate instead of dark?
You can, but the brownies will be much sweeter and less fudgy. Dark chocolate balances the richness of the butter and sugar best.

What if I don’t want to brown the butter?
You can use melted butter, but you’ll miss out on the nutty, caramelised depth that makes this recipe so special.

How do I know when my butter is browned?
It will smell nutty, look golden brown, and you’ll see little brown specks at the bottom of the pan. Take it off the heat quickly before it burns.

Can I freeze these brownies?
Yes! Once cooled and sliced, wrap tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.

Why are my brownies cakey instead of fudgy?
Likely overbaking, using too much flour, or over-whisking the batter after adding the dry ingredients. Stick to the measurements and timings for best results.

Expert baking tips!

Don’t rush the butter | Let it brown slowly for maximum nutty flavour without burning.

Whisk eggs and sugar well | This step is key for the crackly top.

Avoid over-baking | Brownies continue cooking in the tin; take them out when the centre is still slightly gooey.

Chill before slicing | For clean edges, refrigerate the brownies for 30 minutes before cutting.

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