Espresso Brownies
Ingredients
- 1 cup unsalted butter
cold
- 1 cup + 2 tbsp semi-sweet chocolate chips
- 1 cup all-purpose flour
- 3 tbsp dark cocoa powder
- 2 tbsp espresso powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 tbsp vanilla extract
Directions
- 1
Preheat the oven to 350 F/180 C. Line a square 8x8 baking pan** (see notes below) with parchment paper and set aside.
- 2
In a stainless steel pan, brown the butter over medium heat for 10-12 minutes. While it cooks, the butter will foam, pop, and crackle. This is normal! Stand by and stir it occasionally. When the bottom of the pan has brown bits of butter solid and it starts to smell nutty, scrape all of it into a separate bowl.
- 3
Add the chocolate chips to the bowl of browned butter and stir to melt completely. Set aside.
- 4
In a bowl, whisk together the flour, cocoa powder, espresso, and salt. Set aside
- 5
In a mixing bowl, whisk the eggs, sugar, and vanilla together on medium speed for 1-2 minutes until fluffy.
- 6
With the mixer running on low, stream the melted butter and chocolate into the batter. Mix until just combined.
- 7
Gently fold in the dry ingredients with a rubber spatula until just combined.
- 8
Pour the batter into the prepared baking pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.All ovens are different, and your brownies may bake quicker or take longer than the indicated baking time. If your pan has rounded edges or is anything other than METAL, it will take longer to bake, closer to 45-50 minutes.
- 9
Let the pan cool completely on a wire rack then cut into 16 squares with a hot sharp knife, wiping it clean between cuts.
Espresso Brownies
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About this Recipe
Ready to elevate your dessert game with a treat that truly delivers? These espresso brownies are a gourmet delight, promising rich coffee flavor and an incredibly fudgy, gooey texture that will make them your new favorite.
What truly sets this recipe apart is the thoughtful inclusion of brown butter. This technique imparts a nutty, caramelized depth that beautifully complements the robust dark cocoa powder and potent espresso powder, creating a profoundly intense chocolate-coffee experience. You'll find these brownies are not just thick and fudgy, but boast those coveted, extra gooey centers that make every bite an indulgence.
Prepare yourself for a deep, complex flavor profile that expertly balances the sophisticated bitterness of espresso with the sweet embrace of semi-sweet chocolate chips and granulated sugar. Every mouthful is a journey into rich chocolate goodness, with a texture that is wonderfully dense, moist, and delightfully gooey in the middle. These are more than just brownies; they're a true gourmet experience, perfect for impressing guests or simply savoring a moment of pure bliss. This recipe yields 16 generous servings, ensuring there's enough to share—or keep all to yourself.
While perfect as is, you can easily tailor these brownies to your liking. Consider swapping half of the semi-sweet chocolate chips for dark chocolate for an even more intense, less sweet profile, or add a sprinkle of flaky sea salt on top before baking to beautifully enhance all the chocolate notes. If you're looking to play with the coffee intensity, you could slightly increase or decrease the espresso powder to suit your taste.
These espresso brownies are ideal for any occasion, from a sophisticated dessert course to a cozy coffee break indulgence, or as a much-anticipated treat at any gathering. Serve them slightly warm, perhaps with a scoop of vanilla bean ice cream, for an extra luxurious experience.