Filed Under: Brownie | Chocolate

Brown Butter Brownies

By Tessa Arias
April 15th, 2020
4.77 from 78 votes
4.77 from 78 votes

Brown Butter Brownies are ultra rich, chewy, and fudgy with that classic shiny crinkly crust on top and gooey chocolate chips inside.

Yield: 9 brownies

Prep Time: 20 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: The brown butter + brown sugar give these brownies such an incredible depth of flavor!
Texture: Ultra rich, fudgy, and slightly chewy.
Ease: Not the easiest recipe. This one involves browning the butter on the stove and an electric mixer. But it’s so worth the effort when you want something extra special!
Pros: Fabulous brownie recipe to add to your repertoire.
Cons: Dirties several dishes.
Would I make this again? I already have!

I have a confession to make.

I am FULLY and COMPLETELY obsessed with brownies.

thick and rich brownie batter in a mixing bowl

This year it’s taken on a whole new level of insanity.

I can’t stop dreaming up and experimenting with brownie ideas! And I already have so many brownie recipes on the blog it’s kind of crazy.

But truly that hasn’t stopped me. I don’t know if I’ll ever run out of texture or flavor ideas and variations.

Brown butter brownies cut into squares

I have a feeling you guys won’t mind, though, because brownies continue to be among my most popular recipes. And this Brown Butter Brownie Recipe is one that literally came from a dream. The image of exactly how I wanted them to look like came to my mind and it took over 7 trials until I had it *just* how I pictured it.

The most important part I wanted to nail was that shiny crust on top and just look how perfect it turned out!! Tips for that are in the pink box below.

If you follow me at all you know that browning butter is kind of my secret trick to improving the flavor of just about every classic baked good and these brownies are no exception. I truly hope you’ll give them a try!

How to Make Fudgy Brown Butter Brownies

Below are tips and insights into the HOW and WHY of brownie baking. I definitely suggest you read before making the recipe! And if you want even more info on the science of brownies, check out my original Ultimate Brownie Guide here.

browned butter fudge brownies cut into squares

How to Brown Butter for Brownies

A skillet works better than a saucepan for browning butter because there’s more surface area for the brown bits to develop. Whatever you do, never use nonstick for browning butter.

In a medium skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Now your brown butter is ready to fold into the batter!

How to Make Brownies with Shiny Thin Crust

This is arguably the best part of any brownie but also often the most elusive to achieve.

If you follow the directions in this recipe exactly by using an electric mixer to whip the eggs and sugar, you will get that beautiful tissue thin crust on top. The key here is to allow the sugar to completely dissolve into the eggs to create an ultra light, pale, and fluffy foam. The amount of time this takes will completely vary depending on your kitchen environment and your mixer, so pay attention to the visual clues over the time listed in the recipe.

An electric mixer with the whisk attachment works best, but you may be able to get away with a hand mixer too. Whatever you do, just don’t stop beating until the eggs are ultra light in color and thick and foamy in texture.

More tips for achieving those perfectly tissue thin, crinkly crusts in brownies are shared in this article. I also share some surprising mistakes you may be making which prevent the brownie “skin!”⁠

overhead shot of chewy brownies, no chocolate chip brownies, powdered sugar brownies, and cooled butter brownies

How to Make Chewy Fudgy Brownies

Whipping the eggs and sugar helps incorporate air into the brownie recipe. That means we don’t need to use any baking soda or baking powder. The result are brownies that are rich and fudgy without being so dense you can only have two bites. I first learned this technique years ago here.

Brown sugar and high-fat Dutch Process cocoa powder also help contribute richness not just in flavor but in that moist fudgy texture. That’s also why a very small amount of flour is used. Too much flour and brownies become cakey or dry. Make sure not to over-measure the flour or cocoa powder.

Do I have to use Dutch Process Cocoa Powder?

No, but I personally prefer it.

Since there’s no leavener (baking soda or powder) in this recipe you can use Dutch Process OR natural unsweetened cocoa powder.

