Brown Butter Chocolate Chip Brownies

Ingredients

• 170 g unsalted butter (Browned before use)
• 140 g Guittard 64% baking bar (Melted into the browned butter)
• 400 g granulated sugar
• 3 large eggs (Use whole eggs)
• 1 egg yolk
• 10 g vanilla extract
• 42 g Hershey’s Special Dark cocoa powder (Bloom with the espresso powder in the hot butter mixture)
• 3 g Café Bustelo espresso powder (Bloom with the cocoa powder)
• 120 g all-purpose flour (For the batter)
• 6 g salt (For the batter)
• 2 g baking powder
• 255 g semi-sweet chocolate chips (Reserve a little for topping)
• 4 g all-purpose flour (For coating the chocolate chips; amount stated in the transcript)
• 1 g sea salt (For coating the chocolate chips; amount stated in the transcript)

Steps

1. 1

   Brown the unsalted butter in a pan, cooking it until the excess water cooks off and the milk solids develop nutty, caramel-like notes.

2. 2

   Melt the baking bar into the hot browned butter so the chocolate and cocoa butter become part of the fat base.

3. 3

   Whisk the cocoa powder and espresso powder together in the hot fat over low heat to bloom them and amplify their flavors.

4. 4

   Let the chocolate-butter mixture cool for about 5 minutes, then pour it into a large bowl.

5. 5

   Toss the chocolate chips with the flour and sea salt so they are coated. Reserve a small portion of the coated chips for the top.

6. 6

   Add the granulated sugar to the chocolate-butter mixture and mix vigorously for 1 minute.

7. 7

   Add the eggs, egg yolk, and vanilla extract. Mix thoroughly until the mixture is pale, thick, and rippled.

8. 8

   Add the all-purpose flour, salt, and baking powder. Fold just until combined; do not overmix.

9. 9

   Fold in the coated chocolate chips, keeping the reserved chips aside for topping.

10. 10

    Rest the batter for 20–30 minutes so the flour hydrates and the brownies develop a chewier, more uniform crumb.

11. 11

    Preheat the oven to 350°F.

12. 12

    Pour the rested batter into a parchment-lined baking tin.

13. 13

    Scatter the reserved chocolate chips over the top.

14. 14

    Bake at 350°F for 22–26 minutes. Remove the brownies when the center still looks slightly underdone.

Notes

The author’s post lists 120 g flour and 6 g salt for the batter. The transcript additionally specifies 4 g flour and 1 g sea salt for coating the chocolate chips. The exact baking-pan dimensions are not provided. Allow the brownies to cool and set before cutting for cleaner slices.

Nutrition per serving

• dessert
• brownies
• baked
• chocolate
• fudgy
• chewy
• American
• vegetarian