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Espresso Brownies Recipe

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★★★★★

4.7 from 60 reviews

These rich and fudgy Espresso Brownies combine the deep flavors of dark cocoa and espresso powder with buttery chocolate for an irresistible treat. Browned butter lends a nutty depth to the brownies, while the espresso enhances the chocolate’s intensity, resulting in a decadent dessert perfect for coffee lovers and chocolate enthusiasts alike.

Ingredients

Scale

Browned Butter and 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 extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper and set it aside for easy removal of the brownies after baking.
  2. Brownbutter the Butter: In a stainless steel pan over medium heat, melt the cold butter, cooking for 10-12 minutes until it foams, pops, and crackles. Stir occasionally and watch carefully until you see brown bits forming at the bottom and the butter emits a nutty aroma. Quickly scrape the browned butter into a bowl to stop the cooking process.
  3. Melt Chocolate in Browned Butter: Add the semi-sweet chocolate chips to the browned butter bowl and stir until the chocolate completely melts and is smooth. 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 to combine evenly.
  5. Whisk Eggs, Sugar, and Vanilla: Using a mixer on medium speed, whisk the eggs, granulated sugar, and vanilla extract together for 1-2 minutes until the mixture becomes fluffy and light in color.
  6. Combine Wet and Chocolate Mixture: Reduce the mixer speed to low and slowly drizzle in the melted browned butter and chocolate mixture. Mix just until combined.
  7. Fold in Dry Ingredients: Gently fold the dry ingredient mixture into the wet batter using a rubber spatula, mixing until just combined to avoid overmixing which can toughen the brownies.
  8. Pour Batter and Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-40 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Note that baking times may vary slightly depending on your oven and pan type.
  9. Cool and Cut: Allow the brownies to cool completely on a wire rack. Once cooled, use a hot sharp knife (cleaning it between cuts) to slice the brownies into 16 squares for serving.

Notes

  • Use a metal baking pan for more even and quicker baking; glass or ceramic pans may require longer baking time up to 45-50 minutes.
  • Be attentive when browning the butter to avoid burning; the nutty aroma and brown bits signaling readiness.
  • For clean cuts, heat the knife blade and wipe it between cuts.
  • Espresso powder enhances the chocolate flavor but does not make the brownies taste like coffee—it is optional but recommended for flavor depth.

Keywords: Espresso brownies, chocolate brownies, fudgy brownies, browned butter brownies, coffee flavored dessert

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