Ultimate Fudgy Browned Butter Espresso Brownies: A Rich & Easy Recipe
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Prepare yourself for an utterly irresistible treat: these browned butter espresso brownies are the epitome of gooey, fudgy perfection. Each bite delivers a rich, intense coffee-chocolate flavor, beautifully complemented by a delicate hint of nutty browned butter. The characteristic shiny, crinkly top isn’t just a mark of a perfectly baked brownie; it’s an invitation to a dreamlike dessert experience.
If you’re a devoted coffee lover and a passionate chocolate enthusiast, then these brownies are crafted just for you. They strike an exquisite balance between deep, dark chocolate and aromatic espresso, creating a dessert that’s not only incredibly easy to make but also guaranteed to be a crowd-pleaser. Whether served on their own, allowing their pure decadence to shine, or paired with a generous scoop of creamy vanilla ice cream, these brownies are versatile and universally loved.
A subtle dash of flaky sea salt sprinkled over the top is more than just a garnish; it’s a flavor enhancer. The salt crystals work magic, expertly amplifying the complex chocolate notes and cutting through the sweetness, revealing an even deeper richness in these luxurious brownies. This simple addition elevates them from merely delicious to truly unforgettable.
For those who can’t get enough of homemade brownies, be sure to explore more delightful variations. Try our Small Batch Brownies for when you need a quick fix, our Dairy Free Brownies for dietary considerations, and the indulgent Chocolate Peanut Butter Brownies for an extra layer of flavor.
WHY THIS RECIPE WORKS
- Effortlessly Simple to Make: Forget complicated techniques and extensive clean-up. This recipe is designed for ease, requiring only an electric hand mixer, two mixing bowls, and a spatula. The steps are straightforward, making it perfect for both novice bakers and seasoned pros looking for a quick yet impressive dessert. You’ll be amazed at how quickly you can whip up such a decadent treat!
- Irresistibly Chewy and Fudgy Texture: These aren’t just any brownies; they boast an incredibly soft, dense, and deeply fudgy interior, characteristic of the very best homemade brownies. Paired with a stunning, perfectly crinkly and shiny top, they offer a delightful textural contrast that will leave you craving more. This perfect balance of chewiness and melt-in-your-mouth fudginess is what sets them apart.
- The Ultimate Easy Dessert: When you need a reliable dessert that consistently impresses, these brownies are your go-to. Their rich flavor and appealing texture make them a universal favorite, always eliciting smiles and requests for seconds. They’re simple to mix together, bake beautifully, and are an absolute guaranteed hit at any gathering, party, or even just a cozy night in.
ESSENTIAL INGREDIENT NOTES FOR PERFECT BROWNIES
Understanding the role of each ingredient is key to achieving the perfect brownie. Below are some of the star components that make these espresso brownies exceptional. For a complete list of measurements, please refer to the detailed recipe card at the bottom of this post.
- Butter: This recipe calls for browning the butter, a simple technique that transforms regular butter into a rich, nutty, and fragrant golden liquid. These caramelized milk solids impart a depth of flavor reminiscent of toffee or hazelnuts, elevating the entire brownie experience. Once browned, the butter is melted together with the dark chocolate, creating a luxurious base.
- Eggs: It’s crucial that your eggs are at room temperature. Taking them out of the fridge 1-2 hours before baking allows them to emulsify more effectively with the sugars and other wet ingredients. This leads to a smoother batter and, crucially, helps create that desirable light and fluffy texture when whisked, which is a secret to achieving the beautiful shiny, crinkly top.
- Semi-Sweet Dark Chocolate Chips: The quality of your chocolate significantly impacts the final taste. I recommend using a good quality semi-sweet dark chocolate with a cacao percentage around 54.5%. This balance ensures a rich chocolate flavor without being overly bitter, providing the perfect counterpoint to the espresso. Using high-quality chips will also ensure a smoother melt and superior flavor distribution throughout the brownies.
- Cornstarch: This unassuming ingredient is a game-changer for brownie texture. Cornstarch works by inhibiting the gluten development in the flour, preventing your brownies from becoming cakey and instead promoting a wonderfully soft, tender, and intensely fudgy crumb. It’s the secret weapon for that signature gooey interior.
