Rich and fudgy brownies made with nutty brown butter for a deep, toasty flavor that elevates this classic dessert.

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Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a saucepan over medium heat, melt the butter and cook, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat.
Stir in the granulated sugar, brown sugar, cocoa powder, salt, and vanilla into the brown butter until well combined.
Add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.
Fold in the flour and baking powder until just combined.
Stir in chocolate chips or chunks, if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool in the pan before slicing and serving.

Don’t skip browning the butter; it adds a rich, nutty flavor.
For extra fudgy brownies, underbake slightly and cool completely before cutting.
Store in an airtight container at room temperature for up to 4 days.