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Ultra Fudgy Brown Butter Brownies with a Shiny Crackle Top
Jessica

Ultra Fudgy Brown Butter Brownies

Rich, ultra fudgy brownies made with nutty brown butter, cocoa, melted chocolate, and chocolate chips for a glossy crackle top and dense center.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 2 hours 12 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 170 grams salted butter cut into cubes
  • 115 grams semisweet chocolate finely chopped
  • 60 milliliters neutral vegetable oil
  • 65 grams unsweetened cocoa powder
  • 3 large eggs room temperature
  • 1 large egg yolk room temperature
  • 150 grams granulated sugar
  • 175 grams powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine salt
  • 65 grams all-purpose flour
  • 1/2 teaspoon espresso powder optional
  • 170 grams semisweet chocolate chips

Equipment

  • 8x8-inch metal baking pan
  • parchment paper
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Wire rack

Method
 

  1. Prepare the pan: Heat the oven to 175°C. Line a greased 8x8 metal pan with parchment paper.
  2. Brown the butter: Melt the cubed butter in a saucepan over medium heat. Continue cooking and stirring until the foam settles and the milk solids turn golden brown. Remove from the heat.
  3. Make the chocolate mixture: Stir the chopped chocolate into the brown butter until smooth. Whisk in the oil and cocoa powder, then cool for several minutes.
  4. Mix the batter: Whisk the eggs, egg yolk, and granulated sugar. Add the powdered sugar, vanilla, and salt. Whisk in the chocolate mixture, then fold in the flour, espresso powder, and chocolate chips.
  5. Bake: Spread the batter in the prepared pan and bake for 29 to 32 minutes, until the edges are set and the center has a slight wobble.
  6. Cool and slice: Cool in the pan for at least 80 minutes. For neat slices, chill briefly and wipe a sharp knife between cuts.

Notes

  • Do not overbake. Moist crumbs on the tester are ideal.
  • Use room-temperature eggs for a smooth batter.
  • For clean cuts, cool completely before slicing.
  • Store airtight at room temperature for four days or refrigerate for up to one week.