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Browned Butter Milk Chocolate Brownies

Browned Butter Milk Chocolate Brownies

Adapted from Tate's Bake Shop (Kathleen King)
Course Dessert
Cuisine brownies
Keyword browned butter, milk chocolate
Author TheSpicedLife


  • ½ cup (1 stick) unsalted butter
  • 9 oz milk chocolate chopped (find a good milk chocolate with a cacao percentage between 38-42%)
  • 1 T natural cocoa powder
  • 1 t espresso powder
  • ½ cup sugar
  • 1 t vanilla
  • 2 eggs
  • ¾ cup AP flour
  • 1/2 t salt


  1. Preheat the oven to 350 F. Prepare an 8 inch square pan by greasing and lining with parchment paper or thoroughly grease individual brownie wells (I used the Williams Sonoma square brownie pan). Do grease thoroughly--some of the brownies stuck but I was lazy with my greasing.
  2. This recipe can be easily prepared in one pot if you prepare all the ingredients before beginning.
  3. Whisk together the salt and flour. Set aside.
  4. Brown the butter in a large pot. Once you have it perfectly browned, turn off the heat and add the chopped milk chocolate, espresso powder and cocoa powder. Let stand for a few minutes and then whisk the melting chocolate smooth.
  5. Let cool for 5 minutes.
  6. Whisk in the sugar and vanilla. When the mixture is just warm to the touch, whisk in the eggs.
  7. Stir in the flour mixture.
  8. Pour the brownie batter into the prepared pan. Bake for approximately 15 minutes for individual brownies and 20 minutes for a single pan--the brownies are done when they are fragrant and a cake tester inserted into the center comes out clean or with only a few crumbs attached.
  9. If you baked a single pan of brownies, let them cool completely in the pan before removing and slicing. For the individual brownies, let cool for 5-10 minutes before turning out of the pan.