Browned Butter Brownie Recipe

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These Browned Butter Brownies have a crusty top, a very moist fudgy center, and a wonderfully nutty flavor from toasty browned butter. If you’re looking for a brownie recipe that makes only a small batch, this is the one for you!

I am sure that everyone has a brownie recipe that they think or know is the best, I have a few myself. But I am always open to a new and quick recipe to have on hand for guests.

In the past my go to recipe was from Ina, and although I make it often and everyone always asks for the recipe, the recipe is really for a party. Ina refers to them as her Outrageous Brownies, and that is certainly true for the taste and the amount!

This recipe was recently given to my by my sister-in-law and what I love about it is that it only make a small 8 by 8 pan. The perfect size if you just want to have a few on the weekend.

Where this recipe comes from

The recipe is from Bon Appetit and is called Cocoa Brownies with Browned Butter and Walnuts. I made them without the nuts. This recipe is very surprising in that it only contains one third of a cup of flour and you do everything in one medium saucepan.

Let me begin by mentioning that if you go to the Bon Appetit link when you use the recipe, a few ingredients are not listed in the ingredients list, such as the salt and water. This is a great reminder as to why one should always read the entire recipe before they start.

These brownies have a crusty top, and very moist center, almost like fudge, and are very nutty tasting even without the nuts, from toasting the butter. In addition to being easy to make, they are very decadent and delicious. Unless you are a glutton, you probably will only be able to eat just one!

How to Make Browned Butter Brownies from Bon Appetit

This recipe is originally from Bon Appetit Magazine.

1. Preheat oven to 325, place rack in middle of oven.
2. Line 8×2 baking pan with foil, and leave a two inch overhang.
3. Spray foil with cooking spray.
4. Melt butter in pan over medium heat.
5. Continue cooking until butter stops foaming and brown bits form on the bottom of pan, stir often during the process, which takes about 5 minutes.
6. Remove pan from heat and add sugar, cocoa, 2 teaspoons of water, vanilla and 1/4 tsp of salt.
7. Stir to blend and then let cool for about 5 minutes.
8. Add eggs, one at a time to hot chocolate mixture and beat until thick and smooth.
9. Add flour and stir until blended.
10. Beat for at least 60 strokes.
11. If adding nuts or chips or any other additions, add now.
12. Place the batter into the pan and smooth out.
13. Bake brownies for about 25 minutes or until toothpick comes out almost clean. Do not over bake.
14. Let brownies cool.
15. Remove from pan by foil overhang and cut into pieces.

Storage

These brownies can be covered and stored on the countertop for up to 3 days, then refrigerated for up to 2 more days.

Related Recipes

• Zingerman’s Bakehouse Black Magic Brownies
• Reese’s Peanut Butter Cup Brownies With Peanut Butter Glaze
• Classic Fudge Brownies
• Connie’s Caramel-Stuffed Sea Salt Brownies
• Fudgy Cocoa Brownies

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Best Browned Butter Brownies

These Browned Butter Brownies have a crusty top, a very moist fudgy center, and a wonderfully nutty flavor from toasty browned butter. The recipe comes from Bon Appetit.

Print Recipe

Ingredients

• Nonstick spray
• 10 TBSP butter cut into pieces or 11/4 sticks
• 1 ¼ cup sugar
• ¾ cup cocoa powder
• 1 tsp vanilla extract
• 2 tsp water
• ¼ tsp salt
• 2 large eggs
• ⅓ cup flour plus one tablespoon
• 1 cup walnut pieces

Instructions

• Preheat oven to 325, place rack in middle of oven.
• Line 8×2 baking pan with foil, and leave a two inch overhang.
• Spray foil with cooking spray.
• Melt butter in pan over medium heat.
• Continue cooking until butter stops foaming and brown bits form on the bottom of pan, stir often during the process, which takes about 5 minutes.
• Remove pan from heat and add sugar, cocoa, 2 teaspoons of water, vanilla and 1/4 tsp of salt.
• Stir to blend and then let cool for about 5 minutes.
• Add eggs, one at a time to hot chocolate mixture and beat until thick and smooth.
• Add flour and stir until blended.
• Beat for at least 60 strokes.
• If adding nuts or chips or any other additions, add now.
• Place the batter into the pan and smooth out.
• Bake brownies for about 25 minutes or until toothpick comes out almost clean. Do not over bake.
• Let brownies cool.
• Remove from pan by foil overhang and cut into pieces.

Course: Dessert

Cuisine: American

Keyword: Browned Butter Brownies from Bon Appetit