Dark Cocoa Brown Butter Brownies

My quest for the ultimate Brownie recipe has come to an end. I like my brownies dark, with a deep chocolate flavour. I also like it moist but not fudgy nor cakey. After having tried many brownie recipes over the years, I finally found a keeper on Bon Appetit that suits my taste perfectly. The aroma and taste of brown butter and dark cocoa in this recipe is just divine. Make sure you use good quality dark cocoa. I got this Rodelle Dark Cocoa at Costco. It’s intense, it’s dark and inexpensive!  I’ve never heard of this brand before but I am now a fan after having tried it and especially after finding out that it is produced by a socially responsible company. Their chocolate products are responsibly sourced from West Africa.


This recipe uses brown butter which, when combined with dark cocoa, produces a delightful flavour.  To make brown butter, melt the required amount of butter in a sauce pan on low-medium heat and let it boil until it becomes frothy. Keep it boiling until it turns to a golden brown. Don’t burn it!


You don’t even need an electric mixer for this recipe.  A whisk or spatula will do the job.


It will make your life a whole lot easier if you line your pan with lightly greased foil.  It will allow you to quickly pull out the brownie from the pan.


Here’s the hardest part for me – letting it cool.  I  always have a problem with the cooling stage when I’m baking. I can’t wait!  If you want clean brownie slices, you’ve got to let it cool completely. If you don’t care about straight, clean slices then dig right in :)

This is the perfect brownie thickness for me.

It’s a great basic brownie recipe. You can throw in caramel bits, marshmallows, peanut butter, dried cranberries…whatever you fancy. Hmmm…maybe some German topping?


Click here for the recipe on bonappetit.com or keep scrolling…


  • Nonstick vegetable oil spray
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups sugar
  • 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
  • 1 teaspoon vanilla extract
  • 2 large eggs, chilled
  • 1/3 cup plus 1 tablespoon unbleached all purpose flour
  • 1 cup walnut pieces


  • Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
  • Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

    Note: The recipe calls for 25 minutes baking time. Every oven is different. My personal baking time is 30 min. If the toothpick comes out clean, you’ve probably over baked it. Remember, you want it moist.  The toothpick must come out with some bits of cake on it.