Blackout Butter Brownies

These aren’t your average brownies. Crafted for true chocolate lovers, this recipe delivers an intensely rich, fudgy brownie without a drop of oil—only the deep, indulgent flavor of butter in its most luxurious forms. Instead of standard fats, the base uses a combination of clarified butter (ghee) and deeply browned butter, infusing every bite with nutty, caramel-like depth and a silky mouthfeel. The chocolate comes straight from Austria: 70% dark couverture, known for its smooth, complex profile and exceptional quality.

Enhanced with dark Dutch-process cocoa powder, these brownies have a deep, almost smoky cocoa backbone. The texture is perfectly chewy and dense, with that signature crackly, shiny top that signals pure brownie bliss. The result is a dessert that’s both rustic and refined—familiar, yet elevated—where every bite melts into rich, chocolatey perfection.

Vanessa in Salzburg

Blackout Butter Brownies

Decadent, fudgy brownies made with Austrian 70% dark chocolate, dark Dutch cocoa, and a rich blend of browned and clarified butter—no oil, just deep, buttery chocolate flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 5 tbsp butter (70 grams) melted and browned
• 1 & ¼ cups granulated sugar (250 grams)
• 2 large eggs + 1 egg yolk
• 1 tsp vanilla extract
• ⅓ cup melted clarified butter (75 grams) also called ghee or butter schmaltz in Austria
• ¾ cup Cocoa powder (75 grams) dutch process is recommended
• ½ cup all-purpose flour (63 grams)
• 1 tbsp cornstarch also called corn flower or maisstärke in Austria
• ¼ tsp salt
• ⅔ cup dark chocolate 70% or your preference (113 grams) chopped roughly into small pieces I use a full size 100g dark chocolate bar
• 1 pinch finishing salt to sprinkle when the brownies come out of the oven

Equipment

• 1 8 x 8 inch metal square baking pan I prefer silicone, and if using glass, lower the temperature to 300℉/150℃ and increase cooking time 5- 15 minutes
• 1 medium saucepan for browning the butter
• 1 medium mixing bowl

Method

 

Preheat oven to 325℉/163℃. Line an square 8×8 inch metal pan (20cmx20cm) with parchment paper or lightly grease with butter if using silicone

1. Brown Butter *see instructions below for technique, remove from heat and add to a medium mixing bowl, let cool for about 5 minutes
2. Add sugar whisk until well combined, then add the eggs and extra yolk and whisk vigorously another minute until completely combined, stir in vanilla, then melted clarified butter and cocoa powder.
3. With a rubber or silicone spatula gently stir in the flour, cornstarch, and salt until just combined.
4. Finally add your dark chocolate, stir to combine and then spread evenly into the prepared pan.
5. Place into the middle of your oven for 30 minutes or until a toothpick inserted into the center has moist crumbs attached. Do not over bake.
6. Remove from oven and sprinkle finishing salt over top while warm. Let cool completely in pan before cutting.
7. Brownies can remain room temperature for about 3 days in an airtight container or refrigerate for 5 days, Enjoy!

Notes

How to Brown Butter

Ingredients:

• Unsalted butter (use the amount your recipe calls for)

Instructions:

1. Use a light-colored pan
       This helps you see the color change clearly.
2. Add butter to the pan
       Cut it into pieces and place it over medium heat.
3. Melt the butter completely
       It will start to foam—this is normal.
4. Stir constantly
      Use a spatula or wooden spoon to stir and scrape the bottom so the milk solids don’t burn.
5. Watch for golden-brown bits
        After a few minutes, the butter will smell nutty and you’ll see brown specks forming at the bottom.
6. Remove from heat immediately
      Once it’s golden brown and fragrant, take it off the heat to prevent burning.
7. Transfer to a bowl
      Pour it into a heatproof bowl to stop the cooking.