These fudgy brownies use browned butter and high-quality dark chocolate for a complex, deeply chocolatey finish with a glossy, crackly top. I make them when I want something richer than boxed brownies but still fast enough for weeknight dessert. If you already love brown-butter desserts, try my brown butter chocolate chip cookies for a different take on the same technique.
Why Make This Recipe
- Incredible depth: browning the butter adds toasted, nutty notes that make the chocolate taste more layered and sophisticated.
- Fudgy texture: using melted chocolate and fewer flour grams keeps the center dense and chewy.
- Quick to mix: no stand mixer required — you melt, whisk, fold, and bake in under an hour.
- Crowd-pleaser: they work for casual family nights or dressed-up desserts with ice cream.
- Personal note: I love this recipe because the brown butter step transforms an ordinary brownie into something you’ll reach for when you want comfort with a bit of finesse; if you like fruit-forward desserts, you can also adapt the brown butter technique in recipes like my brown butter raspberry chocolate chip cookies.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes to cool brown butter)
- Cook time: 20–28 minutes at 350°F (177°C) depending on pan size and oven accuracy
- Total time: ~45 minutes including cooling
- Servings: 9 (8×8-inch pan)
- Difficulty: Easy–Medium (requires attention to brown butter and chocolate temper)
- Method: Brown butter on stove, melt chocolate, combine with sugar and eggs, fold in dry ingredients, bake in an 8×8 pan for fudgy centers.
My Experience Making This Recipe
I tested these brownies multiple times to dial in time and texture, adjusting bake time to get a glossy, crinkly top without overbaking the middle. Initially I over-whisked after adding eggs and lost some lift, so I now whisk just until combined to preserve sheen and fudginess. While testing I often paired them with savory dishes like my butternut squash lasagna with mushrooms and spinach for dinner parties.
How to Make Fudgy Brownies with Brown Butter and Dark Chocolate
Start by browning 10 tablespoons (140 g) unsalted butter in a light-colored skillet over medium heat; watch for nutty aroma and small brown specks — about 6–8 minutes. Remove from heat and immediately add 4 oz (115 g) chopped dark chocolate (70%) so it melts into the warm butter; stir until smooth. Whisk in 1 1/4 cups (250 g) granulated sugar and 2 large eggs one at a time, then fold in 3/4 cup (95 g) all-purpose flour and a pinch of flaky salt. Bake in a parchment-lined 8×8-inch pan at 350°F (177°C) for 20–28 minutes; edges should be set and center slightly underdone for true fudginess. For more contrast on the table, these brownies pair wonderfully with lighter bites like a delicious fall harvest salad with butternut squash and apple.
Expert Tips for Success
- Brown butter cues: use a light pan so you can see the color change; once you smell toasted nuts and see amber-brown solids, remove immediately to avoid burnt flavors.
- Chocolate quality: choose 60–75% dark chocolate bars you enjoy eating — the flavor carries through, and bars melt more reliably than chips.
- Don’t overmix after eggs: fold just until the batter is uniform to keep the top glossy and the center fudgy.
- Pan and parchment: line the pan with parchment leaving overhang for easy removal and clean edges; an 8×8 gives dense brownies, a 9×9 bakes slightly faster and less dense.
- Learn from similar techniques: the caramelization and timing are like roasting vegetables — see how browning works in recipes such as delicious roasted butternut squash with cranberries and pecans to understand visual cues.
How to Serve Fudgy Brownies with Brown Butter and Dark Chocolate
- Warm with ice cream: reheat a square for 8–10 seconds in the microwave and top with vanilla or salted caramel ice cream.
- Dust with cocoa or powdered sugar and sprinkle flaky sea salt for contrast.
- Make them part of a dessert platter alongside nuts and seasonal fruit for dinner parties.
- For a grown-up finish, serve with a spoonful of espresso or a fortified wine like tawny port.
