Copycat Broma Bakery Brown Butter Brownies

Brown butter is what happens when you take the humble butter and coax it over a gentle heat until it transforms into a golden elixir, teeming with nutty, caramel notes that have the power to elevate any dish, but especially the classic brownie. Sarah Fennel, the genius behind Broma Bakery, leverages this very alchemy to give us a brownie recipe that promises not just a treat for the senses but a journey into a deeper appreciation of baking’s nuanced flavors.

The process, though slightly more nuanced than your run-of-the-mill brownie recipe, is an adventure in itself, rewarding the baker with a batch of brownies so rich, so decadent, they’re bound to redefine what you consider the pinnacle of brownie perfection. The Broma Bakery Brown Butter Brownies stand as a beacon of what’s possible when you mix a bit of science, a touch of love, and a dash of baking curiosity.

How to make Broma Bakery Brown Butter Brownies

Broma Bakery’s Brown Butter Brownies are a popular recipe from Broma Bakery, known for their rich, decadent flavor. The key to these brownies is the use of brown butter, which adds a deep, nutty complexity to the flavor profile.

Ingredients:

• 1 cup (2 sticks) unsalted butter: This is the heart of the brown butter magic, which we’ll transform with heat.
• 2 1/4 cups granulated sugar: The perfect amount for that sweet balance.
• 1 1/4 cups cocoa powder: Opt for high-quality cocoa powder for the best flavor.
• 1 teaspoon salt: To enhance and balance the sweetness.
• 1 teaspoon baking powder: For a little lift.
• 1 tablespoon vanilla extract: Pure vanilla adds depth to the flavor profile.
• 4 large eggs: The binding agent that adds to the richness.
• 1 1/2 cups all-purpose flour: The foundation of your brownies’ structure.
• Optional: 1 cup chocolate chips or chunks: For those who crave extra chocolatey goodness.

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Brown the Butter: Cut the butter into chunks and melt it in a medium saucepan over medium heat. Continue cooking, stirring consistently, until the butter turns a nutty golden brown. Watch carefully to prevent burning. This process should take about 8-10 minutes.
3. In a large mixing bowl, combine the granulated sugar, cocoa powder, salt, baking powder, and vanilla. Add the browned butter and mix well.
4. Add the eggs, one at a time, beating well with a spoon after each addition. Once the mixture looks shiny and well blended, add the flour. Stir until you no longer see any streaks of flour and fold in chocolate chips if using.
5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
6. Bake for about 28-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The key is not to overbake to ensure that gooey, fudgy texture.
7. Cool the brownies in the pan on a rack before cutting. For cleaner cuts, refrigerate the brownies for several hours before slicing.

Tips for Perfect Broma Bakery Brown Butter Brownies:

• Don’t Rush the Brown Butter: The flavor of these brownies relies heavily on the quality of your brown butter. Let it develop a rich, amber color, and keep a close watch as it can quickly go from perfect to burnt.
• Quality Ingredients Matter: Since there are so few components, the quality of each ingredient will significantly impact the final product. Choose good-quality cocoa powder and chocolate chips if using.
• Cooling Time is Crucial: Allowing the brownies to cool completely in the pan will help them set, giving you that perfect density and moisture. If you’re looking for clean cuts, chilling the brownies makes them easier to slice.
• Customize: Feel free to add nuts, swirl in peanut butter, or top with a sprinkle of sea salt before baking for a personal touch.

What to serve with

Broma Bakery’s Brown Butter Brownies are sumptuously rich, making them a standout dessert. However, pairing them with the right accompaniments can elevate your brownie experience to celestial levels of indulgence.

Classic Companions:

• Vanilla Ice Cream: A classic pairing, the cold and creamy texture of vanilla ice cream complements the dense, chocolatey richness of the brownies, creating a delightful contrast in temperatures and textures.
• Whipped Cream: Light and airy whipped cream can add a fluffy texture to the dense brownies. Consider a dollop on top of each serving, perhaps with a sprinkle of cocoa powder or chocolate shavings for added elegance.
• Fresh Berries: Strawberries, raspberries, or blueberries offer a tart contrast to the sweet, buttery brownies. Their freshness and slight acidity can cut through the richness, balancing each bite.
• Warm Caramel Sauce: Drizzling warm caramel sauce over your brown butter brownies adds a layer of gooey sweetness that complements the nuttiness of the Broma Bakery Brown Butter Brownies.

