Description

These espresso brownies are a decadent twist on classic brownies, infused with rich espresso powder and dark cocoa for a deep chocolate flavor. Browned butter adds a nutty undertone that elevates the texture and taste, creating moist, tender squares with a subtle coffee kick. Perfect for coffee lovers and chocolate enthusiasts alike, these brownies bake up with a glossy crust and fudgy interior.

Ingredients

Scale

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
1 1/4 cups granulated sugar

Wet Ingredients

3 large eggs
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, allowing some overhang for easy removal later, and set aside.
Brown the Butter: In a stainless steel pan over medium heat, melt the cold butter. Allow it to cook, foaming and crackling for 10-12 minutes, stirring occasionally. When it turns a nutty brown color and you see brown bits forming 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.
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. Baking time may extend to 45-50 minutes if your pan is non-metal or has rounded edges.
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

Allow the browned butter and chocolate mixture to cool slightly before adding it to the eggs to prevent cooking the eggs prematurely.
Use parchment paper with overhang to easily lift brownies out of the pan for clean slicing.
Do not overmix the batter after adding the dry ingredients to keep the brownies tender and fudgy.
Baking time can vary depending on the type of pan; check for moist crumbs on a toothpick to avoid overbaking.
For an extra espresso kick, sprinkle a little espresso powder on top before baking.