I turned the classic crackly-top brownie into fudgy brown butter brownies loaded with chocolate and made extra thick for decadently chewy squares, Tasty Baking.

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I figured the classic crackly top could be pushed further, so I browned unsalted butter, stirred in bittersweet chocolate and kept testing until the texture felt dangerously right. These brownies are thick and fudgy, with that shiny, slightly crackled surface that makes you do a double take, and pockets of molten chocolate that hide when you think youre done.

I messed up plenty times getting here, which means I also learned the little tricks that actually matter. If you like intense chocolate and a brownie that refuses to be just ordinary, this one will grab your attention.

Tasty Baking

Ingredients

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Browned butter adds nutty, caramel notes and intense fat, keeps brownies dense and fudgy.
Bittersweet chocolate is the main cocoa flavor, provides antioxidants, makes texture glossy and rich.
Granulated sugar sweetens, helps structure and crust, adds carbs, not much in micronutrients though.
Eggs act as binders and leaveners, add protein and moisture, give chewy, set crumb.
All purpose flour provides starch for structure, more flour makes cakier brownies, modest protein.
Cocoa powder deepens chocolate notes, low fat, adds fiber and intense bitter cocoa taste.
Instant espresso powder punches up chocolate, heightens flavor without tasting like coffee, tiny caffeine boost.
Chocolate chips give extra melty pockets, add textural contrast and extra sweetness, choose dark for balance.

Ingredient Quantities

Unsalted butter, browned 1/2 cup (113 g)

Bittersweet or semisweet chocolate, chopped 4 oz (115 g)

Granulated sugar 1 cup (200 g)

Large eggs 2

Vanilla extract 1 teaspoon (5 ml)

All purpose flour 3/4 cup (95 g)

Unsweetened cocoa powder 1/3 cup (30 g)

Salt 1/2 teaspoon (3 g)

Instant espresso powder 1/2 teaspoon (optional)

Semi sweet chocolate chips or chopped chocolate 1/2 cup (85 g) for mix ins or topping

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang for easy removal, and lightly butter the parchment or spray it.

2. Brown the butter: melt 1/2 cup (113 g) unsalted butter in a light-colored saucepan over medium heat, swirling often. It will foam, the milk solids will turn golden brown and smell nutty, then remove from heat right away so it doesn’t burn. (Tip: watch it the last minute, it goes fast.)

3. Add 4 oz (115 g) chopped bittersweet or semisweet chocolate to the hot browned butter, let sit 30–60 seconds, then stir until smooth. If some chunks remain, warm briefly over very low heat or use a double boiler. You want a glossy, pourable chocolate-butter mix.

4. In a medium bowl whisk together 1 cup (200 g) granulated sugar, 2 large eggs, and 1 teaspoon (5 ml) vanilla until combined and slightly thickened, about 30–60 seconds. Room-temp eggs help it come together cleaner.

5. Slowly pour the warm chocolate-butter mixture into the egg-sugar while whisking steadily so the eggs don’t scramble. Whisk until the batter is smooth and glossy; this is the trick that helps get that crackly top.

6. Sift together 3/4 cup (95 g) all-purpose flour, 1/3 cup (30 g) unsweetened cocoa powder, 1/2 teaspoon (3 g) salt, and 1/2 teaspoon instant espresso powder if using. Fold the dry mix into the wet batter gently with a spatula until just combined, a few streaks of flour are fine. Don’t overmix or you’ll lose fudginess.

7. Fold in 1/2 cup (85 g) semisweet chocolate chips or chopped chocolate, reserving a handful to sprinkle on top. (Hack: rough chop some chocolate so you get melty pockets and little bites.)

8. Scrape the batter into the prepared pan, smooth the top, then press the reserved chips onto the surface. Tap the pan on the counter once or twice to remove big air bubbles.

9. Bake 20–28 minutes at 350°F (175°C). Start checking at 20 minutes; the edges should be set and a toothpick in the center should come out with moist crumbs, not wet batter. For extra fudgy, err on the earlier side; for more cake-like, bake longer. Rotate the pan halfway if your oven bakes unevenly.

10. Cool completely in the pan on a wire rack (at least
1.5–2 hours) before lifting out and slicing with a sharp knife. For cleaner slices chill 20–30 minutes. Store in an airtight container at room temp up to 3 days or refrigerate for firmer bars. Enjoy.

