Browned butter is the secret ingredient to these fabulous brownies. By adding a deep, nutty flavor, your brownies will be elevated to a whole new level!
Happy April! In exactly one week, my little girl is turning 11. Eleven! How did this happen? Wasn’t she just a baby yesterday? Before I start getting ahead of myself, I wanted to share some exciting stuff that happened at the end of March.
First, I have received my first dose of the COVID vaccine! Both my husband and I got lucky and have a pharmacist friend that contacted me when they had an oversupply one evening. We rushed to the pharmacy and were able to get our first (Moderna) shots administered. My arm was sore for about 2 days afterwards, but otherwise, we had no additional side effects.
Second, my dad came for a quick visit. I hadn’t seen him since Christmas so it was good to spend a few days with him. I took him to the airport so he could fly back to Taiwan to visit family. He has to quarantine in a hotel for 14 days before he able to leave the room. If you haven’t heard, the quarantine process in Taiwan is NO JOKE. Some guy left his room and got fined something like US $1000 for taking a few steps outside of his hotel room. The government will monitor your movements so they are keep strict tabs on people.
And finally, my in-laws are here to visit! They drove the thousands of miles to come see us and to deliver a beautiful handmade book shelf for Addie. Both of my in-laws have been fully vaccinated so we are thankful that they are healthy and able to travel.
It’s been an exciting few weeks here, so I had to celebrate with some chocolate… in the form of brownies. I didn’t want to spend too much time making dessert, so these brownies were a great recipe. Theoretically, you can make this in one saucepan, but I did not.
Although I only baked my brownies for 25 minutes, I believe that mine were overdone. They could have been fudgier, but the flavors were all there. I’d recommend baking these for 20 minutes and then checking on them immediately. Feel free to decorate with additional chocolate chips or even frost them with some buttercream!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Browned butter brownies
- 1 cup (2 sticks) unsalted butter
- 4 ounces unsweetened baking chocolate chopped finely (I used bittersweet chocolate)
- 2 and ½ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 and ⅓ cups all-purpose flour
- 1 and ½ cups chocolate chips
- Preheat your oven to 350°F. Generously grease or line a standard 9"x13" baking pan and set aside.
- In a small saucepan, melt the butter over medium heat. Without stirring the butter, allow it foam, fizzle down and foam up again. Swirl the pan around and let it keep cooking until you see some brown bits. Your butter will start to produce a nutty aroma. Once your butter gets to this stage and starts to get more brown flecks, take it off the stove.
- Transfer your butter to a large bowl and add in the chopped chocolate. Mix well and then add in the sugar, eggs, vanilla, salt, and cocoa powder. Mix until everything looks smooth. Fold in the chocolate chips.
- Transfer the batter to your prepared pan and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few crumbs. I baked mine for 25 minutes and probably could have baked for 22 minutes instead, so keep your eye on your brownies around the 20 minute mark.
- Allow the brownies to cool down before slicing and serving.