Description
These rich and fudgy Espresso Brownies combine the deep flavors of dark cocoa and espresso powder with melted chocolate and browned butter for an indulgent treat. Perfectly balanced with a hint of espresso bitterness, these brownies have a moist, dense texture and a luscious chocolatey finish. Easy to prepare and baked in a single pan, they’re an ideal dessert or coffee-time snack.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter, cold
- 1 cup + 2 tbsp semi-sweet chocolate chips
- 3 large eggs
- 1/2 tbsp vanilla extract
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
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
- Use a metal 8×8 inch square baking pan for even baking and to achieve the recommended bake time.
- Browned butter adds a nutty depth and richness but requires careful attention to avoid burning.
- The espresso powder intensifies the chocolate flavor without making the brownies taste like coffee.
- Use a hot knife to cut brownies cleanly and prevent crumbling.
- Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 25g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg
