Brown Butter Fudgy Brownies with Shiny Crinkle Top Tips, FAQ & printable recipe

Tips for success

For the shiniest, crackliest top, make sure the eggs and sugar are whipped for the full time. This creates a meringue-like structure that bakes into a glossy crust.

Also, avoid opening the oven door during baking, as the temperature fluctuation can affect the top's formation.

Use a light-colored metal pan for even baking and a shiny crust. Dark pans can cause the edges to overbake.

If the brownies are too fudgy to slice cleanly, chill them in the refrigerator for 30 minutes before cutting. For extra gooey centers, slightly underbake and let them cool completely in the pan.

Variations

• Nutty Brownies: Fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips. Toast the nuts lightly before adding to enhance their flavor. The nuts add a crunchy contrast to the fudgy interior.
• Peppermint Brownies: Add 1/2 teaspoon of peppermint extract to the chocolate mixture and fold in 1/2 cup of crushed peppermint candies with the chocolate chips. Finish with a drizzle of melted white chocolate for a festive touch.
• Salted Caramel Brownies: Swirl 1/2 cup of caramel sauce into the batter before baking. Sprinkle flaky sea salt over the top just after baking. The salty-sweet combination pairs beautifully with the deep chocolate.
• Espresso Brownies: Increase the espresso powder to 2 teaspoons and add 1 tablespoon of brewed espresso to the chocolate mixture. The extra coffee flavor intensifies the chocolate and adds a subtle bitterness that balances the sweetness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to a week. Let come to room temperature or warm slightly before serving.

Freezer

Freeze the brownies, tightly wrapped, for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds.

Reheat

Reheat individual brownies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to restore the gooey texture.

Store the brownies in an airtight container at room temperature for up to 4 days. They will stay moist and fudgy. If stacking, place a piece of parchment paper between layers to prevent sticking.

For longer storage, wrap tightly in plastic wrap and then foil, and refrigerate for up to a week. Bring to room temperature before serving.

The brownies can be baked up to 2 days ahead and stored in an airtight container. They actually improve in flavor as the chocolate and browned butter meld.

You can also prepare the brown butter and chocolate mixture ahead, then reheat gently before mixing with the eggs. However, it's best to bake the batter fresh for optimal texture.

Serving ideas

Serve the brownies at room temperature for the best texture. For a decadent dessert, warm a brownie in the microwave for 10 seconds and top with a scoop of vanilla ice cream. The contrast of warm, gooey brownie with cold, creamy ice cream is irresistible.

These brownies are perfect for parties, bake sales, or a simple afternoon treat. Cut them into small squares for a bite-sized dessert, or larger pieces for a generous serving. They also make a great gift when wrapped in a decorative box or tin.

Frequently asked questions

Recipe card

Brown Butter Fudgy Brownies with Shiny Crinkle Top

Prep 20 minCook 32 minTotal 52 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, room temperature
• 1/2 cup light brown sugar, packed
• 1 3/4 cups confectioners' sugar
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then turns amber with a nutty aroma, about 7 minutes. Remove from heat. Add the cocoa powder, chopped chocolate, espresso powder, vanilla, and olive oil. Stir until the chocolate is melted and the mixture is glossy and smooth.
2. In a large bowl, combine the room-temperature eggs and light brown sugar. Whisk vigorously for 6 minutes until the mixture is pale, thick, and falls in a ribbon when the whisk is lifted. Beat in the confectioners' sugar for 2 minutes until fully dissolved and smooth.
3. Pour the warm chocolate-butter mixture into the whipped eggs and fold gently with a spatula until just combined. Sprinkle the flour and salt over the top and fold until no streaks remain. Fold in the semi-sweet chocolate chips, being careful not to overmix.
4. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. Pour the batter into the pan and spread it evenly. Bake for 32 minutes, until the top is shiny and cracked and a toothpick inserted into the center comes out with a few moist crumbs.
5. Let the brownies cool in the pan on a wire rack for at least 20 minutes. For clean slices, use a hot wet knife and wipe it between cuts. Lift the brownies out using the parchment paper and cut into 16 squares.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

310

Protein

4 g

Carbohydrates

38 g

Fat

17 g

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