These espresso dark chocolate brownies solidified the everlasting internal debate I was having with myself on if I was a cookie girl, or a brownie girl. It’s official – I’m a brownie girl. Even if you do not like espresso or coffee, these are an absolute must make. Espresso is used in a lot of chocolate baking recipes as a way to enhance the flavors. In this case, it is a very subtle espresso flavor, but rich in brown butter and cocoa.
The texture of these brownies is unlike anything I’ve ever had. They are perfectly dense and insanely fudgy from the brown butter and cocoa powder. For such a simple recipe, these taste *gourmet*.
While browning your butter isn’t necessary, it is highly recommended. It does add a little bit of time to making these, but the flavor of browned butter is such a rich flavor that adds a lot of depth to cooking and baking. Browning butter takes about 12-15 minutes and requires frequent stirring. It also pairs so well with the melted chocolate and makes for the perfect fudgy brownie.
In this specific recipe, I used two products to get a slight coffee flavor. I’d say that 1 is necessary, and 1 is optional. Here are the two products I used.
Hope you love these as much as I do! As always, let me know if you make them or have any questions in the comments!