Brown Butter Espresso Brownies Recipe

I perfected Chocolate Coffee Brownies that layer intense espresso and rich chocolate into a batch with a gooey center and satisfyingly chewy edges.

I went looking for a brownie that actually tastes like espresso and found something ridiculous. Brown butter gives these brownies a toasted nuttiness that plays with the deep chocolate, and instant espresso powder makes the coffee flavor shout without turning bitter.

If you love Chocolate Coffee Brownies and can’t get enough Recipes With Instant Coffee this is probably gonna ruin store bought brownies for you in the best way. They’re gooey in the center with chewy edges and every bite has that espresso kick that makes you do a double take.

I messed with the texture until it felt right.

Ingredients

• Browned butter: it’s nutty and rich, boosts aroma and chew, more complex than plain butter.
• Chocolate: melted bittersweet brings deep cocoa flavor, fats and antioxidants, makes it luxurious.
• Sugars: granulated for structure, brown for moisture and caramel notes, sweetens evenly.
• Eggs: bind, add protein and lift, help fudgy crumb when not overmixed.
• Espresso powder: amps chocolate, tiny bitterness enhances complexity, not strong coffee flavor.
• Cocoa powder: dry chocolate for depth, adds color, plus some antioxidant plant compounds.
• Flour: structure provider, gives chew and body, mostly carbs so not much protein.
• Mix-ins: chips or nuts add texture, extra chocolate or crunch, optional but fun.

Ingredient Quantities

• 1 cup (226 g) unsalted butter, browned
• 8 oz (225 g) bittersweet or semisweet chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso powder
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1/2 cup (90 g) chocolate chips or chopped nuts, optional

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment leaving an overhang and lightly grease the paper so brownies come out clean.

2. Brown 1 cup (226 g) unsalted butter in a light colored saucepan over medium heat, swirling often; once the foam subsides and you see amber brown bits with a nutty smell, remove from heat. Watch it closely, it goes from perfect to burned fast.

3. Add 8 oz (225 g) chopped bittersweet or semisweet chocolate to the warm brown butter, let sit 1 to 2 minutes, then stir until totally smooth. Turn off the heat and let the mixture cool a couple minutes so it’s not scorching hot.

4. Stir in 1 1/4 cups (250 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until mostly dissolved, then add 3 large eggs one at a time, whisking briskly after each so the batter emulsifies; mix in 1 teaspoon vanilla extract and 1 tablespoon instant espresso powder until combined. If the pan is still steaming let it cool a bit more or the eggs might scramble.

5. In a separate bowl whisk together 3/4 cup (95 g) all-purpose flour, 1/2 cup (50 g) unsweetened cocoa powder and 1 teaspoon kosher salt. Sifting is optional but helps avoid lumps.

6. Gently fold the dry mix into the chocolate mixture just until combined. Dont overmix or you’ll end up with cakey brownies.

7. Fold in 1/2 cup (90 g) chocolate chips or chopped nuts if using. scrape the batter into the prepared pan and smooth the top, press a few extra chips on top for looks, sprinkle a little flaky sea salt if you like.

8. Bake 20 to 28 minutes. You’re aiming for set edges and a center that still jiggles slightly; a toothpick should come out with a few moist crumbs for fudgy brownies. Start checking at 20 minutes.

9. Cool completely in the pan on a wire rack (at least 1 hour) so the brownies set up, then lift out using the parchment and cut. They’re amazing slightly warm, store airtight at room temp up to 3 days.

Equipment Needed

1. 8-inch square baking pan, lined with parchment paper leaving an overhang for easy lift-out
2. Parchment paper plus a little butter or nonstick spray to grease the paper
3. Light-colored saucepan for browning the butter so you can see the color change
4. Heatproof mixing bowl or glass bowl for melting or holding chocolate
5. Whisk for beating eggs and mixing sugars (a fork works in a pinch)
6. Rubber spatula for folding batter and scraping the pan clean
7. Measuring cups and spoons, plus a kitchen scale if you want precise weights
8. Fine-mesh sieve or sifter for cocoa and flour to avoid lumps
9. Chef’s knife and cutting board for chopping chocolate or nuts
10. Wire cooling rack and oven mitts for safe handling and proper cooling

FAQ

Brown Butter Espresso Brownies Recipe Substitutions and Variations

• Unsalted browned butter (1 cup / 226 g) – Substitute: 1 cup (226 g) neutral oil (vegetable, canola or grapeseed). Brownies will be fudgier and lose the nutty browned-butter note; to mimic that flavour, stir in 1/4 cup toasted chopped nuts or 1 teaspoon toasted nut oil.
• 1 tablespoon instant espresso powder – Substitute: 1 tablespoon instant coffee granules, or 2 tablespoons strong brewed espresso (cooled). Instant coffee gives the same concentrated depth, brewed espresso works if you dont mind a touch more liquid.
• 3/4 cup (95 g) all-purpose flour – Substitute: 3/4 cup (95 g) 1-to-1 gluten-free all-purpose flour blend (with xanthan gum). It swaps straight across for very similar texture and wont usually need other adjustments.
• 1/2 cup (100 g) packed light brown sugar – Substitute: 1/2 cup granulated sugar plus 1 tablespoon molasses (mix until evenly combined), or use an equal amount of dark brown sugar for a deeper caramel note.

Pro Tips

1) Pro tip: Brown the butter in a light pan and pull it off the heat as soon as you smell a nutty aroma, it goes from perfect to burned in like 10 seconds. Pour it into a bowl to stop the cooking so the residual heat won’t keep browning it, and let it cool until just warm before you add eggs or they’ll scramble.

2) Pro tip: Mix the instant espresso into the warm chocolate-butter mixture, it makes the chocolate taste way deeper without tasting like coffee. If your mix feels too hot, wait a couple minutes so the eggs dont curdle when you whisk them in.

3) Pro tip: Use weight instead of cups when you can, especially for flour and cocoa, it saves you from dry cakey brownies. Fold the dry ingredients in gently and stop as soon as it’s combined, overmixing = cakey, underfolding = streaks of flour.

4) Pro tip: For fudgy centers bake until the edges are set but the middle still jiggles; a toothpick should come out with moist crumbs, not clean. Cool completely in the pan (or chill for cleaner slices) before cutting, and press extra chips on top plus a sprinkle of flaky salt for the best look and flavor.