But I find Dutch process creates a deeper chocolate flavor and richer fudgier texture. ESPECIALLY if you use a cocoa powder with a higher fat content which unfortunately is hard to find at most grocery stores.

My absolute favorite cocoa powders for brownies lately have been the Penzey’s high fat Dutch process or the King Arthur Bensdorp Cocoa Powder. Neither are particularly easy to source but if you can get your hands on the they make for insanely rich & fudgy brownies (and ultra moist chocolate cake!).

The BEST Brownie Pan (so important!)

For this recipe I highly recommend using a reflective metal baking pan. I like this baking pan.

Dark metal pans will dry out the edges, often before the center can cook through. Glass or ceramic baking pans will take LONGER to bake these brownies, and the texture may become more gummy. If you must use glass, add about 10 to 15 minutes to the baking times. Check out my Glass vs. Metal Baking Pans article for more tips.

I like to line my pan with two sheets of parchment, leaving about a 2-inch overhang so I can easily lift  out the entire pan of brownies to cut and serve.

comparison in height differences of brownies baked in a metal pan vs. a glass pan

Can I Double the Recipe?

You can easily double this recipe by simply doubling all ingredients and bake in a 9 by 13-inch metal baking pan for about 30 minutes.

How to tell when brownies are done baking?

You never want to overbake brownies. There should absolutely be moist crumbs attached to a tester by the end of the baking time. With a recipe like this, however, the gooey chocolate chips make it hard to tell when the brownies are done baking.

I always err on the side of underbaking brownies. The residual heat of the oven will continue to cook them even after you place the pan on a cooling rack. I wouldn’t bake much longer than the recipe suggests unless you’re using a glass pan (see above).

How to cut brownies cleanly

Science has shown our visual perception of food actually influences how tasty we perceive food to be. If you want to get perfectly clean, neat, and even brownie slices, check out my How to Cut Brownies Cleanly in 5 Steps article. Don’t worry – even if you don’t follow all these tips, your brownies will taste just as delicious.

messy brownie slices vs clean brownie slices

How to Store Brownies

The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. They are even more fudgy when they’re chilled. You can microwave them for a bit to serve them warm and gooey too.

brown butter brownies with a glass of milk

More Amazing Brownie Recipes:

4.77 from 78 votes

How to make
Brown Butter Brownies

Yield: 9 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Brown Butter Brownies are ultra rich, chewy, and fudgy with that classic shiny crinkly crust on top and gooey chocolate chips inside.


  • 1 1/2 sticks (170 grams) unsalted butter
  • 4 ounces (113 grams) semisweet chocolate, chopped
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (64 grams) all-purpose flour
  • 1/2 cup (43 grams) unsweetened cocoa powder, preferably Dutch Process
  • 1/2 teaspoon instant espresso powder, optional
  • 1/2 teaspoon fine salt
  • 1 cup (170 grams) semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper.
  2. In a small saucepan set over medium low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping the brown bits into the bowl.
  3. Immediately add in the chopped chocolate and stir until melted.
  4. In the bowl of an electric mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat mixture on high speed until completely thickened and fluffy in texture and lightened in color, about 8 minutes. On low speed, gradually pour in the warm brown butter chocolate mixture.
  5. Use a rubber spatula to stir in flour, cocoa powder, espresso powder, and salt until just combined. Stir in the chocolate chips.
  6. Pour into prepared pan and smooth out with a spatula. Bake in the preheated oven for 22 to 25 minutes, or until set but not overbaked. Let cool in pan completely before slicing and serving.
  7. Brownies can be stored at room temperature for up to 2 days.

Recipe Video

Course : Dessert
Cuisine : American
Keyword : homemade

Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Abby — October 24, 2022 at 2:04 pm

    These are the best brownies ever, I make them all the time! Just wondering if I would be able to add frozen raspberries to this recipe, or will that effect the texture too much? And how much would I add? Thanks!

