Make Ahead

Brown Butter Brownies

by:
December  1, 2015
3
4 Ratings
Brown Butter Brownies
Photo by Laurie
  • Serves Makes 9 large or 18 small
Author Notes

Brownies with extra oomph. Brown butter brings out a little caramel flavor plus I added extra vanilla, lots of big walnuts, two kinds of chocolate and espresso powder to make them more chocolatey. Great cold from the fridge or warm and gooey from the oven. They also freeze well.
—Laurie

What You'll Need
Ingredients
  • 1/2 cup unsalted butter
  • 4 ounces dark chocolate (semi-sweet), chopped
  • 3/4 cup cocoa power (preferably dark)
  • 1 3/4 cups white sugar
  • 1 tablespoon vanilla
  • 1 instant espresso powder
  • 1/2 teaspoon kosher salt
  • 3 eggs
  • 3/4 cup flour
  • 1 cup walnut halves
Directions
  1. Preheat oven to 350º. Line an 8" x 8" pan with parchment paper. Melt the butter in a saucepan over medium high heat and cook until it stops sputtering and is dark brown. Remove from heat and add chocolate, cocoa powder, espresso powder, sugar, salt and vanilla and whisk until melted and smooth. Let cool for a few minutes then add eggs and stir until incorporated. Sprinkle flour over the top and mix in with as few strokes as possible, then add walnuts and fold in. Scrape into prepared pan and bake for 45-50 minutes until the top is delicately cracked and a toothpick comes out with a little goo on the bottom third. Let cool for about 15 minutes then put in refrigerator for a few hours or overnight until cold. Cut into squares and serve.
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4 Reviews

Brianplusjo
Brianplusjo November 1, 2020
I completely agree with the other review, I followed the recipe exactly except that I pulled them out of the oven at 40 min when they started to look dry. The texture is all off. I’ve never had such an odd bake before. Same as the other reviewer, I knew the brownies were not going to be good from the texture of the batter before baking.
 
Laurie
Laurie November 2, 2020
I'm so sorry! I haven't made these in a while but used to make them a lot and they were so good. Better re-check.
 
Orin
Orin June 21, 2020
This recipe did not work at all. I used an 8x8 pan and baked it for 40 minutes, less than what the recipe calls for and the brownies came out like sand. They were not gooey or even close to the texture of a brownie. The batter also wasn’t normal, it was almost a cookie dough. I followed the recipe exactly and the brownies were inedible.
 
Taylor S.
Taylor S. July 17, 2018
These are awesome! Very fudgy with a good depth of flavor.