A browned buttery rich brownie that’s thicker and more deeply chocolatey than my forever long lost recipe but remains so indulgent and can be coming out of your oven in thirty minutes or less.
It has a perfectly crisp crackly top, a super fudgy centre, a good level of chewiness chewy in all the right places, embedded with luscious chunks of chocolate.
No more box mixes!
Homemade brownies are pure chocolate heaven, full of chocolate flavour!
You need to throw away the box mix immediately and make these perfectly decadent Fudgy Chewy Brownies that melt in your mouth with every bite!
Each brownie delivers a full of melted chocolate lava bite.
They are absolutely incredibly fudgy the next day or when eating them cold out of the refrigerator, even up to a week later. They remain fudgy after freezing them too.
Sugar
I opted to use granulated sugar here because although I love the taste of brown sugar, I didn’t want to added moisture (brown sugar contributes more moisture due to the molasses that’s added in) to these already very moist and rich brownies. Too much moisture causes the brownies to have lots of holes on top instead of that shiny tissue thin crust.
Eggs
I used cold eggs, instead of room temperature, to avoid the brownies from doming and this helps to increase moisture with a tighter crumb texture.
Flour
All-purpose flour is my preference! Here’s why? Cake flour makes these brownies way too tender and light. I also achieve enough chewiness without having to use bread flour. For chewy, fudgy brownies, use only a little bit of flour as prescribed in the recipe. Any more flour will create drier or cakier brownies.
Happy baking!
Browned Butter Brownies
Ingredients
- 3/4 cup butter
- 1 cup chocolate (chopped)
- 3/4 cocoa powder (good quality)
- 1 tsp vanilla extract
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup All purpose flour
- Pinch salt
Instructions
- Sift dry ingredients and keep aside. Do not sift the cocoa powder and flour together.
- Preheat oven to 180 degrees C and grease and line a baking dish with baking paper if using.
- Melt the butter in a clean saucepan over low heat.
- Low heat is key otherwise the butter will burn very quickly.
- Allow the butter to foam. A rich aroma with anutty fragrance will release as the butter starts to brown.
- Let the butter get to a deep golden brown without burning the butter.
- Now add in the chopped chocolate, cocoa powder and vanilla extract.
- Slowly stir, until all is blended together.
- In a clean mixing bowl (handheld or stand mixer)beat the sugar and eggs until light and pale in colour.
- Pour the chocolate mixture into the egg mixture, then add in the flour and the salt.
- Using a rubber spatula, slowly fold the mixtureuntil everything is well incorporated and there are no more streaks of flour.
- Pour the brownie batter into the greased baking dish and bake for 30 minutes or less (depending on your oven).
- You will know if the brownies are cooked, when the edges are set.
- The centre will still have a little brownie batter on it.
- Once cooled, cut into squares.
- Now you have the best tasting fudgy, chewy brownies to enjoy!
