Brown Butter Brownies

These brownies are absolutely perfect—rich, fudgy, and intensely chocolatey, with an extra layer of depth from the brown butter. The brown butter adds a subtle nuttiness that enhances the deep chocolate flavor, making each bite even more indulgent. They have a crackly, glossy top that gives way to a dense, almost gooey center, creating the ultimate texture contrast. Whether enjoyed on their own or with a scoop of ice cream, these brownies are pure happiness.

Ingredients

1 1/2 sticks salted butter
4 ounces milk chocolate chips
1/4 cup vegetable oil
63g (3/4 cup) cocoa powder
3 large eggs, at room temperature
1 large egg yolk, at room temperature
158g (3/4 cup) granulated sugar
174g (1 1/2 cups) powdered sugar
2 tsp vanilla extract
65g (1/2 cup) all-purpose flour
1 cup milk chocolate chips

Instructions

Preheat your oven to 350℉. Spray an 8×8 metal panwith nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
Brown the Butter: Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 3-6 minutes once the butter has melted.) Once the butter is browned, stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.
In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 2-3 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers – if it's completely smooth, you're good! If you feel sugar granules, keep whisking.)
Next, whisk in the powdered sugar and vanilla. Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/. Fold in the flour, then the chocolate chips. The brownie batter won't be very thick.
Pour the batter into your prepared pan, and bake for 29 to 32 minutes (I like 30 minutes). The center will have the slightest wobble when you move the pan, and the outer edges will appear set. The top will be shiny, and a toothpick inserted into the center will have some thick batter, with a smattering of moist crumbs. A toothpick inserted into the edge will be nearly clean. Don't over bake! I promise these will set up to the perfect fudgy (but not raw) texture as they cool.
Let the brownies cool in the pan on a wire rack for about 1 hour and a half before slicing and enjoying. Use a large, sharp knife & wipe it or run it under hot water between each slice for neat brownies!
Store leftover brownies, cooled, in an airtight container at room temperature for 3-4 days.