These espresso brownies are the ultimate, gourmet fudgy brownie. With fresh espresso and nutty brown butter, you'll find yourself reaching for more and more once you get a taste of them!
These espresso brownies are to die for, with nutty brown butter, aromatic coffee grounds, and lots of dark chocolate!
I have always been a die-hard brownie fan. When I was younger, I used to make boxed brownies every single week and eat them with a scoop of vanilla ice cream hot from the oven.
Until I developed this recipe, I actually never used to enjoy fudgy brownies! They're kind of a perfect mix of slightly cakey yet still fudgy.
They have a moist, melt-in-your-mouth texture, with the brown butter bringing a delicious note of nuttiness to every single bite.
These brownies have TONS of reviews and have been and still are the most popular recipe on Cambrea Bakes! I can't wait for you to make them because I already know they are going to be your new favorite brownie ever!!
Jump to:
espresso brownie highlights
- Extra thick and fudgy
- So easy to mkae
- Moist and chewy centers
- Tastes like a gourmet bakery brownie
- Made with fresh coffee and brown butter
- Easy to follow step by step recipe
ingredient notes
- Butter- This recipe specifically calls for unsalted butter. You can substitute it for salted butter but I would leave out the added salt.
- Dark chocolate chips- This recipe calls for 60% dark chocolate chips. I always recommend a high-quality chocolate brand like Ghiradelli. You can also use a bar of chocolate and chop it up if you are out of chips.
- Flour- This recipe calls for all-purpose flour to keep the brownies soft and chewy. It can be substituted with Bob's Red Mill Gluten Free 1:1 Flour.
- Cocoa powder- I recommend dark dutch processed cocoa powder for the best flavor. You can substitute regular cocoa powder if needed.
- Espresso- You can use ground coffee beans or substitute it with instant coffee granules. You can either grind them yourself or if you have individual capsules, open the foil part of the capsule and use the grounds inside.
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- KitchenAid stand mixer: This is the exact KitchenAid I use when I bake! It's a 5-quart mixing bowl and is the perfect size.
- 8x8 nonstick baking pan: I love this size pan for brownies as they end up nice and thick.
- Stainless steel pan: A stainless steel pan is best for browning butter so you can see the color changing! A darker pan will be harder to see what is going on.
instructions
overview
- Brown the butter
- Make the brownie batter
- Bake the brownies
step by step
Step 1: In a large stainless steel pan, add the sticks of butter and melt them over medium-high heat.
Step 2: Once the butter has melted, you should stand nearby and stir occasionally. Do not leave it unattended or it can burn. It is normal for it to develop a foam on top once it's melted.
TIP- Don't use a dark-colored pan when browning the butter because it makes it almost impossible to know when it's done browning.
Step 3: The butter will start to crackle, pop, and foam. Stir it to see the color. When the color is amber brown and there are bits of dark brown pieces at the bottom, take it off the heat.
Step 4: Pour the browned butter into a bowl with the chocolate chips.
TIP- The butter will continue to brown if kept in the pan so as soon as it's done, pour it into another bowl.
Step 5: Stir the chocolate into the butter until completely melted and smooth. Set aside to cool.
Step 6: While the bowl is cooling, add the sugar and eggs to a stand mixing bowl.
TIP- You can also mix the eggs and sugar together by hand with a whisk, although it will take longer!
Step 7: Using the whisk attachment, whip the eggs and sugar until light and pale, about 2 minutes.
Step 8: With the mixer running on low, slowly pour in the butter and melted chocolate chips.
TIP- Don't whip the eggs too long otherwise the brownies will end up with a thick and crisp layer of meringue on top when they bake!
Step 9: Sift in half of the flour, cocoa powder, coffee, and salt and gently fold it into the batter with a rubber spatula. Then sift in the other half and fold it to combine.
Step 10: Pour the batter into a parchment-lined 8x8 baking pan. Bake for 45-50 minutes or until a toothpick comes out with just a smear of chocolate crumbs on it. Let them cool completely on a wire rack and then cut into 9 squares.
