About This Recipe

I have always been a fan of a dense, flourless cake, and this loaf reminds me of that same luxurious texture—soft, decadent, and almost truffle-like in the center. But are using plenty of eggs and egg yolks, a generous amount of sugar, melted butter, bittersweet chocolate, cocoa powder, and just enough flour to maintain some structure. And from that we’ve created the ultimate fudgy brownie loaf that feels incredibly indulgent with every bite (almost sinful– but in the best way!)

Ah, and now the espresso powder. When added to both the frosting and loaf, it deepens and intensifies the chocolate flavor while also giving a little extra excitement to all the caffeine lovers out there. The rich chocolate base of this loaf is perfectly complemented by the brown butter espresso cream cheese frosting, which adds a layer of nutty, complex flavor. I absolutely love baking with brown butter because it brings warm caramelized notes to every baked good. With just that one simple step, it creates rich, caramelized notes and elevates the final dessert into something truly magical. I hope you enjoy this bad boy! <3

Key Ingredients

High-Quality Chocolate & Cocoa Powder — High quality is a must here. You can really taste the difference. I swear by Ghirardelli chocolate bittersweet chocolate chips. And we use a lot of them in this recipe- they taste like velvet when baked into the loaf. I also love their cocoa powder but it is harder to find in the grocery stores- Hershey’s unsweetened works great.

Espresso Powder — Doesn’t make the brownies taste like coffee. In simply intensifies and deepens the chocolate flavor, making the brownies taste even richer and more chocolatey. Its hard to NOT use espresso with chocolate once you have tried baked with it.

Melted Butter — A must for brownies. Because butter has high fat, it will offer a lot of moisture and flavor. Mixed with sugars it also helps create the shiny, crackly top that brownie lovers know and love. Butter must be melted though- that is where you will find a dense and rich loaf. If creamed, the loaf will contain too much air and become cakey.

Granulated Sugar — Plays an important role in the brownie loaf and any brownie recipe really. It contributes to the signature crackly crust and chewy texture. Because we are using minimal flour, it also helps the loaf with additional structural support.

Light Brown Sugar — I also like adding a little brown sugar in addition to the granulated sugar. It complements the chocolate beautifully. It also helps keep the brownie loaf soft and fudgy.

Egg Yolks — I swear by adding an extra egg yolk or two to you brownies (be it loaf or actual brownies) They add fat and richness that you really can’t find from other ingredients.

All – Purpose Flour — I really try to get away with using as little flour as possible in brownies. But flour is necessary, otherwise you will have soupy custard. A little flour helps with a sturdy brownie loaf that still remains rich and dense.

Cornstarch — A common addition for me in baked goods. I like cornstarch. It creates a softer, more tender crumb and a longer shelf life.

Baking Powder — Since this is a loaf, a little bit of baking powder gives the loaf a little extra lift while still keeping that rich, moist texture we love in a quick bread.

Salt — A simple ingredient that makes a big impact. It balances the sweetness and enhances the flavors of both the chocolate brownie loaf and the frosting.

Brown Butter — Browning the butter for the frosting adds a deeper, more sophisticated flavor than regular butter would provide. It brings toasted richness, which I find always pairs beautifully with chocolate and espresso.

Cream Cheese — The tanginess from the cream cheese cuts through the sweetness of the rest of the frosting and complements the toasted notes from the brown butter and espresso. It balances instead of overpowering. I also just think that cream cheese goes so well with espresso. Together, its almost like eating a coffee cheesecake or mouse but in a lighter frosting form.

FAQ’s

Helpful Tips

• Don’t overbake for fudgy texture: The brownie loaf should come out of the oven when the edges are set and the center still looks slightly soft. It will continue to set as it cools, so pulling it early is key for that dense, fudgy texture.
• Use visual cues, not just time: Ovens vary, so don’t rely only on the bake time. Look for a crackly top no longer wet and edges that are just starting to pull away from the pan.
• Let the loaf cool fully before topping: The frosting should only be added once the brownie loaf is completely cooled. Even slight warmth can cause it to soften, slide, or weep.
• Room temperature ingredients matter: Eggs and butter at room temp help the loaf bake properly, which leads to a smoother, fudgier crumb instead of an uneven bake. Even the cream cheese for the frosting. Please ensure the cream cheese is properly and fully softened before making the frosting.
• Don’t overmix once flour is added: Overmixing develops gluten and can make the loaf more cake-like. Mix just until no dry streaks remain. I cannot stress how important this is.
• Line your pan: Trust me- this is a lifesaver when it comes to removing your loaf from its pan. Use parchment paper with plenty of overhang for easy removal. This loaf is rich and fudgy, so a clean removal matters for presentation.
• For clean slices: Use a sharp knife dipped in hot water and wiped dry between cuts for those bakery-style edges. you’ll have gorgeous slices each time!

More Recipes!

Here are some more recipes you might enjoy!

Brown Butter Chocolate Chip Banana Bread

Nutella Swirl Espresso Banana Bread

Millionaire Brownies

Lime & Toasted Coconut Blondies (with brown butter!)

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!

