My passion for infusing chocolate desserts with espresso runs deep, leading to delightful creations like espresso cookies and a decadent chocolate espresso cake. However, these espresso brownies stand out as perhaps the most exceptional recipe I’ve ever crafted. They are truly brimming with a profound coffee essence, making them an absolute dream for any coffee connoisseur.

If the harmonious blend of rich chocolate and robust espresso excites your palate, then you are guaranteed to adore this recipe. Each brownie boasts a perfectly gooey center, surrounded by delightfully chewy edges, with the unmistakable taste of espresso shining through in every single bite. My love for this base recipe is so strong that I even adapted it to create my famously fudgy tiramisu brownies!

Step 1: Brown the Butter. In a large, light-colored stainless steel pan, melt the unsalted butter over medium heat. This process typically takes about 10-12 minutes. As the butter cooks, it will go through several stages: it will melt, then begin to foam, crackle, and pop. This is completely normal! Make sure to stir it occasionally and keep a close eye on it to prevent it from burning. Once the butter solids at the bottom of the pan turn a beautiful golden-brown color and the butter emits a rich, nutty aroma, immediately remove it from the heat (image 1 below). The brown bits are where all the flavor is!

Step 2: Melt the Chocolate in the Brown Butter. Carefully pour the hot brown butter into a medium-sized heatproof bowl. Add the semi-sweet chocolate chips to the bowl. It’s crucial to scrape every bit of the delicious brown butter and its solids into the bowl, as these bits are packed with flavor. Let the chocolate chips sit in the hot butter for about a minute to soften, then stir gently until the chocolate is fully melted and smoothly combined with the nutty brown butter (image 2 below). The residual heat from the butter will do all the work.

Step 3: Whisk Eggs and Sugar. In the bowl of your stand mixer fitted with the whisk attachment (or using a hand mixer in a large bowl), vigorously whisk together the eggs, granulated sugar, and vanilla extract. Beat them on medium speed for about 1-2 minutes until the mixture becomes light, fluffy, and slightly pale. This aeration is key to achieving that desirable crackly top crust on your brownies. While the mixer is still running on low speed, slowly stream the warm chocolate and brown butter mixture into the egg mixture. Mix only until just combined, being careful not to overmix (image 3 above).

Step 4: Fold in Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, salt, and espresso powder until well combined. Gradually add these dry ingredients to the wet batter. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until *just* combined. Stop mixing as soon as you no longer see streaks of dry flour to prevent developing the gluten, which can lead to tough brownies (image 4 above).

Step 5: Bake to Perfection! Pour the rich brownie batter into your prepared 8×8 inch baking pan. Use a spatula or the back of a spoon to gently smooth the top evenly (image 5 below). Transfer the pan to your preheated oven and bake for approximately 28-35 minutes. The brownies are ready when a toothpick inserted into the center comes out covered in a few moist crumbs – a sign of fudginess! Avoid overbaking. Once baked, let the pan cool completely on a wire rack before attempting to cut them. Patience is key for perfectly set, gooey brownies. Then, slice and enjoy!

• ▢ 1 cup unsalted butter, cold (226g)
• ▢ 1 cup + 2 tbsp semi-sweet chocolate chips (200g)
• ▢ 1 cup all-purpose flour (128g)
• ▢ 3 tbsp dark cocoa powder (16g)
• ▢ 2 tbsp espresso powder
• ▢ 1/2 tsp salt
• ▢ 1 1/4 cups granulated sugar (250g)
• ▢ 3 large eggs (165g)
• ▢ 1/2 tbsp vanilla extract

1. Preheat your oven to 350°F (180°C). Prepare your square 8×8 inch baking pan by lining it with parchment paper, allowing an overhang on two sides for easy removal later. Set the prepared pan aside.
2. In a large, light-colored stainless steel pan, melt 1 cup (226g) unsalted butter over medium heat. Continue cooking for approximately 10-12 minutes. During this time, the butter will foam, pop, and crackle – this is completely normal. Stir occasionally and closely monitor the butter. Once the solids at the bottom of the pan turn golden-brown and the butter has a distinct nutty aroma, immediately remove it from the heat. Scrape all of the brown butter, including the delicious browned bits, into a separate heatproof bowl.
3. Add 1 cup + 2 tbsp (200g) semi-sweet chocolate chips to the bowl with the hot brown butter. Let it sit for about 1 minute to soften the chocolate, then stir gently until the chocolate is completely melted and smoothly combined with the brown butter. Set this mixture aside to cool slightly.
4. In a separate medium bowl, whisk together 1 cup (128g) all-purpose flour, 3 tbsp (16g) dark cocoa powder, 2 tbsp espresso powder, and 1/2 tsp salt. Ensure all dry ingredients are well combined to avoid lumps in the final batter. Set this dry mixture aside.
5. In a large mixing bowl (using a stand mixer or hand mixer), combine 1 1/4 cups (250g) granulated sugar, 3 large (165g) eggs, and 1/2 tbsp vanilla extract. Whisk on medium speed for 1-2 minutes until the mixture is noticeably fluffy, light in color, and slightly thickened. This step is crucial for achieving the desired crackly top on your brownies.
6. With the mixer running on low speed, slowly stream the slightly cooled melted butter and chocolate mixture into the egg and sugar mixture. Mix only until the wet ingredients are just combined. Be careful not to overmix at this stage.
7. Add the reserved dry ingredients to the wet batter. Using a rubber spatula, gently fold until just combined. Stop mixing as soon as you no longer see any dry streaks of flour. Overmixing will result in tough brownies.
8. Pour the brownie batter evenly into the prepared 8×8 inch baking pan. Use a spatula or the back of a spoon to smooth the top. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. It’s okay if the center is slightly jiggly – this indicates fudginess!

   Remember that all ovens vary, and your brownies might bake quicker or take longer than the suggested time. If you are using a glass or ceramic pan, or one with rounded edges, it will likely require a longer baking time, potentially closer to 45-50 minutes. Always bake until just set to ensure maximum fudginess.

9. Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack. This is a crucial step for fudgy, well-set brownies that are easy to cut. Once fully cooled, use a hot, sharp knife to cut into 16 squares, wiping the knife clean between each cut for perfect edges. Serve and enjoy!

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

*Measure your flour properly. This is my #1 baking tip! Never scoop a measuring cup directly into your flour bag or container, as this compacts the flour and leads to using too much. Instead, use the spoon-level method: fluff the flour first, then gently spoon it into your measuring cup until it overflows, and level it off with a straight edge. For the MOST accurate results, use a kitchen scale!*

** Use a square metal pan. You MUST use a square metal 8×8 inch baking pan with square edges as shown. Glass or ceramic pans retain and distribute heat differently, which can significantly affect baking time and texture. A pan with rounded edges will also need to bake longer than the indicated time.

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients and preparation methods.