    • #
      Emily — October 25, 2022 at 7:29 am

      Hi Abby! While we haven’t tried adding raspberries to this recipe, we do have a Raspberry Brownie recipe that you’re welcome to compare it to and experiment! Let us know how it goes if you give it a try! 🙂

      • #
        Abby — October 25, 2022 at 1:52 pm

        Awesome! Thanks so much

  2. #
    Kathy P — July 21, 2022 at 4:10 pm

    Everyone loved these!! My neighbors asked for the recipe!!

    • #
      Kiersten @ Handle the Heat — July 22, 2022 at 9:47 am

      Woohoo! That’s always such a great compliment to receive 🙂

  3. #
    Sammie — July 15, 2022 at 2:41 am

    I’ve made a couple brownie recipes and always go back to box brownies…until I made these! This recipe is so fudgey and delicious it will definitely be my new go-to brownie!

    • #
      Kiersten @ Handle the Heat — July 15, 2022 at 12:05 pm

      Yay! So excited that you loved these brownies so much, Sammie! We think they’re better than boxed, too 😉

  4. #
    Kathie Brennan — July 14, 2022 at 1:44 pm

    What was the temperature Tessa said in class our brown butter brownies should be if they are done?

    • #
      Kiersten @ Handle the Heat — July 14, 2022 at 1:56 pm

      Hi Kathie! Brownies are done at 205° but as Tessa said during our class, it’s not always the best indicator for every recipe – especially a brownie recipe containing chocolate chips/chunks, because you could be unknowingly temping a piece of chocolate, rather than the batter! We try to always include a sensory indicator (“bake until set” or “bake until golden brown”, etc.) because that’s more important – and easier than getting out a thermometer! These brownies are done when set, and if you wait until the thermometer reads 205°, there is a chance they may be overdone. I hope that helps! Happy baking 🙂

  5. #
    Julie I — July 13, 2022 at 12:38 pm

    Very fudgy brownies that aren’t too difficult to make. We ate ours with whipped cream to really gild the lily. It did take me more time than suggested to bake them sufficiently, about 27-28 minutes, but then I don’t have an oven thermometer so I can’t be sure that my oven temperature was accurate. I didn’t get much flavor from the browned butter, but circumstances at my house at the time prevented me from browning it to more than a medium amber color. Next time I’ll go darker. I used the optional espresso powder and caught just a hint of it, even though I’m not a coffee lover. I would definitely use it again. The HTH Baking School live session was a great for learning additional tips.

    • #
      Kiersten @ Handle the Heat — July 15, 2022 at 9:50 am

      Hi Julie! I’m so happy you enjoyed this brownie recipe – and even more excited that you enjoyed the HTH Baking School live class!! I would definitely suggest letting the brown butter get a little darker next time, if you can, because that’s really when the depth of flavor comes through! Also, if it helps, here is a link to one of Tessa’s favorite oven thermometers! Please reach out to us if you ever have any questions (through the Students Area, the Students Facebook group, or by emailing [email protected]). We are always more than happy to help!

  6. #
    Linda Butler — July 13, 2022 at 10:44 am

    I made the brownies during the baking school zoom. The class was awesome and the brownies were delicious. The recipe and the class instruction was spot on. Can’t wait to do another Zoom class.

    • #
      Kiersten @ Handle the Heat — July 15, 2022 at 8:30 am

      Yay! So excited to hear that you enjoyed making this recipe with Tessa, and that you’re enjoying the HTH Baking School!! Thanks so much for letting us know 🙂

  7. #
    Becky Rudella — July 10, 2022 at 8:33 am

    So delicious! These brownies have an intriguing deep flavor and texture. My husband’s new all-time favorite brownie!

    • #
      Kiersten @ Handle the Heat — July 12, 2022 at 1:29 pm

      So happy to hear that, Becky!! 🙂

  8. #
    Breanna — July 9, 2022 at 6:26 pm

    These are delicious! Made them with my HTH Baking School today. Love the brown butter taste and how this recipe used 3 types of chocolate.

    • #
      Kiersten @ Handle the Heat — July 12, 2022 at 1:09 pm

      Happy to hear you enjoyed these brownies, Breanna!

