Brown Butter Brownies

 

In just a few short weeks, my favorite season arrives. The anticipation of cooler weather and rich jewel toned landscapes has me feeling almost giddy. Year after year, the fall season always lives up to my expectations and never disappoints. For the first time in my life I will experience a bit of autumn in the Pacific Northwest. A trip I have been looking forward to for quite some time. And then a late October trip to the Upper Peninsula in Michigan (another first) is certain to only deepen my affection for the fall. 

If you asked me to choose my most favorite thing to bake in the fall, I would probably tell you it's brownies. Rich, fudgy yet pillowy, moist, thick, chocolatey brownies. Paired with a glass of milk or topped with a generous scoop of vanilla ice cream, brownies are one of the most satisfying, decadent, confections in the universe. Nothing brings my sweet tooth more joy than a brownie. It doesn't matter that there are more than a handful of brownie recipes on the blog, because this one.....well this one may just be the 'one'. Which is saying a lot since I have been swooning over the Ina Garten inspired Decadent Brownies for years.

Unlike the Decadent Brownies, the ingredients used in the Brown Butter Brownies won't break the bank. And with the exception of unsweetened cocoa powder, you probably have all of the ingredients on hand. Which means you can make them on a whim. What gives these brownies such an insane amount of flavor? Browned butter, dark brown sugar, and unsweetened cocoa powder bloomed in the butter. This little trifecta is reason why these brownies are destined to become the ones you make repeatedly, the ones you gift to friends, the ones you serve for dessert, the ones you make year-round but immediately when fall arrives, and the ones you make just because. 

The directions below are pretty straightforward. If you have never browned butter before, I encourage you to read this Serious Eats article. If you have never bloomed cocoa powder before, well, it's easy. You just mix the sifted cocoa powder in to your melted butter/chocolate mixture and let sit for 4-5 minutes. If you don't have an 8" x 8" metal baking pan, consider getting one. But you can still make them in a 9" x 9" metal baking pan (they will just not be as thick).

The flaky sea salt finish takes these Brown Butter Brownies to another level of deliciousness. Serving them with some vanilla ice cream, well that's almost being reckless in the best of ways. 

Wishing you all the best start to autumn. May it be filled with memorable moments and Brown Butter Brownies!

Recipe

Brown Butter Brownies

Makes 16 brownies

Ingredients

18 Tablespoons (255g) unsalted butter

1 cup (165g) semi-sweet chocolate chips

1/2 cup (45g) unsweetened cocoa powder, sifted

3 large eggs, room temperature

3/4 cup (150g) dark brown sugar

3/4 cup (150g) granulated sugar

2 1/2 teaspoons vanilla

1/2 cup (65g) all-purpose flour

1/2 teaspoon Kosher salt

Generous half cup (85g) semi-sweet chocolate chips or chopped semisweet chocolate

Flaky sea salt 

Optional serving suggestions: Top the brownie with a great vanilla ice cream or your favorite flavored (maybe coffee) ice cream.

Directions

1. Preheat oven to 350 degrees (F). Line an 8"x8" metal baking (or a 9"x 9") with parchment paper and set aside. See notes.

2. Place the 1 cup of semi-sweet chocolate in a medium sized (heat proof) bowl. Set aside.

3. In a medium sized saucepan, brown the butter. Once the butter turns golden brown, pour it over the chocolate chips. Let sit for about 2 minutes before stirring until smooth.

4. Add the sifted unsweetened cocoa powder to the melted chocolate mixture. Whisk the mixture until completely smooth. Let sit for at least 4-5 minutes to allow the chocolate to fully bloom (e.g., activating the flavor compounds).

5. In the bowl of a standing mixer fitted with a whisk attachment, beat the eggs, dark brown sugar and granulated sugar until light and fluffy. The volume of the mixture will have more than doubled in size.

6. Mix in the vanilla.

7. Pour the chocolate mixture into the batter. Mix well.

8. Add in the flour and remaining 1/2+ cup of semi-sweet chocolate chips. Mix just until the flour has been incorporated. Do not over beat.

9. Pour the batter into the prepared pan. Sprinkle lightly with flaky sea salt.

10. Place the pan on a large baking sheet. Insert into the oven and bake for 32-37 minutes. Note: Baking time for a 9"x 9" pan will be 28-34 minutes. When the top has a shiny, crackly crust and a toothpick inserted in the center comes out with a few moist crumbs instead of wet batter, your brownies are done.

