Ingredients
Method
- Heat the oven to 350°F (180°C). Line an 8×8-inch square metal baking pan with parchment paper, leaving enough overhang to lift the brownies out later.
- Melt the butter in a stainless-steel skillet over medium heat for about 10–12 minutes, stirring occasionally as it foams and crackles. Continue until golden-brown milk solids collect on the bottom and the butter smells nutty, then immediately transfer everything to a heatproof bowl.
- Add the chocolate chips to the hot browned butter and stir until the chocolate has completely melted and the mixture is smooth. Set it aside to cool slightly.
- Whisk the flour, dark cocoa powder, espresso powder, and salt together in a separate bowl until evenly combined.
- Beat the eggs, granulated sugar, and vanilla on medium speed for 1–2 minutes, until the mixture becomes lighter, thicker, and slightly fluffy.
- With the mixer on low, slowly pour the warm chocolate-butter mixture into the egg mixture and mix only until incorporated.
- Use a rubber spatula to gently fold the dry ingredients into the wet mixture until no visible streaks of flour remain.
- Transfer the thick batter to the prepared pan and spread it evenly into the corners.
- Bake for about 30–40 minutes, checking toward the earlier end of the range, until a toothpick inserted in the center comes out with moist crumbs rather than wet batter.
- Place the pan on a wire rack and allow the brownies to cool completely before slicing.
- Lift the cooled brownies from the pan and cut them into 16 squares with a sharp knife warmed under hot water and wiped dry between cuts.
Nutrition
Notes
These brownies are made for those quiet moments when you want something deeply chocolatey, warm, and comforting. The espresso brings out the richness of the chocolate while brown butter adds a cozy, toasted flavor that makes each fudgy square especially memorable.