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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
