I wanted to bake this weekend, but naturally I didn't want to leave the house to get any extra ingredients. Thankfully my pantry is always fully stocked so I was able to whip up these decadent espresso brownies! These brownies contain a full shot of espresso so they basically count as breakfast, right?
Prepare Your Pan
I love all of my USA Pan* cake pans because they are extremely sturdy and truly nonstick. However, I still like to prepare my pans to ensure the brownies come out easily.
Cut a parchment paper sling slightly smaller than the width of the pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray. After baking you’ll be able to just slide the brownies right out of the pan!
Step One: Browning the butter
This is optional but the extra time is so so worth it! Browning butter gives it a toasty, nutty flavor that immediately elevates any dish!
- In a small saucepan, melt 1 cup (2 sticks) of butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into your mixing bowl to prevent it from burning.
Step Two: Make the Batter
- Whisk together the melted brown butter and sugars (it's okay if the sugar melts a bit).
- Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color and fluffy.
- Add in the vanilla and espresso and continue to whisk until fully combined.
- Mix in the cocoa powder, flour, and salt and mix until the batter is smooth and there are no more lumps. Gently stir in half of the chopped chocolate pieces.
- Pour the batter into your prepared baking pan and sprinkle the remaining chocolate over the top.
Step Three: Bake and Enjoy!
Bake at 350 degrees for 35-45 minutes or until an inserted knife comes out clean.
Notes: Use the edges of the parchment paper, so slide the brownies out of your baking pan and let cool on a wire rack. It's easiest to cut the brownies when they're fully cooled.....but they taste so good when they're nice and warm out of the oven, so live your truth.
Store brownies in an airtight container at room temperature for up to a week.
Serving suggestion: Kyle likes to pretend he doesn’t have a sweet tooth....but that boy will put ice cream on anything. I walked into his office the other day and he excitedly told me that if you put the brownies in the microwave for 20-30 seconds and then top with vanilla ice cream, it’s to die for. He was right, of course. The rich espresso and dark chocolate flavor are perfectly balanced by creamy vanilla ice cream! 10/10
More Brownie Recipes
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Espresso Brownies
Equipment
Ingredients
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ cup brewed espresso, substitute whole milk
- 1 cup unsweetened cocoa powder
- ¾ cup all purpose flour
- 1 teaspoon kosher salt
- 1 cup dark chocolate, chopped
Instructions
- Preheat the oven to 350°F and grease and line a 8x8” pan with parchment paper.
- To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let it cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into your mixing bowl so that it doesn't continue to cook.
- Whisk together the melted brown butter and sugars (it's okay if the sugar melts a bit). Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color and fluffy. Add in the vanilla and espresso and continue to whisk until fully combined.
- Mix in the cocoa powder, flour, and salt and mix until the batter is smooth and there are no more lumps. Gently stir in half of the chopped chocolate pieces.Pour the batter into your prepared baking pan and sprinkle the remaining chocolate over the top.
- Bake at350°F for 35-45 minutes or until an inserted knife comes out clean.
Notes
Store brownies in an airtight container at room temperature for up to a week.
Nutrition
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