In my latest Coffee Brownies Recipe I whip up fudgy dark chocolate brownies using nutty browned butter, rich espresso powder, and fresh coffee grounds. The blend of bittersweet chocolate and buttery texture offers an unforgettable indulgence that invites you to savor every bite, making it my ultimate treat simply divine.

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I recently discovered the ultimate way to elevate a classic dessert by blending bold espresso with luxurious dark chocolate. These Brown Butter Espresso Brownies are anything but ordinary!

I start with 8 oz of bittersweet dark chocolate and 1 cup of unsalted butter that’s been browned until it gets nutty, then I let it cool a bit. When I mix in 1 1/2 cups granulated sugar and 1/2 cup packed dark brown sugar along with 4 large eggs, you can already tell something amazing is coming.

I finish the batter with 1 teaspoon of vanilla extract, a dash of 2 teaspoons espresso powder dissolved in 1 tablespoon hot water, and 2 tablespoons fresh coffee grounds that really amp up the flavor. The end result is a thick, fudgy brownie with a soft, gooey center that will make any coffee chocolate dessert lover’s heart skip a beat.

These are my go-to treats when I want something a little extra for a fall bake or a cozy, decadent escape.

Why I Like this Recipe

I really love these brownies, and here’s why:

1. I get the best nutty flavor from that browned butter. It gives the whole recipe a rich taste that stands out from regular chocolate brownies.
2. The espresso powder and fresh coffee grounds add a cool kick to the chocolate. I love how they make the flavor deeper and more interesting.
3. The fudgy, gooey center is everything. When i take a bite, its soft in the middle while the edges stay nicely set.
4. Lastly, i like how easy it is to make. Even though it sounds fancy, the steps are pretty simple and don’t take forever to prep.

This is a classic thick and fudgy dark chocolate espresso brownie recipe made with nutty browned butter and fresh coffee grounds. It melts in your mouth with a soft and gooey center that is seriously irresistible. Its probably the best brown butter brownie recipe i have ever tried and i can whip it up without too much trouble.

Ingredients

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Dark chocolate: rich antioxidants and healthy fats for deep, bittersweet flavor.
Browned butter: gives nutty flavor and creamy texture though its calorie heavy.
Espresso powder: intensifies coffee aroma and adds a robust caffeine kick.
Granulated sugar: supplies essential carbohydrates, perfectly balancing rich cocoa bitterness.
Eggs: provide valuable protein to bind ingredients and enrich the texture.
Unsweetened cocoa powder: concentrated flavor with antioxidants deepening chocolate taste.
All-purpose flour: offers structure and slight protein, making brownies chewy.
Salt: subtly enhances overall flavor and balances the sweetness.
Fresh coffee grounds: intensify texture and add a unique robust aroma to these brownies.
Vanilla extract: adds subtle sweetness and enhances overall flavor.

Ingredient Quantities

8 oz bittersweet dark chocolate, chopped (preferably 70 percent cocoa)

1 cup unsalted butter (browned until it gets nutty, let it cool a bit)

1 1/2 cups granulated sugar

1/2 cup dark brown sugar, packed

4 large eggs, at room temp

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon salt

2 teaspoons espresso powder (dissolved in 1 tablespoon hot water)

2 tablespoons fresh coffee grounds

How to Make this

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1. Preheat your oven to 350°F and grease an 8 x 8 inch pan or line it with parchment paper

2. In a small saucepan, melt the butter over medium heat and let it cook until it turns a nutty brown color, then take it off the heat and let it cool a bit

3. Place the chopped dark chocolate in a heatproof bowl and pour the browned butter over it, stirring until they are fully mixed together

4. In a separate large bowl, combine the granulated and dark brown sugars, then beat in the eggs one at a time, add the vanilla extract, and mix in the dissolved espresso powder

5. Now pour the chocolate and butter mixture into the sugar and egg mixture and stir until you get a smooth batter

6. Sift together the all-purpose flour, cocoa powder, and salt; then gently fold this dry mix into your chocolate batter

7. Stir in the fresh coffee grounds making sure they are evenly distributed throughout the mix

8. Pour the batter into your prepared pan and spread it out evenly with a spatula

9. Bake in your oven for about 25-30 minutes, making sure that the edges are set while the center remains soft and gooey; a toothpick inserted in the center should come out with a few moist crumbs

10. Let the brownies cool completely in the pan before cutting them into squares and enjoy their delicious fudgy texture!

