Extra Fudgy Brownie

These brown butter brownies are rich, fudgy in the middle, and made completely from scratch. These brownies are so much better than the box, and I bet you have what you need to make them already sitting in your kitchen

Ingredients:

• 170 grams unsalted butter

• 113 grams semisweet chocolate, chopped

• 100 grams granulated sugar

• 100 grams light brown sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 64 grams all-purpose flour

• 43 grams unsweetened cocoa powder

• 1/2 teaspoon instant espresso powder, optional

• 1/2 teaspoon fine salt

• 170 grams semisweet chocolate chips

---

Instructions:

1. Preheat oven to 170 degrees. 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 until golden brown. Once the bits are amber in colour, remove from heat and pour into a mixing 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.