Make brownies better with these brown butter espresso brownies. Flavorful brown butter combines with espresso powder and dark chocolate to make an irresistible fudgy brownie.
Here on the blog the only type of brownie I bake is a fudgy brownie. Cakey brownies have no place in my kitchen! So if you’re like me, these brown butter espresso brownies are going to be right up your alley.
Not only are these made delicious by the brown butter and espresso powder, but there’s a sprinkle of cinnamon that really helps take the flavor over the top. Trust me when I say you are going to LOVE these!
INGREDIENTS AND SUPPLIES
Here’s what you need to make these espresso brownies.
INGREDIENTS
- Salted butter
- Dark cocoa powder
- All purpose flour
- Vegetable oil
- Dark chocolate morsels
- Eggs
- Sugars: white and brown
- Vanilla extract
- Espresso powder. You’ll find this in the coffee aisle past the ground coffee and coffee pods, it usually comes in a little jar like this brand of espresso powder.
- Cinnamon
- Salt
SUPPLIES
- Handheld mixer or stand mixer
- Mixing bowls and spoons
- 8×8 baking dish
- Non-stick foil or parchment paper
HOW TO MAKE BROWN BUTTER
Brown butter is regular butter that has been cooked down so that the milk particles have been browned. It’s a deep amber color, toasty in scent, and visually you can see the milk particles separated from the rest of the liquid. In my opinion brown butter just makes everything better! It’s easy to make when you follow this process.
First. Add the butter to a pot and melt over low heat. After the butter has fully melted, adjust the heat up to medium/medium high to get the butter simmering. The butter will go from melted, to lightly bubbly, then rapidly bubbling and finally a bit foamy. As you’re constantly whisking you’ll be able to see the browning begin to happen at the bottom of the pot.
Next. You’ll hear the rapid bubbling simmer but as the milk particles separate and you get the more foamy appearance it actually gets a bit quite. Stir constantly so that the milk particles don’t burn to the bottom of the pot.
Last. After 4-5 minutes the butter will be browned. Once this stage is reached you’ll want to immediately pour it into a heat proof bowl so the cooking process stops. Brown butter can go to burned butter pretty quickly, so you want to watch it closely and move quickly!
STORAGE AND REHEATING
These brownies have the best texture the day you make them! Cover the brownies with foil or plastic wrap and keep on the counter at room temperature for up to 4 days for best freshness.
To reheat the brownies and get that ‘fresh from the oven‘ texture just pop a brownie in the microwave for 7-8 seconds.
Pro tip: To make slicing the freshly baked brownies easier use a plastic knife or spray a knife lightly with cooking spray!
For more decadent chocolate desserts try these blog favorites.
Hot cocoa brownies
Doctored box brownies
Gingerbread brownies
No bake chocolate cheesecake
Brown Butter Espresso Brownies
Dark chocolate fudgy brownies made with brown butter, espresso powder, and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup salted butter
1 cup all purpose flour
1 cup dark chocolate morsels
1 cup white sugar
3/4 cup brown sugar
3/4 cup dark cocoa powder
3 and 1/2 tablespoons espresso powder
3 tablespoons vegetable oil
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1/8 teaspoon cinnamon
Instructions
1. Preheat the oven to 350 degrees. Prepare you 8×8 baking pan by either spraying it with cooking spray, or lining it with non-stick foil or parchment paper.
2. Start by making the brown butter. Place a light colored pot over medium heat, then add the butter. After the butter is melted adjust the heat higher to medium-high. Allow the butter to come to a rapid bubbly simmer. While adjusting the heat between medium and medium-high, continually whisk the butter until the milk particles have browned and the liquid is a rich caramel or amber color. I’ve found that once the butter is melted this process takes 4-5 minutes. Once fully browned, immediately pour into a heat proof bowl.
2. To the brown butter mix in the espresso powder, then the brown sugar, the vegetable oil, and then the vanilla extract.
3. In a large bowl, combine the flour with the cocoa powder, salt, and cinnamon.
4. In another bowl beat the 3 eggs with the white sugar for 1 minute.
5. Pour the egg mixture into the browned butter mixture and stir gently to combine, then add to the dry ingredients. Stir until fully combined then mix in the dark chocolate morsels.
6. Pour the brownie batter into your prepared 8×8 pan then bake for 30 minutes.
Allow to cool for at least 15 minutes before cutting. Use a plastic knife or spray a knife with cooking spray to make cutting the brownie pieces easier!
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