About This Recipe
To me, brownies are a form of art! And within that art form lies a little bit of science—just enough to achieve the perfect texture, flavor, and presentation. There is nothing more exciting than a fresh baked batch with crackly tops, perfectly fudge like interior and crispy edges. When this trifecta happens, true delicious magic awaits you! I have been tinkering around with this brownie recipe for almost 2 years and I think I’ve finally landed on my perfect version.
I don’t like cakey brownies- and these brownies are a far cry from cakey. In fact, they are very tender and arguably need a fork when enjoyed. But after rounds of testing, hubs and I agreed this brownie recipe tastes like crack. This version combines granulated sugar and brown sugar, extra egg yolks, more melted chocolate and espresso powder which gives so much flavor! And if you’re feeling really frisky, topping these brownies with a dollop of espresso brown butter frosting might just change your life! I hope you enjoy and thanks for being here! <3
Key Ingredients
Unsalted Butter — Always a staple in brownies. I prefer to any other fat (especially oil) because you can taste the flavor from butter.
Espresso Powder — Does not make the brownies taste like espresso- it enhances the chocolate flavor. Now if you like espresso, I highly suggest making the espresso frosting- it is a coffee lover’s delight!
High Quality Chocolate Chips & Cocoa Powder — I like to use Ghirardelli for both chips and powder- you can really taste the difference. You dont have to use this brand but try to buy something quality, not the cheapest option. Quality in chocolate matters.
FAQ’s
More Recipes!
Here are some similar recipes you might enjoy!
The Ultimate Brownie Loaf with Espresso Brown Butter Frosting
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Perfect Fudge Brownies
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Equipment
- Kitchen Scale (I highly recommend for measuring dry ingredients like flour)
Ingredients
Brownies
- 1 cup (226 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (110 g) light brown sugar
- ⅔ cup (55 g) unsweetened cocoa powder I sometimes use a mix of unsweetened and black dutch processed (you can find them here & here
- 1/2 tsp (1 g) espresso powder
- 1/2 cup (80 g) semisweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- ½ tbsp (7.5 ml) vanilla extract
- ½ tsp (3 g) salt
- 3/4 cup + 2 tbsp (110 g) all-purpose flour, (I highly recommend measuring with kitchen scale! Do not pack your flour)
- 1 tsp (3 g) cornstarch
- 1/2 cup + 2 tbsp (90 g) semisweet chocolate chips
Optional Brown Butter Espresso Frosting
- 6 oz (170 g) cream cheese, softened
- 6 tbsp (85 g) unsalted butter
- 1/2 –1 cup (60 -120 g) powdered sugar (to taste preference) do not pack the powdered sugar
- 3/4 tsp (1.5 g) espresso powder
- 3/4 tsp (4 mL) vanilla extract
- small pinch of salt
Instructions
Enable Step-by-Step Mode- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper. Note: Be sure that the parchment paper hangs over the pan so you can remove the brownies with ease after baking.
- In a large microwave safe bowl, add butter and chocolate chips. On 20 second intervals, melt the butter and chocolate. Using a rubber spatula, stir every 20 seconds. Once melted and you have stirred smooth, add the espresso powder and cocoa powder. Mix again until smooth.
- Add both the sugars and mix until smooth.
- Add eggs and yolk, one at a time, whisking well after each addition. Stir in the vanilla extract. Mix again vigorously until the mixture is light and glossy. Note: we want to mix fast and vigorously at this stage so the sugar dissolves and everything is fully incorporated.
- Sift in the flour, salt and cornstarch. Mix gently with a spatula until just combined — don’t overmix. Fold in additional chocolate chips, if desired.
- Then gently spread batter evenly in the prepared pan. Bake for 28-33 minutes, or until the center is set and a toothpick inserted comes out with some melted chocolate and a few wet crumbs. Please note: ovens do vary- so please look at visual cues instead of time. The brownies should be pulled when the tops look a little crackly, the edges are set and the middle no longer jiggles. Depending on your oven, your brownies may need 35 -37 minutes- thats okay- please pay attention to visual cues.
- Place brownies on a cooling rack and let them rest for about 1-2 hours before removing from pan.
- If you want to frost your brownies with this indulgent espresso brown butter frosting- begin by browning your butter!
- To brown the butter, melt it in a light-colored saucepan over medium heat. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and the butter smells nutty. Note: Do not walk away from the stove as sometimes butter can brown quickly! Immediately pour the butter, including all those glorious browned bits, into a heat-safe bowl and add the espresso powder- mix well. Let the butter cool completely before making the frosting.
- Once cooled, add the browned butter and softened cream cheese to a large bowl. Using a hand mixer or stand mixer, beat until smooth. At first, the mixture may look curdled or separated. Just keep mixing, and it will become smooth and creamy. Then add vanilla and salt, then mix to combine. Gradually add the powdered sugar, mixing on low until incorporated. Increase to medium-high speed and beat for 2–3 minutes, until light and fluffy.
- Then spread evenly over the cooled brownies. Slice & enjoy!
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