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–+ servings
two brownie bars with a scoop of vanilla ice cream
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Espresso Brownies

Quick and easy Espresso Brownies loaded with brown butter and a double dose of chocolate. A super fudgy Brownie with intense flavour in this foolproof dessert recipe. Serve sprinkled with icing sugar, or a scoop of vanilla ice cream.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, Australian, English
Servings: 15
Calories: 220kcal
Author: Sandra

Equipment

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
Metric - US Customary

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

Calories: 220kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 366mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 284IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg