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Espresso Brownies Recipe

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3.8 from 3 reviews

These Espresso Brownies combine rich, nutty browned butter with intense espresso and dark cocoa powder for a deeply flavored, fudgy treat. Perfectly moist and chocolaty with a slight coffee kick, these brownies are baked to perfection in an 8×8 pan and cut into 16 decadent squares.

Ingredients

Browned Butter & Chocolate Mixture

  • 1 cup unsalted butter (cold)
  • 1 cup + 2 tbsp semi-sweet chocolate chips

Dry Ingredients

  • 1 cup all-purpose flour
  • 3 tbsp dark cocoa powder
  • 2 tbsp espresso powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/2 tbsp vanilla extract

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal. Set it aside.
  2. Brown the Butter: In a stainless steel pan over medium heat, melt the cold unsalted butter. Let it cook for 10-12 minutes, stirring occasionally. The butter will foam, pop, and crackle as the milk solids brown. When you see browned bits at the bottom and smell a nutty aroma, remove the pan from heat and scrape all the browned butter into a separate bowl.
  3. Melt Chocolate in Butter: Add the semi-sweet chocolate chips to the warm browned butter. Stir until the chocolate melts completely into a smooth, glossy mixture. Set aside to cool slightly.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt until evenly combined. Set aside.
  5. Whisk Eggs and Sugar: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract on medium speed for 1-2 minutes until the mixture becomes light and fluffy.
  6. Combine Wet Ingredients: With the mixer on low, slowly drizzle the melted browned butter and chocolate mixture into the egg mixture. Mix just until combined.
  7. Fold in Dry Ingredients: Gently fold the flour mixture into the wet batter using a rubber spatula until just combined. Avoid overmixing to keep the brownies tender.
  8. Pour Batter and Bake: Pour the batter into the prepared baking pan and smooth the top. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Note that if your pan is not metal or has rounded edges, baking might take 45-50 minutes.
  9. Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack. Use a hot sharp knife, wiping it clean between cuts, to slice into 16 squares.

Notes

  • Using a metal 8×8 pan is recommended for more even baking; glass or ceramic pans may require longer baking times.
  • Allow the browned butter and chocolate mixture to cool slightly before adding to the eggs to prevent curdling.
  • Do not overbake; brownies should be moist inside when done.
  • Using parchment paper with an overhang makes removing the brownies easier.

Find it online: https://cookedbysarah.com/espresso-brownies-recipe/