Description

These rich and fudgy Espresso Brownies combine the deep flavors of dark cocoa and espresso powder with a nutty browned butter base. Perfectly moist and tender, they deliver a delightful chocolate and coffee kick in every bite. Ideal for coffee lovers seeking a decadent homemade treat, these brownies are simple to prepare and baked to perfection in under an hour.

Ingredients

Scale

Browned Butter and 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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper with 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 cook while foaming and crackling for 10-12 minutes, stirring occasionally. When the butter turns a nutty brown color and brown bits form 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 is 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 maintain the batter’s texture.
Fold in 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 maintain brownie tenderness.
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. If using a non-metal pan or one with rounded edges, baking time may extend to 45-50 minutes.
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 wiped clean between cuts to slice into 16 equal squares. Serve and enjoy!

Notes

Using cold unsalted butter is essential for the browning process to develop a nutty flavor.
Do not overmix the batter after adding dry ingredients to retain the fudgy texture.
If you prefer a stronger espresso flavor, you can increase espresso powder slightly, but do not exceed 3 tbsp.
Baking time may vary depending on your oven and pan type; watch closely starting at 30 minutes to avoid overbaking.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.