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The Ultimate Fudgy Brown Butter Brownies with Sea Salt Topping

Close-up of a fudgy Brown Butter Brownies square topped with flaky sea salt crystals.
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Make rich, fudgy brownies with an intense, nutty flavor by incorporating browned butter into the batter, topped with flaky sea salt.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 4 ounces bittersweet chocolate, chopped or chips
  • 1/2 cup semi-sweet chocolate chips (optional)
  • Flaky sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a large heatproof bowl, scraping in the brown bits. Let it cool for 10 minutes.
  3. Whisk the granulated sugar and brown sugar into the slightly cooled brown butter until well combined.
  4. Whisk in the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  7. Fold in the chopped bittersweet chocolate and the optional semi-sweet chocolate chips.
  8. Spread the batter evenly into the prepared pan. Sprinkle the top lightly with flaky sea salt.
  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 out using the parchment overhang and cutting into squares.

Notes

  • To achieve the crackly top, make sure you whisk the eggs and sugars vigorously after adding them to the warm brown butter until the mixture lightens slightly in color.
  • For extra richness, use a mix of dark and milk chocolate in the batter.
  • Store cooled brownies tightly covered at room temperature for up to 4 days.

Nutrition

Find it online: https://tastytipster.com/brown-butter-brownies-recipe/