Dark Brown Sugar Brownies With Coffee And Brown Butter

Name: Dark Brown Sugar Brownies With Coffee and Brown Butter
Prep time: 25 min
Cook time: 25 min
Ingredients: 180 g butter; 2 tbsp coffee (Davidoff Espresso 57 - Dark & Chocolatey); 55 g dark cocoa powder; 280 g dark brown sugar; 3 large eggs; 90 g of all purpose flour; 1/2 tsp salt; 85 g dark chocolate (chopped)

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Dark brown sugar brownies are for the days you are craving a luxurious dessert that exceeds expectations. They’re not just brownies; they’re an indulgent journey into the deep, velvety realms of chocolate perfection. They’re rich, fudgy, boast a crackly top, deeply chocolatey, subtly sweet, and incredibly easy to make!

“No, really!

They’re layers of richness, thanks to dark brown sugar, dark chocolate, dark cocoa powder, and nutty browned butter!”

Why these brown sugar brownies are irresistible

There are lots of reasons to love these easy homemade brownies!

dark brown sugar brownies with coffee and brown sugar recipe

Richness Defined:

These brownies are a symphony of deep, intense flavors. The use of dark cocoa powder and dark chocolate creates a luxurious cocoa profile that’s bold and satisfying. The addition of browned butter elevates the richness, infusing every bite with a nutty, caramelized depth that lingers on your palate.

Deeper Complexity:

Unlike typical brownies, this recipe features dark brown sugar, adding a molasses-like richness that complements the cocoa and enhances the overall flavor profile. Each square is a balance of sweetness and robust, nuanced notes.

Coffee Infusion:

A touch of Davidoff Espresso 57 coffee adds a layer of complexity. Its dark and chocolatey notes harmonize with the deep cocoa flavors, intensifying the brownie’s depth without overpowering its chocolate essence.

Fudgy Texture:

With a base that includes 3 large eggs and just the right amount of all-purpose flour, these brownies achieve the perfect fudgy consistency—moist, dense, and irresistibly gooey in the center, while boasting a delicate outer crust that promises a satisfying chew in every bite.

Dark Brown Sugar Brownies: Ingredients

180g unsalted butter

2 tbsp coffee (Davidoff Espresso 57 – Dark & Chocolatey)
55g dark cocoa powder
280g dark brown sugar

3 large eggs
90g of all purpose flour
1/2 tsp salt

85g dark chocolate, chopped

How to make dark brown sugar brownies

1.Preheat Oven

Preheat your oven to 350°F. Grease and line an 8 x 8-inch pan with parchment paper on all sides. Set aside.

2.Brown The Butter

Place the butter in a small light colored saucepan over medium-low heat. It’s important to keep the heat low for even browning. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. Initially, the butter will melt and foam. As it cooks, the foam bubbles will decrease in size, and the butter will develop a warm, nutty aroma. Continue cooking and stirring occasionally with the spatula until the butter turns golden brown and you notice small browned bits floating, about 10 to 15 minutes. These are the milk solids in the butter toasting. Remove the butter from the heat once it reaches a golden brown color.

3.Mix In Cocoa Powder And Coffee While Butter is still hot

Add the cocoa powder and coffee to the browned butter. Whisk until well combined and no cocoa lumps remain.

4.Whisk Eggs and Dark Brown Sugar REALLY WELL!

With a handheld beater, beat the eggs and brown sugar together until the mixture becomes light, fluffy, and pale in color.

Pour the brown butter mixture into the egg mixture and use a rubber spatula to fold them together.

Sift in the flour and add salt to the batter. Fold gently using a rubber spatula until no streaks of flour are visible. Finally, fold in the chocolate chips if desired.

5.Bake Your Dark Brown Sugar Brownies

Transfer the batter into the prepared baking pan. Bake for approximately 25 minutes, starting to check for doneness at 20 minutes. The edges should be set, but a knife inserted into the center should still come out with some batter on it. Depending on your oven, baking time may range up to 35 minutes.

How to Store Brownies & Freeze

To store brownies, ensure they are completely cooled, then place them in an airtight container at room temperature for up to 3 days. For longer storage, wrap them well in plastic wrap or foil and store in the refrigerator for up to a week. To freeze, wrap individual brownies tightly in plastic wrap and then aluminum foil, or place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions: Pro-Tips For Best Results

How to brown butter perfectly?

