These brown butter brownies are the FUDGIEST and the most FLAVORFUL brownies you will ever have!

How to make brown butter brownies

In order to ensure the brown butter flavor comes through amongst the loads of semisweet and dark chocolate, I used a really simple trick to create EXTRA brown butter.

By adding dry milk powder to the browning process, we are essentially doubling down on those toasty brown butter bits.

Together, the two create a SEA of toasty brown butter bits which duplicates that brown butter flavor.

Tips for baking browned butter brownies

Brown Butter – During the browning process, the milk powder is added when the butter starts to foam. It’s important to keep whisking at this point, otherwise the milk solids can burn at the bottom of the pan. As you whisk, the butter will transform from creamy yellow to amber brown.

Cocoa Powder – Right when the butter browns, quickly whisk in the cocoa powder as this will prevent the brown butter from burning. Then allow the mixture to bubble for 30 seconds. This process activates the cocoa to release even more chocolate flavor.

Sugars – Stick with the sugars used in this recipe. They both play a specific role in these brownies. The brown sugar adds a rich molasses flavor while the powdered sugar helps with the crinkly crust on top.

Measuring – For the powdered sugar and flour, gently spoon the ingredient into a measuring cup and level it it off. They both require light and fluffy cups, otherwise these brownies can turn out too sweet or not as fudgy.

Mixing – Whisk all of the ingredients up until the flour is added. At this point, switch to a rubber spatula to gently mix. This will ensure a super tender brownie, as over mixing and lead to a tough texture.

Cooling – Once the brownies have baked, allow them to cool completely. Either way, the brownies must set before slicing. Otherwise, they will be a fudgy soupy mess.

How to bake crinkle top brownies

The secret to achieving a glossy and paper thin crust on top of brownies is simple – dissolve the sugar!

In the end, that sugar crust on the surface bakes into a glossy paper thin top.


  • 1 cup (220g) unsalted butter, sliced into tablespoons
  • 1/4 cup (38g) dry milk powder*
  • 1/2 cup (50g) dutch process cocoa powder
  • 6 oz 70% cocoa dark chocolate (or bittersweet chocolate), chopped
  • 3 tbsp oil (vegetable or olive oil)
  • 3 large eggs, room temp
  • 1/2 cup (100g) light brown sugar, packed
  • 1 3/4 cups (193g) powdered sugar, spooned and leveled
  • 1 tsp vanilla extract
  • 1/2 cup (66g) all purpose flour, spooned and leveled
  • 1/4 tsp kosher salt
  • 1 cup (180g) semisweet chocolate chips (optional)


  1. Preheat the oven to 350F.
  2. Add the butter to a medium saucepan and place over medium heat.
  3. Allow it to melt and then continue to whisk as it starts to bubble.
  4. Once it starts to foam up, add in the milk powder and quickly whisk. After about 30-60 seconds, it should start to darken into an amber color and give off a nutty aroma.
  5. Add in the cocoa powder and quickly whisk to combine. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate (to melt) and oil.
  6. While the chocolate butter mixture cools, whisk together the eggs and brown sugar in a large mixing bowl.
  7. Vigorously whisk until the sugar is fully dissolved (about 90 seconds of fast whisking). Test to see if the sugar is dissolved by rubbing the mixture between two fingers. Stop whisking when you can no longer feel the sugar granules.
  8. Add in the powdered sugar and whisk until completely smooth.
  9. Mix in the vanilla.
  10. When the butter chocolate mixture is no longer hot (it’s ok if it’s slightly warm), pour into the eggs and sugar and whisk to combine.
  11. Switch to a rubber spatula and fold in the flour and salt.
  12. If the batter is still warm, allow it to rest at room temperature for a few minutes before mixing in the chocolate chips.
  13. In the meantime, prepare an 8×8 square baking dish. Lightly coat with nonstick spay and press in a sheet of parchment paper to fully cover the bottom and two sides.
  14. Once the batter has cooled, fold in the chocolate chips and spread the batter in the prepped pan.
  15. Bake for 28-32 minutes. This will help create an even fudgier texture.
  16. Allow the brownies to cool at room temp for 90 minutes or in the refrigerator for 1 hour.
  17. You can tell if they’re ready to slice by lifting them out of the pan by the two parchment paper ends. If the brownies bend in the middle, they’re not ready. If they hold firm while lifting, you’re good to go.
  18. Slice into 16 bars, wiping off the knife between each cut, and enjoy!