Brown Butter Brownie Sticks

"Call me silly, but changing the shape into "brownie sticks" just gets me excited."

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No matter how many brownie recipes I've tried, I don't think I'll ever stop testing new ones. I'm not sure why. I've made plenty of recipes that we 100% loved, but there is something really fun about trying out new brownies. 

When I saw Yes to Yum's recipe for One Bowl Chocolate Chunk Brownie Sticks, I knew I would make it right away.  One of the things I liked about it was the size - it makes one loaf pan's worth of brownies.  While sometimes a 9 x 13 pan of brownies is great, sometimes we don't need 24 brownies! Instead, this recipe makes 6 - 8 good sized servings. Not to mention, I liked the idea of cutting brownies into "sticks" instead of the traditional squares.  Call me silly, but changing the shape into "brownie sticks" just got me excited.

I made small changes to the recipe, such as browning the butter before using it which I think added a subtle nutty flavor. These came out super rich and fudgey. When I need a small batch of brownies, I may just reach for this recipe again… that is if I can resist the temptation to try out another new one.

Brown Butter Brownie Sticks

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Category

brownies

Servings

6-8

Prep Time

20

Cook Time

25

Author:

Stephanie Rensing

Browned Butter Brownie Sticks, adapted from Yes To Yum

Ingredients

Ingredients

• 6 Tablespoons unsalted butter, cut into slices3/4 cup granulated sugar
  

• 3/4 cup granulated sugar
  

• 1 teaspoon pure vanilla
  

• 1 large egg + 1 egg white
  

• 1/2 cup natural unsweetened cocoa powder
  

• 1/4 cup all purpose flour
  

• pinch of fine sea salt

• 1/4 cup mini chocolate chips + more for sprinkling on top
  

Directions

1. Preheat the oven to 350°F.  Butter and flour a loaf pan or make a sling from some pre-cut parchment and set aside.
   

2. In a medium saucepan set on medium heat, melt and then brown the butter (for a great tutorial, visit this link). When it is browned, remove from the pan and pour into another dish (taking it out of the hot pan stops the cooking process and prevents the butter from burning).
   

3. Add the sugar to the browned butter and whisk to combine. Add the eggs and vanilla and whisk to combine. Add cocoa powder, flour, and sea salt and mix to combine. Lastly, fold in the chocolate chips, trying not to over mix.
   

4. Pour the batter into the loaf pan and spread evenly with a spatula. Sprinkle a few additional chocolate chips on top.
   

5. Bake for 23 - 28 minutes, or until a toothpick inserted into the center comes out clean with only small crumbs. Allow to cool in the pan before removing and cutting into 6 - 8 slices.