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Cocoa Brownies with Browned Butter | Alice Medrich's delicious twist on fudgy brownies

Cocoa Brownies with Browned Butter

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These fudgy brownie have  the delicious addition of browned butter. Alice Medrich’s twist with these Cocoa Brownies with Browned Butter makes for an exceptional dessert.

Cocoa Brownies with Browned Butter stacked on a white plate with strawberry slices

 Cocoa Brownies with Browned Butter

Are you a sucker for February food magazines?  Their covers display irresistible chocolate Valentine’s Day desserts that I just can’t ignore.  Immediately after receiving my Bon Appetit, I turned to the pages featuring cocoa powder; and within days I had baked the best chocolate cake ever.

That cake disappeared in record time, and I went back to that issue to get more inspiration.  At first I was disappointed thinking I had already made the Alice Medrich brownies on the same page, until I realized her other cocoa brownies (which won my brownie tasting bake along this fall) did not have browned butter.

Would my family even notice this extra dimension???  I had to find out, so I whipped up these fudgy Cocoa Brownies with Browned Butter.

Cocoa Brownies with Browned Butter on top of a bowl of ice cream

Easy Brownies Recipe

These were basically a one bowl brownie, except they were mixed up in a saucepan. Mixing the sugar and cocoa into warm browned butter ensured that the cocoa was completely incorporated.

Cooled for a few minutes before beating in the eggs prevented any scrambling from adding cold eggs to a hot batter. The end result was perfection. I don’t think the altered butter was discerned by my family, but they were definitely enjoyed. They’re scrumptious eaten straight up, but also lovely served with ice cream as a sundae. And if you don’t want to take the time to brown the butter, just start with plain old melted butter in a mixing bowl and follow the recipe as written from there.

Cocoa Brownies with Browned Butter on a white round plate with a red handled fork
Cocoa Brownies with Browned Butter

Cocoa Brownies with Browned Butter

Fudgy brownies with the added bonus of browned butter. Adapted from Alice Medrich.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 16 brownies


  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 2 eggs, chilled
  • 1/3 cup plus 1 tablespoon flour
  • 1/2 teaspoon salt (1/4 teaspoon if using salted butter)


  1. Preheat oven to 325º. Line an 8-inch square pan with nonstick foil or regular foil sprayed with nonstick cooking spray like Pam.
  2. Melt butter in a saucepan. Continue cooking over medium heat till butter stops foaming and brown bits form on the bottom of the pan. Remove from heat and add sugar, cocoa, 2 teaspoons water, vanilla and 1/2 teaspoon salt. Stir till blended. Cool about 5 minutes.
  3. With a handheld mixer add eggs, one at a time, mixing till batter is smooth and glossy. Add flour and use a spatula to mix till flour is just incorporated. Pour batter into prepared pan and smooth top.
  4. Bake for about 25 minutes or till a toothpick inserted in center of brownies comes out clean or with a few moist crumbs attached. Cool on a wire rack, then remove from pan using the foil as a sling and cut as desired.
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24 comments on “Cocoa Brownies with Browned Butter”

  1. I’ll have to try browned butter next time. Love the raspberry sauce! Such nice color!

  2. I think browned butter makes such a difference in baked goods! I hope you have a wonderful day tomorrow. Thank you for sharing another bite of delicious goodness! And thank you for being so sweet on my own blog 🙂

  3. Those look decadent! I have had that page marked since I got the magazine too…thanks for the review!

  4. A good brownie is hard to resist! I love things made with browned butter…will have to try this out! Great photos!

  5. I always look forward to my issue of Bon Appetit. I like the idea of using brown butter and I bet with the raspberry sauce the brownies taste super!

  6. Very interesting recipe – I generally tend to think of browned butter as having a very subtle, nutty flavor that would be completely overshadowed by the strong presence of chocolate, especially cocoa. Thanks for sharing this variation.


  7. Chocolate with raspberries is just the BEST! Beautiful!

  8. I have some vanilla ice cream already for my brownie ala mode do you ship?

  9. Now I know I am being tested…getting ready for spring, and will have to put my will power to work here. These sound fabulous!

  10. I loved that Feb issue of Bon Appetit as well – so many yummy looking things! Your brownies look like perfectly fudgey squares of delicious-ness. Must try these soon!

  11. Holy Brownies Batman! Those look sooooo fudgy which is my favorite kind of brownie. You are killing me Lizzy. I already have so many of your recipes printed out already to try! lol

  12. Brownies are always welcomed. This recipe looks so easy to make. Thanks for sharing.

  13. Thanks, everyone!!!

    Patricia, you have a good point…I’d have to do a side by side comparison to see if I could really discern a difference. Even if I couldn’t, these were wonderful!!!

  14. Thank you for participating the Smackdown Battle. Best of luck to you. These cocoa brownies look so delicious and chocolaty! Wonderful choice to submit these cookies for the contest.

    If you haven’t done so, please sign up as a follower on my blog so you won’t miss out on the winner announcement and new posts. If you’re already a follower, thank you, and I truly appreciate your supports. Have a wonderful day!

  15. I have a confession. I love browned butter. Oh, that smell! I can’t wait to give these a try!

  16. Wow, those brownies look so moist and dense.

  17. Oh my goodness these look so wonderfully fudgy and decadent! I would love one right now!

  18. delicious brownies looks fudgy lovely presentation

  19. i’m such a sucker for my Bon Appetite issues when the mailmen brings them. you did such a wonderful job with these brownies and the raspberry sauce, love it.
    have a wonderful Friday Lizzy

  20. I’ve never used browned butter in brownies, what a great idea. They look incredibly moist and dense. Thanks for sharing!

  21. Thank you all for your sweet comments!!! Truly appreciated~

  22. What a coincidence, Lizzy. I have the same issue of Bon Appetit, since I subscribe to it, and love the February issue. I’ve been wanting to make this yummy browny, but have not so far. Yours looks so decadent, and fudgy. I noticed you left the walnuts out of it. If I make it, for sure I will add the walnuts…don’t want to hear complaints…LOL
    Your photos are beautiful, along with the raspberry in the sauce. Yummy!
    Have a wonderful weekend, Lizzy!…XOXO

  23. Sis. Boom, love your take on these, too!
    Lizzie, wish my family would eat nuts!!
    Mina, everything is better with a little sauce 🙂

    Thanks, everyone!!!

  24. Just today I posted these cocoa brownies, sans the brown butter… if I’d only read this post sooner! I need to try this variation. Good thing I make them all the time!

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