TIP- Baking pans conduct heat differently depending on what color the pan is. If your pan is clear or stainless steel, you should decrease the heat to 300 F/163 C.
expert baking tips
- Don't skip adding the espresso!- The espresso brings out SO much delicious chocolate flavor.
- Always spoon measure your flour when baking- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Watch the butter while it browns- Making this requires staying by it the entire time so it does not burn.
- Don't over mix the batter- Gently fold in the dry ingredients and stop mixing as soon as you don't see any dry flour. Over mixing the batter will not bake into thick brownies.
- Don't over bake them- If you want a soft, fudgy and gooey brownie, don't over bake them.
- Don't skip letting them cool- You should let them cool until they are cut-able. If you cut them too soon they will fall apart.
storage & freezing
- Room temperature: Store them at room temperature wrapped tightly in plastic wrap or in a sealable container. The browines will stay soft for 2-3 days if stored properly
- Freezer: Wrap the entire square in plastic wrap and place it in a freezer bag or container for up to 1 month.
recipe notes
- Yield: This recipe yields 9 brownies. You can double the recipe and bake them in two 8x8 pans, just know that the mixing times will be longer.
- Baking note: Baking pans conduct heat differently depending on what color the pan is. If your pan is glass or light colored, you should increase the heat to 350 F/177 C.
- Serving: Serve warm a la mode with ice cream!
faq's
more chocolate recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Brownies
Equipment
- large stainless steel saute pan
- stand mixer and mixing bowl with whisk attachment
- rubber spatula
- 8x8 baking pan
- parchment paper
Ingredients
- 1 cup unsalted butter, 2 sticks
- 1 ½ cups dark chocolate chips
- ½ tablespoon vanilla extract
- 3 large eggs
- 1 ¼ cups white sugar
- 1 cup all-purpose flour
- 3 tablespoon dark cocoa powder
- ½ teaspoon salt
- 2 tablespoon espresso grounds
Instructions
- Preheat the oven to 325 degrees F/163 degrees C. Line an 8x8 baking pan with parchment paper and set aside.
- In a medium, light colored sauce pan, heat the butter over medium high heat. The butter will start to foam and pop, make sure to stand by it and stir every 30 seconds or so, for about 5-6 minutes. When the butter turns dark amber in color and starts to smell nutty, remove the pan and pour into a bowl.1 cup unsalted butter, 2 sticks
- Add the 1 ½ cups of chocolate chips to the butter, stirring to combine. Set aside and let cool.1 ½ cups dark chocolate chips
- In a medium bow, sift together the flour, cocoa powder, salt, and coffee. Set aside.1 cup all-purpose flour, 3 tablespoon dark cocoa powder, ½ teaspoon salt, 2 tablespoon espresso grounds
- In a mixing bowl, add the eggs and sugar. Whip the eggs and sugar together with the whisk attachment on medium high until the eggs are pale and fluffy, about 2-3 minutes.3 large eggs, 1 ¼ cups white sugar
- Then with the mixer running on low, stream the chocolate and butter mixture into the eggs. Add the vanilla and mix until combined. Remove the bowl from the stand mixer.½ tablespoon vanilla extract
- Add in half of the dry ingredients into the mixing bowl. Use a rubber spatula to fold the dry ingredients into the batter, then add the remaining half. Fold until there are no more flour streak.
- Pour the batter into the prepared baking pan. Bake at 325F for 45-50 minutes or until a toothpick comes out with just a few crumbs on it.
Notes
Recipe Expert Tips
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Watch the butter while it browns- making the brown butter requires staying by it the entire time so it does not burn.
- Don't over mix the batter- Gently fold in the dry ingredients and stop mixing as soon as you don't see any dry flour. Over mixing the batter will not bake into thick brownies.
- Don't over bake them- if you want a soft, fudgy and gooey brownie, don't over bake them.
