Quick & Delicious Espresso Brownies Recipe: If you’re a fan of coffee and chocolate, these Browned Butter Espresso Brownies are a must-try! They’re gooey, fudgy, and packed with rich coffee and chocolate flavors.
Quick & Delicious Espresso Brownies Recipe
With their shiny, crinkly top and a sprinkle of sea salt, these brownies are an irresistible treat. Whether served on their own or with a scoop of vanilla ice cream, they’re bound to impress everyone. Best of all, they’re easy to make, using just two bowls, a spatula, and an electric hand mixer.
Why You’ll Love These Brownies
- Chewy and Fudgy Texture: These brownies are soft, gooey, and melt-in-your-mouth delicious.
- Easy to Make: A straightforward recipe that’s quick to prepare.
- Crowd Pleaser: Perfect for any occasion and guaranteed to be a hit!
Ingredients
For the Brownies:
- 120 g butter
- 75 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 75 g all-purpose flour
- 1 tbsp cornstarch
- 2 tbsp instant espresso powder
- ½ tsp salt
- 130 g granulated sugar
- 130 g dark brown sugar
- 3 large eggs
- 70 g vegetable oil
- 1 ½ tsp vanilla extract
- 75 g semi-sweet dark chocolate chips (extra)
For Finishing:
- A sprinkle of sea salt
Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat your oven to 160ºC (325ºF). Line a 20×20 cm (8×8 inch) square pan with parchment paper.
Step 2: Brown the Butter
In a medium saucepan, melt the butter over medium-high heat. Continue cooking for 8-10 minutes until the butter turns golden brown and develops a nutty aroma. Pour the browned butter into a bowl, scraping out all the flavorful brown bits from the pan.
Step 3: Add Chocolate and Cocoa Powder
Stir the cocoa powder into the browned butter until combined. Add the chocolate chips and stir until fully melted. Set aside to cool slightly.
Step 4: Mix the Dry Ingredients
Sift together the flour, cornstarch, espresso powder, and salt in a separate bowl.
Step 5: Whip the Sugars and Eggs
In a large mixing bowl, use an electric hand mixer to whisk the eggs, granulated sugar, and dark brown sugar for 4 minutes, or until the mixture is light and fluffy.
Step 6: Combine Wet Ingredients
Add the melted butter and chocolate mixture to the whipped eggs and sugar. Mix in the vegetable oil and vanilla extract until well combined.
Step 7: Add Dry Ingredients
Gently fold the flour mixture into the batter on the lowest mixer setting until combined. Scrape down the sides of the bowl with a spatula and fold in the extra chocolate chips.
Step 8: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Step 9: Finish and Serve
Let the brownies cool completely in the pan before slicing. Sprinkle with sea salt before serving for an extra flavor boost.
Storage Tips
Room Temperature
To keep the brownies fudgy, store them at room temperature in an airtight container or covered with plastic wrap. Avoid cutting them until ready to serve to keep the edges soft. Properly stored, they’ll stay fresh for 2-3 days.
Refrigerator
For extra fudgy brownies, store them in the fridge. The chilled texture makes them even more decadent. Cover them tightly with plastic wrap and store uncut. They can be made a day ahead and will stay fresh for 3-5 days.
Pro Tips for Perfect Brownies
- Use a Kitchen Scale: Measuring ingredients in grams ensures accuracy and consistency.
- Avoid Overmixing: Gently fold the batter to prevent tough brownies.
- Choose the Right Baking Pan: Light-colored aluminum pans bake more evenly, resulting in softer brownies. Dark pans can overbake the edges and create a drier texture.
Nutrition
- Calories: 248kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 8g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 47mg
- Sodium: 164mg
- Potassium: 111mg
- Fiber: 1g
- Sugar: 21g
- Vitamin A: 233IU
- Vitamin C: 0.05mg
- Calcium: 46mg
- Iron: 1mg
These Browned Butter Espresso Brownies are the ultimate treat for chocolate and coffee lovers. Their fudgy texture, rich flavor, and crinkly top make them a dessert dream come true. Easy to prepare and perfect for any occasion, they’re sure to become a favorite in your recipe collection. Pair them with vanilla ice cream or enjoy them on their own—you won’t be disappointed!
FAQ’s
1. What makes the crinkly top on these espresso brownies?
The crinkly top is created by whipping the eggs and sugars until light and fluffy, which forms a shiny, crackled surface during baking.
2. Can I use regular cocoa powder instead of Dutch-process cocoa?
Yes, regular cocoa powder works, but Dutch-process cocoa gives a richer flavor and a darker color.
3. How long do these brownies take to cool before serving?
Let the brownies cool completely in the pan for at least 1 hour before cutting to maintain their fudgy texture.
4. Can I freeze espresso brownies?
Yes, wrap them tightly in plastic wrap and store in an airtight container for up to 3 months.
5. Why should I use browned butter for brownies?
Browning the butter adds a nutty, caramel-like flavor that enhances the richness of the brownies.