Beverage Pairings:

• Coffee: A classic choice, coffee’s bitterness and robust flavor profile marry well with the sweetness of the brownies. A strong espresso or a latte can be particularly delightful.
• Milk: Sometimes, simplicity reigns supreme. A glass of cold milk alongside a warm brownie is a nostalgic and unbeatable combination.
• Wine: Pair your brownies with a glass of red wine for an adult twist. Merlot, with its soft texture and notes of cherry and chocolate, can be a particularly fitting choice. Alternatively, a sweet, fortified wine like Port can accentuate the richness of the Broma Bakery Brown Butter Brownies.
• Craft Beer: Believe it or not, a dark stout or porter with chocolate or coffee notes can pair beautifully with chocolate desserts like brownies. The deep flavors of the beer play well with the rich chocolate and brown butter.

For the Adventurous:

• Cheese: For a sophisticated twist, try serving your Broma Bakery Brown Butter Brownies with a side of cheese. Aged cheddar, with its sharpness, or a creamy brie can offer an interesting counterpoint to the brownies’ sweetness.
• Nuts: Adding a crunchy element, like toasted pecans or walnuts, on the side or sprinkled on top can introduce a delightful textural contrast and enhance the brownies’ nutty flavor notes.

Ingredients Substitutes

Making substitutions in a recipe like Broma Bakery’s Brown Butter Brownies can be a fun way to experiment or a necessity if you’re missing an ingredient or accommodating dietary restrictions.

Flour

• Almond Flour: This can be used for a gluten-free and lower-carbohydrate alternative, though it may change the texture, making it denser and more moist.

Butter

• Margarine/Vegan Butter: For a dairy-free or vegan version, you can use margarine or vegan butter substitutes. Make sure it has a good fat content to mimic the richness of butter.
• Coconut Oil: This can be a dairy-free, vegan alternative, though it will add a subtle coconut flavor and might make the brownies slightly oilier. Also, brown the coconut oil to mimic the nutty flavor of brown butter.

Sugar

• Brown Sugar: Substitute white sugar with brown sugar for a deeper, caramel-like flavor. This can enhance the moisture and chewiness.
• Coconut Sugar: For a less refined option, coconut sugar can be a 1:1 substitute, although it will slightly alter the flavor profile.

Eggs

• Applesauce: Use 1/4 cup of applesauce to replace one egg. This will add moisture but the brownies might not hold together as well.
• Yogurt or Buttermilk: Use about 1/4 cup of either for each egg in the recipe. This can give a very moist result.

Chocolate

• Cocoa Powder: If the recipe calls for melted chocolate, you can substitute unsweetened cocoa powder; however, because cocoa doesn’t contain the cocoa butter that chocolate does, you might need to adjust the fat content in your recipe by adding a bit more butter or oil.
• Carob Chips: For a caffeine-free chocolate alternative, carob chips can be a suitable replacement.

Vanilla Extract

• Vanilla Bean Paste: Use equal amounts of vanilla bean paste for a more intense flavor.
• Almond Extract: Use half the amount of vanilla called for, as almond extract has a stronger flavor but can complement the chocolate nicely.

Final Thoughts

Armed with these insights, you’re now ready to bake a batch of Broma Bakery’s Brown Butter Brownies that promise a sensory delight with each bite. Whether for a special occasion or a treat for yourself, these brownies set a new standard for what homemade desserts can be.

More Brownie Recipes:

• Copycat Lidey Heuck’s Brownies Recipe
• Copycat Felix Brownie Recipe
• Weed Brownie Recipe
• Copycat Dessert For Two’s Lemon Brownies Recipe
• Copycat The Sugar Dealer Brownies Recipe

Broma Bakery Brown Butter Brownies

Serves: 4 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 510 calories 23 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups granulated sugar
• 1 1/4 cups cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 1/2 cups all-purpose flour
• Optional: 1 cup chocolate chips or chunks: For those who crave extra chocolatey goodness.

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper or lightly grease it.
2. Brown the Butter: Cut the butter into chunks and melt it in a medium saucepan over medium heat. Continue cooking, stirring consistently, until the butter turns a nutty golden brown. Watch carefully to prevent burning. This process should take about 8-10 minutes.
3. In a large mixing bowl, combine the granulated sugar, cocoa powder, salt, baking powder, and vanilla. Add the browned butter and mix well.
4. Add the eggs, one at a time, beating well with a spoon after each addition. Once the mixture looks shiny and well blended, add the flour. Stir until you no longer see any streaks of flour and fold in chocolate chips if using.
5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
6. Bake for about 28-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The key is not to overbake to ensure that gooey, fudgy texture.
7. Cool the brownies in the pan on a rack before cutting. For cleaner cuts, refrigerate the brownies for several hours before slicing.