Brown Butter Fudgy Brownies with a Shiny Crinkled Crust Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.

Measure out all ingredients. Chop the chocolate and set aside. Make sure the eggs are at room temperature for better volume when whisking.

Instructions

Phase 1: Brown the Butter and Make the Chocolate Base

1. 1Brown the Butter
   Melt the butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter foams and then turns a deep amber color with a nutty aroma, about 7 minutes. Immediately remove from heat.
   Look for The butter will foam, then the milk solids will brown and settle at the bottom. The color should be golden amber and smell nutty.
   Tip Keep stirring to prevent burning. The butter continues to darken after you remove it from heat, so take it off just before it reaches the desired color.
2. 2Mix the Chocolate Base
   Add the cocoa powder, chopped chocolate, espresso powder, vanilla, and olive oil to the hot browned butter. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
   Look for The mixture should be shiny and smooth with no lumps of chocolate or cocoa.
   Tip If the chocolate doesn't melt completely, place the bowl over a pot of simmering water for a few seconds, stirring constantly.

The butter should be a deep amber color with a nutty aroma. The chocolate mixture should be smooth and glossy, with all the chocolate melted. The mixture will be warm, which helps create a shiny crust later.

Phase 2: Whisk Eggs and Combine Batter

3. 3Whisk Eggs and Sugar
   In a large bowl, whisk the eggs and sugar together until thick and pale, about 2 minutes. The mixture should fall in a ribbon when the whisk is lifted.
   Look for The egg-sugar mixture should be pale yellow, thick, and double in volume.
   Tip Whisking vigorously creates air, which helps form the shiny crust on top of the brownies.
4. 4Combine the Mixtures
   Pour the warm chocolate mixture into the egg mixture. Fold gently with a spatula until just combined, being careful not to deflate the eggs.
   Look for The batter should be uniform in color with no streaks of egg or chocolate.
   Tip Fold slowly and stop as soon as the batter is combined to keep it airy.
5. 5Add Dry Ingredients
   Sprinkle the flour and salt over the batter. Fold gently until the flour is completely incorporated and no dry streaks remain. Then fold in the chocolate chips.
   Look for The batter should be thick and glossy, with chocolate chips evenly distributed.
   Tip Do not overmix once the flour is added, or the brownies will be tough.

The egg-sugar mixture should be thick, pale, and doubled in volume. When you lift the whisk, it should fall in a ribbon that slowly dissolves.

The batter after folding in the flour should be thick and glossy, with no dry streaks.

Phase 3: Bake and Cool

6. 6Bake the Brownies
   Pour the batter into an 8-inch square baking pan lined with parchment paper. Smooth the top with a spatula. Bake at 350°F (175°C) for 32 minutes, until the edges are set and the center is just barely set but still moist.
   Look for A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Start checking at 28 minutes; ovens vary. The brownies will continue to set as they cool.
7. 7Cool and Slice
   Let the brownies cool completely in the pan on a wire rack. Use the parchment to lift them out, then slice with a hot, wet knife for clean edges.
   Look for The brownies should be completely cool and firm enough to slice without crumbling.
   Tip Run the knife under hot water and wipe it dry between cuts for neat squares.

The brownies should have a shiny, crackly top and the edges should be set. A toothpick inserted in the center should come out with a few moist crumbs. The brownies will firm up as they cool.

Common mistakes

One common mistake is overmixing the batter once the flour is added, which develops gluten and results in tough, cakey brownies. Another is overbaking, which dries them out. Use a timer and check early.

Also, be sure to brown the butter properly—if it's undercooked, you'll miss the nutty flavor; if it burns, the brownies will taste bitter. Stir constantly and watch the color.

How to tell it’s done

The brownies are done when the edges are set and pull away slightly from the pan, and the center is just set but still moist. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

The top should look shiny and crackly. If the toothpick comes out clean, the brownies are overbaked. The internal temperature should reach 160°F (71°C) to ensure the eggs are fully cooked.

• Egg dishes: 160°F (71°C) in the thickest part