Bat Wing Brown Butter Brownies
There’s something utterly magical about the combination of nutty brown butter and rich chocolate in desserts, and these Bat Wing Brown Butter Brownies take that magic to a whole new level. Imagine biting into a fudgy, deeply chocolatey brownie with the warm, caramelized notes of browned butter dancing through every bite. These brownies are not just your average treat—they’re a celebration of texture and flavor, perfect for any occasion that calls for a little indulgence. Whether you’re a seasoned baker or a dessert enthusiast looking to try something special, this recipe will quickly become a favorite in your repertoire.
Why It Deserves a Spot
Brownies have a special place in the world of desserts, but the addition of brown butter elevates them from everyday to extraordinary. The process of browning butter intensifies its flavor, adding a toasty, nutty depth that complements the cocoa beautifully. These Bat Wing Brown Butter Brownies boast a perfect balance between fudgy and cakey, with a crackly top and moist center that melts in your mouth. Plus, the optional walnuts or pecans add a pleasant crunch that contrasts with the softness of the brownies. They’re perfect for gifting, sharing at parties, or simply savoring with a cup of coffee or tea.
If you love the rich, buttery flavor in your baked goods, you might also want to check out my recipe for Brown Butter Chocolate Chunk Cookies or the delightful Brown Butter Pear Crumble Bars for more ways to enjoy browned butter.
Ingredients at a Glance
- 1 cup unsalted butter – for browning and deep flavor
- 2 cups sugar – to add sweetness and moisture
- 4 large eggs – binds everything and adds richness
- 1 teaspoon vanilla extract – for aromatic warmth
- 1 cup all-purpose flour – the base of the batter
- 1 cup cocoa powder – unsweetened, gives the chocolate punch
- 1/2 teaspoon salt – balances sweetness and enhances flavor
- 1/2 teaspoon baking powder – for a slight lift and cakey texture
- 1 cup chopped walnuts or pecans (optional) – adds crunch and nuttiness
Before You Start: Equipment
- Medium saucepan: for browning the butter safely and evenly
- Mixing bowls: at least one large bowl for combining ingredients
- Whisk or electric mixer: to blend eggs, sugar, and butter smoothly
- Measuring cups and spoons: accuracy is key for perfect brownies
- 8×8-inch baking pan: for even baking and ideal thickness
- Parchment paper or non-stick spray: to prevent sticking and easy removal
- Spatula: for folding ingredients gently
Bat Wing Brown Butter Brownies in Steps
Step 1: Brown the Butter
Start by melting the unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, then begins to foam and turn golden brown. You’ll notice a nutty aroma—this is the magic of browned butter. Once you see small brown flecks at the bottom of the pan and the smell is toasty, remove it from heat immediately to prevent burning. Set aside to cool slightly.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the sugar and eggs. Whisk vigorously until the mixture is smooth and slightly pale. Add the vanilla extract and the browned butter (make sure it’s warm, not hot, to avoid cooking the eggs). Mix until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Sifting helps to avoid lumps and makes sure the cocoa and flour are evenly mixed.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined—overmixing can lead to tougher brownies. If you’re using chopped walnuts or pecans, fold them in at this point.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper or grease it lightly. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The edges should be set and slightly pulling away from the pan.
Step 6: Cool and Serve
Allow the brownies to cool completely in the pan on a wire rack before cutting. This resting time helps them set and makes slicing cleaner. Cut into squares or fun bat wing shapes to embrace the spooky theme!
Variations by Season
- Fall: Add a teaspoon of cinnamon or pumpkin spice to the dry ingredients for a cozy twist.
- Winter: Mix in peppermint extract instead of vanilla for a festive touch.
- Spring: Incorporate chopped dried cherries or fresh raspberries for a fruity surprise.
- Summer: Top with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for a cool treat.
Troubles You Can Avoid
- Burning the butter: Brown the butter carefully over medium heat, stirring constantly, and remove it as soon as it turns golden brown to avoid bitterness.
- Overmixing the batter: Fold the dry ingredients gently to keep your brownies tender, not dense.
- Underbaking: Check doneness with a toothpick — it should come out with a few moist crumbs, not wet batter.
- Dry brownies: Don’t bake too long, and be sure to use fresh eggs and butter for moisture.
Make Ahead Like a Pro
Bat Wing Brown Butter Brownies keep extremely well and can be made ahead to save time:
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze brownies in a sealed container or wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
- You can bake the brownies a day in advance and keep them fresh by wrapping them tightly in plastic wrap or foil.
Your Top Questions
Can I substitute the unsalted butter with oil?
While oil can be used in brownie recipes, the unique nutty flavor of browned butter is what makes these brownies special. Using oil will change the flavor profile and won’t achieve that signature brown butter taste.
What can I use if I don’t have cocoa powder?
Cocoa powder is essential for the rich chocolate flavor in these brownies. If you don’t have it, you could try melted chocolate, but you’d need to adjust the recipe accordingly. Using unsweetened cocoa powder is your best bet for consistent results.
Can I make these gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just make sure your blend contains xanthan gum or another binder to hold the brownies together.
Are nuts necessary in this recipe?
Nuts add a lovely crunch and balance the fudginess, but they’re completely optional. You can leave them out or swap for chocolate chips or dried fruit based on your preference.
Quick Weeknight Wins
- Brown Butter Chocolate Chunk Cookies – A quick cookie recipe with that irresistible browned butter flavor.
- Brown Butter Pear Crumble Bars – Sweet, buttery bars perfect for a simple dessert fix.
Let’s Eat
There’s nothing quite like the satisfaction of biting into a freshly baked Bat Wing Brown Butter Brownie. The combination of velvety cocoa, nutty browned butter, and optional crunchy nuts creates a symphony of textures and flavors that will have you reaching for more. Whether you’re serving these at a Halloween party, a casual family gathering, or just indulging in a well-deserved treat, these brownies deliver comfort and decadence in every bite. Remember to savor the aroma as you bake—the scent of browned butter and cocoa filling your kitchen is simply irresistible. So preheat that oven, gather your ingredients, and get ready to enjoy some of the best brownies you’ve ever made. Happy baking!
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Bat Wing Brown Butter Brownies
Ingredients
Equipment
Method
- Start by melting the unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts, then begins to foam and turn golden brown. Once you see small brown flecks at the bottom of the pan and the smell is toasty, remove it from heat immediately to prevent burning. Set aside to cool slightly.
- In a large mixing bowl, combine the sugar and eggs. Whisk vigorously until the mixture is smooth and slightly pale. Add the vanilla extract and the browned butter (make sure it’s warm, not hot, to avoid cooking the eggs). Mix until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Sifting helps to avoid lumps and makes sure the cocoa and flour are evenly mixed.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined—overmixing can lead to tougher brownies. If you’re using chopped walnuts or pecans, fold them in at this point.
- Preheat your oven to 350°F (175°C). Line your 8x8-inch baking pan with parchment paper or grease it lightly. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The edges should be set and slightly pulling away from the pan.
- Allow the brownies to cool completely in the pan on a wire rack before cutting. This resting time helps them set and makes slicing cleaner. Cut into squares or fun bat wing shapes to embrace the spooky theme!
Notes
- Brown the butter carefully over medium heat, stirring constantly, to avoid burning and achieve the perfect nutty flavor.
- Fold the dry ingredients gently into the wet mixture to keep the brownies tender and avoid toughness.
- Store cooled brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
