Brown Butter Fudgy Brownies with a Shiny Crinkled Crust Tips, FAQ & printable recipe

Tips for success

For the shiniest crust, make sure the eggs and sugar are whisked until very thick and pale. This step is crucial for creating the meringue-like top that crackles when you cut into it.

Also, avoid opening the oven door during the first 20 minutes of baking, as the temperature fluctuation can affect the crust formation.

To get clean, neat squares, use a large chef's knife and wipe it with a damp paper towel between cuts.

You can also refrigerate the brownies for 30 minutes before slicing for even cleaner edges. For a more gooey texture, slightly underbake and let them cool completely before cutting.

Variations

• Add Nuts: Fold in 1 cup of toasted walnuts or pecans along with the chocolate chips. The nuts add a crunchy texture that contrasts nicely with the fudgy center.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter over the batter and swirl with a knife before baking. Use about 1/2 cup of creamy peanut butter for a rich, salty contrast.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the batter along with the vanilla. Top with crushed peppermint candies before baking for a festive touch.
• Salted Caramel: Drizzle salted caramel sauce over the batter and swirl it in before baking. Sprinkle with flaky sea salt right after baking for an extra layer of flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

Freezer

Wrap individual brownies in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Reheat

Reheat individual brownies in the microwave for 10-15 seconds to soften the chocolate and bring back the fresh-from-the-oven texture.

Store the brownies in an airtight container at room temperature for up to 3 days. If stacking, place a piece of parchment paper between layers to prevent sticking.

They also freeze well; wrap tightly in plastic wrap and then foil, and freeze for up to 3 months.

These brownies can be made a day ahead and stored in an airtight container. They actually taste even better the next day as the flavors meld.

You can also prepare the batter up to 24 hours in advance and refrigerate it, then bring to room temperature and bake as directed.

Serving ideas

Serve these brownies at room temperature with a glass of cold milk or a scoop of vanilla ice cream. They are rich and dense, so a small square is satisfying. For a special presentation, dust with powdered sugar or serve with fresh berries.

These brownies are perfect for parties, bake sales, or just a cozy night in. They travel well and are easy to cut into bars. You can also warm them slightly in the microwave for a few seconds to make the chocolate chips gooey again.

Frequently asked questions

Recipe card

Brown Butter Fudgy Brownies with a Shiny Crinkled Crust

Prep 15 minCook 39 minTotal 54 minServes 16

Ingredients

• 1 cup unsalted butter
• 1/2 cup unsweetened cocoa powder
• 4 oz bittersweet chocolate, chopped
• 1 tsp instant espresso powder
• 2 tsp vanilla extract
• 2 tbsp olive oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. 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.
2. 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.
3. 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.
4. Pour the warm chocolate mixture into the egg mixture. Fold gently with a spatula until just combined, being careful not to deflate the eggs.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

290

Protein

4 g

Carbohydrates

30 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.