These fudgy brown butter espresso brownies might be the best brownie recipe ever! I said what I said. They're made in one bowl (and one saucepan), and you don't need a mixer to make them. The brown butter gives them a toasty, nutty flavor, while the espresso powder enhances the chocolate flavor. I've got tips on how to get a crinkly brownie top every time you make these brownies!

A stack of four fudgy brown butter espresso brownies.

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I have been on a roll with all the brownie recipes I've been making. These browned butter espresso brownies are like a combination of my fudgy double chocolate brownies and my simple white chocolate chip brownies.

I'm using the same ingredients as the white chocolate chip brownies, but I switched out the method. By heating the brownie batter several times, we're able to dissolve the sugar. Then, we make sure to whisk for several minutes to incorporate more air into the brownie batter. Finally, we're adding chocolate shards just before baking.

All those elements together give us a super fudgy, gooey brownie that have a crinkly top!

If you're a chocolate lover like me, then you should try my chocolate brownies with chocolate ganache or these chocolate brownies with chocolate cream cheese frosting.

Why you'll love this recipe!

No mixer
Just one bowl and one saucepan
Tons of flavor, thanks to the browned butter, espresso powder, chopped chocolate, and dutch processed cocoa powder.
Only 10 simple ingredients

Just 10 Key Ingredients

All the ingredients needed to make fudgy brown butter espresso brownies, weighed out into small bowls.

Cocoa Powder: I recommend using dutch processed cocoa powder if you can. It is richer, has a stronger chocolatey flavor, and will make your brownies a dark color. In a pinch, you can use natural cocoa powder.
Espresso Powder: Make sure you're using a fine espresso powder and not granules. Not only is this going to give your brownies a little coffee kick, it'll also enhance the chocolate flavor.
Flour: We only need a little bit of all-purpose flour to help give structure to the brownies, but not too much so they aren't dry or cakey.
Unsalted Butter: I recommend using European-style butter, like Kerry Gold, which has a higher butterfat content. Higher butterfat = more flavor.
Chocolate: I'm using semisweet chocolate, but you can also use dark chocolate. Make sure to chop it finely! We want it to dissolve mainly in the brownies when baking, with a few chunks left over.

Let's Make Some Brownies!

You can find the full recipe below, along with a video, but let's walk through the steps.

Brown the Butter

Place the butter in a small saucepan over medium-low heat. Let the butter melt, stirring with a wooden spoon or rubber spatula. You'll start to see small white dairy solids at the bottom & the butter will start to foam and sputter. Continue stirring. After a few minutes, those dairy solids will turn golden brown. Turn off the stove and pour the butter into a large bowl, let cool slightly.

Browned butter and sugar mixed together in a glass bowl with a whisk.

Add Sugars

Once the butter isn't super hot (but still warm), add the brown sugar and granulated sugar. Whisk until smooth, then microwave for 20-30 seconds. Take the bowl out of the microwave and whisk for 2 minutes.

A glass bowl with brownie batter and a whisk.

Add Cocoa Powder & Eggs

Whisk in the salt, vanilla, and cocoa powder. Microwave for 20-30 seconds, then whisk for another minute. Add the eggs and egg yolk and whisk for 2-3 minutes. Your bicep is getting a workout right now!

A bowl with brownie batter and chopped chocolate.

Add Dry Ingredients

Add the flour and espresso powder. Stir with a rubber spatula until just combined. Stir in the chopped chocolate shards.

Bake!

Pour the brownie batter into a greased and lined 8x8 baking pan. Bake in the oven at 350°F for 22-30 minutes. Let the brownies cool completely in the pan before removing and slicing into bars.

How to get that crinkly brownie top

Does a crinkly top make a brownie taste better? Not at all, but I know we all love how it looks! These brownies aren't as shiny as my espresso brownies due to the ratio of ingredients, but you will still get a crinkly top!

Microwaving: By constantly warming up the brownie batter in the microwave, we're able to dissolve the sugar in the butter.
Whisking: Another way to help dissolve the sugar is to whisk, so apologies to your arm because you're about to get a workout in.
Chopped Chocolate: The extra sugar from the chopped chocolate bar will make its way to the top of the brownies, giving us a thin meringue layer.
Kitchen Scale: It is so important to use a kitchen scale when baking, especially when it comes to flour and cocoa powder! Adding too much of either is going to make these brownies dry and cakey.

Storage

I recommend storing these brownies in the fridge in an airtight container for up to 5 days. You can store them at room temperature, but storing them in the fridge is going to make them way more fudgy!

A hand holding 4 espresso brown butter fudgy brownies.

Want more brownie recipes?

Ella from Alpine Ella is holding a cake stand with cupcakes on it.

Made This Recipe?

Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!

Thank you!

Ella