Brown Butter Espresso Brownies

Ingredients

• 1 cup unsalted butter (to be browned; equivalent to 2 sticks)
• 1.25 cup coconut sugar (can substitute with light brown sugar)
• 2 eggs (large, room temperature)
• 1 tsp vanilla extract
• 0.75 cup dark cocoa powder (Dutch-processed or extra dark recommended)
• 1 tbsp espresso powder (enhances the chocolate flavor)
• 0.75 cup gluten-free all-purpose flour (use a 1-to-1 baking blend with xanthan gum)
• 0.5 tsp sea salt
• 1 cup dark chocolate chips (divided; some for the batter and some for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

2. 2

   Brown the butter: Place the butter in a small saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam up, then start to crackle. Once you see golden brown bits forming at the bottom and it smells nutty (about 5-7 minutes), immediately remove from heat and pour into a large heat-proof mixing bowl.

3. 3

   Add the coconut sugar to the hot browned butter. Whisk vigorously for 1-2 minutes until the sugar is well incorporated and the mixture looks slightly shiny.

4. 4

   Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract. The batter should look smooth and slightly thickened.

5. 5

   Sift in the dark cocoa powder, espresso powder, gluten-free flour, and sea salt. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

6. 6

   Fold in about 3/4 cup of the dark chocolate chips. Reserve the remaining 1/4 cup for the top.

7. 7

   Pour the batter into the prepared baking pan and spread it into an even layer with a spatula. Sprinkle the remaining chocolate chips over the top.

8. 8

   Bake for 25-30 minutes. The edges should be set, but the center should still have a very slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs, but not raw batter.

9. 9

   Remove from the oven and allow the brownies to cool completely in the pan for at least 1 hour. This is crucial for the fudgy texture to set. For the cleanest cuts, chill in the refrigerator for 30 minutes before slicing.

Notes

For the best flavor, use high-quality dark cocoa powder (like Valrhona or Hershey's Special Dark). If you don't have coconut sugar, light brown sugar works as a 1:1 replacement. These brownies stay fresh in an airtight container at room temperature for 3-4 days, or can be frozen for up to 3 months.

Nutrition per serving

• dessert
• gluten-free
• brownies
• chocolate
• espresso
• brown butter
• fudgy
• baked