If you have yet to notice, I'm on a full-fledged brownie kick.
Ever since I made the Green Tea White Chocolate brownies that I blogged about this weekend, I've had a debilitating craving for more brownies. Recently, my mother requested that I make brownies with a coffee icing, so I began brainstorming. When she slipped away from home to go to her doctor's appointment, I decided to whip some up for a special surprise.
These browned butter brownies are full of so much delicious, rich chocolately flavor. As if your basic brownie wasn't satisfying enough already, the addition of browned butter, espresso powder, and semi-sweet chocolate chunks. And if that didn't persuade you enough, I topped them with a creamy mocha buttercream frosting.
These brownies are so so so delicious. I may or may not have eaten 5 of them last night when I got home. Yes, five. Oh well; they were so worth it.
Browned Butter Brownies
- 10 tablespoons unsalted butter
- 1¼ cups sugar
- ¾ cup cocoa powder
- ½ tsp salt
- ¼ tsp baking powder
- 1/2 tsp espresso powder
- 1½ tsp vanilla extract
- 2 large eggs, cold
- ⅔ cup all-purpose flour
- 2 ounces semi-sweet chocolate, chopped
Preheat oven to 325 F. Line an 8-inch square baking pan with parchment paper. Grease the paper.
In a medium-sized saucepan, melt butter over medium heat. Cook the butter, whisking constantly, until golden brown.
In a mixing bowl, stir in the sugar, cocoa powder, salt, baking powder, espresso powder and vanilla extract. Add the browned butter. Set aside the mixture to cool for 5 minutes. Add the eggs one at a time. Mix in the flour and stir until combined. Beat vigorously for 50 strokes. Fold in the chocolate chunks.
Spread the batter in the prepared pan. Bake for about 30 minutes in the lower third of the oven. Cool the brownies in the pan.
Mocha Buttercream Frosting
- 2/3 cup unsalted butter, softened
- 3 cups confectioners' sugar
- 2 tablespoons cocoa powder
- 2 tablespoons brewed coffee, cooled
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the confectioners' sugar and cocoa powder. Add in the coffee and beat until combined.