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Espresso Brownies with Browned Butter and Rich Coffee Flavor Recipe

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4.1 from 1 review

These espresso brownies feature a rich coffee flavor and deep chocolate intensity enhanced by brown butter. Thick, fudgy, and with irresistibly gooey centers, they offer a gourmet dessert experience that will quickly become your go-to brownie recipe.

  • Total Time: 48 minutes
  • Yield: 16 brownies

Ingredients

Brown Butter and Chocolate Mixture

  • 1 cup unsalted butter, cold (226 g)
  • 1 cup + 2 tbsp semi-sweet chocolate chips (200 g)

Dry Ingredients

  • 1 cup all-purpose flour (128 g)
  • 3 tbsp dark cocoa powder (16 g)
  • 2 tbsp espresso powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/4 cups granulated sugar (250 g)
  • 3 large eggs (165 g)
  • 1/2 tbsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square metal baking pan with parchment paper and set aside to prevent sticking and ease removal of brownies.
  2. Brown the Butter: In a stainless steel pan over medium heat, cook the cold butter. It will foam, pop, and crackle as it browns. Stir occasionally for 10-12 minutes until the solids at the bottom turn brown and it emits a nutty aroma, then immediately transfer all brown butter, including solids, into a heatproof bowl to stop cooking.
  3. Melt Chocolate into Brown Butter: Add the semi-sweet chocolate chips to the warm browned butter and stir until fully melted and combined. Set aside to slightly cool.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, dark cocoa powder, espresso powder, and salt until uniformly combined. Set aside.
  5. Whisk Eggs, Sugar, and Vanilla: Using a mixer on medium speed, whisk the eggs, granulated sugar, and vanilla extract for 1-2 minutes until the mixture is fluffy and lightened in color.
  6. Combine Wet and Chocolate Mixture: With the mixer running on low speed, slowly drizzle the melted brown butter and chocolate mixture into the egg batter, mixing just until incorporated to avoid deflating.
  7. Fold in Dry Ingredients: Gently fold the whisked dry ingredients into the wet batter using a rubber spatula, mixing just until no flour streaks remain. Be careful not to overmix to keep the brownies tender.
  8. Bake the Brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30-40 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. If using a pan with rounded edges or a non-metal pan, baking may take 45-50 minutes.
  9. Cool and Cut: Let the brownies cool completely on a wire rack to set. Cut into 16 equal squares with a hot sharp knife, wiping the blade clean between cuts for neat edges.

Notes

  • Use a metal pan for more reliable baking times. Glass or ceramic pans may require longer baking times, often up to 45-50 minutes.
  • Browning the butter adds a deep nutty flavor, be careful to watch it closely to avoid burning.
  • Removing the brownies from the pan by pulling the parchment paper makes cutting and serving easier.
  • Let the brownies cool fully before slicing, as cutting warm brownies can lead to messy edges.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/espresso-brownies-with-browned-butter-and-rich-coffee-flavor-recipe/