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Browned Butter Double Chocolate Brownie

Sharon of Delishar
(Makes a 8x8 inch)


  • 10 tbsp unsalted butter cut into smaller pieces
  • 1 cup sugar
  • 3/4 cup good quality cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp espresso powder
  • 2 large eggs
  • 1-1/2 tsp vanilla extract
  • 2/3 cup plain flour
  • 1/3 cup chocolate chips
  • 1/4 cup mini chocolate chips


  • Preheat oven to 160C.
  • Melt butter in saucepan over med heat.
  • Continue to cook butter until brown and butter emits a nutty aroma.
  • Remove from heat and stir in sugar.
  • Whisk in cocoa powder, salt, espresso powder, and baking powder.
  • Allow mixture to cool for 5 minutes while you line your 8x8 inch baking pan with parchment paper, and lightly grease it.
  • Mix in egg one at a time.
  • Until batter is smooth and well combined.
  • Mix in flour and vanilla essence.
  • Beat until batter is thick, shiny, and no streak of flour can be seen.
  • Fold in chocolate chips.
  • Pour batter into prepared pan, and top mini chocolate chips on top.
  • Bake for 25 minutes, until skewer inserted comes out almost clean.
  • Cool brownie in pan on wire rack completely before cutting into portions.


Adapted from epicurious