  9. #
    Cheryl M — July 9, 2022 at 5:19 pm

    There are no words to describe how delicious these brownies are. I am not a coffee drinker, and I could NOT taste the espresso powder. Rather, it enhanced the depth of the chocolate. My oven temped lower than 350 (which I discovered after the bake), so it took a little longer to bake them. But the wait was soooooo worth it! So fudgy and chocolately and delicious!!! This will be my go-to brownie recipe for the rest of time!!!

    • #
      Kiersten @ Handle the Heat — July 12, 2022 at 1:04 pm

      Yay!! So thrilled to hear that you enjoyed these brownies so much, Cheryl – and great note about being a non-coffee drinker but not tasting the espresso powder! Thanks so much for the feedback 🙂

  10. #
    Emily Larsen — July 9, 2022 at 2:16 pm

    I’m a brown butter believer, it just seems to make everything better. And these decadent, fudgey, wonderful brownies are proof of that!

    • #
      Kiersten @ Handle the Heat — July 12, 2022 at 12:52 pm

      So glad you enjoyed these so much, Emily! I agree with you about brown butter – it just makes everything better 😉

  11. #
    Maddie — June 25, 2022 at 6:44 pm

    This recipe is terrible. They were completely undercooked in the center. I’m disappointed I wasted my time and money making these. There is no way this recipe has been tested well. I would not recommend.

    • #
      Kiersten @ Handle the Heat — June 27, 2022 at 8:29 am

      Hi Maddie! I’m sorry to hear your brownies didn’t turn out the way you hoped! It definitely sounds like something went wrong here! We test every single recipe on our blog many, many times, across multiple parts of the United States with different climates, to ensure readers can rely on our recipes for success every single time. There are a few things that may be responsible for these brownies not working for you. Firstly, did you bake these brownies in a light-colored metal pan? We recommend this pan, but something similar will work too! Using a glass or ceramic pan will take much, much longer for the middle to bake, often drying out the edges in the process. Your oven also could be running too cold. Ovens are almost always lying to us about their real temperature! We recommend using an oven thermometer, to ensure accuracy, and make sure your baked goods are baking correctly! Tessa talks about the importance of oven temperature accuracy and using an oven thermometer, in this article here! Lastly, how do you measure your ingredients; by volume (using cups), or by weight (using a digital scale)? Measuring by volume makes it super easy to add too much flour into a recipe, messing with the chemistry of the recipe and throwing your end result off completely! In this article, Tessa talks about how to measure correctly, to ensure a great end result every time! I hope that helps, and I hope you give these brownies another try sometime; they really are so delicious!! Feel free to reach out to us at [email protected] for more help troubleshooting!

  12. #
    Abby — June 16, 2022 at 2:04 pm

    Best brownies I’ve ever made!! They were gone within the hour!

    • #
      Kiersten @ Handle the Heat — June 17, 2022 at 6:04 am

      Wow, what a compliment! So happy you loved these brownies, Abby!!

  13. #
    Mayeesha — May 25, 2022 at 3:34 am

    Should I make half of the recipe if i want to bake it in a 8×8 square springfoam pan as i only have this ?
    What will the baking time be then.

    • #
      Kiersten @ Handle the Heat — May 25, 2022 at 7:25 am

      Hi Mayeesha! This recipe is actually written for a 8×8 square metal pan! I would take some extra care in lining it well with parchment or foil, to ensure it doesn’t leak out of your springform, but the baking time should not differ from the recipe! Make sure you cool them completely in the tin, as they will likely fall apart if you open the springform tin before they are cooled. Happy baking! 🙂

  14. #
    Honey — April 2, 2022 at 1:55 am

    Hi, I made these and they were to die for! But just a quick question, if I wanted it to be a bit chewier, do you know what I should add, or maybe do, to get that tiny bit chewier? Thank you very much.

    • #
      Emily — April 6, 2022 at 2:51 pm

      Hi Honey! That’ll have to be something you experiment with, but make sure that you read through Tessa’s tips in the pink box above the recipe for a little more help. You might also be interested in our Ultimate Brownie Guide, where Tessa actually breaks down different ingredients/techniques based on the type of brownie you prefer. I hope that helps!

