One Bowl Brown Butter Brownies
These would more accurately be called “One Pot Brown Butter Brownies” because they are made in a pot, not a bowl. However, I started typing “pot” and “brownies” so close together and realized there could easily be a misunderstanding.
A misunderstanding that might’ve brought me loads of extra search traffic, hmm…
In any case, I didn’t dare dream that brownies could get any chewier or more delicious than these. But then, as I was melting the butter on the stovetop, I thought… what if I brown it? It’s already in a pot, why not? So then it happened: magic!
These are seriously the chewiest. They’re kind of like firm hot fudge sauce.
I don’t know if that sounds delicious to you as it does to me…
To start, you melt butter in a saucepan and then watch as it goes from foamy, to golden and clear, to deep amber and a nutty as the milk solids brown. The result is akin to toasting nuts – it amplifies and improves the taste in an amazing way.
In brownies (and other baked goods), browning the butter imparts a gorgeous, toasty layer of flavour. For making cookies and such, however, it means advance thinking, as you’ll need to chill it again to firm it up (or be stuck with paper-thin cookies). But in this recipe, it adds no more effort than a couple minutes of time on the stove.
I’d say you could use that time to wash the dishes, but there’s only one dish, and you’re still using it…
If you’re nervous about browning butter or have never done it before, check out this tutorial.
- ½ cup butter, melted
- ¾ cup unsweetened cocoa
- 1 ¼ cup granulated sugar
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- ½ cup all purpose flour
Preheat oven to 325 degrees. Line an 8×8-inch square baking dish with parchment paper, leaving a 1-inch overhang, or grease well and coat with flour. Set aside.
Melt butter in a saucepan on medium heat, swirling occasionally, until it turns light brown and has a nutty aroma, then immediately remove from heat.
Add cocoa powder and stir with a wooden spoon until smooth. Stir in sugar, salt, eggs and vanilla extract. Add flour and stir until well combined.
Spread batter evenly into the prepared pan – you’ll need to work at it, spreading it out and pressing it into the corners with the back of your wooden spoon – the batter is very stiff. Bake for about 22 minutes, until edges are set and centre is firm but still just slightly underdone. A toothpick should come out with a few moist crumbs attached. Let cool 10 minutes at least before lifting out by parchment overhang to transfer to a cutting board and slicing into squares.