Description
These Indulgent Espresso Brownies are a fudgy, rich treat infused with a bold espresso flavor that perfectly complements deep chocolate notes. Made with browned butter and semi-sweet chocolate chips, these brownies deliver a moist, dense texture that will impress any chocolate lover. Perfect for an elegant dessert or a cozy coffee break.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 cup + 2 tablespoons semi-sweet chocolate chips
- 3 large eggs
- 1/2 tablespoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 3 tablespoons dark cocoa powder
- 2 tablespoons espresso powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
Instructions
- Preheat & Prepare: Set your oven to 350°F (180°C). Line an 8×8 inch square metal baking pan with parchment paper, ensuring the edges are neatly covered to prevent sticking.
- Brown the Butter: In a stainless steel pan, melt the unsalted butter over medium heat for about 10-12 minutes. Stir occasionally and watch for the butter to foam and release a nutty aroma, indicating it’s browned perfectly.
- Melt the Chocolate: Add the semi-sweet chocolate chips to the browned butter in the pan. Stir continuously until the chocolate chips have completely melted and the mixture is smooth and glossy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt. This ensures all dry components are evenly distributed.
- Beat the Eggs and Sugar: Using a mixer, beat the eggs, granulated sugar, and vanilla extract on medium speed for 1-2 minutes until the mixture becomes fluffy and light in texture.
- Combine the Wet Ingredients: Slowly pour the melted butter and chocolate mixture into the egg mixture in a steady stream, mixing gently until just combined to avoid deflating the batter.
- Fold in the Dry Ingredients: Using a rubber spatula, gently fold the whisked dry ingredients into the wet batter until no streaks remain, taking care not to overmix to keep the brownies tender.
- Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-40 minutes, until a toothpick inserted near the center comes out with a few moist crumbs attached.
- Cool and Slice: Remove the brownies from the oven and let them cool completely on a wire rack. Once cooled, cut into 16 squares for serving.
Notes
- Browned butter adds a deeper, nuttier flavor that enhances the chocolate taste.
- Do not overbake to maintain the fudgy texture; check early at 30 minutes.
- Using espresso powder intensifies the chocolate flavor but does NOT make the brownies taste like coffee.
- Line your pan with parchment paper extending over the edges for easy removal of brownies.
- Allow brownies to cool fully for clean, neat cuts without crumbling.
