Description
Indulge in rich, fudgy Espresso Brownies that combine the deep flavors of espresso and dark cocoa with a luscious nutty browned butter base. These decadent brownies have a perfectly moist and tender crumb, enhanced by a subtle coffee kick, making them an irresistible treat for chocolate lovers and coffee enthusiasts alike.
Ingredients
Scale
Brown 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
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/2 tbsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper, ensuring some overhang on the sides for easy brownie removal later. Set the pan aside.
- Brown the Butter: In a stainless steel pan over medium heat, melt the cold butter. Continue cooking, stirring occasionally, for 10-12 minutes until the butter foams, crackles, and turns a nutty brown color with browned bits forming at the bottom. Remove from heat and transfer all contents into a heatproof bowl.
- Melt Chocolate into Butter: Add the semi-sweet chocolate chips to the warm browned butter. Stir gently until the chocolate is completely melted and the mixture is 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 until thoroughly combined. Set aside.
- Whisk 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.
- Combine Wet Mixtures: With the mixer running on low speed, slowly drizzle the melted browned butter and chocolate mixture into the egg and sugar batter. Mix just until combined, avoiding overmixing.
- Incorporate Dry Ingredients: Using a rubber spatula, gently fold the dry ingredient mixture into the wet batter until just combined. Be careful not to overmix to keep the brownies tender.
- Pour Batter and Bake: 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 attached. If using a non-metal or pan with rounded edges, baking time may extend to 45-50 minutes.
- Cool and Slice: Remove the brownies from the oven and let them 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!
Notes
- Allow the browned butter and chocolate mixture to cool slightly before mixing with eggs to prevent cooking the eggs.
- For a stronger espresso flavor, you can increase espresso powder by 1 teaspoon.
- Do not overmix the batter after adding dry ingredients to keep brownies fudgy and tender.
- Using parchment paper with an overhang makes removing the brownies from the pan smoother and cleaner.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
