Brown butter Brownies


  • 225 grams Echte Boter (unsalted)
  • 360 grams dark chocolate, broken into pieces
  • 4 eggs
  • 360 grams caster sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 180 grams self-raising flour (or 180 grams plain flour + 5 grams baking powder)

16 stukjes Personen


  1. For the brown butter, heat the butter in a saucepan until it is light brown in colour, speckled black and with a nutty scent. This can take between 10 to 15 minutes.
    Note that the butter will begin to foam and spit; stirring constantly prevents spitting.
  2. Remove from the heat and add the chocolate. Stir until the chocolate has melted and then let it cool to room temperature.
  3. Preheat the oven to 160 degrees (regular oven).
  4. Beat the eggs with the sugar until light and fluffy. Add the cooled chocolate (NB - If the chocolate is too warm the eggs will scramble), vanilla extract and salt to the egg mixture and mix through.
  5. Finally, add the self-raising flour and mix as briefly as possible, until just combined.
  6. Pour the batter into a 23 x 23 cm lined baking tin lined and bake for 45 minutes.
  7. Let cool completely before slicing the brownies.

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