Brown Butter Espresso Brownies offer a decadent fusion of nutty browned butter, rich chocolate, and bold espresso flavor, creating a moist and fudgy brownie with a sophisticated, deep taste perfect for coffee and chocolate lovers alike.
You’ll love these brownies because the technique of browning butter adds a toasted, caramelized depth that intensifies the chocolate flavor. The espresso powder complements the cocoa powder for a coffee-infused richness, while the combination of semi-sweet chocolate chips melts throughout the batter, ensuring every bite is gooey and decadent. Baking them in an 8×8-inch pan yields thick, chewy squares with lightly crisped edges and a soft middle.
Ingredients
- 1 cup unsalted butter (cold)
- 1 cup + 2 tablespoons semi-sweet chocolate chips
- 1 cup all-purpose flour
- 3 tablespoons dark cocoa powder
- 2 tablespoons espresso powder
- ½ teaspoon salt
- 1¼ cups granulated sugar
- 3 large eggs
- ½ tablespoon vanilla extract
Instructions
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Preheat your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper and set aside.
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In a stainless steel pan over medium heat, melt the cold butter, cooking for 10-12 minutes. During this process, the butter will foam, pop, and crackle. When the butter solids at the bottom turn brown and the aroma becomes nutty, immediately scrape the entire contents into a separate bowl.
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Add the semi-sweet chocolate chips to the browned butter and stir until fully melted and combined. Set aside to cool slightly.
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In a bowl, whisk together the flour, dark cocoa powder, espresso powder, and salt. Set aside.
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In a mixing bowl, whisk the eggs, granulated sugar, and vanilla extract on medium speed for 1-2 minutes until fluffy.
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With the mixer on low, slowly pour the melted butter and chocolate mixture into the egg mixture, mixing until just combined.
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Gently fold the dry ingredients into the batter with a rubber spatula until just combined, being careful not to overmix.
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Pour the batter into the prepared baking pan and spread evenly.
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Bake for 30-40 minutes, checking doneness by inserting a toothpick into the center. The brownies are done when a toothpick comes out with moist crumbs attached.
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Allow the pan to cool completely on a wire rack before cutting into 16 squares with a hot sharp knife, cleaning the knife between cuts.
My Best Tips for Success
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Watch the butter closely when browning to prevent burning.
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Use a stainless steel pan for even heating during browning.
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Fold dry ingredients gently to keep brownies moist.
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Cool brownies thoroughly before cutting to achieve clean slices.
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Use high-quality espresso powder for authentic coffee flavor.
Delicious Variations to Try
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Add chopped toasted nuts such as walnuts or pecans for texture.
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Incorporate a pinch of cinnamon or chili powder for warmth or spice.
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Top with a drizzle of caramel or espresso glaze after baking.
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Use dark or bittersweet chocolate chips for richer chocolate intensity.
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Add a swirl of cream cheese for a marbled effect and tang.
Frequently Asked Questions
How do I know when the brownies are done?
They should have set edges and a toothpick inserted in the center should come out with moist crumbs, not wet batter.
Can I make these brownies without espresso powder?
Yes, but the espresso enhances the chocolate flavor. Substitute with instant coffee granules if desired.
Can I freeze leftover brownies?
Yes, wrap tightly and freeze for up to 3 months. Thaw before serving.
Are brown butter brownies harder to make?
They require close attention while browning butter, but are easy with care and add exceptional flavor.
Can I use other types of chocolate?
Yes, both chips and chopped bars work; adjust sweetness accordingly.
Brown Butter Espresso Brownies
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Nutty brown butter blends with deep chocolate and bold espresso for fudgy, bakery-style brownies with crisp edges and soft centers.
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
1¼ cups granulated sugar
3 large eggs
½ tbsp vanilla extract
Instructions
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Preheat oven: Set to 350°F (180°C). Line an 8×8‑inch square pan with parchment paper.
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Brown butter: In a stainless steel pan, melt cold butter over medium heat for 10–12 minutes. Stir as it foams and crackles until milk solids at the bottom turn golden brown and give off a nutty aroma. Immediately pour into a bowl to stop cooking.
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Melt chocolate: Add chocolate chips to the hot browned butter and stir until melted and smooth. Set aside to cool slightly.
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Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, espresso powder, and salt.
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Whip eggs and sugar: In another bowl, whisk eggs, sugar, and vanilla on medium speed for 1–2 minutes until light and fluffy.
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Combine: Stir the cooled chocolate mixture into the egg mixture until blended. Gently fold in the dry ingredients until just combined. Do not overmix.
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Bake: Spread batter evenly in the prepared pan. Bake for 30–40 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
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Cool & slice: Let brownies cool completely in the pan on a wire rack. Cut into 16 squares with a sharp knife, cleaning between cuts.
Notes
Brown butter carefully to avoid burning.
Use stainless steel pan for easy color monitoring.
Beat eggs and sugar fully for a crackly top.
Allow brownies to cool completely before slicing.
Use quality espresso powder for best flavor depth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/16 recipe
- Calories: 255
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: brown butter espresso brownies, fudgy espresso brownies, coffee chocolate dessert, gourmet brownie recipe, rich dark chocolate brownies
