Close-up view of brown butter chocolate sauce pooling over a spoon, over a bowl of chocolate sauce
October 18, 2023

Brown Butter Chocolate Syrup

October 18, 2023

Brown Butter Chocolate Syrup

Close-up view of brown butter chocolate sauce pooling over a spoon, over a bowl of chocolate sauce

A decadent homemade chocolate syrup featuring brown butter, coconut sugar, cocoa powder, and espresso. This is a versatile chocolate syrup that can be made in minutes, or made ahead and stored in your fridge.

Here are three easy ways to enjoy it:

#1: The Sundae

Always a classic, the ice cream sundae just gets better when topped with brown butter chocolate syrup. 

For a crowd-pleasing, half-homemade dessert, ladle the syrup over store-bought ice cream and sprinkle with toasted pecans.

#2: The Brown Butter Mocha

Stir a heaping tablespoon into espresso and hot milk and you've got yourself a buttery smooth mocha.

#3: Brown Butter Chocolate Milk

A dollop of syrup plus milk = gourmet chocolate milk.

Or use hot milk for a brunch-worthy hot cocoa.

Just 4 Ingredients

Top-down view of ingredients for Brown Butter Chocolate Syrup, including brown butter, cocoa powder, espresso, coconut sugar

Brown Butter

Brown butter is butter which has been heated until the water is released and the milk solids have been toasted, resulting in a fragrant, nutty buttery nirvana. If you haven’t tried it, read all about it in How to Make Brown Butter and Why You Should.

Make a dairy-free version with vegan brown butter

If you don’t eat dairy, you can use our vegan brown butter, which is made using margarine and pecans, which helps to emulate the toasted, nutty flavour of regular brown butter. You end up with a bonus of the buttery pecans, which, serendipitously, are wonderful scattered on chocolate sauce and ice cream.

Top down close up of brown butter chocolate syrup in a bowl with a whisk covered in the syrup

Cocoa Powder

Sometimes people think of cocoa powder as a lesser ingredient than chocolate. Both cocoa powder and chocolate come from cacao beans, but the process for making them is different. Both start with fermented and dried cocoa beans, which are roasted, turned into nibs, milled and turned into something called chocolate liquor. The process branches off from there, with cocoa powder having most of the cocoa butter removed; whereas chocolate has cocoa butter, along with sugar and other ingredients added. Cocoa butter is largely flavourless whereas the cocoa powder provides the chocolate flavour. The bottom line, measure by measure, cocoa provides more chocolate flavour than chocolate.

We used cocoa powder because we wanted that intense chocolate flavour, and also because we added the fat to the recipe via the brown butter, so we don’t need the cocoa butter.

Does it matter whether it's dutch-processed?

We used dutch-processed cocoa powder for this recipe, but it won’t make a big difference if you use natural cocoa powder. The difference between the two is that dutch-processed cocoa has been treated with a solution that neutralizes its acidity. This is important if you’re using the cocoa powder for baking, as it will impact which leavening agent to use – baking soda or baking powder.

Coconut Sugar

Coconut sugar’s caramel tones mingle beautifully with the brown butter, espresso, and cocoa in this syrup. Most well-stocked grocery stores will have coconut sugar, sometimes also called coconut palm sugar. It’s a light brown granulated sugar that’s less sweet than white sugar. If you can’t find coconut sugar, you can replace with white sugar, although the end result will be a bit sweeter. Be aware though, that depending on how it's processed, some white sugar is not vegan-friendly.

Espresso

Both espresso and coffee are made with coffee beans. The difference is really in the preparation – espresso is made using pressure where filtered coffee uses gravity. The pressure creates a beautiful crema — that creamy froth that’s results from the air bubbles combining with the oils in the coffee. If you don’t have an espresso maker, brew some coffee that’s 2 to 3 times the strength you’d normally make it. If you’re concerned about caffeine, you can make this with decaffeinated espresso or coffee.

All you need is A bowl and A whisk.

Once you’ve got your brown butter (or vegan brown butter) made, you can whip this chocolate syrup up in minutes using only a bowl and a whisk. We tried dissolving the sugar in the espresso first to see if that made the process quicker, but ultimately it didn’t make much difference what order we added the ingredients. Also note, that it does take a few minutes of whisking to get all of the ingredients incorporated into a nice thick syrup. You might see a few granules of coconut sugar that don’t readily dissolve, but you’ll find that after the syrup sits for a few minutes, it gets thicker and smoother.

If you don’t have a whisk, add all of the ingredients into a blender and blend until smooth.


Tip: The sauce unites us

We think of this as celebration-worthy! If you're plant-based or serving plant-based guests, choose plant-based ice cream and make the syrup vegan by swapping out the brown butter with our vegan brown butter.

Close-up view of brown butter chocolate sauce pooling over a spoon, over a bowl of chocolate sauce

Recipe Card

Brown Butter Chocolate Syrup

5 from 2 votes
Prep Time 5 minutes
A decadent homemade chocolate syrup featuring brown butter, coconut sugar, cocoa powder, and espresso. A versatile syrup for ladling over ice cream or making chocolate drinks like chocolate milk, hot cocoa, or a buttery smooth mocha.
Servings 16
Calories 93 kcal
Author Sylvia

Ingredients

Instructions

  • Combine all ingredients in a bowl and whisk together until thick and creamy. This may take a few minutes.
    Alternatively, add all ingredients to blender and blend until thick and creamy.

Notes

Storage

This will keep in a well-sealed container in the fridge for at least 5 days. Bring to room temperature before serving. 
You can warm this over low heat or in a microwave if you'd like to serve it hot. 

For a Vegan Version

For a vegan version, use our vegan brown butter

Nutritional Information 

Nutritional calculation is based on using butter and is an estimate only. 

Nutrition

Serving: 1tablespoons | Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 177IU | Calcium: 7mg | Iron: 1mg

Courses, Cuisines, and Keywords

Course
beverage
|
Dessert
Cuisine
American
Keywords
brown butter
|
chocolate sauce
|
easy vegan brown butter
|
home made
|
mocha
|
sundae

Comments

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Recipe Rating




  1. 5 stars
    THIS IS DIVINE! made it with organic butter and in a blender – “cleaning” out the blender with another cup of espresso… superb!
    Made a double portion and turned some into frozen leaves.

  2. 5 stars
    I made this recipe this morning using the Vegan Brown Butter and some Dandy Blend instant coffee substitute instead of the Espresso ! It’s beyond a Chocolate Syrup! It’s more like a rich fudge sauce! It’s so decadent! I’m thinking of making some next year for Holiday gifting, but I may be too selfish for that! So glad I stumbled upon this recipe in time for the Holidays! Definitely doubling the recipe next time.

    1. Thank you so much for your awesome review. I so appreciate you taking the time to come back and share. We love this syrup too!

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.