Description
These dense, moist brownies showcase a caramelized brown butter aroma and intense cocoa flavor. The double-bake technique and precise ingredient ratios create a restaurant-quality fudgy texture in 16 rich servings.
Ingredients
Unsalted Butter 2 sticks (8 oz/225g) Use European-style for higher fat
Baker’s Chocolate 10 oz (280g) Cut into 1″ chunks
Eggs 4 large At room temperature
Granulated Sugar 1 ½ cups (300g) Plus 2 tbsp for rim
Cocoa Powder ½ cup (35g) Non-alkalized ideal
All-Purpose Flour 1 cup (120g) Measure by spooning
Instructions
Cut butter into 1″ slices and melt in a wide skillet over medium heat
Stir occasionally until golden brown crust forms (4-5 minutes)
Pour browned butter into a cooled bowl and chill for 10 minutes
Chop baker’s chocolate finely and add to the browned butter
Whisk continuously until fully melted and smooth
Strain mixture through a fine mesh to remove brown bits
Whisk eggs and sugar until creamed (3-4 minutes)
Gradually add warm chocolate-butter mixture while whisking
Alternate adding flour-cocoa mixture and vanilla extract
Pour into parchment-lined pan and spread evenly
Bake at 350°F (180°C) for 30 minutes
Cool completely before cutting into 16 squares
Notes
Use a wide skillet to brown butter without burning
Watch for golden brown color and aromatic scent before removing from heat
Chilling butter stabilizes the mixture when adding eggs
Rim the pan with the remaining 2 tbsp sugar for easy release
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 25g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 8g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg