Brown Butter Brownies

This recipe is a riff on a fudge brownie recipe I just made. Instead of just melting the butter I browned it which gives the brownies a bit of a caramelized texture on the bottom/edges. This is one hell of a brownie. They taste slightly like caramel thanks to the brown butter and the brown sugar. Very rich, moist and fudgy. I bet you can’t eat just one. If you cut them smaller, you won’t feel bad about yourself for eating two or three.

If you’re looking for a go-to recipe, look no further. This recipe is easy to make – you can mix all the ingredients in the pot in which you brown the butter. Start to finish, these brownies are ready in about 45 minutes. My only complaint about this recipe is that it doesn’t make an enormous amount and the brownies are kind of thin. I still give these brownies 5 apples because the taste is just that amazing.

ingredients.

¾ c. unsalted butter
2 T. corn syrup
⅓ c. good quality unsweetened cocoa powder
¼ tsp. salt
1 tsp. pure vanilla extract
1 c. dark brown sugar, packed
2 large egg yolks
1 large egg
½ c. cake flour
½ c. mini semi-sweet chocolate chips

directions.

Arrange a shelf in the center of oven and preheat to 350 degrees.
Line an 8x8x2 inch pan with heavy-duty tinfoil. Spray with cooking spray.
In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming.
Stir in corn syrup. Remove from heat. Stir in cocoa. Stir in salt, vanilla and sugar. Stir in egg and egg yolks until well blended. Stir in flour and chocolate chips and blend well.
Pour batter into prepared pan. Place on shelf and bake until brownies start to just pull away from the sides, about 25 minutes. Err on the side of undercooking rather than overcooking.
Cool in the pan on a cooling rack. When completely cool, invert onto a flat baking sheet, peel off the foil and re-invert onto a cutting board. Cut into two-inch squares. Makes 16.

Recipe rating: 