Fudgy Crinkle-Top Brown Butter Brownies Recipe
These Fudgy Crinkle-Top Brown Butter Brownies are rich and intensely chocolatey with a shiny crackled top. Made with nutty brown butter and a touch of espresso to enhance the chocolate flavor, these ultra-fudgy brownies are packed with melty chocolate chips and finished with flaky sea salt. Perfect for chocolate lovers seeking a decadent treat with a balanced texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brown Butter Mixture
- 1 cup (226g) salted butter
- 1/2 cup (48g) unsweetened Dutch process cocoa powder
- Optional: 1/2 tsp (1g) instant espresso powder
- 6 oz (170g) dark chocolate chips or chopped chocolate
- 2 tbsp (30ml) olive oil
Batter
- 3 eggs, at room temperature
- 3/4 cup (165g) brown sugar
- 3/4 cup (150g) granulated sugar
- 2 tsp (8g) vanilla bean paste or extract
- 1/2 cup (60g) all-purpose flour
- 1/2 tsp (3g) salt
- 3/4 cup (150g) chocolate chips of choice (a mixture of dark and semi-sweet recommended)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (177°C). For thicker, fudgier brownies, grease and line an 8x8 inch square baking pan with parchment paper. For thinner and crisper brownies, use a 9x9 inch square baking pan. Set aside.
- Brown the butter: In a medium saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to avoid burning. Remove from heat immediately once browned.
- Add cocoa and espresso: Whisk in the Dutch process cocoa powder and instant espresso powder (if using) until smooth and fully incorporated.
- Melt the chocolate: Add the dark chocolate chips or chopped chocolate to the brown butter mixture while it’s still warm. Stir until the chocolate is completely melted and glossy. Stir in the olive oil to keep the mixture smooth.
- Mix eggs and sugars: In a separate large bowl, whisk together the eggs, brown sugar, granulated sugar, and vanilla bean paste or extract until light and slightly fluffy.
- Combine wet ingredients: Gradually pour the warm brown butter and chocolate mixture into the egg mixture while whisking continuously, ensuring the eggs don’t cook from the heat.
- Add dry ingredients: Sift in the all-purpose flour and salt, then gently fold into the batter until just combined. Do not overmix, as this can toughen the brownies.
- Fold in chocolate chips: Gently fold the 3/4 cup chocolate chips of choice into the batter for extra melty pockets of chocolate.
- Transfer and bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake at 350°F (177°C) for 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. For best results, refrigerate for 1-1.5 hours to fully set before slicing. Sprinkle with flaky sea salt if desired, then cut into squares and enjoy.
Notes
- Use room temperature eggs to help the batter emulsify smoothly.
- The brown butter intensifies the flavor but watch it closely to prevent burning.
- Adding instant espresso powder is optional but enhances the chocolate taste without adding coffee flavor.
- For fudgier brownies, use the smaller pan size; for crisper edges, use the larger pan.
- Chilling the brownies after baking helps them set and makes slicing cleaner.
- Flaky sea salt on top provides a delightful contrast to the rich chocolate.
