Browned butter brownies
Elevate your brownies to the next level by using browned butter!
Servings: 24
Ingredients
- 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
Instructions
- 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.
Notes
Leftover brownies should be stored at room temperature or in the refrigerator and will keep for several days.
Source: Crazy for Crust