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Espresso Brownies Recipe

Espresso Brownies Recipe
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★★★★★

5 from 27 reviews

These Espresso Brownies combine rich, fudgy chocolate with a deep espresso flavor to create an indulgent treat perfect for coffee and chocolate lovers alike. Made with browned butter and a blend of dark cocoa and espresso powder, these brownies have a moist, dense texture and an intense, nutty aroma that elevates a classic dessert.

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

Wet Ingredients

  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/2 tbsp vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (180°C). Line an 8×8 inch square metal baking pan with parchment paper and set aside for easy removal of brownies.
  2. Browning the Butter: In a stainless steel pan, melt and brown the cold butter over medium heat for 10-12 minutes. Stir occasionally as the butter foams, pops, and crackles; this indicates it is browning. When the butter has brown solids and emits a nutty aroma, promptly scrape all contents into a separate bowl to prevent burning.
  3. Melt the Chocolate: Add the semi-sweet chocolate chips to the browned butter and stir until the chocolate is fully melted and the mixture is smooth. Set aside to slightly cool.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt until evenly combined. Set aside.
  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 is light, fluffy, and pale in color.
  6. Add Butter and Chocolate Mixture: With the mixer on low speed, slowly stream the melted browned butter and chocolate mixture into the egg mixture. Mix just until combined to maintain airiness.
  7. Combine Dry Ingredients: Using a rubber spatula, gently fold the dry ingredient mixture into the wet batter until just combined to avoid overmixing.
  8. Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Note that baking times may vary; if using a pan with rounded edges or a non-metal pan, baking time can extend up to 45-50 minutes.
  9. Cool and Cut: Allow the brownies to cool completely on a wire rack. Once cooled, cut into 16 equal squares using a hot sharp knife, wiping the knife clean between cuts for neat edges.

Notes

  • Use a metal pan with straight edges for more even baking and to match the suggested baking time.
  • Browned butter adds a rich, nutty flavor that enhances the chocolate dimension of the brownies.
  • The espresso powder intensifies the chocolate flavor without adding a strong coffee taste.
  • For fudgier brownies, slightly underbake; for cakier brownies, bake closer to 40 minutes or until firm.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: espresso brownies, chocolate brownies, browned butter brownies, mocha brownies, coffee flavored brownies, fudgy brownies

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