Espresso Brownies are soft, moist, rich and absolutely delicious. These coffee lovers homemade brownies are an age appropriate snack that anyone old enough to drink a cup of coffee will enjoy. The Espresso flavors and the sweetness of the Brownies combine for a pulse quickening flavor loaded treat. I love a rich Brownie and this version is perfect for a morning snack. I also enjoy how elegant and chewy a really good brownie is and with any guilty pleasure like this, I enjoy it with my morning coffee. Very easy to follow, this recipe will not last long. My family enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have scratch made Espresso Brownie ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These Espresso Brownies are perfect standalone, as a dessert or even a mid day snack. Thanks for visiting and see you again soon.
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Brown Butter- Add unsalted butter to the sauce pan.
Turn up the heat to medium. Cook for 8-12 minutes or until the butter begins to brown (not black) and smells nutty. Make sure to whisk every few minutes. Remove the browned butter from the heat source.
In a large bowl: add espresso chips and browned butter.
Mix/whisk
Until the chips is fully melted and smooth.
Add sugar, vanilla extract, espresso powder and mix everything together.
Then, add eggs and mix.
Add flour, baking powder, cocoa powder & salt to the bowl.
Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients.
Transfer the thick batter to a pan.
Bake for 28-30 minutes. Careful not to overcook, the brownies are meant to be gooey. Remove brownie from the oven and let cool in the pan for 30 minutes before slicing.
Slice and enjoy!
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Espresso Brownies
Equipment
- 8" x 8" Pan
Ingredients
- 9 oz espresso chocolate chips Nestle Toll House Espresso Baking Chip Morsels
- 1 cup unsalted butter 2 sticks
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tbsp espresso powder
- 2 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- 3 large eggs
Instructions
- Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan (this will help when removing the brownies from the pan later). Grease the sides with cooking flour spray or butter.
- Brown Butter- Add unsalted butter to the sauce pan. Turn up the heat to medium. Cook for 8-12 minutes or until the butter begins to brown (not black) and smells nutty. Make sure to whisk every few minutes. Remove the browned butter from the heat source.
- In a large bowl: add espresso chips and browned butter. Mix/whisk until the chips is fully melted and smooth.
- Add sugar, vanilla extract, espresso powder and mix everything together. Then, add eggs and mix.
- Add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients.
- Transfer the thick batter to a pan. Bake for 28-30 minutes. Careful not to overcook, the brownies are meant to be gooey. Remove brownie from the oven and let cool in the pan for 30 minutes before slicing.
Slice and enjoy!
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