  15. #
    Honey — April 2, 2022 at 1:50 am

    This is the best brownie recipe I have ever made. 100% recommend – this is your sign to make these, RIGHT NOW!! Amazing recipe, thank you.

    • #
      Emily — April 4, 2022 at 3:05 pm

      Yay!! So happy you loved this recipe, thanks for taking the time to comment and let us know! 🙂

  16. #
    Tarah — March 1, 2022 at 4:22 pm

    I made this recipe immediately after seeing it pop up on my instagram feed. The only adjustments I made were blooming the coffee powder in the warm butter and chocolate mix and adding malton salt when they came out of the oven. My bake time was 23 minutes for a perfect ooey gooey middle. These were loved by everyone who tried them and I would make this again, especially because it doesn’t take very long to prepare or cook. Thanks for sharing this one!

    • #
      Emily — March 2, 2022 at 10:00 am

      Sounds AMAZING!! So happy you loved this recipe!

  17. #
    Tanya — February 20, 2022 at 9:05 pm

    If I want to make this recipe eggless, is there a way I can do that? Can I use yogurt instead of eggs?

    • #
      Emily — February 22, 2022 at 4:40 pm

      We don’t bake eggless recipes, so I can’t say for sure; however, we believe that the eggs are necessary for the texture and crinkly crust of these brownies. I’d recommend searching online for an eggless brownie recipe instead. Sorry I can’t further!

  18. #
    Sam — February 6, 2022 at 9:30 pm

    Wow wow wow! This is by far the most superior brownie I’ve ever made. Utter perfection! Thank you for this amazing recipe.
    I wanted to ask what measurements you’d suggest for a 10inch tin please?

    • #
      Emily — February 7, 2022 at 4:52 pm

      So happy you love this recipe so much 🙂 We haven’t tried making them in a 10-inch tin, only 8-inch, so I can’t say for sure. It really depends on how thick/thin you prefer your brownies, and you’ll want to watch the baking time. Let us know how it goes!

  19. #
    Ida — February 3, 2022 at 3:36 am

    My first recipe made from Handle the heat, thank you for sharing! Smells and pre-tasting in the kitchen were all incredible 🙂

    However, a bit disappointed when it came out – I followed the recipe to the dot, but no skin ever formed and the final texture came out pretty much like a soft sponge cake (a delicious one of course but just so far from everybody else’s result). I took it out a bit early at 18min as it looked done and no skin was forming anyway. I live in China and standard ovens are not a thing here, so I just have a small on-the-counter oven to work with (for sure it doesn’t divide heat evenly). Do you think this is the reason my brownies came out so differently? Or any other ideas I could try next time?

    Many thanks and again, amazing recipe! First time I attempted browning the butter and wow, what a difference it made!

    • #
      Emily — February 3, 2022 at 10:25 am

      Hi Ida! Welcome to Handle the Heat! We’re so happy you enjoyed this recipe, and I agree, browning butter makes everything better! 🙂 Your oven is very possibly the reason your brownies didn’t have the crust form on top, but I’d also read through Tessa’s tips in the pink box above this recipe for some more ideas. You’ll especially want to read through the article she shares on how to achieve that thin, crinkly crust 🙂 I hope that helps! Please let me know how your next brownie attempt goes. Good luck!

  20. #
    Lauren — January 12, 2022 at 2:24 pm

    The recipe claims this makes nine brownies, but we got 16 out of it (trust me, you’re not going to want a very large brownie from this recipe!). They’re incredibly rich and fudgy, and there honestly isn’t anything to keep me from making this recipe a 5/5 stars. While they’re delicious, you’ll be hard pressed to try and eat more than one or two small ones in a sitting (thus why I cut them into 16 and not 9). This is going to become my go-to brownie recipe from now on. (I haven’t made boxed brownie mix in years at this point, and this one stands above and beyond the other brownie recipes that I’ve made in the past.) If you’re looking for something easy to make with things that you’ve already got in your cabinet, this is the recipe you need to try.

