Description
These rich and fudgy Espresso Brownies combine the classic chocolate brownie with a robust espresso kick, perfect for coffee lovers. Browned butter and semi-sweet chocolate chips create a deep, nutty flavor and moist texture. This easy-to-follow recipe yields 16 decadent squares, ideal for dessert or an indulgent snack.
Ingredients
Scale
Browned Butter & Chocolate Mixture
- 1 cup unsalted butter, cold
- 1 cup + 2 tbsp semi-sweet chocolate chips
Wet Ingredients
- 3 large eggs
- 1/2 tbsp vanilla extract
- 1 1/4 cups granulated sugar
Dry Ingredients
- 1 cup all-purpose flour
- 3 tbsp dark cocoa powder
- 2 tbsp espresso powder
- 1/2 tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper, leaving some overhang for easy removal later, then set aside.
- Brown the Butter: In a stainless steel pan over medium heat, melt the cold butter. Allow it to foam and crackle while stirring occasionally for 10-12 minutes until it turns a nutty brown color with brown bits forming at the bottom. Remove from heat and scrape all contents into a heatproof bowl.
- Melt Chocolate: Add the semi-sweet chocolate chips to the warm browned butter and stir gently until the chocolate has completely melted and combined. Set aside to cool slightly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt until evenly mixed. Set aside.
- Mix Eggs and Sugar: In a mixing bowl, whisk the eggs, granulated sugar, and vanilla extract at medium speed for 1-2 minutes until the mixture is fluffy and slightly thickened.
- Incorporate Butter-Chocolate Mixture: With the mixer running on low speed, slowly stream the melted browned butter and chocolate mixture into the egg and sugar batter. Mix just until incorporated to avoid deflating the batter.
- Fold in Dry Ingredients: Using a rubber spatula, gently fold the dry ingredient mixture into the wet batter until just combined. Avoid overmixing to maintain the brownies’ tender texture.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs sticking to it. Note that baking time may extend to 45-50 minutes if using a non-metal or rounded-edge pan.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely on a wire rack. Once cooled, use a hot sharp knife (cleaned between cuts) to slice into 16 equal squares. Serve and enjoy your rich espresso brownies!
Notes
- Use parchment paper with an overhang to easily lift brownies out of the pan for clean slices.
- Browned butter adds a nutty depth of flavor; don’t skip this step.
- Be careful not to overmix after adding flour to keep brownies tender and fudgy.
- Baking time varies depending on pan type; check at 30 minutes and adjust accordingly.
- For stronger coffee flavor, you can increase espresso powder by 1 tbsp if desired.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
