These browned butter espresso brownies are so gooey, fudgy and absolutely delicious. They are full of coffee flavor and have a beautiful shiny crinkly top. This espresso brownies is so easy to make, is a crowd pleaser and taste like a dream.
These espresso brownies are so fudgy and delicious. If you love coffee then these gooey brownies are for you. It can be served on its own or with a scoop of vanilla ice cream.
They are sprinkled with a dash of sea salt, as it really brings out the delicious chocolate flavor of these rich brownies.
WHY THIS RECIPE WORKS
- Easy to make: They only need an electric hand mixer, two bowls, and a spatula.
- Chewy and fudgy texture: These brownies are so soft and fudgy with a perfectly crinkly and shiny top.
- Easy dessert: This brownie is super easy to mix together and is always a crowd pleaser!
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Semi-sweet chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Instant espresso powder: I use 100% arabica coffee instant espresso powder as it dissolves quickly and has a great flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these espresso brownies. This recipe needs an electric hand mixer, two bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: In a medium sized saucepan add the butter and brown it over medium/high heat, takes about 8-10 minutes. Pour the browned butter into a medium bowl, and make sure to scrape out all of the brown bits from the saucepan, as that’s all the nutty flavor. Add the cocoa powder and stir it in. The add the chocolate chips and stir them in until melted.
STEP 2: Sift together the flour, cornstarch, espresso powder and salt.
STEP 3: In a bowl, with an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar until light and fluffy for 4 minutes. Add the melted butter chocolate mixture, oil and vanilla extract into the batter and mix until combined.
STEP 4: Add flour mixture to the batter and on the lowest setting gently mix it together until combined. Scrape down the sides of the bowl with a spatula and add the extra chocolate chips. Gently fold them in until combined.
STEP 5: Pour the batter into the prepared baking pan and smooth it out. Bake for about 45-50 minutes. Serve once it’s cooled down. Finish it off with a sprinkle of sea salt.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
You'll know the brownie is done, when the brownie has just set. When taken out of the oven, insert a butter knife or toothpick and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
I personally love eating brownies cold, so they are also really good to make a day ahead of serving and storing them in the fridge overnight. They can also be stored at room temperature, if you prefer them not to be cold.
Yes, absolutely. As mentioned above, this brownie get super rich and fudgy by staying in the fridge overnight or at room temperature.
Yes, definitely! I recommend a scoop of vanilla ice cream or some whipped cream.
I don't recommend it as it does dissolve like instant coffee does. You'll therefore end up with a gritty texture.
Here are two option on how to store the espresso brownies:
- Room temperature: To keep these brownies fudgy I recommend storing it at room temperature in an airtight container or covered by plastic wrap. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
- Fridge: I personally love a cold brownie. It tightens up the texture of the brownie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut covered by plastic wrap.
Other Brownie Recipes To Try
- 130 g granulated sugar
- 130 g brown sugar
- 3 large eggs room temperature
- 120 g butter
- 75 g dark chocolate chips
- 70 g vegetable oil e.g canola
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 35 g cocoa powder
- 1 tablespoon cornstarch
- 2 tablespoon instant espresso powder
- ½ teaspoon salt
- 75 g dark chocolate chips to fold into the batter
- A sprinkle of sea salt
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
- In a medium sized saucepan add the butter and brown it over medium/high heat, takes about 8-10 minutes.120 g butter
- Pour the browned butter into a bowl, and make sure to scrape out all of the brown bits from the saucepan, as that’s all the nutty flavor. Add the cocoa powder and stir it in. The add the chocolate chips and stir them in until melted.75 g dark chocolate chips, 35 g cocoa powder
- Sift together the flour, cornstarch, espresso powder and salt.75 g all-purpose flour, 1 tablespoon cornstarch, 2 tablespoon instant espresso powder, ½ teaspoon salt
- In a bowl, with an electric hand mixer, whisk together the eggs, brown sugar and granulated sugar until light and fluffy for 4 minutes. Add the melted butter and chocolate, oil and vanilla extract into the batter and mix until combined.130 g granulated sugar, 130 g brown sugar, 3 large eggs, 70 g vegetable oil, 1 ½ teaspoon vanilla extract
- Add flour mixture to the batter and on the lowest setting gently mix it together until combined. Scrape down the sides of the bowl with a spatula and add the extra chocolate chips. Gently fold them in until combined.75 g dark chocolate chips
- Pour the batter into the prepared baking pan and smooth it out. Bake for about 45-50 minutes. Serve once it’s cooled down. Finish it off with a sprinkle of sea salt.A sprinkle of sea salt