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!