brown butter brownies.

hellooooo, lovvaaaah.

sometimes ya just need a damn brownie. ya feel me?

this recipe yields a pretty small amount of brownies, for when you "just need a damn brownie," but don't necessarily need/want to have like 30 brownies sitting around the kitchen taunting you for the next few days.

with browned buttah, too! mmmm. this extra fragrant butter smells like love or magic or holidays or all of the above.

pete got me two gorgeous copper pans for christmas. see below. prettiest ever.

you can see all the toasty brown butter flecks down in there preparing for a delicious (but short) life as an extra chocolatey brownieeeeeeee.

i pretty much made these babes as valentine's day gift to myself hahah. i think pete has had like half a bite of one...soo, good thing for small batch recipes.

we have a ton of various seattle chocolate bars leftover from christmas, and i'm finding the best uses for them besides just gobbling them up straight outta the wrapper.

and you can make these in one bowl! easy to make and to clean up. 

yum. just YUM!  ^^^ this brownie stack looks kinda like a lil robot, no?

it was reeeally hard for me to not add walnuts to these, because i just freaking love walnuts in brownies and extra texture in general. but i kept em pure & chocolatey for all ye walnut haters.

i used a mix of chopped dark chocolate with cocoa powder, for some extra deep chocolatey flavors, extra moisture (ew! - someone plz develop a new word to describe food with the same meaning..please oh pleease) and to avoid that bitter taste from using a lot of cocoa powder.

i also used quite a bit less sugar than most brownie recipes call for, and i did a combination of regular granulated sugar with coconut sugar. i just think coconut sugar yields a deeper different kind of sweetness than wHhhhite sug.

and here comes the powdered sug. totally optional, but desirable.

speaking of sug(e) & valentine's day things, we ended up getting thai food take-out and watching straight outta compton on valentine's day. i mean, soo romantiQ. i really enjoyed that movie. i found it super interesting & wanna watch it again.

and then i ate these brownies.

i just need you sometimes, brownies. fresh & warm or cooled. with a cold glass of milk. thanks a million.

Brown Butter Brownies

Makes a small batch of about 9-12 brownies

Total time: 40 minutes


  • 1/2 cup unsalted butter, melted & browned
  • 1 TB vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup coconut sugar (or brown sugar)
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup all-purpose flour
  • 2 oz. dark chocolate, chopped (I used Seattle Chocolates Extreme Dark Truffle Bar)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp. salt


To brown the butter, heat butter in a pan with light colored bottom on medium heat. Whisk constantly until butter is lightly bubbling and developing small brown flecks on the bottom of the pan. Once you have brown flecks and the butter is slightly foamy, remove from heat and pour into a small bowl. 

Preheat oven to 350 degrees F.  In a large bowl or stand mixer, mix the brown butter, oil, and sugars until combined and creamy. Add eggs and vanilla and whisk just until incorporated, but do not over-whisk.

Add the dry ingredients and mix gently just until everything is incorporated. Fold in the chopped chocolate.

This recipe makes a very small batch of brownies; I used an 8x4 loaf pan sprayed and lined with parchment paper. If you double the recipe, you can use a standard 9x13 baking pan. You will need to adjust your bake time, too. Use the toothpick test and do not over-bake.

Spray and line the pan with parchment paper. Pour the brownie batter into the parchment, shaking the batter into the corners and spreading evenly with a spatula.

Place the pan onto a flat baking sheet (to prevent burnt bottoms) and bake the brownies in the oven for 20 minutes. After a toothpick test, there should still be a slight bit of brownie on the toothpick if you want them to be extra fudgy and moist in the center. Bake a few minutes longer if you like a crispier brownie.

Let cool at least 5 minutes before cutting into squares. I know that's the hard part, but you want them to be firm. Or you can just go at it while its still real hot with a fork. That happens sometimes, too.

{Recipe slightly adapted from Cafe Delites}