    • #
      Emily — January 13, 2022 at 9:52 am

      So glad you enjoyed them, Lauren! They’re extra delicious with a scoop of ice cream on top too 🙂

  21. #
    Peyton — December 31, 2021 at 4:09 pm

    My go to brownie recipe!

  22. #
    Zeke — December 2, 2021 at 8:29 pm

    Should I add an egg yolk like the other recipes?

    • #
      Haley Wehner — December 3, 2021 at 2:29 pm

      I haven’t tried adding an additional egg yolk to these brownies! You could definitely give that a try if you’d like these to be extra chewy! Let us know how that goes.

  23. #
    Abigail Cleary — October 14, 2021 at 7:22 pm

    This was okay a little bit too buttery for my liking. I added extra chocolate to make it better. I like how it has a quick baking time.

  24. #
    Raquelle Mikhael — October 8, 2021 at 2:44 am

    Hello there, I can’t express how much I love your recipes I’m obsessed with those brownies and I really want to make them because I never taste it in my life but the problem is that I live in a small town that only has small markets that’s why most of the ingredients and brands aren’t available like peanut butter, chocolate chips, different kind of cocoa… Could you please make a simple cocoa brownies without chocolate

    • #
      Emily — October 8, 2021 at 10:49 am

      Hi Raquelle! This is an older recipe post that needs updating, but check out our Cocoa Brownies, I think it’s just what you’re looking for: Let us know what you think!

  25. #
    Samantha H — September 7, 2021 at 8:29 am

    Anything with brown butter will be a winner but I especially love the nutty flavour in these brownies! The espresso powder is a subtle addition and the chocolate flavour really stands out without being too sweet. Love the melty chocolate chips too! 100% will make this again.

    • #
      Emily — September 7, 2021 at 2:31 pm

      So glad you loved it! I agree, I think brown butter makes anything better 🙂

    • #
      LeeAnn — July 17, 2022 at 8:45 pm

      I am dying to try this recipe, and after reading a bunch brownie recipes, I am wondering what would happen to the results if you added 1/4 tsp. Baking Powder or Soda (depending on the type of cocoa powder used), and using only 2 eggs plus 1 egg yolk?

      • #
        Kiersten @ Handle the Heat — July 20, 2022 at 7:57 am

        Hi LeeAnn! Of course, feel free to experiment as much as you like – but adding leavening agents to brownies can make them too cakey for our preference. If you wish to experiment with a leavener, we recommend starting with just 1/8 teaspoon and increase from there, if desired. Also, by eliminating an egg white, you’re removing moisture from the brownies, and also messing with the chemistry of the whipped sugar and eggs to create that beautiful crust. Good luck with your experiments 🙂

  26. #
    Melanie Pena — August 31, 2021 at 12:10 pm

    I took these brownies to a family dinner and EVERYONE raved about them! They were soooo delicious. Since the dinner, I have had several requests for the recipe. My husband said “make them again.” This will be our go-to brownie recipe. Thanks so much! BTW- I have your Cookie cookbook – great!

    • #
      Emily — September 1, 2021 at 3:56 pm

      So happy to hear your brownies were such a hit, Melanie!! I love the rave review from your husband haha, he keeps it simple just like mine does, but you know he means it (i.e. How does this taste? “Really good.”) 🙂 Glad you’re enjoying the cookie book too. I’ll be sure to pass along your wonderful review to Tessa 🙂

  27. #
    Ruth — August 31, 2021 at 9:57 am

    As a self-declared brownie snob, I’ve been on the hunt for the perfect brownie recipe for ages: one that was chewy, fudgy, chocolatey, not at all dry or cakey, and had the quintessential shiny, crinkly top. Last year I discovered your chewy brownie recipe and thought “omg, these are the best brownies I’ve ever had, I can finally stop searching!”. Then a few months later I wanted to try a chocolate-based recipe and gave your ultimate brownies (I think the recipe is now called “fudgy brownies”) a go and thought “wait, these are also the best brownies I’ve ever had?!”. Now here I am several months later with a newfound love for all things brown-buttered and I knew I just had to give these a try too. Somehow they are ALSO the best brownies I’ve ever had!! It boggles my mind but all three recipes are truly perfect. I love that I can now choose any one of the them based on my pantry, or on the technique I want to use that day, and rest assured that they are all equally to die for! I know you’re considered the queen of cookies in many ways, and I think brownies should be added to that title too. Anyway, long story short, these brownies are A-MA-ZING, especially warmed up, and anyone reading this should make them immediately! (Thank you for coming to my Ted Talk on HTH brownie recipes LOL)

