Chocolate Espresso Brownies
Quick and easy Espresso Brownies loaded with brown butter and a double dose of chocolate. This is a super fudgy Brownie with intense flavour…all wrapped up in a foolproof recipe. Serve sprinkled with icing sugar, or a scoop of vanilla ice cream
❤️ Why You’ll Love These Chocolate Espresso Brownies
-
Rich, fudgy texture – Think fudgy centres, with that signature crinkly brownie top.
-
Deep chocolate flavour – A double hit of chocolate (melted dark chocolate and cocoa) makes every bite intense and indulgent.
-
Bold coffee kick – A shot of espresso cuts through the sweetness and intensifies the chocolate – no overpowering coffee taste, just depth.
-
Brown butter magic – Browning the butter adds a nutty, toasty flavour that sets these apart from any regular brownie.
-
Simple to make – No fancy equipment needed. Just a few pantry staples and a saucepan.
-
Make-ahead friendly – These brownies taste even better the next day. Perfect for prepping before a dinner party or storing for a midweek treat.
-
Versatile serving – Dress them up with vanilla ice cream or keep it classic with a dusting of icing sugar. Either way, they deliver.
📝 Key Ingredients
-
Brown Butter: Adds a nutty depth to the brownies.
-
Dark Chocolate: Use high-quality chocolate for the best flavor.
-
Espresso: Enhances the chocolate flavor without overpowering it.
-
Dutch-Process Cocoa: Provides a rich, smooth taste.
-
Sea Salt Flakes: Balances the sweetness and enhances the chocolate.
🍯 Variations & Substitutions
-
Coffee Intensity: Adjust the amount of espresso to suit your taste.
-
Chocolate Types: Mix dark and semi-sweet chocolate for a balanced flavor.
-
Add-Ins: Consider adding nuts or chocolate chips for extra texture.
👩🏼🍳 Step-by-Step Instructions
Brown the Butter: Melt butter over low heat until it turns golden brown.
Add Chocolate & Espresso: Stir in chopped dark chocolate and espresso shot until melted.
Mix Dry Ingredients: Combine flour, cocoa, and salt in a separate bowl.
Whisk Eggs & Sugars: Beat eggs, white sugar, brown sugar, and vanilla until light and fluffy.
Combine Mixtures: Fold the chocolate mixture into the egg mixture, then add the dry ingredients.
Bake: Pour batter into a prepared pan and bake at 175°C for 35 minutes.
Cool & Serve: Allow to cool before cutting into squares or bars.
💡 Expert Baking Tips
-
Don’t Overbake: Brownies should be slightly gooey in the center when removed from the oven.
-
Use a Kitchen Scale: For accuracy, measure ingredients by weight.
-
Cooling Time: Let brownies cool completely for clean cut brownie squares.
🫙 Storage Tips
-
Room Temperature: Store in an airtight container for up to 4 days.
-
Refrigerator: Keeps brownies extra fudgy; lasts up to a week.
-
Freezer: Freeze for up to 3 months in an airtight container, with parchment paper between layers.
❓ FAQs
Q: Can I use instant coffee instead of espresso?
A: Yes, but the flavour may be less intense and the brownies may be a little gritty.
Q: How do I know when the brownies are done?
A: Insert a skewer; it should come out with moist crumbs. You don’t want to overbake them, as they won’t have that lovely fudgy texture.
Q: Can I make these brownies gluten-free?
A: Yes, substitute with a gluten-free flour blend.
Q: Do you need a stand mixer to make these brownies?
A: No! Just a handheld whisk is perfect.
🔍 Explore More Delicious Chocolate Recipes
📩 Stay Connected
Join Our Baking Community: Subscribe to our newsletter for exclusive recipes and baking tips.
📸 Share Your Bake!
Tried this recipe? Share your creation on Instagram and tag us @apple.cake.annie
Leave a Review: Enjoyed the brownies? Leave a rating and comment below to let us know!
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
Notes
To Cut Brownies:
Use a large, sharp knife and wipe it with kitchen paper between cuts. You can also pop your brownie in the fridge for 30 minutes or freezer for 10 minutes, to make cutting cleaner.To Serve:
You can serve cooled brownies, or reheat each brownie in the microwave for 20 seconds and serve warm with ice cream.Storage:
Room temperature: In an airtight container, they will keep for 3-4 days. Fridge: These Espresso Brownies will be extra fudgy and chewy, stored in the fridge 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.Nutrition
Save this recipe 💌
