Description
Delight in the rich, fudgy goodness of these Espresso Brownies, featuring the deep flavors of browned butter, semi-sweet chocolate, and a bold espresso punch. Perfectly moist and tender with a subtle crunch from the nutty browned butter, these brownies are an irresistible treat for coffee and chocolate lovers alike.
Ingredients
Scale
Butter & Chocolate
- 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
- 1 1/4 cups granulated sugar
Wet Ingredients
- 3 large eggs
- 1/2 tbsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper, ensuring there is some overhang to easily lift the brownies out later. Set aside.
- Brown the Butter: Place the cold unsalted butter in a stainless steel pan over medium heat. Let it melt and cook, stirring occasionally, for 10-12 minutes until it turns a nutty brown color and brown bits appear at the bottom. Remove from heat and transfer the browned butter into a heatproof bowl.
- Melt the Chocolate: Add the semi-sweet chocolate chips into the warm browned butter and stir gently until completely melted and smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt to combine evenly. Set this mixture aside.
- Whisk Eggs and Sugar: In a mixing bowl, beat the eggs, granulated sugar, and vanilla extract at medium speed for 1-2 minutes until the mixture is fluffy and slightly thickened.
- Combine Wet Ingredients: With the mixer on low speed, slowly pour the melted browned butter and chocolate mixture into the egg and sugar batter. Mix briefly until just incorporated.
- Fold in Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the wet batter until combined, taking care not to overmix to preserve the brownies’ tenderness.
- Pour and Bake: Pour the brownie batter evenly into the prepared pan. Bake in the oven for 30-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Note that baking time might extend to 45-50 minutes if using a non-metal pan or a pan with rounded edges.
- Cool and Slice: Remove brownies from the oven and let them cool completely on a wire rack. Once cooled, use a hot, clean knife to slice into 16 equal squares. Serve and enjoy your indulgent espresso brownies!
Notes
- For best results, use a stainless steel pan to brown butter evenly.
- Browned butter adds a rich, nutty flavor that elevates the brownies.
- Do not overmix the batter once the flour mixture is added to maintain a tender crumb.
- Ensure brownies are fully cooled before slicing to get clean, smooth edges.
- Adjust espresso powder to taste if you prefer a milder or stronger coffee flavor.
- Use parchment paper with overhang to easily lift brownies from the pan.
