Welllllll well well, I think a browned butter obsession has started.
I made these brownies on a rainy grey Friday (yesterday) and it definitely made it feel extra cosy and lifted my mood.
I love a brownie as much as the next gal, chocolate is lyfe, but these brownies have a lil extra sumin’sumin’. The browned butter element just adds depth of flavour and richness that is so dreamy. Browned butter has all the great qualities of normal butter (also a big butter fan ova here) but it adds a slightly nutty, toasted flavour that gives your baked goods that extra richness.
The crinkle top won’t change the flavour of your brownie like the browned butter would, but it definitely changes up the texture. These brownies have a gorgeous gooey, chewy, traditional brownie texture through the middle but then a crispier outside from the crinkle top which creates a slight crunch and uhhh the contrast between the two is just so good.
How you get the crinkle top is all in how you whisk the eggs, you need them to be fluffy and bubbling on top so make sure you pay attention to that step.
I’ve gone for two types of chocolate in this recipe in half and half quantities because, why the heck not. But alsooooo because I like the combination of milk and dark chocolate for my brownies, so you get the depth of flavour from the dark chocolate but it’s not too heavy or bitter because the milk chocolate lifts it and gives it a lighter, creamier sweetness. Beaut.
It’s just a really delicious, cosy but easy recipe and honestly any of y’all can do it. Yes it’s very indulgent but if there was ever a time to snug down and treat yourself to something delicious I think it’s now. They will also last in an air tight container for up to a week, so you don’t have to eat them alllll in one go (no judgement here if you do though).
So, bake these brownies, cuddle up with a movie and enjoy. Lots of love.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
225g butter
100g milk chocolate chips
100g dark chocolate chips
300g caster sugar
1tbsp vanilla extract
4 eggs
70g plain flour
1tsp baking powder
METHOD
- Preheat your oven to 180C fan and prepare a baking tin with baking parchment or grease well with butter.
- Start by browning your butter in a pan over a medium heat, once it’s starting creating bubbles on top, but it’s clear underneath and browned in colour it’s done. Normally takes 5-8 minutes.
- Once it’s browned, take off the heat, let it cool for a minute or two and add in box chocolate chips and let melt through, stirring occasionally.
- While the chocolate is melting into the butter, add your eggs into a large bowl and whisk reaaaaally well, you want them to be fluffy and bubbly on top, it takes about 5 minutes of some good hard whisking. This part is key, as it’s what will make your brownies crinkly on top.
- Once the chocolate has melted into the butter stir through the sugar and vanilla until fully combined, and then the same with the flour and baking powder. Make sure it’s really smooth.
- Now add the chocolate mix into the whisked eggs, and GENTLY fold in, you don’t want to knock out all the air you got into the eggs so take your time. Once evenly combined you’ll have a gorgeous smooth shiny batter, add this into the prepared baking tin and even out.
- Bake in the middle of the oven for about 35-40 minutes, they might be a little soft in the middle but they will finish cooking a little while you leave them to cool and besides, who doesn’t want to their brownie a little gooey.
- Leave to cool slightly before cutting so they hold their shape, but you can still eat them a little warm!
Claudia's Home Kitchen 