Brown Butter Brownies

Ingredients

• 227 g (1 cup)unsalted butter
• 3 tbsp (about 23 g)dry milk powder
• 85 g (1 cup)unsweetened cocoa powder, sifted
• 94 g (3/4 cup)plain flour
• 8 g (1 tbsp)cornflour
• 1 tspsalt
• 200 g (1 cup)white granulated sugar
• 90 g (3/4 cup)icing sugar
• 3 largeeggs, at room temperature
• 1egg yolk, at room temperature
• 30 ml (2 tbsp)oil, such as rapeseed or vegetable oil
• 5 ml (1 tsp)pure vanilla extract
• 170 g (1 cup)semi-sweet chocolate chips

Instructions

1. 1

   Brown the butter

   Melt the unsalted butter in a frying pan over a medium heat, stirring occasionally until it begins to foam. Stir in the dry milk powder until the butter turns amber.

2. 2

   Add the cocoa

   Stir the sifted cocoa powder into the butter mixture and heat for a further 30 seconds. Pour it into a bowl and chill in the freezer for 15 minutes.

3. 3

   Prepare the tin

   Heat the oven to 177°C (350°F). Coat a 23 × 23 cm (9 × 9 inch) square tin with non-stick spray and line it with baking parchment.

4. 4

   Mix dry ingredients

   In a separate bowl, combine the plain flour, cornflour and salt, then set the mixture aside.

5. 5

   Whisk the sugars

   In a large mixing bowl, beat the white sugar, icing sugar, whole eggs and egg yolk with a mixer on high speed for 3 minutes.

6. 6

   Combine the batter

   Add the cooled butter mixture, oil and vanilla, then mix with a spatula. Gradually fold in the dry ingredients and chocolate chips.

7. 7

   Bake the brownies

   Pour the batter into the prepared tin and bake for 34–36 minutes, until the edges are set and the centre is slightly underbaked. It will finish cooking as it cools.

8. 8

   Cool and slice

   Leave the brownies to cool in the tin on a rack. Remove them from the tin and cut into 16 squares.

What are brown butter brownies?

Brownies are a familiar American bake, usually made as a shallow chocolate cake cut into squares. This version builds on that classic with browned butter, cocoa and chocolate chips for a fudgy texture and a toasty, nutty flavour.

Milk powder is browned with the butter, adding extra richness to the base. Whisking the eggs and sugars for three minutes helps give the finished brownies a distinctive crackly top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 3g protein, 34g carbs, 13g fat.

The sugars and flour provide most of the carbohydrates, while butter, oil and chocolate contribute much of the fat. Eggs, milk powder and chocolate add some protein. Pair a square with fruit or berries for a fresh contrast and a more balanced dessert plate.

Browning the butter

Watch the pan closely once the butter foams: the colour can change quickly. Stir in the milk powder and stop when the mixture is amber, then transfer it to a bowl so the residual heat does not keep browning it.

Cooling the cocoa-butter mixture for the stated 15 minutes helps keep it from going into the eggs piping hot. It should still be fluid enough to mix in.

Whisking for the right texture

Eggs at room temperature are easier to combine with the sugars and cooled butter. Beat the eggs and both sugars on high for the full three minutes, as directed, before adding the other ingredients.

Once the flour mixture goes in, fold gently and stop when it is incorporated. This keeps the batter from being worked more than necessary.

Checking when they are done

The recipe calls for 34–36 minutes at 177°C, with set edges and a centre that is still slightly underbaked. The brownies continue to cook as they cool, so avoid waiting for the middle to look fully firm in the oven.

A rack lets the tin cool without trapping as much heat underneath. Leave the brownies to cool in the tin before cutting so the soft centre has time to settle.

Why the chocolate chips matter

Sift the cocoa before adding it to the browned butter to help avoid dry lumps. The recipe uses both cocoa and semi-sweet chocolate chips, so the chocolate flavour is carried through the batter as well as in pockets of melted chocolate.

Fold the chips in with the dry ingredients rather than beating them. That keeps them distributed without knocking extra air into the batter.

Serving and slicing

Let the brownies cool completely in the tin before removing and slicing them into 16 squares. A clean, sharp knife makes neater portions; wipe it between cuts if chocolate sticks to the blade.

Serve them on their own or alongside fresh berries, or offer a small scoop of ice cream for a more substantial dessert.

Recipe notes & tips

• Measure the ingredients before starting, as the butter browning and batter mixing steps move quickly.
• Use a light-coloured frying pan if you have one, so the amber colour of the butter is easier to judge.
• Scrape the browned butter mixture from the pan into the bowl so you retain the browned milk solids.
• Line the tin with parchment so the cooled brownie slab is easier to lift out.
• Fold the flour mixture in gradually and avoid overmixing once it is added.
• Allow the brownies to cool before cutting, even if the centre looks soft while warm.

Variations

• Add walnuts: Fold chopped walnuts into the batter with the chocolate chips for extra crunch.
• Use dark chocolate chips: Swap in dark chips for a less sweet chocolate note.
• Add espresso: Stir a little instant espresso powder into the cocoa to deepen its flavour.
• Finish with flaky salt: Sprinkle a small pinch over the batter before baking for a salty contrast.
• Try chopped chocolate: Replace the chips with roughly chopped semi-sweet chocolate for varied chocolate pockets.

Common mistakes to avoid

• Burning the butter: Take the pan off the heat once the mixture reaches amber, as it continues cooking from residual heat.
• Skipping the chill: Cool the butter mixture for the full 15 minutes so it is not piping hot when added.
• Under-whisking the eggs: Beat the sugars and eggs on high for the stated 3 minutes to build the intended batter texture.
• Overmixing the flour: Fold just until the dry ingredients disappear, rather than beating the batter.
• Baking until fully firm: Remove the brownies when the edges are set and the centre is slightly underbaked, as directed.
• Cutting while warm: Cool the brownies in the tin first so the soft centre can settle before slicing.

How to store

Store cooled brownies in an airtight container at room temperature for up to 3 days. Rewarm a portion briefly in the microwave if you prefer it soft, or serve at room temperature.

Frequently asked questions