Brown Butter Brownies

I went through a phase where I'd make a weekly batch of brownies just to get the perfect recipe. They'd either be too cakey-y, lack the glossy top, or just a bit too gooey in the centre.

This recipe makes what, in my opinion, are the perfect homemade brownies. The flavour is as chocolate-y as you want it to be, they're as fudge-y as can be, and have the perfect crumbly top. A star ingredient, in my opinion, is the brown butter. I slept on brown butter for the longest time, but it adds a nutty and almost caramel like element to the flavour profile - definitely worth the extra 10 minutes of prep.

This recipe makes 16 brownies in a 8.5 x 8.5 inch tin.

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Ingredients

4 eggs

345gr white sugar

115gr brown sugar

100gr dark chocolate, melted

275gr butter

1tsp coffee granules

1tbsp vanilla essence

100gr cocoa powder

150gr flour

50gr dark chocolate, chopped

Sea salt

Method

1. Making the brown butter. Place all the butter in a small saucepan over medium-high heat. Once all the butter has melted, turn the heat down to low and give the butter a stir every once in a while. Eventually, you will see the milk solids rise to the surface, and the butter will start to clarify. Leave the butter on the heat until it becomes foamy on top, and the butter itself starts to turn a light amber colour, and starts to smell nutty. Set aside to cool.

2. Making the brownies. Preheat your oven to 180 degrees celsius. Crack the eggs in a large bowl, and using a stand mixer or hand held mixer, whip until the eggs are foamy. This may take 3-5 minutes or more, depending on the tool you're using. It is a crucial step in creating the glossy top we're after.

3. Start adding the white sugar slowly, a few tablespoons at a time, whisking on high between each addition. This will start to form a thick and glossy mixture. Add the brown sugar in a similar fashion, and whisk until all sugars are well incorporated.

4. Add the coffee and vanilla to the egg and sugar mixture, whisk until incorporated.

5. Add the melted chocolate to the brown butter and stir until well incorporated. Start adding the butter and chocolate mixture to the egg mixture in small increments (so as not to make a mess). Whisk thoroughly after each addition. Ensure that the butter has entirely cooled down before adding to the eggs, otherwise you will cook the eggs!

6. Add the cocoa powder and flour and mix until all is well incorporated. The mixture should now be quite thick, but still glossy.

7. Fold in the chopped chocolate.

8. Line your tin with oil and baking paper - do not skip the baking paper step. Pour in the batter and ensure the batter reaches the corners. Bake for 30 - 35 minutes. The centre will remain extremely gooey.

9. Set aside for 30 minutes to cool before removing from the tin - they need this time to set, otherwise, they will be impossible to serve and store.

10. Sprinkle with sea salt. Enjoy alone or with a scoop of vanilla ice cream!

Recreating this recipe? Tag me on instagram @juliawgr