Print

Espresso Brownies Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

These Espresso Brownies combine rich, fudgy chocolate with a bold espresso kick for a decadent treat perfect for coffee and chocolate lovers alike. The brownies feature browned butter for a nutty depth of flavor and a moist, dense texture baked to perfection in an 8×8 inch pan.

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. Preheat & Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square baking pan with parchment paper and set aside to ensure easy removal of the brownies.
  2. Browning Butter: In a stainless steel pan over medium heat, brown the cold unsalted butter for 10-12 minutes. The butter will foam, pop, and crackle—this is normal. Stir occasionally and once the butter has browned and smells nutty with brown bits settled on the bottom, scrape it into a separate bowl.
  3. Melt Chocolate with Butter: Add the semi-sweet chocolate chips to the browned butter and stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt to combine thoroughly.
  5. Beat Eggs & Sugar: In a mixing bowl, whisk the eggs, granulated sugar, and vanilla extract on medium speed for 1-2 minutes until the mixture is fluffy and light in color.
  6. Add Butter-Chocolate Mixture: With the mixer running on low speed, slowly stream in the melted butter and chocolate mixture into the egg and sugar batter. Mix just until combined.
  7. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet batter using a rubber spatula until just combined without overmixing.
  8. Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Note that baking time may vary depending on your oven and pan type, and if using a pan with rounded edges or non-metal, expect baking to take closer to 45-50 minutes.
  9. Cool & Slice: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into 16 squares using a hot, sharp knife, wiping the knife clean between cuts for neat slices.

Notes

  • Use a metal pan for more even baking; other pan types may increase bake time.
  • Ensure the butter is fully browned but not burnt before adding chocolate for best flavor.
  • Do not overmix when folding in dry ingredients to keep brownies tender.
  • Let the pan cool completely before slicing to avoid crumbling.
  • To make cutting easier, heat your knife blade with hot water and dry before slicing.

Keywords: espresso brownies, brown butter brownies, chocolate espresso dessert, fudgy brownies, coffee infused brownies

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