Sometimes, you need a pick-me-up in the form of caffeine + chocolate, a match made in heaven. These rich, moist brownies more than hit the spot. Pair them with a cup of coffee and you will be good to go for quite some time; perfect for a busy weekend afternoon!
Note: To make these, you will need a kitchen scale.
Brown Butter Espresso Brownies
(recipe adapted from Julie Marie Eats)
Ingredients:
130 g (4.6 oz) granulated sugar
130 g (4.6 oz) brown sugar
3 large eggs, at room temperature
120 g (4.2 oz) butter
75 g (2.7 oz) dark chocolate chips
70 g (2.5 oz) neutral oil
1 ½ teaspoon vanilla extract
75 g (2.7 oz) all-purpose flour
35 g (1.3 oz) cocoa powder
1 tablespoon cornstarch
2 tablespoon instant espresso powder
½ teaspoon salt
75 g (2.7 oz) dark chocolate chips, to fold into the batter
Preparation:
1. Preheat the oven to 160ºC/ 325ºF. Spray a 20×20 cm (8×8 in) square pan with baking spray, line with parchment paper, and spray again with baking spray.
2. In a medium saucepan, add the butter and cook over medium/high heat until it is golden brown; it will take about 8-10 minutes. Pour the browned butter into a medium bowl, scraping out all the brown bits from the saucepan. Add the cocoa powder and whisk in. Add the chocolate chips, let sit for a few minutes, then stir until melted.
3. Stir together the flour, cornstarch, espresso powder, and salt.
4. Place the eggs, brown sugar, and granulated sugar in a large bowl and mix with an electric hand mixer until light and fluffy; this will take about 4 minutes.
5. Add the melted butter/chocolate mixture, plus the oil and vanilla, and mix until combined. Turn the hand mixer off, add the flour mixture to the batter, and gently mix everything on the lowest setting until combined, scraping down the sides of the bowl with a spatula.
6. Add the extra chocolate chips and gently fold them in. Pour the batter into the prepared baking pan and smooth the top. Bake for about 35-40 minutes. Let cool, then serve.
Perennial Pastimes 