Brown Butter Espresso Brownies
Addison LaBonte cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
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These ultra-thick and fudgy brownies are a chocolate lover's dream. The browned butter provides a nutty, caramel-like depth of flavor that perfectly complements the dark cocoa and espresso powder, resulting in a dense, chewy, and incredibly indulgent treat.
- Time
- 70 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
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.
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.
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.
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.
Fold in about 3/4 cup of the dark chocolate chips. Reserve the remaining 1/4 cup for the top.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 253
- Protein
- 2 g
- Carbs
- 29 g
- Fat
- 16 g
- Fiber
- 3 g
Where the calories come from
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