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Cocoa Browned Butter Brownies

Cocoa Brownies with Browned Butter

adapted from BonAppetit.com
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cuisine Dessert
Servings 12


  • 2 cups organic granulated sugar
  • 1/2 cup organic brown sugar lightly packed
  • 1 1/2 cups natural unsweetened cocoa powder
  • 1 Tablespoon water
  • 1/2 teaspoon Himalayan pink salt
  • 2 1/2 teaspoons vanilla extract
  • 20 tablespoons 2 1/2 sticks or 1 1/4 cups unsalted butter, cut into cubes
  • 4 large eggs chilled
  • 2/3 cup plus 2 tablespoons all-purpose flour


  • Set your oven to 325 degrees Fahrenheit. Take out a 9"x13" baking dish, grease it with butter and then line with parchment paper, leaving enough of an overhang to grip it so you can pull out the brownies after.
  • In a large mixing bowl, combine the sugar, brown sugar, cocoa powder, water, salt, and vanilla extract. Set aside.
  • In a medium saucepan, heat the butter over medium heat, stirring frequently until the butter melts, foams twice, and then stops foaming, revealing little brown bits in the butter. This will take 5-7 minutes.
  • Pour the browned butter over the dry ingredients and stir until combined well. Set aside for 5 minutes to cool a bit.
  • Stir in the eggs, one at a time, fully incorporating before adding the next. Stir the last until the batter is nice and shiny.
  • Dump all the flour in at once and stir about 50 times, making sure the scrape the bottom of the bowl so that you don't end up with pockets of flour.
  • Spread into the prepared pan and bake for about 40 minutes, or until the top has a nice crunchy layer and a toothpick inserted in the middle comes out with crumbs on it.
  • Cool completely before removing from the pan (using the parchment paper sling), slicing and serving.


To get nice clean lines when you cut brownies, freeze them first.