To brown butter perfectly, start by melting it in a light-colored saucepan over medium heat, stirring frequently with a silicone spatula to ensure even browning. As the butter melts, it will foam and bubble, eventually turning a golden brown color with a nutty aroma and small browned bits at the bottom of the pan—this indicates caramelization of the milk solids. Remove from heat immediately. Use unsalted butter for better control over salt content. Pay close attention during the process to avoid burning. If you notice a burnt smell or dark specks in the butter, it’s best to start over, as burnt butter can impart a bitter taste to your dish.

What’s the best way to serve these brown sugar brownies?

Enjoy these brownies on their own for a rich treat, or pair them with a cold glass of milk or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

How can I ensure smooth, clean cuts when slicing brown sugar brownies?

For smooth cuts, use a sharp knife warmed under hot water and dried, or use a plastic knife when the brownies have cooled completely. Wipe the knife clean between cuts for neat edges.

How do I achieve a crackly flaky top on the brownies?

Beat the eggs and brown sugar together for about 5 minutes until the mixture becomes light, fluffy, and pale in color. This helps incorporate air into the batter, contributing to a desirable crackly top during baking.

How to tell when brownies are done?

Bake the brownies just until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Start checking for doneness at the minimum baking time suggested in the recipe to avoid overbaking, which can result in a cake-like texture instead of fudgy.

Why should I measure brownie ingredients in grams instead of cups?

When it comes to baking brownies, using grams for measurement ensures that you get the exact balance of ingredients needed for that perfect fudgy texture you’re craving. Unlike cups, which can lead to inconsistent results due to how ingredients settle or how tightly you pack them, grams offer a precise way to follow the recipe. This accuracy is crucial because even slight variations in ingredients like flour or sugar can affect whether your brownies turn out dense and moist or dry and crumbly. By measuring in grams, you’re setting yourself up for success, ensuring each batch comes out just as delicious as the last.

Brown Sugar Brownies: Add Ons

Here are some delicious modifications you can consider for your brownie recipe:

Peanut Butter Swirl: Dollop spoonfuls of creamy peanut butter onto the brownie batter before swirling gently with a knife for a marbled effect. The combination of chocolate and peanut butter is a classic favorite.
Biscoff Spread: Swirl Biscoff (or speculoos) spread into the brownie batter for a spiced, caramelized flavor that complements the chocolate beautifully.

Toasted Nuts: Fold in toasted nuts like walnuts, pecans, or almonds for added crunch and nutty flavor. Toasting the nuts beforehand enhances their aroma and taste.
Nutella Swirl: Drizzle Nutella over the brownie batter and swirl it in with a toothpick or knife for a delightful hazelnut-chocolate twist.
Salted Caramel: Create a salted caramel swirl by drizzling homemade or store-bought salted caramel sauce over the batter and gently swirling it through.

More Chocolate Recipes

Dark Chocolate Walnut Brownie Cupcakes

Fudgy Chocolate Brownies

Dark chocolate cake with dark chocolate sour cream frosting

Don’t want something chocolatey? Try these blondies!

Dark Brown Sugar Brownies: Substitutions

Butter (180g):

Substitute with an equal amount of margarine or a plant-based butter alternative for a dairy-free version.

Coconut oil can also be used, but it may impart a slight coconut flavor.

Coffee (2 tbsp Davidoff Espresso 57):

Substitute with 2 tbsp of strongly brewed coffee or espresso.

Instant coffee granules dissolved in 2 tbsp of hot water can also be used.

Dark Cocoa Powder (55g):

Substitute with regular unsweetened cocoa powder if dark cocoa powder is not available. The flavor will be slightly different but still chocolatey.

For a richer flavor, you can use Dutch-processed cocoa powder.

Dark Brown Sugar (280g):

Substitute with an equal amount of light brown sugar if you prefer a milder molasses flavor.

Granulated sugar can be used as a substitute, though it will alter the texture and flavor slightly.

Eggs (3 large):

Substitute each egg with a flaxseed or chia seed egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water, let sit for 5 minutes until gel-like).

Unsweetened applesauce can be used as a substitute for each egg, though this may make the brownies denser.

All-Purpose Flour (90g):

Substitute with an equal amount of gluten-free flour blend if you need a gluten-free version.

Whole wheat flour or almond flour can be used, though the texture and taste will differ slightly.

Salt (1/2 tsp):

Use sea salt or kosher salt instead of regular table salt for a slightly different flavor profile.

Dark Chocolate, Chopped (85g):

Substitute with an equal amount of semisweet chocolate chips or chunks.
Milk chocolate can be used if you prefer a sweeter taste, but it will change the overall flavor profile.

Did you try this recipe?

Let me know in the comments below if you tried this recipe!