Brown Butter Espresso Brownies (2024)

I have an obsession with adding espresso to chocolate desserts, like espresso cookies and chocolate espresso cake.

These espresso brownies are the best recipe I've created! They are loaded with coffee flavor and perfect for coffee lovers. If you love chocolate and espresso together, you are going to love this recipe.

They are perfectly gooey in the middle with the best chewy edges and you can taste the espresso in every single bite! I love them so much that I used the same base recipe to make my red velvet brownies!

Here's how to make these coffee brownies! You will need a stand mixer or hand mixer to make the batter. Before you start, preheat your oven to 350 F/180 C and line a square 8x8 baking pan with parchment paper.

Store them at room temperature wrapped tightly in plastic wrap or in an airtight container for 2-3 days.

Cut the pan into squares then place them in an airtight container or freezer bag with parchment in between layers. Freeze for up to 3 months!

5 from 217 votes

• ▢ 1 cup unsalted butter cold
• ▢ 1 cup + 2 tbsp semi-sweet chocolate chips
• ▢ 1 cup all-purpose flour
• ▢ 3 tablespoon dark cocoa powder
• ▢ 2 tablespoon espresso powder
• ▢ ½ teaspoon salt
• ▢ 1 ¼ cups granulated sugar
• ▢ 3 large eggs
• ▢ ½ tablespoon vanilla extract

• Preheat the oven to 350 F/180 C. Line a square 8x8 baking pan** (see notes below) with parchment paper and set aside.

• In a stainless steel pan, brown the butter over medium heat for 10-12 minutes. While it cooks, the butter will foam, pop, and crackle. This is normal! Stand by and stir it occasionally. When the bottom of the pan has brown bits of butter solid and it starts to smell nutty, scrape all of it into a separate bowl.

  1 cup unsalted butter

• Add the chocolate chips to the bowl of browned butter and stir to melt completely. Set aside.

  1 cup + 2 tablespoon semi-sweet chocolate chips

• In a bowl, whisk together the flour, cocoa powder, espresso, and salt. Set aside

  1 cup all-purpose flour, 3 tablespoon dark cocoa powder, 2 tablespoon espresso powder, ½ teaspoon salt

• In a mixing bowl, whisk the eggs, sugar, and vanilla together on medium speed for 1-2 minutes until fluffy.

  1 ¼ cups granulated sugar, 3 large eggs, ½ tablespoon vanilla extract

• With the mixer running on low, stream the melted butter and chocolate into the batter. Mix until just combined.

• Gently fold in the dry ingredients with a rubber spatula until just combined.

• Pour the batter into the prepared baking pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.

  All ovens are different, and your brownies may bake quicker or take longer than the indicated baking time. If your pan has rounded edges or is anything other than METAL, it will take longer to bake, closer to 45-50 minutes.

• Let the pan cool completely on a wire rack then cut into 16 squares with a hot sharp knife, wiping it clean between cuts.

Step-by-step process photos are provided above, in the body of this post.

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

** Use a square pan.You MUST use asquare metal 8x8 baking pan with square edges as shown. Glass or ceramic pans retain heat differently. A pan with rounded edges will need to bake longer than the bake time.

Serving: 1serving | Calories: 299kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 105mg | Potassium: 167mg | Fiber: 1g | Sugar: 21g | Vitamin A: 401IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.