Description
Espresso Brownies are rich, fudgy brownies with a gourmet twist—brown butter for nutty depth and espresso powder to amplify the chocolate flavor. The result? A bakery-style brownie that’s indulgent, sophisticated, and irresistible for both coffee and chocolate lovers.
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
½ tsp salt
1 ¼ cups granulated sugar
3 large eggs
½ tbsp vanilla extract
Instructions
Preheat oven to 350°F (180°C). Line an 8×8-inch metal baking pan with parchment paper.
Brown the butter: In a stainless steel pan, cook butter over medium heat for 10–12 minutes, stirring occasionally, until golden and nutty. Pour into a bowl, including brown bits.
Add chocolate chips to the hot butter; stir until melted. Let cool slightly.
In a bowl, whisk flour, cocoa powder, espresso powder, and salt.
In a large bowl, whisk eggs, sugar, and vanilla for 1–2 minutes until light and fluffy.
Slowly mix in the butter-chocolate mixture until combined.
Gently fold in dry ingredients with a spatula—do not overmix.
Pour batter into the pan and smooth the top.
Bake 30–40 minutes (45–50 minutes if using glass/ceramic), until a toothpick comes out with moist crumbs.
Cool completely, then slice into 16 squares with a hot, clean knife.
Notes
Don’t skip brown butter—it adds nutty caramel depth.
Use quality chocolate for richer flavor.
Check early to avoid overbaking; you want moist crumbs, not a dry stick.
For clean cuts, chill brownies before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American