11. Allow them to cool completely before cutting into 16 squares. These need to be generously sized! Note: Cutting the brownies is easier if they are chilled in the refrigerator.

12. Enjoy them chilled or at room temperature.

Notes: (1) Your brownies will be thicker if made in an 8" x 8" pan. (2) Use a good quality unsweetened cocoa powder. (3) I used the Guittard Super Cookie Chips.

Blueberry Crumb Bars

When you have an abundance of freshly picked blueberries you feel compelled to bake all things blueberry before freezing some your bounty! After recently sharing my updated version of the Best Ever Blueberry Muffins, I thought it might be a good idea to post a completely new recipe rather than updating one previously shared. And even though this is a completely new recipe versus a revised one, I must tell you that way back in 2018 I shared a recipe for Blueberry Crumb Bars! So now you have two to choose from! But I must warn you, it's possible more updated recipes will appear here in the future as I consider and decide on the changes that might make a recipe an even better or maybe even a best one! And sometimes I might update a recipe and not repost as a 2.0 or even 3.0 version. Like I recently did with the Best-Ever Zucchini Bread recipe originally posted way back in 2019.  Spoiler alert: I think it's now the truly best-ever version!

I don't know about you, but I love a fruit bar. The sweetness of the fruit along with the buttery-ness of the crust and topping makes for a very satisfying bite. The directions for these Blueberry Crumb Bars are pretty straight-forward so for once I won't narrate the process of making them. Instead, I will share some of my takeaways from the making and enjoyment of these Blueberry Crumb Bars. So here it goes. Lining your metal (yes, metal) baking pan with parchment paper makes it easier to cut them. You can cut them into either bars or squares (I like them cut as squares). Chill the bars before cutting them. They need to be completely chilled. Serve them chilled or at room temperature. Personally, I liked them best chilled. Fresh blueberries work best.  Make fruit bars using jams and/or preserves in the fall or winter. Make these blueberries when you can get the best, sweetest blueberries. The dusting of confectionary sugar is a great finishing touch and it adds a nice bit of sweetness to the bite.

There is still plenty of summer left to make these bars. Bring them to your next gathering, surprise your friends with them, or just make them because everyone in your house loves a sweet (but not overly sweet) treat!

Recipe

Blueberry Crumb Bars

Ingredients

3 cups (390g) all-purpose flour

1 cup (200g) granulated sugar, divided

1 teaspoon baking powder

3/4 teaspoon Kosher salt

1 large egg

1 1/2 teaspoons vanilla

1 cup (226g) unsalted butter, almost to room temperature, cut into small cubes

4 teaspoons cornstarch

1/2 cup (100g) granulated sugar

2 Tablespoon freshly squeezed lemon juice (from one medium sized lemon)

4 cups (592g) fresh blueberries, at room temperature

Confectionary Sugar for finishing

Directions

1. Preheat oven to 375 degrees (F). Line a 9"x13" or 9"x12" metal baking pan with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, 1/2 cup (100g) granulated sugar, baking powder and Kosher salt. Set aside.

3. In a small bowl whisk together the egg and vanilla.

4. Add the egg/vanilla mixture and butter to the flour mixture. Use a pastry/bread whisk or pastry cutter to mix together. Mixture should have the texture of coarse crumbs.

5. Add half of the mixture to the prepared baking pan. Press down firmly. Set aside. Put remaining crumb mixture in the refrigerator while you make the blueberry mixture.

6. In a medium sized mixing bowl, whisk together the cornstarch, 1/2 cup (100g) granulated sugar, and lemon juice. 

7. Add in the blueberries and toss to coat. Pour the blueberry mixture over the prepared bottom crust.

8. Using the remaining crumbs, pinch small amounts and drop evenly over the blueberry layer.

9. Place the pan on a large baking sheet and insert into the oven.

10. Bake for 42-46 minutes or until the top is golden brown.

11. Remove from the oven and cool to room temperature. Cover and place in the refrigerator to chill (the bars cut much easier when chilled).

12. Cut the chilled bars into desired sizes. Serve and enjoy. Note: I actually preferred how the bars tasted chilled. But they are also very good at room temperature.

Pentwater, Michigan (July 2026)