- Don't skip letting them cool- you should let them cool until they are cut-able. If you cut them too soon the brownies will fall apart.
Serving, Storage, and Freezing Instructions
These delicious brownies are best served the same day they're made and are even better topped with whipped cream, frosting, and with a glass of cold milk! You can even serve them a la mode with a scoop of vanilla ice cream on top. Store them at room temperature wrapped tightly in plastic wrap or in an airtight container for 2-3 days. You can freeze them as one whole slab or as individual pieces. Once cooled, wrap the entire brownie square in plastic wrap and place it in a freezer bag or sealable container. If you want to freeze them individually, wrap and store them the same way. Let them defrost at room temperature when you're ready to eat one.The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Nav says
I could never seem to make brownies even when I used those boxed mixes. But this recipe is a total game changer, first time ever was I able to make brownies and they were sooooo AMAZING!!! The recipe is easy to follow and the results will leave wanting more.
Nav says
I could never seem to make brownies even when I used those boxed mixes. But this recipe is a total game changer, first time ever was I able to make brownies and they were sooooo AMAZING!!! The recipe is easy to follow and the results will leave you wanting more.
Hailee says
These are the best brownies I’ve ever had in my entire life!!! I am so picky when it comes to baked goods but these are hands-down the most delicious thing I’ve ever eaten. 5/5 stars!
RUSTAM says
These brownies were killer!! No other words describe how good they are.
Wendy says
These are the best brownies EVER! Absolutely amazingly delicious! Can the recipe be doubled and baked in two 8x8 pans?
cambreabakes says
Oh my gosh I am so so glad you enjoyed them! The recipe can absolutely be doubled! Just know that some of the times for the eggs whipping and the butter browning will take longer than the single recipe! 🙂
Wendy says
Thank you for responding so quickly. These truly are magical brownies. The browned butter, chocolate, and espresso all meld together into something beyond delicious. This is the only brownie recipe I’ll ever need.💕
Nivithaambikha says
Thank for the Amazing and wonderful step by step instruction. It tastes delicious.Want to try more of ur dessert receipes.
anthony higuera says
these brownies are the best! it’s hard not to eat them all at once
Tina Rose says
We made these wondering...would we really like coffee flavored brownies? So let's just say if you like coffee and you like brownies you must make these! Very moist and delish!
Elise says
These are the absolute BEST brownies EVER. Like EVER. I tell everyone about them because they’re that good. If you haven’t made them yet you must!!
Haidee says
These are fantastic!
Marissa says
These brownies were perfectly fudgy and had the most delicious espresso flavor!! We made them for a family get together dessert and they were all gone by the end of the night!
Marissa says
Do you use salted or unsalted butter?
cambreabakes says
Hi Marissa! You're going to use unsalted butter! 🙂
Daun says
These were SO delicious, i loved that the espresso flavor was subtle and they were so moist!
cambreabakes says
Hi Daun! I'm so glad to hear you love these brownies! Thanks so much for taking the time to leave a review. Best, Cambrea
Alyssa says
These brownies were incredible. They are so good and fudgy, they were perfect. This recipe is a keeper.
cambreabakes says
Hi Alyssa! Yay! So happy to hear this. Thanks for making them! 🙂
Lauren says
15/10!!!! I actually made these brownies vegan by using Egg Replacer powder and vegan butter sticks and they came out perfectly!!! The top wasn’t shiny due to the lack of real eggs but do not care they’re soo delicious
cambreabakes says
This is AMAZING!!
Amanda says
Can I swap almond flour and allulose baking sugar in equal substitutions or would I need more liquid?
cambreabakes says
Hi Amanda! I did a quick google search of allulose baking sugar (as I'm not familiar with it) and it says you can substitute it in equal parts for regular sugar, but obviously, I can't guarantee the results! As for the almond meal, I'm not sure how that would work out, but I'd love to hear how this all turns out for you! Best, Cambrea