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Espresso Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 105 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Espresso Brownies combine rich chocolate and bold espresso powder for a deeply flavorful treat. With a luscious texture from browned butter and a hint of coffee, they are perfect for coffee lovers craving a decadent dessert. The recipe uses simple ingredients and a straightforward baking method, resulting in moist, fudgy brownies with a subtle coffee kick.

Ingredients

Units 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 Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch square metal baking pan with parchment paper and set aside to ensure easy removal of brownies after baking.
  2. Browning the Butter: In a stainless steel pan over medium heat, brown the cold unsalted butter for 10-12 minutes. Stir occasionally as the butter foams, pops, and crackles. When brown bits form on the pan’s bottom and a nutty aroma emerges, scrape everything into a separate bowl carefully.
  3. Melt Chocolate with Butter: Add the semi-sweet chocolate chips to the browned butter and stir until they are completely melted, forming a smooth mixture. Set this aside to cool slightly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt until evenly mixed.
  5. Whisk Eggs and Sugar: Using a mixer, whisk the eggs, granulated sugar, and vanilla extract on medium speed for 1 to 2 minutes until the batter becomes fluffy and pale.
  6. Incorporate Butter and Chocolate: With the mixer running on low, gradually pour the melted butter and chocolate mixture into the egg batter. Mix gently until just combined.
  7. Fold in Dry Ingredients: Carefully fold the dry ingredient mixture into the wet batter using a rubber spatula. Mix just until combined to retain a tender texture.
  8. Bake the Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake for 30 to 40 minutes. To test doneness, insert a toothpick into the center—it should come out with moist crumbs clinging, not wet batter. If using a pan with rounded edges or non-metal material, bake closer to 45-50 minutes.
  9. Cool and Cut: Once baked, let the brownies cool completely on a wire rack. Cut into 16 squares with a hot sharp knife, wiping the knife clean between cuts for neat edges.

Notes

  • Using a metal baking pan helps achieve even baking; other pan materials may require longer baking time.
  • Browning the butter adds a rich, nutty flavor to the brownies, so do not skip this step.
  • Espresso powder enhances the chocolate flavor without making the brownies taste like coffee, but you can adjust the amount to your preference.
  • Allow the brownies to cool completely before cutting to prevent crumbling.
  • Wipe the knife between cuts for cleaner slices.

Nutrition

  • Serving Size: 1 brownie (approx. 1/16 of recipe)
  • Calories: 220 kcal
  • Sugar: 22 g
  • Sodium: 85 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 60 mg

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