- Unsweetened Dutch-Processed Cocoa Powder: For the most profound chocolate flavor and a beautiful dark hue, opt for high-quality Dutch-processed cocoa powder. Unlike natural cocoa, Dutch-processed cocoa has been treated to reduce its acidity, resulting in a smoother, mellower chocolate taste and a richer, darker color. My personal favorite is from Valrhona for its exceptional depth of flavor.
- Instant Espresso Powder: This is the heart of the coffee flavor in our brownies. I strongly recommend using 100% Arabica instant espresso powder because it dissolves quickly and completely, ensuring a smooth texture without any grittiness from coffee grounds. Not only does it provide a robust coffee kick, but espresso also brilliantly enhances the natural flavors of the chocolate, making them taste even more intensely chocolatey.
- Brown Sugar & Granulated Sugar: The combination of both sugars is key to achieving the perfect brownie texture. Granulated sugar provides crispness and helps form the crackly top, while dark brown sugar contributes moisture, chewiness, and a subtle molasses flavor that complements the chocolate and coffee beautifully.
- Vegetable Oil: A touch of neutral-flavored vegetable oil, like canola oil, is added to the batter. This helps keep the brownies incredibly moist and fudgy, even after cooling, and contributes to their tender crumb.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR ESPRESSO BROWNIES
Making these sensational espresso brownies is a delightful process, and with these detailed steps, you’ll achieve perfection every time. This recipe primarily utilizes an electric hand mixer, two bowls, and a trusty spatula. Remember, precise measurements are key in baking, so consider using a kitchen scale for best results.
Find the full, comprehensive recipe, including exact quantities and nutritional information, in the recipe card located further down on this page.
Before you begin: Preheat your oven to 160ºC (325ºF) for a conventional oven. This ensures your oven is at the correct temperature for even baking. Next, prepare a 20×20 cm (8×8 inch) square baking pan by lining it with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
STEP 1: Unlock Nutty Flavor with Browned Butter. In a medium-sized saucepan, add your butter. Cook it over medium-high heat, stirring occasionally. This process usually takes about 8-10 minutes. Keep a close eye on it: the butter will melt, then foam, and finally, the milk solids at the bottom will turn golden brown, emitting a wonderful nutty aroma (think toasted hazelnuts or caramel). Immediately pour the browned butter into a medium bowl, making sure to scrape out all those precious brown bits from the bottom of the saucepan – these are where all the complex, nutty flavor resides. While the butter is still hot, add the cocoa powder and stir it in until well combined. Then, add the first portion of semi-sweet dark chocolate chips and stir continuously until they are completely melted and the mixture is smooth and glossy.
STEP 2: Prepare the Dry Blend. In a separate bowl, sift together the all-purpose flour, cornstarch, instant espresso powder, and salt. Sifting ensures that these ingredients are lump-free and evenly distributed, which is crucial for a consistent brownie texture.
STEP 3: Whisk for Lightness. In a large mixing bowl, using an electric hand mixer, whisk together the room-temperature eggs, dark brown sugar, and granulated sugar. Continue whisking for a full 4 minutes until the mixture becomes visibly light, pale, and fluffy, almost ribbon-like in consistency. This aeration is vital for creating the signature crinkly top on your brownies. Gently fold in the melted browned butter and chocolate mixture, along with the vegetable oil and vanilla extract, mixing until just combined. Be careful not to overmix at this stage.
STEP 4: Fold in the Dry Ingredients and Extra Chocolate. Add the sifted flour mixture to the wet batter. Using your electric hand mixer on the lowest setting, gently mix until just combined. This prevents overdeveloping the gluten, which can lead to tough brownies. Immediately scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Then, add the second portion of semi-sweet dark chocolate chips. Gently fold them in by hand with the spatula until they are evenly distributed throughout the batter. You want pockets of chocolatey goodness in every bite!
