Espresso Brownies Recipe

Introduction

These Espresso Brownies offer a rich, fudgy treat with a delightful hint of coffee to elevate the chocolate flavor. Perfect for sharing or indulging, they combine a deep cocoa taste with a touch of espresso for a sophisticated twist.

Ingredients

• 130 g granulated sugar
• 130 g dark brown sugar
• 3 large eggs (room temperature)
• 120 g butter
• 75 g semi-sweet dark chocolate chips
• 70 g vegetable oil (e.g. canola)
• 1 1/2 tsp vanilla extract
• 75 g all-purpose flour
• 35 g unsweetened Dutch cocoa powder
• 1 tbsp cornstarch
• 2 tbsp instant espresso powder
• 1/2 tsp salt
• 75 g semi-sweet dark chocolate chips (to fold into the batter)
• A sprinkle of sea salt

Instructions

1. Step 1: Preheat the oven to 160ºC (325ºF) using a conventional oven. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper.
2. Step 2: In a medium saucepan, melt the butter over medium-high heat and cook until it browns, about 8-10 minutes, stirring occasionally to prevent burning.
3. Step 3: Pour the browned butter into a bowl, scraping the pan to collect the browned bits for added nutty flavor. Stir in the cocoa powder, then add the 75 g chocolate chips and mix until melted and smooth.
4. Step 4: Sift together the flour, cornstarch, instant espresso powder, and salt in a separate bowl.
5. Step 5: Using an electric hand mixer, whisk together the eggs, brown sugar, and granulated sugar until light and fluffy, about 4 minutes. Add the melted butter and chocolate mixture, vegetable oil, and vanilla extract, then mix until combined.
6. Step 6: On the lowest mixer setting, gently add the flour mixture to the wet ingredients and mix until just combined. Scrape down the sides of the bowl, then fold in the remaining 75 g chocolate chips carefully.
7. Step 7: Pour the batter into the prepared pan and smooth the surface. Bake for 45-50 minutes. Let the brownies cool completely before slicing, and finish with a sprinkle of sea salt on top.

Tips & Variations

• For an extra bold coffee flavor, increase the espresso powder by 1 tsp, but avoid overdoing it to keep balance.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
• Use parchment paper with a little extra hanging on the sides for easy removal and cleaner slicing.
• Try adding chopped nuts like walnuts or pecans for added texture.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, you can substitute regular unsweetened cocoa powder, but Dutch-process cocoa has a smoother, less acidic flavor that complements the espresso well.

Why is the butter browned in this recipe?

Browning the butter adds a rich, nutty depth of flavor that enhances the overall taste of the brownies, making them more complex and delicious.

Espresso Brownies Recipe

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★★★★★

4.6 from 94 reviews

• Author: Julian
• Total Time: 1 hour 5 minutes
• Yield: 16 servings 1x

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Description

Delight in these rich and fudgy Espresso Brownies, perfectly balanced with a deep coffee flavor from instant espresso powder and a nutty aroma from browned butter. Packed with semi-sweet dark chocolate chips and enhanced with a sprinkle of sea salt, these brownies are a decadent treat for chocolate and coffee lovers alike.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 large eggs (room temperature)
• 120 g butter
• 70 g vegetable oil (e.g., canola)
• 1 1/2 tsp vanilla extract

Dry Ingredients

• 130 g granulated sugar
• 130 g dark brown sugar
• 75 g all-purpose flour
• 35 g unsweetened Dutch cocoa powder
• 1 tbsp cornstarch
• 2 tbsp instant espresso powder
• 1/2 tsp salt

Chocolate

• 75 g semi-sweet dark chocolate chips
• 75 g semi-sweet dark chocolate chips (to fold into the batter)

Finishing

• A sprinkle of sea salt

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Instructions

1. Preheat the Oven and Prepare Pan: Preheat your oven to 160ºC / 325ºF using a conventional oven setting. Line a 20×20 cm (8×8 inch) square baking pan with parchment paper to ensure easy removal of the brownies.
2. Bake the Butter: In a medium-sized saucepan, brown the butter over medium-high heat, stirring occasionally for about 8-10 minutes. Watch carefully to achieve a deep golden color and nutty aroma without burning.
3. Mix Butter and Chocolate: Pour the browned butter into a mixing bowl, scrapping all the flavorful brown bits from the pan. Stir in the unsweetened Dutch cocoa powder, then add the 75 g semi-sweet dark chocolate chips and stir continuously until the chocolate melts to create a glossy chocolate mixture.
4. Sift Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, instant espresso powder, and salt to ensure even distribution and a light texture.
5. Whisk Eggs and Sugars: Using an electric hand mixer, whisk the eggs, dark brown sugar, and granulated sugar in a bowl until the mixture becomes light and fluffy, approximately 4 minutes.
6. Combine Wet Ingredients: Add the melted butter and chocolate mixture, vegetable oil, and vanilla extract to the egg and sugar mixture. Mix until fully combined and smooth.
7. Add Dry Ingredients and Chocolate Chips: Gradually add the sifted dry ingredients on the lowest mixer setting to avoid overmixing. Scrape down the sides of the bowl with a spatula, then fold in the remaining 75 g of semi-sweet dark chocolate chips gently until evenly distributed.
8. Bake the Brownies: Pour the batter into the prepared baking pan, smoothing the top with a spatula for even baking. Bake the brownies in the preheated oven for about 45-50 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
9. Cool and Finish: Allow the brownies to cool completely in the pan before removing. Finish by sprinkling sea salt over the top to enhance the chocolate and coffee flavors before serving.

Notes

• To ensure the best texture, avoid overmixing once the flour is added to keep the brownies fudgy.
• Use room temperature eggs for better incorporation and fluffiness.
• If you prefer a stronger coffee flavor, you can increase the espresso powder by 1 teaspoon.
• The sea salt sprinkled on top adds a beautiful contrast to the sweetness—don’t skip it!
• Browned butter adds a rich nutty flavor that deepens the taste; take your time browning carefully and avoid burning.

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Espresso brownies, chocolate brownies, coffee brownies, fudgy brownies, baked brownies, chocolate dessert, dessert recipe