These brownies are the perfect treat with the best fudge texture with that signature crackle top. The brown butter adds a rich, nutty flavour, setting these apart from other recipes.
Ingredients
1/2 cup butter (browned)
3/4 cup cocoa powder
1 tsp of vanilla
3 eggs (room temp)
1 + 1/3 cup brown sugar
3/4 cup flour
1/2 tsp salt
1 milk chocolate bar
Brownies
Preheat your oven to 350°F and line a 9x9 brownie pan with parchment paper.
Add the butter to a saucepan over medium heat.
Once the butter is melted, turn the heat to medium-low. Use a whisk to gently stir continuously. This prevents the butter from sticking to the bottom of the saucepan.
The butter will start to foam and sizzle, but keep whisking gently until you can smell a nutty aroma. The butter is done when it has turned brown.
Add the cocoa powder and vanilla to the brown butter while it is still hot. Whisk to combine until no lumps of cocoa powder remain. Set it aside to cool.
Chop up the chocolate bar into rough chunks. Set it aside for later.
In a stand mixer with the whisk attachment or in a large mixing bowl with an electric mixer, beat the eggs and brown sugar together until it becomes very light and fluffy. It should be pale in colour.
Add the butter mixture to the egg mixture. Use a rubber spatula to fold the two together until it is completely combined.
Add the flour and salt, and fold until just combined. Stop folding when there are barely any flour streaks left behind.
Lastly, add the chocolate chunks from earlier and fold until combined.
Transfer the batter into the prepared brownie pan and bake for about 30 minutes. The baking time varies depending on each oven. To test the doneness, insert a toothpick into the center of the brownies at the 25 minute mark. If the toothpick comes out liquidy, bake it for longer. You will know it is done when the toothpick comes out clean.
Once it is baked through, let it cool down at room temperature before cutting into them. Enjoy!