STEP 5: Bake to Fudgy Perfection & Cool. Pour the prepared batter into your lined baking pan and gently smooth out the top with your spatula. Bake for approximately 45-50 minutes. Brownies are often best when slightly underbaked in the center for maximum fudginess. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Once baked, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack. This cooling process is essential for them to set properly and develop their ultimate fudgy texture. Resist the urge to cut them warm! Once cooled, finish them off with an optional sprinkle of flaky sea salt for an extra touch of flavor and visual appeal.
EXPERT BAKING TIPS FOR FLAWLESS BROWNIES
- Master Precision with a Kitchen Scale: Baking is a science, and precision is paramount for consistent, perfect results. My recipes, including this one, default to grams because it’s the most accurate way to measure ingredients. Unlike volume measurements (cups), which can vary significantly depending on how ingredients are packed, a kitchen scale ensures you’re using the exact amount every time, leading to a truly fudgy and delicious brownie.
- Avoid the Temptation to Overmix Your Batter: Overmixing is one of the quickest ways to ruin a brownie’s texture. Excessive mixing develops the gluten in the flour, resulting in tough, dry, and cakey brownies instead of the desired fudgy, chewy consistency. After incorporating the dry ingredients with a mixer on the lowest setting, I always recommend a final gentle fold with a spatula. This ensures everything from the bottom and sides of the bowl is thoroughly mixed without overworking the gluten.
- Choosing the Right Baking Pan: Light vs. Dark: The type of baking pan you use significantly impacts the baking process. For the best, most evenly baked brownies with a softer crumb, opt for an aluminum baking pan. These light-colored pans reflect heat, leading to a gentler bake and preventing the edges from becoming too crisp or dry. Always grease your aluminum pan with butter and line the bottom with parchment paper for easy release. Dark baking pans, on the other hand, absorb more heat, which can lead to a darker, tougher crust and potentially a dryer interior. If you must use a dark pan, consider reducing the oven temperature by 25°F (about 15°C) and keeping a closer eye on the baking time.
- Patience is Key: Let Your Brownies Cool Completely: This might be the hardest tip to follow, but it’s arguably the most important for achieving ultimate fudginess and clean cuts. Brownies continue to set and firm up as they cool. Cutting into warm brownies not only makes for messy slices but also results in a less dense and more crumbly texture. Allow them to cool entirely in the pan, preferably for several hours or even overnight, for the best results.
- Achieving Perfect Slices: Once fully cooled, for neat and clean slices, use a sharp knife. For even cleaner cuts, you can slightly chill the brownies in the refrigerator before slicing. Wiping your knife clean with a damp cloth after each cut can also prevent sticking and ensure every piece looks as good as it tastes.
FREQUENTLY ASKED QUESTIONS ABOUT ESPRESSO BROWNIES
Determining doneness for brownies can be tricky, as you want them to be fudgy, not raw. You’ll know your brownie is done when the edges are set and a toothpick or butter knife inserted into the center comes out with moist crumbs attached, but no wet batter. If it comes out completely clean, your brownies might be on the drier side. If there’s still wet batter, give them another 5 minutes in the oven. Remember, brownies will continue to set slightly as they cool, a process known as carryover cooking.
This is truly a matter of personal preference! I personally adore eating brownies cold, as chilling them overnight in the fridge significantly tightens their texture, making them extra dense and intensely fudgy. However, if you prefer a softer, slightly gooier brownie, serving them at room temperature is also absolutely delicious. Both methods yield fantastic results, just with different textural nuances.
Absolutely, making these brownies a day ahead is highly recommended! As mentioned, allowing them to rest overnight, whether in the fridge or at room temperature, allows the flavors to meld and the texture to develop further, making them even richer and fudgier. They are an excellent make-ahead dessert for parties or meal prep.
Oh, without a doubt! A warm (or even cold!) espresso brownie paired with a scoop of vanilla ice cream is a classic combination for a reason. The creamy, cool ice cream provides a delightful contrast to the rich, warm brownie. Whipped cream or a drizzle of chocolate sauce would also be fantastic additions for an extra indulgent experience.
I strongly advise against using regular coffee grounds in this recipe. Unlike instant espresso powder, which is designed to dissolve completely, coffee grounds will not fully melt into the batter. This will result in an unpleasant gritty texture throughout your brownies. Stick to instant espresso powder for a smooth, intense coffee flavor.
