If you’re looking for the best homemade brownies, skip the box and try this one-bowl recipe. Bonus: no mixer needed.

Not a chocolate fan?

If you're here making these brownies for someone else—or just curious what brown butter is all about—but you’re team blondie at heart, be sure to check out my Brown Butter Toffee Blondies. They’re chewy, gooey, and packed with rich, caramel-like flavor—no cocoa needed!

Why You'll Love These Brownies

• Browned butter = next-level flavor
• Fudgy center with chewy edges
• One bowl, no electric mixer
• Perfect for freezing or gifting

Why Use Brown Butter in Brownies?

Brown butter isn’t just melted butter—it’s butter that’s been cooked until the milk solids toast and turn golden brown. This creates deep, nutty, toffee-like notes that make your brownies taste gourmet, even with basic ingredients.

• Adds rich, complex flavor
• Enhances the chocolate without overpowering it
• Gives your brownies  buttery aroma
• Makes people ask: “Wait… what’s in these brownies?!”

Ingredient Highlights for Brown Butter Brownies

Here’s what makes this brownie recipe unforgettable:

• Unsalted Butter (½ cup / 113g)
  → Browned until golden and nutty—this is the flavor foundation.
• Baking Chocolate (4 oz, 56%)
  → Melted into the butter for deep, fudgy richness.
• Brown Sugar (¾ cup / 160g)
  → Adds moisture, chew, and subtle molasses flavor.
• White Sugar (¼ cup / 50g)
  → Balances sweetness and gives a shiny, crackly top.
• Eggs (3 large)
  → Create structure while keeping the brownies soft.
• Vanilla Extract (2 tsp)
  → Rounds out the flavor with a warm, sweet aroma.
• All-Purpose Flour (¼ cup / 30g)
  → Just enough to hold it all together—low flour = maximum fudginess.
• Dutch-Process Cocoa Powder (¼ cup / 25g)
  → Boosts the chocolate flavor and makes it intense and dark.
• Salt (¼ tsp)
  → Balances the sweetness and enhances the chocolate.
• Semi-Sweet Chocolate Chips (¾ cup / 131g)
  → Stirred in last for melty chocolate pockets in every bite.

How to Make Brown Butter Brownies

Step 1: Brown the Butter

Put the 4 oz of chocolate in a medium bowl and set aside. In a saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams and turns golden brown with a nutty aroma—about 5–7 minutes.

Step 2: Melt the Chocolate

Remove butter from heat and pour melted brown butter along with the brown leftover bits in the pan into the bowl with the 4 oz baking chocolate. Quickly whisk until smooth. Let it cool slightly for 5 minutes.

Step 3: Add Sugars & Eggs

Whisk in the brown sugar and white sugar until glossy. Add the eggs, one at a time, whisking well after each. Stir in the vanilla.

Step 4: Dry Ingredients

Add the flour, salt, and Dutch-process cocoa powder. Stir gently until just combined.

Step 5: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips for melty pools of goodness in every bite.

Step 6: Bake

Pour batter into a parchment-lined 8x8-inch pan. Bake at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center has a slight jiggle.

Cool completely before slicing (if you can wait!).

Recipe Notes & Variations

• Chopped nuts: Add ½ cup toasted walnuts or pecans for crunch
• Extra gooey? Bake on the shorter side and chill before slicing
• Want clean cuts? Use a warm knife and wipe between slices

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How to Cut Brownies Cleanly

You baked the perfect pan of brownies—now let’s slice them like a pro. Here's how to get clean, sharp edges every time:

Line Pan With Parchment Paper

• Ensure that your pan is lined with parchment, to easily remove brownies from pan

Let Them Cool Completely

• Warm brownies = gooey mess. Cool them fully in the pan (or chill them in the fridge for 30–60 minutes for super neat cuts).

Use a Sharp Knife

• A long, sharp chef’s knife or serrated knife works best. Avoid plastic or butter knives.

Wipe the Blade Between Slices

• Run the knife under warm water, wipe it clean with a paper towel, and repeat after every cut.

Optional: Use a Ruler

• For bakery-style squares, use a ruler to mark your cuts before slicing (especially helpful for 9, 12, or 16 even pieces).

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How to Get a Crackly Top on Brownies

That shiny, crackly crust on brownies? It’s not magic—just smart technique. The recipe written you will still get that crinkly top, but it won't be as extreme, if you want a crackly top you can try my Crackly-Top Fudge Brownies. To adopt that crackly trip to this recipe, here is how to guarantee that crackly top every time: 

1. With a Handheld Whisk Beat the Sugar into the Eggs

Whisk the sugar and eggs together until pale and glossy (1–2 minutes). This creates a meringue-like layer on top that sets into a shiny crust as it bakes.

Best to do with an electric handheld whisk.

2. Melt Chocolate Into Warm Butter

Melting chocolate into your hot browned butter helps create a smooth batter that supports the glossy finish. It emulsifies fats and sugars evenly.

3. Avoid Overmixing After Flour

Once you add the flour and cocoa, stir gently just until combined. Overmixing can make brownies dense and dull the top.

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Storage & Freezing

• Fridge: Store in an airtight container up to 5 days
• Freezer: Wrap tightly and freeze up to 2 months. Thaw in fridge overnight