Rich Crème De Cacao Brownies
An insanely chocolatey, soft and rich brown butter brownie with crinkled tops and crispy edges. These crème de cacao brownies are seriously addicting!
Equipment
- 8x8 inch square baking pan
Ingredients
Brownies
- 1 cup Unsalted Butter
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Semi Sweet Chocolate Chips
- 2 tbsp Cocoa Powder
- 1 tbsp Pure Vanilla Extract
- 1/2 cup Creme de Cacao dark
- 1 cup Granulated Sugar
- 3 Eggs at room temperature
- 1 1/2 cups All Purpose Flour sifted
- 1/2 tsp Salt
Garnish (Optional)
- Melted Dark Chocolate
- Flaky Sea Salt
Instructions
Brownies
- Grease an 8 x 8 inch baking pan and line with parchment paper. Set aside.
- Add the unsalted butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts.1 cup Unsalted Butter
- Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It will smell very buttery and nutty.
- Remove immediately from heat and pour into a medium heat-proof, glass bowl. Make sure to include the brown bits from the bottom of the pan.
- Stir in the dark and semi sweet chocolate chips, cocoa powder, vanilla extract and crème de cacao until fully incorporated.1/2 cup Dark Chocolate Chips, 1/2 cup Semi Sweet Chocolate Chips, 2 tbsp Cocoa Powder, 1 tbsp Pure Vanilla Extract, 1/2 cup Creme de Cacao
- Let the chocolate mixture cool for 10 minutes.
- Preheat oven to 325°F (160C).
- Using a hand/stand mixer with the paddle attachment on, pour the sugar and beat on medium speed adding one egg at a time. The mixture should be light and fluffy.1 cup Granulated Sugar, 3 Eggs
- With the mixer running on low, incorporate the slightly cooled chocolate mixture. Mix until just combined.
- Gently, fold in the sifted all-purpose flour and salt using a spatula. When there are no more visible flour lumps, stop mixing.1 1/2 cups All Purpose Flour, 1/2 tsp Salt
- Transfer the batter into the lined baking pan and bake for 25 minutes or until an inserted toothpick in the center, comes out clean with little to no lumps.
- Remove from oven and allow brownies to completely cool down.
Garnish (Optional)
- Drizzle the brownies with melted dark chocolate, flaky sea salt and cut into slices.Melted Dark Chocolate, Flaky Sea Salt
- Enjoy!
Notes
- When browning butter, be at all times close to the pan. Butter can easily burn if left out of sight.
- Beating eggs on medium speed and one at a time will incorporate just enough air to the batter.
- Do not omit to cool down the chocolate mixture before adding into the egg mixture.
- Do not overmix. Gently fold in the flour. When there are no more visible flour lumps the batter is ready. Its texture will be medium-thick. You can test the consistency by forming the figure 8 using your spatula (similarly to macaronage)
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- The brownies will rise and deflate as they are cooling down.
- Brownies will keep fresh, covered with aluminum foil at room temperature for up to 3 days. They can be refrigerated for up to 1 week or freeze them for up to 2 months.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 271kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 93mgPotassium: 106mgFiber: 1gSugar: 17gVitamin A: 402IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!