Brown Butter Espresso Brownies

Ingredients

• 170 g dark chocolate (Chopped)
• 0.5 cup butter
• 35 g neutral oil
• 0.5 cup granulated sugar (Use about 70 g if you prefer less-sweet brownies)
• 0.5 cup brown sugar
• 3 eggs
• salt (A pinch)
• 1 tsp vanilla extract
• 1 tsp instant coffee (Or use 1 espresso shot)
• 0.5 cup all-purpose flour
• 0.25 cup cocoa powder
• chocolate chunks (Amount not specified)

Steps

1. 1

   Melt the butter in a pan over medium heat. Continue cooking until it turns golden brown and the milk solids settle at the bottom. As soon as it smells nutty, transfer the browned butter to a heat-safe bowl.

2. 2

   Add the cocoa powder to the warm browned butter mixture.

3. 3

   Add the neutral oil, chopped dark chocolate, and instant coffee—or the espresso shot—in the bowl. Mix until the chocolate is completely melted.

4. 4

   In another bowl, beat the eggs, granulated sugar, and brown sugar until pale and slightly fluffy.

5. 5

   Add the melted chocolate mixture to the beaten egg-and-sugar mixture and mix well.

6. 6

   Fold in the all-purpose flour and chocolate chunks until just combined. Do not overmix.

7. 7

   Pour the batter into a greased and lined 8×8-inch pan.

8. 8

   Bake in an oven preheated to 175°C for 25–30 minutes. Do not overbake; a skewer inserted in the center should come out with a few moist crumbs.

9. 9

   Remove the brownies from the pan and let them cool completely for at least 1 hour before cutting.

10. 10

    Cut into portions and serve.

Notes

The amount of chocolate chunks is not specified in the source. The source gives a choice of 1 teaspoon instant coffee or 1 espresso shot. Cooling for at least 1 hour is necessary before cutting for the cleanest slices.

Nutrition per serving

• dessert
• brownies
• baked
• chocolate
• fudgy
• vegetarian