    • #
      Emily — September 1, 2021 at 4:08 pm

      haha your Ted Talk 🙂 What a wonderful and such a kind comment to read through, Ruth! I’ll definitely pass this along to Tessa, and I know it’ll make her day! You’ve definitely figured out why Tessa creates so many brownie recipes, so you can pick and choose like she loves doing depending on the type of brownie you feel like enjoying that day (or based on what’s in your pantry)! Can you believe she’s created over 40 brownie recipes?! We’re actually in the process of revamping our website, so it’ll be super easy to find a specific brownie recipe based on your preferences (thick, chewy, fudgy..,etc.)! I hope you’ll enjoy using it for future brownie bakes 🙂

  28. #
    Ilene — August 30, 2021 at 6:26 pm


    The recipe and brownies look amazing! I have been trying to find a recipe to replicate Starbucks brownies, but with brown butter. They are dense and fudgey, yet light and airy at the same time. I have NEVER had a brownie with all 4 textures before. I think this might be the one. I use Muscovado Brown Sugar when baking. The molasses content is a bit higher and imparts more moisture and depth of flavor. I have only found at Whole Foods and online. Can I use this type of brown sugar in your brownie recipe?

    • #
      Emily — August 31, 2021 at 8:20 am

      Hi Ilene! We haven’t experimented with muscovado brown sugar in this recipe, but I don’t see why it wouldn’t work! Muscovado has more complex flavors, so if anything, it might just add more pronounced caramel and toffee notes! Please let us know how it goes!

  29. #
    Rosalind Cuneo — August 27, 2021 at 2:42 pm

    Is this 170 g of brown butter or start with 170 g of butter and use what is left after browning?

    • #
      Emily — August 30, 2021 at 9:21 am

      Hi Rosalind, great question! Start with 170 grams of butter and use what remains after browning in the brownies. No need to add any more butter. Enjoy! 🙂

  30. #
    Angela :) — August 20, 2021 at 1:57 pm

    I make this recipe often and have to quadruple it! I serve these at the coffee shop I bake at and they are a hit every time. I do like to switch it up and add espresso and espresso powder and cinnamon to it, another way is to add cinnamon, ginger, and cayenne pepper with a dash of nutmeg. I then drizzle with house made fudge sauce(made with a little burbon) If you’ve never had a spicy caffeinated brownie come see me at Mokaska!

    • #
      Emily — August 20, 2021 at 2:33 pm

      Wow, so amazing to hear what a success your brownies are, and I love your add-in suggestions! House made fudge too? Yum!! Thank you so much for taking the time to comment and let us know!

  31. #
    Kay — July 2, 2021 at 12:32 am

    Can I half this recipe for a small batch

    • #
      Tessa — July 2, 2021 at 9:20 am

      I haven’t tried that, but it should be fine! Just make sure to use a reflective metal baking pan. Good luck!

  32. #
    Bonnie Mac — June 26, 2021 at 3:20 pm

    Amazing brownie recipe! Beautiful crust on top and rich, fudgy flavor (highly recommend Penzey’s high fat cocoa powder). My 8X8 is glass so that’s what I used. They took 43 minutes (yikes, I know. I was worried too.), but they were just perfect! Our guests raved about them and my husband told me to hold on to the recipe!

    • #
      Tessa — June 28, 2021 at 10:55 am

      I”m happy they were such a hit!

  33. #
    Simran Sethi — June 24, 2021 at 6:16 am

    Probably the best brownies I’ve ever had. Paired it with fresh strawberry compote and it was divine. Thanks for sharing!

