Brown Butter Brownies
A thick & fudgy brownie made with brown butter for a rich toffee flavor and studded with chocolate chips and toasty salty walnuts
I have been making a lot of brownie recipes recently (especially fudgy brownies), and I was really curious to try using browned butter in one. I also realized that browned butter usually has a nice nutty flavor, so I decided to include walnuts. Not just ANY walnuts, but roasted salted walnuts. It just sounded like it would be just the right complement to the browned butter.
I also included a nice amount of chocolate chips to juxtapose the saltiness with the walnuts. These brownies ended up thick, fudgy and very chocolatey due to the high amount of cocoa and chocolate chips!
The salted walnuts really exemplified the nutty browned butter flavor. And these were even better the next day! If you like extremely rich chocolate fudge brownies accented with walnuts and chocolate chips, then you’ll love this recipe!
Recipe:
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INGREDIENTS
- 1 cup unsweetened cocoa powder
- 3/4 cup flour
- pinch of salt
- 2 cups firmly packed light brown sugar
- 3/4 cup browned butter, cooled slightly (see notes)
- 4 eggs, room temperature
- 1 tsp vanilla
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup roasted salted walnuts, chopped
DIRECTIONS
- Preheat the oven to 350 degrees
- Coat a 9×9 inch pan with nonstick spray
- Whisk together the flour, cocoa and salt; set aside.
- In a large bowl, stir together brown sugar and browned butter until combined
- Add eggs and vanilla, mixing well.
- Stir in the flour mixture, along with chocolate chips and walnuts.
- Spread into the prepared pan.
- Bake for about 30 minutes.
- Allow to cool completely before cutting.
NOTES:
- To brown the butter: Cut up butter in cubes and place in a heavy-bottomed saucepan. Over medium heat, continuously stir butter. After several minutes, the butter will develop foam and the browning will begin. When you start seeing an amber color and/or smell a nutty aroma, remove the pan from the heat and immediately transfer to a bowl, so it doesn’t continue to cook. Make sure to also collect any brown solid bits that may have formed.
- I used these salted walnuts, but feel free to use unsalted walnuts if you prefer.
