Brown Butter Espresso Fudge Brownies

Name: Brown Butter Espresso Fudge Brownies
Cook time: 40 min
Yield: 9 servings
Ingredients: 367 g white sugar; 33 g molasses; 225 g unsalted european style butter; 75 g dutch-processed cocoa powder; 56 g 100% cacao chocolate; 15 g espresso powder; 4 whole large eggs; 15 g vanilla extract; 125 g all-purpose flour; 12 g kosher salt

Serves 9

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Brown Butter Espresso Fudge Brownies

tiktok.com

Serves 9

Directions

1Combine white sugar and molasses in a mixing bowl and mix on low speed, scraping down the bowl to ensure incorporation.
2Brown the unsalted European style butter in a saucepan over medium heat until it reaches a deep amber color.
3Kill the heat, remove the butter from the stove, and let it sit for 1-2 minutes.
4Add the Dutch-processed cocoa powder, 100% cacao chocolate, and espresso powder to the butter and mix until melted and homogeneous, around 175-180°F.
5Pour the hot chocolate and butter mixture into the sugar bowl and mix on low speed for 4-5 minutes to cool and further dissolve the sugar.
6Add the room temperature eggs one at a time, mixing on medium speed until fully incorporated.
7Add the vanilla extract and mix on low for 30 seconds.
8Stir in the flour and kosher salt, mixing on low speed for 2 minutes.
9Pour the batter into a greased and parchment-lined 9x9 brownie tin.
10Bake in a preheated 335°F oven for 40 minutes.

Ingredients

367 g white sugar
33 g molasses
225 g unsalted european style butter
75 g dutch-processed cocoa powder
56 g 100% cacao chocolate
15 g espresso powder
4 whole large eggs
15 g vanilla extract
125 g all-purpose flour
12 g kosher salt

Equipment

stand mixersaucepanthermometerwooden spoon9x9 brownie tinparchment paperscale

Tips

If using vanilla paste instead of extract, use 10g instead of 15g.
Let brownies cool for 30 minutes before slicing.

Brown Butter Espresso Fudge Brownies

Serves 9

tiktok.com

Brown Butter Espresso Fudge Brownies

tiktok.com

Serves 9

Directions

1Combine white sugar and molasses in a mixing bowl and mix on low speed, scraping down the bowl to ensure incorporation.
2Brown the unsalted European style butter in a saucepan over medium heat until it reaches a deep amber color.
3Kill the heat, remove the butter from the stove, and let it sit for 1-2 minutes.
4Add the Dutch-processed cocoa powder, 100% cacao chocolate, and espresso powder to the butter and mix until melted and homogeneous, around 175-180°F.
5Pour the hot chocolate and butter mixture into the sugar bowl and mix on low speed for 4-5 minutes to cool and further dissolve the sugar.
6Add the room temperature eggs one at a time, mixing on medium speed until fully incorporated.
7Add the vanilla extract and mix on low for 30 seconds.
8Stir in the flour and kosher salt, mixing on low speed for 2 minutes.
9Pour the batter into a greased and parchment-lined 9x9 brownie tin.
10Bake in a preheated 335°F oven for 40 minutes.