Description
This Best Brownie Recipe EVER delivers rich, fudgy, and tender brownies with a nutty brown butter flavor and melty chocolate chips in every bite. The method involves browning butter for a deep, toffee-like aroma, then combining it with melted unsweetened chocolate and a simple batter that yields perfectly soft and decadent brownies every time. Ideal for chocolate lovers looking for a classic and indulgent treat, these brownies are easy to prepare in under an hour.
Ingredients
Scale
Brown Butter & Chocolate Base
- 1 & 1/4 cups salted butter
- 4 ounces unsweetened baking chocolate, broken up
Dry Ingredients and Flavorings
- 2 & 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
Eggs and Chocolate Chips
- 4 large eggs
- 1 & 1/4 cups semi-sweet chocolate chips (high quality)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or aluminum foil sprayed with nonstick spray, or simply spray the pan directly.
- Brown the Butter: In a medium 3-quart saucepan over medium heat, melt 1 1/4 cups of salted butter. Stir occasionally as the butter foams, and brown milk solids appear. Look for a nutty, toffee-like aroma and brown bits forming before removing from heat.
- Melt Unsweetened Chocolate: Immediately add the broken-up 4 ounces of unsweetened baking chocolate to the browned butter. Stir continuously until completely melted and smooth.
- Add Sugar and Combine: Stir in 2 1/2 cups granulated sugar until mixed thoroughly. If chocolate bits remain unmelted, briefly warm the mixture on low heat until smooth.
- Add Salt, Water, and Vanilla: Mix in 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla extract until fully incorporated.
- Incorporate Eggs Carefully: Using a whisk, add 4 large eggs one at a time to the warm batter, whisking vigorously after each addition to prevent curdling and to blend well.
- Add Flour: Stir in 1 cup all-purpose flour using a wooden spoon until just barely combined. Avoid over-mixing to keep the brownies soft and tender.
- Transfer Batter to Pan: Pour and spread the batter evenly into the prepared baking pan.
- Add Chocolate Chips: Evenly sprinkle 1 1/4 cups semi-sweet chocolate chips over the batter. Gently fold them in with a spatula, rather than mixing into the batter, to keep them intact.
- Bake the Brownies: Bake at 350°F for 25 to 30 minutes. The edges should be set and the center should not wobble. Use the toothpick test: insert into the center and ensure no wet batter clings. Avoid over-baking to maintain moistness.
- Cool the Brownies: Remove from oven and let cool in the pan for at least 15-30 minutes to set properly.
- Slice and Serve: Lift the parchment or foil from the pan and cut into 24 squares using a sharp knife, wiping the blade with a damp towel between cuts for clean slices.
- Enjoy with Milk: These rich brownies are best enjoyed with a cold glass of milk for the perfect indulgence.
Notes
- Brown the butter fully to develop deep, nutty flavors but be careful not to burn it.
- Use a whisk when adding eggs to avoid curdling and to incorporate air for a tender texture.
- Do not over-mix after adding flour to prevent tough brownies.
- Adding chocolate chips after pouring batter into the pan keeps them more solid during baking for delightful chocolate pockets.
- Allow brownies to cool fully for best slicing results.
- Oven temperatures may vary; use the toothpick test to check doneness.
