Glossy fudge brownies from BraveTart: Iconic American Desserts (page 56) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shauna_k9dv4b on May 24, 2026

    More complicated than necessary but turned out ok. Very rich, not very sweet.

  • kmcooking on January 24, 2026

    Definitely a little more effort than your standard everyday recipe, but the effort is worth it. I took these to a Christmas party and every single brownie was eaten, with multiple people saying they are the best they have had. The espresso powder added a great depth of flavor and I highly recommend getting that if you were thinking of skipping it. The bake time in my oven was about 39 minutes.

  • PBBrownie on September 21, 2025

    First bravetart recipe a success! The tops were gloriously crinkled. The espresso powder, which I almost skipped, definitely gave them a little bit of a complex edge that I loved. I did think these tasted better on day two or three!

  • Kinhawaii on February 26, 2025

    I thought these were nice & fudgey with a thin & glossy crust. Not too thin & quite rich. I didn’t wait for the butter to become silent just until it browned, but even after adding the chocolate, it was so hot I left it to cool until warm. It took 30 minutes for it to reach a little over 200F & was evenly puffed. I didn’t try it until the next day & without refrigeration they were firm. I would make these again if I wanted browned butter brownies but they were more work than the usual. We thought these were deliciously fudgey.

  • hlange on May 20, 2024

    I agree with others that the recipe is poorly written - the butter will never get silent, it won't be "golden yellow," instead you're going for the moment when the foam starts to turn brown as you're stirring, and how are you supposed to judge whether a hot brownie is the texture of your forearm? I can't figure out if this book is for beginning or advanced bakers - she instructs you on what kind of utensil to use to stir ingredients in a saucepan in each recipe but then you need to fill in lots of blanks in fiddly overly-descriptive recipes and put together multiple sub-recipes. Anyway as far as taste goes these are fine, not my holy grail though. The crust is nice but they still had a cakey texture and even after refrigerating didn't have the chewiness I was looking for.

  • NJChicaa on May 22, 2023

    easy and outstanding. I may have also made these once using cannabutter.

  • taste24 on June 12, 2020

    Fabulous brownies. Quite a few more steps than your typical brownie recipe, but worth it given the taste of the brown butter and fudgy texture. The top was indeed glossy and crinkled - very reminiscent of boxed brownies.

  • hbakke on February 25, 2020

    These are very good brownies. They do take a bit longer to bake than the recipe states and if using salted butter, remember to reduce the salt. These aren't overly sweet, so the additional salt is noticeable. Ty added walnuts to the most recent batch. Tasty!

  • IvyManning on September 12, 2019

    I baked these exactly as instructed (to 206F) 25 minutes in my recently calibrated oven and as other commenters they were liquid under the crust. The doneness description didn't help a bit-- "like your forearm"? Added 10 minutes to baking time and they were still raw in the middle. Put them in the fridge to firm them up, but cold they don't have as nice of a flavor. The description of browning the butter "until completely silent" led me to burn the butter. This is the third recipe I've tried from this book and despite very detailed writing, all three recipes have been losers. Frustrated.

  • rionafaith on January 05, 2019

    Very good brownies, big hit at the party I brought them too. They seemed kind of underbaked when I cut them, but they firmed nicely after chilling in the fridge for a couple hours (I prefer my brownies cold). Still, I would bake for maybe 5 or 10 more minutes next time. I'm not sure if this is my PERFECT brownie recipe yet, but it's up there for sure.

  • anya_sf on November 05, 2017

    I wasn't quite sure how long to cook the butter. I cooked it quite a while (10-15 min) and stopped when I saw browned bits in the butter. I didn't think it would ever be "perfectly silent". Similarly, I wasn't sure about the 25 minute baking time and the description wasn't that helpful. The brownies seemed awfully soft at that point, so I left them in the oven a few extra minutes. They turned out super, duper fudgy, clearly due to deliberate underbaking. I love fudgy brownies, but would consider baking them an extra couple of minutes anyway. They are quite rich, but not as intensely chocolatey as some brownies, so kids liked them too. Overall, really good, fudgy brownies. The top crust was definitely the most crinkly, glossy, thin crust of any brownie I've made.

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