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Brown Butter Cupcake Brownies Recipe

  • 1 cup castor sugar
  • 3/4 cup cocoa
  • pinch of salt
  • 100g butter
  • 1/2 tbsp water
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 1/2 tsp instant coffee
  • 1 tsp boiling water
  • 1/3 cup flour
  • 1/2 cup chocolate chips
  • 3/4 cup pecan nuts, roughly chopped
Brown Butter Cupcake Brownies Recipe


  1. Preheat your oven to 160°C. Grease a muffin tray or line with 8 cupcake cases. 
  2. Combine the castor sugar, cocoa and salt in a bowl. Set aside. 
  3. Melt the butter in a saucepan over a low heat. Keep stirring it and allow it to bubble for a few minutes until it starts turning golden and has a nutty aroma. Take the butter off the heat and add the sugar mixture straight away. Add the water and vanilla extract and mix well. Allow to cool for a few minutes. 
  4. Add the eggs to the cooled mixture one at a time, stirring well after each addition. Combine the coffee and boiling water and add this to the mixture. Add the flour and stir well (the mixture will be very thick). 
  5. Stir in the chocolate chips and pecan nuts. Spoon the thick batter into the muffin pan or cupcake cases if using. The mixture will not rise very much at all so you can fill them almost to the top. 
  6. Bake the brownies for 15-20 minutes. They should be set on top but soft in the middle. Leave to cool in the pan for 10 minutes before removing. Serve warm with cream or ice cream.

Brown Butter Cupcake Brownies Recipe Brown Butter Cupcake Brownies Recipe Reviewed by kuji hara on 3:38 AM Rating: 5

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