The secret to a beautiful crinkly top lies primarily in properly whisking the eggs and sugars. Whipping them together for a full 4 minutes until they are light, pale, and fluffy creates a stable emulsion with incorporated air. When baked, this airy mixture forms a delicate meringue-like crust on top that then cracks and crinkles as the brownie sets and cools. Using the right balance of granulated and brown sugar also contributes to this desirable texture.
STORAGE SOLUTIONS FOR YOUR ESPRESSO BROWNIES
Proper storage is essential to maintain the incredible fudginess and flavor of your espresso brownies. Here are the best ways to keep them fresh and delicious:
- At Room Temperature: To ensure your brownies remain wonderfully fudgy and prevent their edges from drying out, store them in an airtight container or tightly wrapped in plastic wrap at room temperature. For optimal freshness and moisture, it’s best to wait until you are ready to serve them before cutting them into individual slices. When stored correctly, these brownies will stay soft, moist, and delicious for 2-3 days.
- In the Fridge: As a personal preference, I often find cold brownies to be even more delightful! Chilling them overnight in the refrigerator works wonders to firm up their texture, making them extra dense and intensely fudgy. If you plan to make them a day ahead, simply store the uncut slab of brownies, well-covered with plastic wrap, in the fridge overnight. This method deepens their rich flavor and enhances their chewiness.
- Freezing for Longer Freshness: Yes, these espresso brownies freeze beautifully! To freeze, ensure the brownies are completely cooled. Wrap the entire slab or individual slices tightly in plastic wrap, then wrap again in aluminum foil, or place them in a freezer-safe airtight container. Properly frozen brownies can last for up to 3 months. To enjoy, thaw them overnight in the refrigerator or at room temperature for a few hours.
Other Irresistible Brownie Recipes To Try
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
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Espresso Brownies
Pin Recipe
Equipment
- 20×20 cm square pan
Ingredients
Espresso Brownies
- 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 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 35 g unsweetened Dutch cocoa powder
- 1 tablespoon cornstarch
- 2 tablespoon instant espresso powder
- ½ teaspoon salt
- 75 g semi-sweet dark chocolate chips to fold into the batter
- A sprinkle of sea salt
Instructions
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20×20 cm (8×8 inch) square pan with parchment paper.
- In a medium sized saucepan add the butter and brown it over medium/high heat, takes about 8-10 minutes.120 g butter
- Pour the browned butter into a bowl, and make sure to scrape out all of the brown bits from the saucepan, as that’s all the nutty flavor. Add the cocoa powder and stir it in. The add the chocolate chips and stir them in until melted.75 g semi-sweet dark chocolate chips, 35 g unsweetened Dutch cocoa powder
- Sift together the flour, cornstarch, espresso powder and salt.75 g all-purpose flour, 1 tablespoon cornstarch, 2 tablespoon instant espresso powder, ½ teaspoon salt
- In a bowl, with an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar until light and fluffy for 4 minutes. Add the melted butter and chocolate, oil and vanilla extract into the batter and mix until combined.130 g granulated sugar, 130 g dark brown sugar, 3 large eggs, 70 g vegetable oil, 1 ½ teaspoon vanilla extract
- Add flour mixture to the batter and on the lowest setting gently mix it together until combined. Scrape down the sides of the bowl with a spatula and add the extra chocolate chips. Gently fold them in until combined.75 g semi-sweet dark chocolate chips
- Pour the batter into the prepared baking pan and smooth it out. Bake for about 45-50 minutes. Serve once it’s cooled down. Finish it off with a sprinkle of sea salt.A sprinkle of sea salt
Notes
The butter quantity was increased from 90g to 120g, and importantly, the method was changed to brown the butter instead of simply melting it. This adds an incredible depth of nutty, toasted flavor that truly elevates the brownies.
Additionally, the cocoa powder is now bloomed directly into the warm browned butter. This technique, inspired by Butternut Bakery, intensifies the chocolate flavor, making it richer and more profound in the final brownie.