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Espresso Brownies Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 48 minutes
  • Yield: 16 servings

Description

Decadent espresso brownies combining the rich flavors of browned butter, semi-sweet chocolate, and a bold espresso kick. These fudgy brownies have a deep chocolate taste enhanced by cocoa and espresso powder, perfect for coffee and chocolate lovers alike. Baked to perfection with a moist crumb and a slightly crisp crust, they are ideal for sharing or snacking any time of day.

Ingredients

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 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. This ensures easy removal and even baking.
  2. Brown the Butter: In a stainless steel pan over medium heat, melt the cold butter, stirring occasionally. Allow it to foam, pop, and crackle over 10-12 minutes until you see brown bits forming at the bottom and it smells nutty. Immediately scrape the browned butter and solids into a separate bowl to stop cooking.
  3. Melt Chocolate: Add the semi-sweet chocolate chips to the warmed browned butter. Stir gently until the chocolate melts completely and the mixture 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 until evenly combined.
  5. Whisk Eggs and Sugar: 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 slightly thickened.
  6. Add Butter-Chocolate Mixture: With the mixer on low speed, slowly drizzle the melted butter and chocolate mixture into the egg mixture. Mix just until combined, avoiding overmixing.
  7. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Mix just until no streaks remain, being careful not to overwork the batter.
  8. Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30-40 minutes, checking doneness starting at 30 minutes. A toothpick inserted in the center should come out with moist crumbs but no wet batter. Note: Bakes longer if using pans with rounded edges or non-metal materials, up to 45-50 minutes.
  9. Cool and Cut: Allow the brownies to cool completely 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 edges.

Notes

  • Use a metal pan for best heat conduction and baking time accuracy.
  • Browned butter adds a rich, nutty flavor but watch carefully to avoid burning.
  • Adjust baking time based on your oven and pan type to avoid under or overbaking.
  • Warming the knife between cuts helps create clean brownie edges without sticking.
  • Espresso powder intensifies chocolate flavor without adding coffee taste; it can be omitted if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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