by Kahkashan Abrar
Rich, fudgy, and full of flavor, these brownies are elevated by the nutty taste of browned butter and the bold kick of espresso. Each bite is intensely chocolatey with a velvety, melt-in-your-mouth texture.
Ingredients:
- 160 g unsalted butter
- 65 g cocoa powder
- 100 g all-purpose flour
- 325 g granulated sugar
- 3 large eggs
- 1 double espresso shot (≈60 ml)
- 1 teaspoon salt
Method:
1. Preheat the oven: Set to 175°C (347°F).
2. Brown the butter: Melt butter in a medium saucepan over medium heat. Stir continuously as it foams and turns golden brown. Remove immediately once it has a nutty aroma.
3. Mix cocoa and espresso: While the butter is still warm, whisk in the cocoa powder until smooth. Stir in the espresso and set aside.
4. Whip eggs and sugar: In a separate bowl, beat the eggs and sugar until pale and fluffy.
5. Combine: Gently fold the butter-cocoa-espresso mixture into the egg-sugar mixture.
6. Add dry ingredients: Fold in flour and salt until just combined; avoid overmixing.
7. Bake: Pour batter into an 8×8-inch baking dish. Bake for ~20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool slightly before cutting into squares.
