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Lawrence D. Smith

Rich Espresso Fudge Brownies

Thick, fudgy espresso brownies made from nutty brown butter, semi-sweet chocolate, dark cocoa, and espresso powder.
These rich brownies deliver intense chocolate flavor, a pronounced coffee note, and irresistibly gooey centers.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 Brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brown Butter Chocolate Base
  • 1 cup 226 g unsalted butter, cold
  • 1 cup + 2 tbsp 200 g semi-sweet chocolate chips
For the Dry Ingredients
  • 1 cup 128 g all-purpose flour
  • 3 tbsp 16 g dark cocoa powder
  • 2 tbsp espresso powder
  • ½ tsp salt
For the Wet Ingredients
  • 1¼ cups 250 g granulated sugar
  • 3 large eggs 165 g
  • ½ tbsp vanilla extract

Equipment

  • 8×8-inch square metal baking pan with square edges
  • Parchment paper
  • Stainless-steel pan
  • Mixing bowl
  • Large mixing bowl
  • Electric mixer
  • Whisk
  • Rubber spatula
  • Wire cooling rack
  • Sharp knife

Method
 

  1. Prepare the Baking Pan: Preheat the oven to 350°F (180°C). Line an 8×8-inch square metal baking pan with parchment paper, then set it aside.
  2. Brown the Butter: Place the cold butter in a stainless-steel pan over medium heat and cook for 10–12 minutes, stirring occasionally.
    The butter will foam, pop, and crackle as it cooks. Continue until brown bits appear on the bottom of the pan and the butter develops a nutty aroma.
  3. Combine Butter Chocolate: Immediately scrape all of the browned butter and its browned bits into a separate bowl. Add the semi-sweet chocolate chips and stir until the chocolate has completely melted into the hot butter. Set aside.
  4. Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, dark cocoa powder, espresso powder, and salt until evenly combined. Set aside.
  5. Whip the Wet Ingredients: In a mixing bowl, whisk the eggs, granulated sugar, and vanilla extract on medium speed for 1–2 minutes, until the mixture becomes fluffy.
  6. Add the Chocolate Mixture: Reduce the mixer speed to low and gradually stream the melted butter and chocolate mixture into the egg mixture. Mix only until everything is just combined.
  7. Fold in the Dry Mixture: Add the dry ingredients to the wet mixture and gently fold them together with a rubber spatula until just combined. Avoid overmixing.
  8. Fill the Pan: Transfer the brownie batter to the prepared 8×8-inch baking pan and spread it evenly.
  9. Bake the Brownies: Bake at 350°F (180°C) for 30–40 minutes, or until a toothpick inserted into the center comes out covered with moist crumbs. Baking time can vary between ovens; a rounded-edge pan or a glass or ceramic pan may require longer, closer to 45–50 minutes.
  10. Cool Completely: Place the baked brownies on a wire rack and allow them to cool completely in the pan before cutting.
  11. Slice the Brownies: Using a hot, sharp knife, cut the cooled brownies into 16 squares, wiping the knife clean between cuts for neater slices.

Notes

  • Use an 8×8-inch square metal pan with square edges for the intended baking result.
  • Avoid glass or ceramic pans, as they retain heat differently and may require a longer baking time.
  • Measure the flour using the spoon-and-level method rather than scooping it directly from the container.
  • For the most accurate flour measurement, a kitchen scale can be used.
  • Browning the butter until you see brown bits and notice a nutty aroma is an important part of developing the recipe's flavor.
  • The brownies are ready when a toothpick inserted into the center comes out with moist crumbs, rather than completely clean.
  • Allow the brownies to cool completely before cutting so they can be sliced into neat squares.
  • A hot, sharp knife wiped clean between cuts helps create cleaner portions.