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Best Ever Brownies With Browned Butter Frosting

There’s something almost magical about brownies, isn’t there? For me, the scent of chocolate baking in the oven instantly transports me back to childhood afternoons spent in my grandmother’s kitchen. She always had a batch of brownies cooling on the counter, ready to be devoured with a tall glass of milk. While her recipe was a closely guarded secret, this one comes incredibly close to replicating that nostalgic taste of pure, unadulterated happiness. And the browned butter frosting? It elevates these brownies to a whole new level of decadent deliciousness.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: Varies
Yields: 36 brownies
Dietary Type: Not specified

Ingredients

Brownies:

1 cup butter
2 cups sugar
4 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup unsweetened cocoa
1 1/4 cups flour
1/4 teaspoon salt

Frosting:

1/2 cup butter
1 teaspoon vanilla
1 lb powdered sugar
3 tablespoons milk
1/4 cup unsweetened cocoa
2 teaspoons water

Equipment Needed

9″ x 13″ baking pan
Medium bowl
Wire whisk
Wire rack
Small saucepan
Mixer
Small zip-lock bag

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Place 1 cup butter in a 9″ x 13″ baking pan and put the pan in the oven to melt while it is preheating. This ingenious method both melts the butter and greases the pan simultaneously!
In a medium bowl, whisk together 2 cups sugar, 1/2 cup unsweetened cocoa, 1 1/4 cups flour, and 1/4 teaspoon salt. Make sure there are no lumps of cocoa before moving on.
Once the butter is melted, carefully remove the pan from the oven. Pour the melted butter into the bowl with the dry ingredients.
Using a wire whisk, blend the mixture until it is evenly combined. Don’t overmix at this stage; just ensure everything is well incorporated.
Add 4 lightly beaten eggs and 2 teaspoons vanilla to the bowl.
Blend with the whisk until all the eggs are evenly mixed into the batter. Be careful not to overmix. Overmixing can develop the gluten in the flour, leading to tough brownies.
Pour the brownie batter into the 9″ x 13″ baking pan. There’s no need to grease the pan separately, as the remaining butter will be sufficient to prevent sticking and aid in easy removal after baking.
Bake for 25 minutes. To check for doneness, insert a toothpick into the center of the brownies. It should come out with a few moist crumbs attached. Avoid overbaking, as this can result in dry brownies.
Cool the brownies completely on a wire rack before frosting. This is crucial for preventing the frosting from melting and creating a gooey mess.
For the Browned Butter Frosting: Place 1/2 cup butter in a small saucepan over medium heat.
Heat the butter until it begins to bubble and turns a light golden brown. Stir occasionally and watch carefully, as browned butter can burn quickly. The butter is ready when it has a nutty aroma and flecks of brown sediment appear at the bottom of the pan.
Remove the saucepan from the heat and allow the browned butter to cool until lukewarm. This step prevents the frosting from becoming too thin and runny.
In a mixing bowl, combine the lukewarm browned butter, 1 teaspoon vanilla, 1 lb powdered sugar, and 3 tablespoons milk.
Beat with a mixer until the frosting is light and fluffy. Add more milk, one teaspoon at a time, if needed to reach your desired consistency.
Spread the browned butter frosting evenly over the cooled brownies.
For the Chocolate Drizzle: Combine 1/4 cup unsweetened cocoa and 2 teaspoons water in a small zip-lock bag.
Knead the mixture until it is thoroughly mixed and smooth.
Snip a tiny bit off one corner of the bag, creating a small piping nozzle.
Drizzle the chocolate mixture over the frosting in a decorative pattern.
Cut the brownies into bars.

Expert Tips & Tricks

Don’t skip the browning of the butter! It adds a nutty depth of flavor to the frosting that’s simply irresistible.
For fudgier brownies: Reduce the baking time by a minute or two.
For cake-like brownies: Increase the baking time by a minute or two.
Add-ins: Feel free to customize your brownies with chopped nuts, chocolate chips, or even a swirl of peanut butter.
Room temperature eggs: Using eggs that are at room temperature will help them incorporate more easily into the batter, resulting in a smoother texture.
Salted butter: If you only have salted butter on hand, you can use it in place of unsalted butter, but reduce the amount of salt added to the brownie batter by half.

Serving & Storage Suggestions

Serve these brownies at room temperature for the best texture. They are delicious on their own or accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.

To store, place the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, wrap the brownies individually in plastic wrap to prevent freezer burn. To thaw, simply let them sit at room temperature for a few hours. They can also be reheated in the microwave for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	189.5 kcal	N/A
Calories from Fat	76 kcal	41%
Total Fat	8.5 g	13%
Saturated Fat	5.2 g	26%
Cholesterol	41.2 mg	13%
Sodium	93.1 mg	3%
Total Carbohydrate	28.2 g	9%
Dietary Fiber	0.7 g	2%
Sugars	23.5 g	94%
Protein	1.6 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Brownies: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that is designed for baking.
Dairy-Free Brownies: Replace the butter with a plant-based butter alternative and the milk with a plant-based milk alternative.
Vegan Brownies: In addition to the dairy-free substitutions, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of each egg. Let the mixture sit for 5 minutes to thicken before adding it to the batter.
Peanut Butter Swirl: Swirl peanut butter into the brownie batter before baking.
Espresso Brownies: Add a teaspoon of instant espresso powder to the brownie batter for a richer, more intense chocolate flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: Yes, you can use an 8×8 inch pan for thicker brownies, but you may need to adjust the baking time accordingly. Check for doneness a few minutes earlier.

Q: Can I make the brownies ahead of time?
A: Absolutely! These brownies can be made a day or two in advance. Store them in an airtight container at room temperature. Frost just before serving.

Q: What if I don’t have unsweetened cocoa powder for the drizzle?
A: You can melt a small amount of dark chocolate and use that instead.

Q: My frosting is too thick. What should I do?
A: Add milk, one teaspoon at a time, until you reach your desired consistency.

Q: How do I prevent the brownies from sticking to the pan?
A: The melted butter in the pan should prevent sticking. However, you can also line the pan with parchment paper for extra insurance. Leave an overhang of parchment to easily lift the brownies out of the pan after baking.

Final Thoughts

These brownies are more than just a dessert; they’re an experience. The rich chocolate flavor, the fudgy texture, and the nutty browned butter frosting combine to create a truly unforgettable treat. So, gather your ingredients, preheat your oven, and get ready to bake a batch of the best brownies you’ve ever tasted. Don’t be afraid to get creative with variations and add-ins to make them your own. And most importantly, share them with the people you love! I’m confident that once you try this recipe, it will become a new family favorite. Enjoy!

Best Ever Brownies With Browned Butter Frosting Recipe