Brown Butter Brownies
Rich, Fudgy, and Irresistible If you’ve never made brown butter brownies, you're about to have a game-changing experience. Brown butter adds a nutty, toasted flavor to the mix, taking these brownies from delicious to next level. With rich chocolate, a chewy texture, and that extra depth from the brown butter, these brownies are everything you want in a dessert. They’re quick to whip up, but trust me—no one will ever guess how easy they were to make. This Damaris Phillips brownie recipe will quickly become a go-to in your kitchen!
Ingredients
Instructions
Start by preheating your oven to 350°F. Grease and line an 8x8-inch pan with parchment paper, making sure the paper overhangs slightly on the sides. This will make it easier to lift the brownies out later. Set it aside.
In a small saucepan, melt the butter over medium-low heat. Stir every 10–15 seconds. The butter will foam up, then shrink, turning a golden brown. Once you smell that nutty aroma, it’s ready—this should take about 10–15 minutes. Remove from heat.
Whisk the cocoa powder and vanilla extract into the brown butter until smooth. The texture will change, becoming thicker and glossy—this is where the magic happens!
In a stand mixer with the whisk attachment, beat the eggs and brown sugar together until pale, fluffy, and smooth—about 2 minutes. This is key for creating that fudgy texture in the brownies.
Gently fold the brown butter mixture into the egg and sugar mixture using a rubber spatula. Be careful not to deflate the batter too much—keeping air in the batter ensures perfectly chewy brownies.
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