Espresso Brownies
These super fudgy Espresso Brownies are made with brown butter and a double dose of rich, dark chocolate, making them one of the most delicious, easy chocolate desserts going around! Made with simple ingredients from your supermarket, so there’s no searching for special ingredients.
Now I don’t mind sneaking a little coffee into my desserts, as the coffee can enrich the chocolate flavour (my Triple Chocolate Muffins are a testament to that!). And these Espresso Brownies are a chocolate and coffee lover’s dream! The chocolate flavour is enhanced with brown butter, so these brownies really are next level. A simple dessert that can be served on it’s own or with a sprinkling of icing sugar, but I like to make them truly decadent and top them with a scoop of Vanilla Ice Cream.
Why We Love This Recipe
- It’s an easy chocolate dessert -just make it ahead of time, then serve it with Vanilla Bean Ice Cream for a decadent finish to dinner.
- The brown butter, espresso shot and the pinch of salt flakes really bring out the chocolate flavour, making these brownies ultra rich and delicious.
- Just like my favourite chocolate brownies, these are super fudgy brownies, with that shiny crinkle top that everyone loves.
- These chewy Brownies are great when first baked, but the texture and flavour is even better the next day.
Recipe Ingredients
for a full list of ingredients, see the recipe card below
- I use a combination of chopped dark or bittersweet chocolate, along with semi-sweet chocolate chips for the best brownies.
- Espresso -I just use a single (40ml) shot of espresso from my coffee machine.
- Cocoa: my choice is Dutch process, as it has a rich, smooth flavour.
- A pinch of sea salt flakes, to really enhance the rich chocolate flavour.
- I use both white and brown sugar, which gives it a hint of caramel sweetness.
- Vanilla extract is always a good idea -I use a teaspoon, but feel free to add however much you like!
Substitutions and Variations
- I use a good dose of espresso, so this brownie is really made for my coffee lovers. You can reduce the amount of coffee, for just a hint of coffee though. Try half a shot instead.
- I like to serve mine with vanilla ice cream, but a simple sprinkle of icing sugar is also delicious.
How To Make Espresso Brownies
Start by pre-heating your oven to 150℃ or 300℉ and line an 8 inch square pan with parchment paper, then set aside.
Step 1:
In a medium saucepan over low heat, melt and brown your butter. This should take 5-10 minutes. As it’s browning, it will crackle and pop -just stir it occasionally and it will go golden brown. Loosen the bits on the bottom of the pan with a silicone spatula, then remove from the heat.
Step 2:
Add the 75 grams of chopped dark chocolate and and espresso shot, stir to melt. It will bubble up quite a bit when you add the espresso. Give it a good stir, then set aside to cool.
Step 3:
In a medium bowl, whisk together the flour, cocoa and salt, then stir through the chocolate chips and set aside.
Step 4:
In the bowl of your stand mixer that’s fitted with a whisk attachment, whisk the eggs, sugars and vanilla at medium speed, until light and fluffy. This should take 3-4 minutes.
Step 5:
Add the cooled brown butter and chocolate mixture to the mixing bowl, then combine with a silicone spatula.
Step 6:
Using your spatula, gently fold through the dry ingredients, until just combined and be sure to scrape the sides of the bowl for any unmixed bits!
Step 7:
Pour brownie batter into your prepared baking pan and use the spatula to spread the batter into the corners of the pan.
Step 8:
Place in your preheated oven for 35 minutes, until the top is shiny, the corners are slightly crispy and theres still moist crumbs when you test the centre with a skewer. The brownie will continue to cook as it cools in the pan, so don’t be tempted to overcook it. Allow it to cool in the pan before cutting it into bars or squares.
Expert Baking Tips
- I always use a digital kitchen scale to measure my ingredients, as a 1 cup measuring cup is different, depending on which country you live in.
- Don’t be tempted to overcook your Brownies! They are meant to still be a little gooey in the centre when they come out of the oven, as they will cool and go fudgy.
Frequently Asked Questions
Can you taste coffee in this Brownie?
You absolutely can, although there’s other flavours going on as well, from the brown butter and chocolate. Adjust the coffee shot to suit your taste.
Can I use espresso powder instead of an espresso shot?
Yes! Add 15 grams of espresso powder instead of the shot and use 75 grams of flour. You will still have delicious coffee brownies.
Do I need a stand mixer to make these Brownies?
Absolutely not! If you don’t have a stand mixer, just use an electric hand mixer or a balloon whisk and whisk the eggs, sugar and vanilla until it’s light and fluffy.
Storage Tips
Room temperature: In an airtight container, they will keep for 3-4 days.
Fridge: If you store these Espresso Brownies in the fridge, they will be extra fudgy and chewy and will last up to a week.
Freezer: Layer the brownies between parchment paper and store in an airtight container for up to 3 months.
Espresso Brownies
Equipment
- 1 medium saucepan
- 1 whisk
- 1 Stand mixer optional
Ingredients
- 150 grams Unsalted butter
- 80 grams Dark chocolate chopped, or chips, for melting
- 80 grams Plain (all purpose) flour
- 40 grams Cocoa Dutch process cocoa gives a smooth flavour
- 40 ml Espresso shot 1 short Nespresso shot
- 1 pinch Sea salt flakes
- 80 grams Dark chocolate chips extra
- 2 XL Free range eggs room temperature
- 125 grams White sugar
- 100 grams Brown sugar
- 1 tsp Vanilla extract
Instructions
- Pre heat oven to 150°C/ 300°F or 130°C fan
- Spray a 20cm (8 inch) square pan with cooking spray and line it with baking paper. Set aside.
- Add the butter to a medium saucepan and set it over medium heat to brown the butter, stirring occasionally. This will take between 5-8 minutes. It will bubble, crackle and pop, then go golden brown. Once browned, loosen the browned bits from the bottom and stir them through with a silicone spatula.
- Add the 75g of chopped dark chocolate, along with the espresso. The mixture will bubble up quite a bit -just give it a good stir, then set aside to cool a little. You can place it in the fridge to cool down faster.
- In a small bowl, whisk together the flour, cocoa and salt, then stir through the extra chocolate chips. Set aside.
- In the bowl of your stand mixer fitted with a whisk attachment, whisk the eggs, sugars and vanilla at a medium speed, until light and fluffy (4-5 minutes).
- Add the cooled chocolate and browned butter mixture and combine, using a silicone spatula. Make sure you really scrape the sides of the bowl.
- Fold through the dry ingredients until just combined.
- Bake for 35 minutes, until the edges are slightly crispy, but the centre is still a little gooey. The brownie will continue to cook as it cools in the pan.
- Remove the brownie from the oven and allow it to cool completely before slicing into bars or squares.
- Serve dusted with icing sugar, or topped with either store bought ice cream or my Vanilla Bean Ice Cream or Chantilly Cream
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