Ingredients
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3/4 cup (170g) unsalted butter
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3/4 cup (65g) Dutch-process cocoa powder
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1 teaspoon vanilla extract
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1 3/4 cups (350g) packed light brown sugar
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3 large eggs
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3/4 cup (95g) all-purpose flour
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1/2 teaspoon salt
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1/2 cup (90g) optional 45% cocoa chocolate, chopped
01
Preparing the butter
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Preheat your oven to 350°F (175°C). Grease and line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, ensuring the sides are covered.
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Brown the Butter:
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In a small saucepan, melt the butter over medium-low heat.
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Stir and scrape the butter with a silicone spatula every 10–15 seconds.
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The butter will melt, foam, and then develop a warm, nutty aroma as the milk solids toast.
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Once small brown bits form and the butter is golden brown (about 10–15 minutes), remove from heat.
02
Prepping the Brownies
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Add the cocoa powder and vanilla extract to the browned butter. Whisk until smooth and no lumps of cocoa remain.
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Beat Eggs and Sugar together until light and fluffy
03
Finishing the batter
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Gently fold the butter mixture into the egg mixture using a rubber spatula.
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Add the flour and salt, folding until just combined and no streaks remain.
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Fold in the chocolate chips if using.
04
Baking the brownies
- Pour the batter into the prepared baking pan.
- Bake for 25–35 minutes, checking for doneness beginning at 20 minutes. The brownies are ready when the edges are set, but a knife inserted into the centre comes out with some moist batter (not wet).
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Allow the brownies to cool in the pan before lifting them out using the parchment paper. Slice and serve.
