The Secret to Seriously Fudgy Brown Butter Brownies with Crinkly Tops

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the exposed sides.
2. 2

   Brown the butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter foams, then sizzles, and eventually, the milk solids at the bottom turn golden brown and smell nutty. This usually takes 5-8 minutes. Immediately pour the browned butter into a large heat-proof bowl to stop the cooking.
3. 3

   Melt the chocolate: Add the chopped dark chocolate to the warm browned butter. Let it sit for 2 minutes, then whisk until completely smooth and glossy. If needed, place the bowl over a pot of simmering water (bain-marie) briefly to fully melt the chocolate, ensuring the bottom of the bowl does not touch the water.
4. 4

   Whisk in sugars and eggs: Allow the chocolate mixture to cool slightly (it should be warm but not hot). Add the granulated sugar and brown sugar, whisking until well combined. Add the cold eggs and extra egg yolk one at a time, whisking vigorously for 30 seconds after each addition. Stir in the vanilla extract. This vigorous whisking is key for crinkly tops!
5. 5

   Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, dry milk powder (if using), espresso powder (if using), and salt until thoroughly combined and lump-free.
6. 6

   Fold wet and dry: Add the dry ingredients to the wet ingredients in two additions. Using a rubber spatula, gently fold until just combined and no streaks of dry flour remain. Be careful not to overmix the batter.
7. 7

   Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do not overbake!
8. 8

   Cool and slice: Let the brownies cool completely in the pan on a wire rack for at least 2 hours before lifting out with the parchment paper overhang. For the cleanest cuts, chill the brownies for an hour in the refrigerator before slicing into squares. Enjoy!