Brown Butter Brownies

1 cup butter

1/4 cup nonfat dry milk

1/2 cup cocoa powder

6 oz 70% cocoa dark chocolate, chopped

2 tbsp oil

3 large eggs, room temp

1/2 cup light brown sugar, packed

1 3/4 cups powdered sugar, spooned and leveled

1 tsp vanilla extract

1/2 cup all purpose flour, spooned and leveled

1/4 tsp salt

1 cup semisweet chocolate chips 

Preheat the oven to 350⁰.

Add the butter to a medium saucepan and place over medium heat. Allow it to melt and then continue to whisk as it starts to bubble. Once it starts to foam up, add in the milk powder and quickly whisk. After about 30-60 seconds, it should start to darken into an amber color and give off a nutty aroma.

Add in the cocoa powder and quickly whisk to combine. Allow the mixture to bubble for 30 seconds, then remove from heat and mix in the chopped chocolate and oil. Stir until melted. Set aside to cool.

In a large bowl, whisk together the eggs and brown sugar. Vigorously whisk until the sugar is fully dissolved. 

Add in the powdered sugar and whisk until completely smooth. Then mix in the vanilla.

When the butter chocolate mixture is no longer hot (it’s ok if it’s slightly warm), pour into the eggs and sugar and whisk to combine. Switch to a silicone spatula and fold in the flour and salt.

Prepare an 8×8 square baking dish. Lightly coat with nonstick spay and press in a sheet of parchment paper to fully cover the bottom and two sides. Once the batter has cooled, fold in the chocolate chips and spread the batter in the pan.

Bake for 28 to 32 minutes or until the edges are puffed with a slightly lower center and the middle doesn’t jiggle when the pan is nudged. Right when they’re pulled from the oven, immediately slam the pan against a hard surface. This will help create an even fudgier texture.

Allow the brownies to cool at room temperature for 90 minutes or in the refrigerator for 1 hour.

Sprinkle with flaky sea salt, if desired.