Brown butter. Just the aroma alone is enough to flood your home with inviting wafts of its toasted sweetness! Also known as liquid gold (and for good reason), brown butter is what sets apart this brownies recipe with nutty notes and a glorious intensity of flavour.

Truth be told, when it comes to brownies, this batch ticks all the right boxes. Fudgy yet gooey, each slice has just that right touch of chewiness, a craveable crunch from the addition of walnuts and a moist crumb (can you guess that this recipe includes dark brown sugar?).

These brownies are easy on the eyes too. Vigorously beating the eggs and sugars together at the very start is a hallmark move that adds up to a crinkled crust. I just know you’re going to ask and no: eggs are irreplaceable in this recipe, contributing not only to the exquisite tissue-thin crust, but also the fabulously-fudgy texture. If you’re looking for eggless brownies instead, do check out my other recipes for eggless crinkle top brownies and/ or eggless salted caramel brownies.

Of course, what I love most about this brown butter brownies recipe is that it’s rich but not overpoweringly-so, making for the perfect pick-me-up whenever in need of one!

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Tips For Making These Brownies:

• Fancy a crinkled tissue-thin crust? Be sure to vigorously beat the eggs and sugar together at the start. Once the sugars dissolve in the eggs, they create a pale and foamy texture contributing to the tissue-thin crust that is so craveable of these brownies.
• Be sure to use a mix of brown and caster sugar. The dark brown sugar recommended in the recipe imparts a moist fudginess of these brown butter brownies. We have used Sprig’s Demerara sugar.
• Use a lighter baking pan: brownies baked in a dark/ black pan often emerge from the oven darker and drier at the bottom, while brownies bake more evenly in lighter pans.
• Don’t over-bake these brownies! Remember, the brownies will continue baking in the hot pan even once they have been removed from the oven. The fudgier you want the brownies to be, the more under-done they need to be when removed from the oven. Ideally, you need to remove the pan when the centre of the brownies is just about set to touch and the toothpick emerges dirty/ moist with fudgy crumbs attached.

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