Espresso Brown Butter Brownies (Print Version)
Fudgy brownies with bold espresso, brown butter, and chocolate chips for rich flavor and gooey texture.
# Ingredients:
01 -
1 cup (226 g) unsalted butter, cold
02 -
1 cup + 2 tbsp (200 g) semi-sweet chocolate chips
03 -
1 cup (128 g) all-purpose flour
04 -
3 tbsp (16 g) dark cocoa powder
05 -
2 tbsp espresso powder
06 -
1/2 tsp salt
07 -
1 1/4 cups (250 g) granulated sugar
08 -
3 large eggs (165 g total)
09 -
1/2 tbsp vanilla extract
# Directions:
01 -
Preheat the oven to 350°F (180°C). Line a square 8×8 metal baking pan with parchment paper and set aside.
02 -
In a stainless steel pan, brown the butter over medium heat for 10-12 minutes, stirring occasionally. Once the butter solids become golden brown and smell nutty, transfer it to a separate bowl.
03 -
Add the semi-sweet chocolate chips to the bowl of browned butter and stir until completely melted. Set aside.
04 -
In a bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt. Set aside.
05 -
In a mixing bowl, whisk the granulated sugar, eggs, and vanilla extract together on medium speed for 1-2 minutes until fluffy.
06 -
With the mixer on low speed, stream the melted butter and chocolate mixture into the egg mixture. Mix until just combined.
07 -
Gently fold the dry ingredient mixture into the wet batter using a rubber spatula until just combined.
08 -
Pour the batter into the prepared baking pan and smooth the surface. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Adjust the baking time based on your specific pan type and material.
09 -
Cool the brownies completely in the pan on a wire rack. Cut into 16 squares using a sharp knife, wiping it clean between cuts.
# Notes:
01 -
Use a square metal 8×8 baking pan for best results. Glass or ceramic pans retain heat differently and may modify baking times.
02 -
Measure flour using the spoon-and-level method for accuracy, or ideally use a kitchen scale.