Equipment Needed

1. Oven (preheat to 350°F)
2. 8 x 8 inch baking pan (or parchment paper to line it)
3. Small saucepan (for browning the butter)
4. Heatproof bowl (to mix the melted butter with chopped chocolate)
5. Large mixing bowl (for combining sugars, eggs, vanilla, and espresso powder)
6. Whisk or stirring spoon (for beating the eggs and mixing the batter)
7. Sifter (for the flour, cocoa powder, and salt)
8. Spatula (to fold the dry mix in and spread the batter in the pan)
9. Toothpick (to test if the brownies are baked correctly)

FAQ

Q: What does browned butter add to these brownies?

A: Browning the butter gives these brownies a really nutty, caramelized flavor that makes them extra rich and complex.

Q: Can I make the brown butter ahead of time?

A: Yes, you can! Just let it cool and store it in an airtight container. When you're ready to use it, let it warm up to room temp so it mixes in nicely.

Q: What if I dont have fresh coffee grounds?

A: If you dont have them, you can add a little extra espresso powder. It wont give the same texture, but it still brings that awesome coffee flavor.

Q: How do I know when my brownies are done?

A: The edges will start pulling away from the pan and the center will look a bit soft. They might seem undercooked, but they firm up as they cool.

Q: Can I use a different type of chocolate?

A: Sure thing. Though 70 percent bittersweet chocolate gives the best balance, feel free to experiment if you like a sweeter or richer taste.

Brown Butter Espresso Brownies Recipe Substitutions and Variations

For bittersweet dark chocolate, you could use semisweet chocolate, but it might make the brownies a bit sweeter than intended.
If you dont have unsalted butter, use salted butter instead and just cut down on the extra salt you add.
You can swap out unsweetened cocoa powder with Dutch-process cocoa powder; just be aware it might change the flavor slightly.
Instead of espresso powder, try using a tablespoon of strong brewed coffee or even a shot of espresso to get that rich taste.
If fresh coffee grounds arent available, finely ground coffee beans work just as well in the recipe.

Pro Tips

1. Don’t rush the butter browning step – it’s super important to hit that nutty flavor without burning it. Make sure you let it cool just enough so it doesn’t cook your chocolate when you mix them together.

2. When you’re beating the eggs and sugar, take your time. Over-mixing can make the brownies too cakey instead of fudgy, so just mix until it’s all combined and smooth.

3. Be really gentle when folding in the dry ingredients, okay? If you stir too hard your brownies might not come out that super fudgy texture that makes them so awesome.

4. Keep an eye on your baking time and let the brownies cool completely in the pan before you slice them. Even a few extra minutes cooling can really boost the flavor and texture.

Brown Butter Espresso Brownies Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 8 x 8 inch baking pan (or parchment paper to line it)
3. Small saucepan (for browning the butter)
4. Heatproof bowl (to mix the melted butter with chopped chocolate)
5. Large mixing bowl (for combining sugars, eggs, vanilla, and espresso powder)
6. Whisk or stirring spoon (for beating the eggs and mixing the batter)
7. Sifter (for the flour, cocoa powder, and salt)
8. Spatula (to fold the dry mix in and spread the batter in the pan)
9. Toothpick (to test if the brownies are baked correctly)

Ingredients

8 oz bittersweet dark chocolate, chopped (preferably 70 percent cocoa)
1 cup unsalted butter (browned until it gets nutty, let it cool a bit)
1 1/2 cups granulated sugar
1/2 cup dark brown sugar, packed
4 large eggs, at room temp
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons espresso powder (dissolved in 1 tablespoon hot water)
2 tablespoons fresh coffee grounds

Directions

Preheat your oven to 350°F and grease an 8 x 8 inch pan or line it with parchment paper
In a small saucepan, melt the butter over medium heat and let it cook until it turns a nutty brown color, then take it off the heat and let it cool a bit
Place the chopped dark chocolate in a heatproof bowl and pour the browned butter over it, stirring until they are fully mixed together
In a separate large bowl, combine the granulated and dark brown sugars, then beat in the eggs one at a time, add the vanilla extract, and mix in the dissolved espresso powder
Now pour the chocolate and butter mixture into the sugar and egg mixture and stir until you get a smooth batter
Sift together the all-purpose flour, cocoa powder, and salt; then gently fold this dry mix into your chocolate batter
Stir in the fresh coffee grounds making sure they are evenly distributed throughout the mix
Pour the batter into your prepared pan and spread it out evenly with a spatula
Bake in your oven for about 25-30 minutes, making sure that the edges are set while the center remains soft and gooey; a toothpick inserted in the center should come out with a few moist crumbs
Let the brownies cool completely in the pan before cutting them into squares and enjoy their delicious fudgy texture!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.