Fudgy Brown Butter Brownies
This fudgy brown butter recipe was developed by and for people who love bittersweet and dark chocolate. It is dense and full of nutty and chocolaty flavors. There is barely any added sugar and absolutely no flour or gluten.
Brownie or Fudge? fudnie?
Fudnie is the name we came up with because we felt that this chocolaty creation was neither a real brownie nor a real fudge. Not a brownie because it was dense and lacked that chewiness you expect from a brownie. Not a fudge because it has a crumb texture and it doesn’t melt. Hence, the name Fudnie.
Fudgy Brown Butter Brownies
This recipe is for people who love dark or bittersweet chocolate. It works well with chocolates with at least 60% cocoa. If you like your brownies sweet, add 1/2 cup sugar. Keto diet? Just make sure to use a low-sugar chocolate with 90% cocoa such as the Lindt Superdark.
by The Lore | April 2019
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- 12 ounces dark chocolate cut into small pieces (284g or 2 cups)
- 4 ounces butter (1/2 cup or 113g)*
- 1 teaspoon vanilla extract or paste
- 2 tablespoons milk*
- 3 tablespoons unsweetened cocoa powder Dutch-process preferred- see notes (18g)
- 2 teaspoons espresso powder*
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 large eggs*
- Optional: 2 ounces of bittersweet chocolate chips
- Preheat the oven to 270°F. You will need an 8" square pan; cut a piece of aluminum to fit and line the the pan with it up to the sides. Make sure the waxed side of the aluminum (the less shiny one) is facing up.
- Put the butter in a medium sized microwave-safe bowl. It needs to be large enough to accomodate the boiling and bubbling butter. Heat the butter for 1 minute, then keep adding 15 second increments until you see brown bits at the bottom of the bowl. See images above.
- Take the butter out of the microwave and immediately add the chocolate pieces. Stir until the chocolate melts, reheating briefly if necessary.
- Stir in vanilla extract and milk. Mix well.
- In a separate bowl beat the cold eggs with the sifted cocoa powder (to prevent clumps), espresso powder, sugar and salt. Beat for 5-10 minutes starts to look like a butter cream. Add the chocolate and butter mixture to the egg mixture and beat for an additional minute or until well combined.
- Pour the batter into the prepared pan.
- Bake the brownies for 25 minutes; the center will be slightly jiggly.
- Remove the pan from the oven.
- Optional: sprinkle the 2 ounces of chocolate chips on the top. They will start melting. Use a spatula to spread the melted chocolate all over the top of the brownies.
- Let the brownies cool in the pan for 15 minutes.
- Allow the brownies to cool in the refrigerator for at least 2 hours before serving.
- Dutch processed cocoa is less acidic and perfect for brownies. We love the Cocoa Barry Extra Brute.
- If you think your butter is burned (black bits instead of brown), strain out the black bits and use the rest.
- Espresso powder enhances the flavor of cocoa. You will hardly notice any coffee flavor. 1.For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.
- Other topping ideas: powdered sugar, toasted almonds, raspberries with sugared tips, whipped cream with coffee or chocolate, caramel drizzles.
Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.