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Espresso Brownies Recipe

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4.2 from 13 reviews

Indulge in these rich and fudgy Espresso Brownies that perfectly combine the deep flavors of dark chocolate and espresso. Browned butter adds a nutty depth, while cocoa powder and espresso powder intensify the chocolatey goodness. Baked to a moist, slightly crumbly perfection, these brownies are a delightful treat for coffee and chocolate lovers alike.

  • Total Time: 48 minutes
  • Yield: 16 servings

Ingredients

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 bean paste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper and set aside to ensure easy removal of the brownies after baking.
  2. Brown the Butter: In a stainless steel pan over medium heat, melt the cold butter and cook it for 10-12 minutes until it foams, crackles, and browns with nutty aroma. Stir occasionally to prevent burning and scrape all the browned bits from the bottom into a separate bowl.
  3. Melt Chocolate: Add semi-sweet chocolate chips to the browned butter bowl and stir until the chocolate is completely melted and 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. Set aside.
  5. Whisk Eggs and Sugar: In a mixing bowl, whisk the eggs, granulated sugar, and vanilla bean paste on medium speed for 1-2 minutes until the mixture is fluffy and well blended.
  6. Combine Wet Ingredients: With the mixer running on low speed, slowly stream the melted browned butter and chocolate mixture into the egg batter. Mix until just combined to maintain the airiness.
  7. Fold in Dry Ingredients: Using a rubber spatula, gently fold the flour mixture into the wet batter until just combined. Avoid overmixing to keep the brownies tender.
  8. Bake the Brownies: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. For pans that are not metal or have rounded edges, baking may take 45-50 minutes.
  9. Cool and Cut: Remove the brownies from the oven and let the pan cool completely on a wire rack. Once cooled, use a hot, sharp knife to cut the brownies into 16 equal squares, wiping the knife clean between cuts for neat edges.

Notes

  • Use a metal baking pan for more predictable baking times; glass or silicone pans may require additional baking time.
  • Browned butter adds a nutty richness that enhances the flavor profile—don’t skip this step.
  • Espresso powder intensifies the chocolate taste without adding a strong coffee flavor; adjust quantity to taste if desired.
  • Let the brownies cool completely before cutting to prevent crumbling.
  • Use a sharp knife warmed with hot water for smooth cutting.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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