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Espresso Brownies

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Rich, fudgy brownies with a deep chocolate flavor enhanced by a hint of espresso powder and nutty browned butter.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Line a square 8×8 inch baking pan with parchment paper, allowing it to overhang slightly, and set it aside.
  3. Place the cold unsalted butter in a stainless steel pan over medium heat.
  4. Brown the butter for 10-12 minutes, stirring occasionally, until you see brown bits at the bottom and it smells nutty.
  5. Immediately scrape all the browned butter into a separate bowl.
  6. Add the semi-sweet chocolate chips to the bowl with the browned butter.
  7. Stir until the chocolate chips are completely melted and smooth.
  8. Set the chocolate mixture aside to cool slightly.
  9. In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt.
  10. Set the dry ingredient mixture aside.
  11. In a mixing bowl, whisk the large eggs, granulated sugar, and vanilla extract together.
  12. Whisk on medium speed for 1-2 minutes until the mixture is light and fluffy.
  13. With the mixer running on low speed, slowly stream the melted butter and chocolate mixture into the egg mixture.
  14. Mix until just combined.
  15. Gently fold in the dry ingredients using a rubber spatula until no streaks of flour remain.
  16. Pour the brownie batter into the prepared baking pan.
  17. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.
  18. Remove the pan from the oven and let it cool completely on a wire rack.
  19. Once completely cool, cut the brownies into 16 squares using a hot, sharp knife, wiping the knife clean between each cut.

Notes

Browning the butter adds a rich, nutty flavor that’s worth the extra step.
For best results, use good quality chocolate chips as they make a difference in taste.
Do not overmix the batter once the dry ingredients are added; this can lead to tough brownies.
Brownies are easiest to cut cleanly when they are completely cooled.
If your pan is not metal or has rounded edges, baking time might be closer to 45-50 minutes.

Find it online: https://timelesscrumb.com/espresso-brownies/