View this post on Instagram

A post shared by Rachel (aka Maude) (@eatatmaudes)

Sleep ModeCook ModePrevent your screen from going dark

The Ultimate Brownie Loaf with Brown Butter Espresso Frosting

4.50 from 4 votes

print recipe

pin recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Wait Time 45 minutes mins

Total Time 2 hours hrs

SERVINGS 1 loaf

**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you

Equipment

• 9×5 bread loaf pan
• Parchment paper
• Rubber spatula
• Hand whisk
• Mixing bowls (medium & large)
• Measuring cups and spoons
• Kitchen Scale
• Medium saucepan
• Wooden spoon
• Kitchen Thermometer (optional but nice to have!)
• Aluminum Foil

Ingredients 

Brownie Loaf

• 15 tbsp (210g) butter, melted
• 9 oz (255g) bittersweet chocolate (i use ghiradelli chocolate chips)
• 1 + 1/4 cups (250 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 3 large eggs + 2 large egg yolks, room temperature
• 1½ tsp (7.5 g) vanilla extract
• 3/4 tsp (4.5 g) salt
• 3/4 cup (85 g) all-purpose flour (spooned & leveled, not packed)
• 3/4 tsp (3 g) baking powder
• 2 tsp (5 g) cornstarch
• 1 tsp (2 g) espresso powder
• 1/3 cup (38 g) unsweetened cocoa powder, I use good ole Hershey's
• Handful of semi sweet chocolate chips (for topping before baking)

Brown Butter Espresso Frosting

• 8 oz (226 g) cream cheese, softened
• 8 tbsp (113 g) unsalted butter
• 3/4 –1 cup (90–120 g) powdered sugar (to taste preference)
• 1 tsp (2 g) espresso powder
• 1 tsp (5 mL) vanilla extract
• small pinch of salt

Instructions 

Enable Step-by-Step Mode

• For the brownie loaf, preheat the oven to 325°F (163°C). Line a 9 x 5-inch loaf pan (I highly recommend a light metal pan for this recipe. I do not recommend a a dark metal pan or glass pan – I have the pan I used linked above for reference!) with parchment paper, leaving an overhang on the sides for easy removal.
• In a large microwave-safe bowl, combine the butter and chocolate. Microwave in 20-second intervals, stirring with a rubber spatula until completely melted and smooth. Be sure to check every 20 seconds, you don't want your chocolate getting too hot.
• Add the granulated sugar and brown sugar. Using a hand whisk or the same rubber spatula, mix until combined. Add the eggs and egg yolks one at a time, whisking well after each addition. Add the vanilla extract and vigorously beat/whisk until the batter becomes smooth and glossy (**this takes about 1 minute)
• In a separate bowl, sift the flour, cocoa powder, baking powder, cornstarch, espresso powder, and salt. Mix everything gently until combined. Add the dry ingredients to the chocolate mixture and gently fold until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top with an offset or rubber spatula. Sprinkle the loaf with a handful of semi sweet chocolate chips.
• Bake for ~60-65 minutes, an inserted toothpick will likely come out fudgey- thats okay and expected. Update: A couple of readers mentioned that the edges of their loaves were too done and the middle was still liquid after baking. After a few more rounds of testing, I concluded that the loaf should be covered with aluminum foil a little over halfway through the bake. Around 40 minutes, the edges should start look set, but the middle may still look underbaked- thats okay. Loosely tent with foil for the rest of the bake.
Please note: ovens do vary so look for visual cues instead of looking at the clock. This is a dense, fudgy loaf, so it could take up to 75 minutes depending on your oven temp and accuracy. The loaf will continue to set fully as it cools… If you have a kitchen thermometer- we are looking for an internal temp of about 185°F at the top of the loaf where it is most wet. The top might also look a little cracked (thats a good sign!) and may sink as it cools- this is intended- the middle will be nice and fudgy.
• Remove the loaf from the oven, and allow it to cool on a wire rack for about 30-40 minutes. Then, run a knife along the sides of the pan to help loosen the loaf. Using the parchment paper, remove the loaf and allow it to continue to cool until just barely warm to the touch.
• While the loaf continues to cool, work on the brown butter for the espresso frosting. 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.
Adding the espresso powder while the butter is still warm allows it to bloom and dissolve completely, giving the frosting a deeper espresso flavor.
• 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.
• Once the loaf has cooled and the frosting is light and fluffy, spread the frosting evenly over the top. Note: if you want your loaf completely cool before frosting, wait for about 1 -2 hours before frosting.
• Slice and enjoy!
Storage: Once this loaf is topped with the brown butter espresso frosting, any leftovers will need to be stored in an airtight container in the fridge. The loaf will stay fresh for 1-2 days after fridge time. Note: unfrosted loaf can be stored at room temp for 2-3 days.

Keyword brown butter brownies, brown butter dessert, brownie loaf, brownie loaf cake, brownies, chocolate coffee dessert, chocolate dessert, chocolate loaf, chocolate loaf cake, espresso brownies, espresso dessert, espresso dessert recipe, fudgy brownie, loaf pan desserts