Equipment Needed

1. Oven (preheat to 350°F, so it’s ready when you are)
2. 8×8 inch baking pan lined with parchment (leave an overhang to lift the brownies out)
3. Light colored saucepan for browning the butter (so you can see the milk solids turn golden)
4. Heatproof bowl or small double boiler for melting chocolate if needed
5. Medium mixing bowl for the egg and sugar mix
6. Whisk and rubber spatula (whisk for the eggs, spatula for folding and scraping)
7. Measuring cups and spoons plus a kitchen scale if you want exact weight accuracy
8. Fine mesh sieve or sifter for the flour and cocoa (helps keep things light)
9. Sharp knife and cutting board (for chopping chocolate)
10. Wire cooling rack and a sharp knife for clean slicing after it cools, plus toothpick to check doneness

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes. If you use salted butter skip the added 1/2 teaspoon salt or cut it way down, otherwise theyll taste too salty. Browning works the same, just taste the batter before baking and adjust.

Q: How do I know when the butter is properly browned? A: The foam will subside, tiny brown bits form on the bottom and it smells like toasted nuts, the color turns a warm amber. Take it off the heat right away and stir, it can go from perfect to burnt in seconds. Let it cool until warm before adding eggs so they dont scramble.

Q: How do I make these truly fudgy not cakey? A: Dont overbake. Use an 8 inch square pan for a thicker, gooier result, fold ingredients just until combined, and pull them when a toothpick shows moist crumbs not clean. More chocolate and brown butter help the fudgy texture.

Q: Is the instant espresso powder necessary? A: No, its optional but it deepens and brightens the chocolate flavor without making the brownies taste like coffee. If you dont have it you can skip it or add a teaspoon of cooled brewed coffee for a similar boost.

Q: Can I add nuts or other mix ins? A: Yep, fold in about 1/2 cup chopped nuts, extra chocolate, or swirl caramel on top before baking. Press a few extra chocolate pieces on top right after they come out so they melt and look nice.

Q: How should I store leftover brownies and can I make them ahead? A: Cool completely then store airtight. At room temp they keep 2 to 3 days, in the fridge up to a week, and you can freeze squares up to 3 months. Warm briefly in the microwave to revive that fudgy texture.

The Best Fudgy Brown Butter Brownies Recipe Substitutions and Variations

Unsalted browned butter (1/2 cup) — if you don’t want to brown it, use the same weight of melted unsalted butter; brownies will be less nutty but same texture.
Bittersweet/semisweet chocolate (4 oz) — swap in semisweet chocolate chips or chopped milk chocolate by weight; if using milk chocolate cut sugar by about 2 tablespoons because it’s sweeter.
Granulated sugar (1 cup) — use light brown sugar 1:1 for a moister, fudgier brownie with caramel notes.
Large eggs (2) — make flax “eggs”: 2 tablespoons ground flax + 6 tablespoons water (mix, let sit 5 min) for the two eggs; or use 1/2 cup unsweetened applesauce total (1/4 cup per egg) for a softer, cakier result.

Pro Tips

1) Watch the browned butter like a hawk, it goes from perfect to burnt in seconds. Use a light colored pan so you can actually see the color change, and when it looks and smells nutty pour it into a cool bowl to stop the cooking. If you want the browned bits but not the grit, strain them out, if you love the toasty flavor stir them back in.

2) When you add the hot chocolate mix to the eggs work slowly and whisk constantly so the eggs dont scramble. If they do seize up dont toss it, pour the mix through a fine sieve and whisk over warm water until smooth or temper by adding a spoonful of warm chocolate first then more, that usually rescues it.

3) For that shiny crackly top whisk the eggs and sugar until the mixture gets a bit pale and slightly thick, vigorous whisking helps. Also tap the pan on the counter before the oven to pop big air bubbles, air bubbles make holes not that shiny surface.

4) For melty chocolate pockets chop a mix of chocolate sizes, toss the bigger bits in a little flour so they dont all sink, and reserve extra pieces to press on top right before baking. For clean slices let the bars cool fully then chill briefly, use a sharp knife warmed under hot water and wiped dry between cuts for neater edges.