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Ultimate Fudgy Brownies with Brown Butter and Shiny Top

A hand holding a thick, fudgy square of brownies showing a shiny, cracked top and melted chocolate chips inside.
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Make rich, fudgy brownies featuring the deep flavor of brown butter and a desirable shiny, crackly top.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder, natural or Dutch-process
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the exposed sides of the pan.
  2. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. This takes about 5 to 8 minutes. Immediately pour the brown butter into a large, heat-safe bowl.
  3. Whisk the granulated sugar and brown sugar into the warm brown butter until fully combined. The mixture will look wet.
  4. Add the eggs one at a time, whisking vigorously for about 30 seconds after each addition. This step helps create the shiny top. Whisk in the vanilla extract.
  5. In a separate small bowl, whisk together the cocoa powder, flour, and salt.
  6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  7. Fold in 3/4 cup of the chocolate chips.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top.
  9. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist, fudgy crumbs attached, not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares. Cooling fully is essential for fudgy texture.

Notes

  • For the shiniest top, ensure your eggs are room temperature and whisk the sugar into the warm brown butter and eggs vigorously for the full time specified.
  • Do not overbake; slightly underbaking results in a gooier center.
  • If you prefer a stronger coffee flavor, substitute 1 teaspoon of instant espresso powder for 1 teaspoon of the cocoa powder.

Nutrition

Find it online: https://recipesfleet.com/fudgy-brownies-with-brown-butter-and-shiny-top/