Description
These Espresso Brownies combine the rich, deep flavor of espresso with decadent dark chocolate and cocoa powder. Browned butter adds a nutty undertone, creating fudgy, moist brownies with a perfect balance of sweetness and bitterness. Ideal for coffee and chocolate lovers looking for an indulgent treat.
Ingredients
Browned 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
Wet Ingredients
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 tbsp vanilla bean paste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square metal baking pan with parchment paper for easy removal and set aside.
- Brown the Butter: In a stainless steel pan over medium heat, melt and brown the cold unsalted butter. Stir occasionally as it foams, pops, and crackles—this process takes about 10-12 minutes until you see brown bits and smell a nutty aroma. Quickly scrape all browned butter and solids into a separate heatproof bowl.
- Melt Chocolate in Butter: Add the semi-sweet chocolate chips to the hot browned butter and stir until fully melted and smooth. Set this mixture aside to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt until well combined. Set aside.
- Whisk Eggs and Sugar: In a large mixing bowl, whisk the eggs, granulated sugar, and vanilla bean paste on medium speed for 1-2 minutes until the mixture becomes fluffy and pale in color.
- Combine Wet Mixtures: With the mixer running on low, slowly stream in the melted browned butter and chocolate mixture into the egg mixture, mixing just until combined.
- Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet batter using a rubber spatula, mixing until just combined to avoid overmixing and preserve brownie texture.
- Bake: Pour the batter evenly into the prepared baking pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Note that ovens vary; if using a pan with rounded edges or non-metal material, baking time may extend to 45-50 minutes.
- Cool and Cut: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use a hot sharp knife to cut into 16 equal squares, wiping the knife clean between cuts for neat slices.
Notes
- Use a metal 8×8 inch pan for best baking results; glass or ceramic pans may require longer baking time.
- Browned butter adds a nutty flavor; don’t skip this step for authentic taste.
- Be careful not to overbake; brownies are best when slightly fudgy inside.
- Use a hot knife and clean it between cuts to get clean brownie squares.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