    • #
      Tessa — June 24, 2021 at 9:48 am

      Sounds delicious! I’m so happy you loved them 🙂

  34. #
    lola — June 21, 2021 at 8:58 pm

    i just made this and Its a great brownie.. but just a warning for people that i did not taste the brown butter.. it tastes like a regular chocolate brownie

  35. #
    anonymous — June 19, 2021 at 10:45 pm

    These brownies are the fudgiest brownies you’ll ever make. If you’re having trouble with the thin shiny top, I suggest not reducing the sugar. Use dark chocolate, and keep the sugar level the same. the amount of cocoa in brownie definitely undercuts the sweetness. I always reduce the sugar level by 50-75%, but with this recipe I don’t. Keeping the same sugar level (1cup total), I managed to get the shiny top on my first try. This recipe is definitely the best recipe I’ve tried. I’ve never been able to successfully make a brownie. Usually it’s too dry and crumbly with no shiny crust, but this is the absolute best. So rich, so fudgy, absolutely immaculate.

    • #
      Tessa — June 21, 2021 at 1:30 pm

      I’m so happy to hear you had perfect results! I’m also glad you tried the recipe first and didn’t make any adjustments to this recipe as reducing the sugar will definitely alter the outcome, especially the shiny top like you said 🙂

  36. #
    Austin — June 3, 2021 at 2:13 pm

    Step involved sure but not really that hard to prepare. These Brownies turned out spectacular. Deep rich complex flavor and I made these with just regular cocoa. I’ll leave another comment when I can find some Dutch process. Thank you for this recipe.

    • #
      Tessa — June 4, 2021 at 9:42 am

      So happy to hear you loved them, Austin!

  37. #
    Tieghan — May 26, 2021 at 9:28 am

    It’s so good! I halved the recipe and it turned out fine. Didn’t have brown sugar so I used double the white sugar, and the halved recipe calls for 1 1/2 eggs but I used 1 only. Turns out great!

    I used dark chocolate, and put in dark chocolate compound chips into the batter at the end, so there are larger bits of gooey chocolate.

    Good when warm, but amazing when cold. I’m not kidding, pop this in the fridge or leave it out and it’ll taste like a super decadent chocolate bar or ice cream. The cold pieces of chocolate chips adds an extra bite that is just. So. Good!

    • #
      Tessa — May 27, 2021 at 9:10 am

      Happy to hear your substitutions worked! I’d love for you to try this recipe again with the brown sugar-it really adds to the depth of flavor 🙂

  38. #
    Madhura — May 23, 2021 at 9:37 pm

    Hi .. when you say 170gm of butter and recipe calls for browning the butter.. won’t the butter reduce quite a bit.. so 170gm is the final amount after melting. A little confused

  39. #
    Nishwa — May 22, 2021 at 8:51 pm

    so I doubles the recipe and I usually dont do that when Im trying out a new brownie recipe, but….OMG IM SO GLAD BECAUSE THEY WERE SO FRIGGIN DELICIOUS!!! it was definitely worth browning the butter! my kitchen smelled like an expensive chocolatier shop after I mixed the browned butter with the chocolates.

    • #
      Tessa — May 24, 2021 at 4:19 pm

      I’m so happy to hear you enjoyed these brownies!! I absolutely LOVE the smell of them mixed together as well, YUM!!

  40. #
    Diana Lopez — May 6, 2021 at 7:36 pm

    Made these TWICE in one week! Added peanut butter and doubled the recipe! Some baking powder and a bit of bread flour for more rise and ooooooo I can’t believe these! Thanks!

  41. #
    Rashi jain — May 5, 2021 at 9:09 am

    Pls share eggless version of this recipe..

    • #
      Tessa — May 5, 2021 at 10:01 am

      Sorry, the eggs are necessary for the texture and crinkly crust of these brownies!

  42. #
    Kelly — April 25, 2021 at 10:30 am

    These Brownies are delicious! The top was paper thin and perfect! The browned butter adds an intensity to the chocolate goodness.

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