Print

Ultimate Fudgy Brown Butter Brownies with a Crackly Top

Close-up of a single, fudgy brownies square showing a shiny, cracked top and melted chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best fudgy brownies you have ever tasted. This easy, one-bowl recipe uses brown butter to deepen the chocolate flavor, resulting in rich, chewy bars with perfectly gooey centers and a desirable shiny, crackly crust.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips

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.
  2. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then develops brown bits at the bottom and smells nutty. This is brown butter. Remove from heat immediately.
  3. Pour the hot brown butter into a large mixing bowl. Whisk in the granulated sugar and brown sugar until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
  7. Gently fold in the chocolate chips.
  8. Pour the batter into the prepared baking pan and spread evenly.
  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.
  11. Cut into squares. These are the best fudgy cookie bars you will make.

Notes

  • For an intense chocolate dessert flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
  • To achieve that shiny, crackly top, make sure you whisk the eggs and sugar vigorously for about one minute after adding them to the warm brown butter.
  • Allow the brownies to cool completely before cutting. This helps them set up for that perfect gooey texture.

Nutrition

Find it online: https://mdlatdmm.com/fudgy-brownies-brown-butter-crackly-top/