Brown Butter Espresso Brownies
Brown Butter Espresso Brownies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup dark chocolate chips
- 1 cup coconut sugar, or granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup gluten free flour
- 1/4 cup dark cocoa powder
- 1 tablespoon espresso powder
- 1/2 cup dark chocolate chips, for folding in
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 3
Remove the browned butter from the heat. Immediately add the first 1/2 cup of dark chocolate chips to the hot butter. Stir continuously until the chocolate chips are completely melted and the mixture is smooth and glossy.
⏱️ 3 min
- 4
In a large mixing bowl, combine the coconut sugar (or granulated sugar) and large eggs. Whisk them together vigorously for about 1-2 minutes until the mixture is light in color and slightly frothy.
⏱️ 2 min
- 5
Pour the melted brown butter and dark chocolate mixture into the sugar and egg mixture. Add the vanilla extract. Stir thoroughly with a spatula or whisk until all the wet ingredients are uniformly incorporated and smooth.
⏱️ 2 min
- 6
In a separate small bowl, whisk together the gluten free flour, dark cocoa powder, and espresso powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter; overmixing can lead to tough brownies.
⏱️ 3 min
- 7
Add the remaining 1/2 cup of dark chocolate chips to the brownie batter. Gently fold them into the batter until they are evenly distributed.
⏱️ 1 min
- 8
Pour the prepared brownie batter into the lined baking pan. Spread the batter evenly across the pan using a spoon or spatula.
⏱️ 1 min
- 9
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. For fudgier brownies, err on the side of underbaking slightly.
⏱️ 25 min•🌡️ 350
- 10
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack for at least 30 minutes before lifting them out using the parchment paper overhang. This allows them to set properly and become fudgier.
⏱️ 30 min
- 11
Cut the cooled brownies into squares and serve. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Espresso Brownies
- 1/2 cup unsalted butter
- 1/2 cup dark chocolate chips
- 1 cup coconut sugar, or granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup gluten free flour
- 1/4 cup dark cocoa powder
- 1 tablespoon espresso powder
- 1/2 cup dark chocolate chips, for folding in
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 3
Remove the browned butter from the heat. Immediately add the first 1/2 cup of dark chocolate chips to the hot butter. Stir continuously until the chocolate chips are completely melted and the mixture is smooth and glossy.
⏱️ 3 min - 4
In a large mixing bowl, combine the coconut sugar (or granulated sugar) and large eggs. Whisk them together vigorously for about 1-2 minutes until the mixture is light in color and slightly frothy.
⏱️ 2 min - 5
Pour the melted brown butter and dark chocolate mixture into the sugar and egg mixture. Add the vanilla extract. Stir thoroughly with a spatula or whisk until all the wet ingredients are uniformly incorporated and smooth.
⏱️ 2 min - 6
In a separate small bowl, whisk together the gluten free flour, dark cocoa powder, and espresso powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter; overmixing can lead to tough brownies.
⏱️ 3 min - 7
Add the remaining 1/2 cup of dark chocolate chips to the brownie batter. Gently fold them into the batter until they are evenly distributed.
⏱️ 1 min - 8
Pour the prepared brownie batter into the lined baking pan. Spread the batter evenly across the pan using a spoon or spatula.
⏱️ 1 min - 9
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. For fudgier brownies, err on the side of underbaking slightly.
⏱️ 25 min•🌡️ 350 - 10
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack for at least 30 minutes before lifting them out using the parchment paper overhang. This allows them to set properly and become fudgier.
⏱️ 30 min - 11
Cut the cooled brownies into squares and serve. Enjoy!
⏱️ 1 min