Storage and Reheating Guide
Store cooled brownies at room temperature in an airtight container for up to 3 days to preserve fudginess. Refrigerate up to 5 days if your kitchen is warm; bring to room temperature before serving to soften. Freeze in single layers wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the fridge. Reheat individual squares in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 6–8 minutes to refresh that just-baked texture.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free baking flour blend (95 g) and gently fold; the crumb will be similar when not overmixed.
- Dairy-free: brown 10 tablespoons of vegan butter substitute carefully or use browned coconut oil for a different flavor, and replace chocolate with dairy-free dark chocolate.
- Nut-studded: fold in 3/4 cup toasted walnuts or pecans for crunch — toast them in the oven at 350°F for 6–8 minutes first.
- Swirled cheesecake: dollop a simple cream cheese mixture (4 oz cream cheese, 2 tbsp sugar, 1 egg) on top and swirl with a skewer before baking for marbled bars.
Nutritional Highlights
- These brownies are calorie-dense and rich in fat and sugar, so serve in modest portions (1 square per person).
- Dark chocolate contributes antioxidants compared with lower-cocoa confections.
- Allergen note: contains eggs, dairy (butter, chocolate may contain milk), and wheat; add-ins like nuts introduce tree-nut allergens.
Troubleshooting Common Issues
- Brownies came out dry: likely overbaked — reduce bake time by 3–5 minutes or check at 18 minutes with a toothpick (it should have moist crumbs).
- Top is dull or cakey: overmixing after adding eggs or using too much flour causes a cake-like texture; fold gently and measure flour by spooning into the cup then leveling.
- Brown butter burned or bitter: remove pan from heat the moment you see brown specks and smell toasted notes; transfer to a cool bowl to stop cooking.
Frequently Asked Questions
Q: Can I skip browning the butter and still get fudgy brownies?
A: Yes, you’ll still get fudgy brownies using melted regular butter, but you’ll miss the nutty, toasty flavor that browning develops. Browned butter adds aromatics and depth without changing the basic texture.
Q: What’s the best way to test for doneness without overbaking?
A: Use the jiggle test: the edges should be set while the center still has a slight jiggle and looks glossy. A toothpick should come out with moist crumbs, not wet batter.
Q: Can I make the batter ahead and bake later?
A: You can make the batter and refrigerate it for up to 24 hours in an airtight container; bring to room temperature and give it a gentle fold before baking. Cold batter may need an extra 2–4 minutes in the oven.
Q: Why did my chocolate seize when I added it to the brown butter?
A: Chocolate can seize if it meets water or if the fat is too hot. Ensure your brown butter is warm, not smoking, and stir the chocolate quickly off heat. If it thickens, remove any moisture sources and continue stirring off heat until smooth.
Conclusion
If you want an extra reference for the texture and finish I describe, this ultra fudgy brown butter brownies (with crinkly tops!) – Blue Bowl recipe shows a similar approach and can be a helpful comparison when perfecting your own fudgy, glossy brownies.
Print
Fudgy Brownies with Brown Butter and Dark Chocolate
- Total Time: 53 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
These fudgy brownies use browned butter and high-quality dark chocolate for a complex, deeply chocolatey finish with a glossy, crackly top.
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 4 oz (115 g) chopped dark chocolate (70%)
- 1 1/4 cups (250 g) granulated sugar
- 2 large eggs
- 3/4 cup (95 g) all-purpose flour
- Pinch of flaky salt
Instructions
- Brown the butter in a light-colored skillet over medium heat for about 6–8 minutes until it has a nutty aroma and small brown specks.
- Remove from heat and immediately add the chopped dark chocolate; stir until smooth.
- Whisk in the granulated sugar and the eggs one at a time.
- Fold in the flour and a pinch of salt.
- Pour the batter into a parchment-lined 8×8-inch pan.
- Bake at 350°F (177°C) for 20–28 minutes, until the edges are set and the center is slightly underdone.
Notes
Store cooled brownies at room temperature in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 28g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg