Rich Crème de Cacao Brownies
An insanely chocolaty, soft and rich brown butter brownie with crinkled tops and crispy edges. These crème de cacao brownies are seriously addicting!
Chocolaty Goodness
This recipe is dedicated to all the chocoholics looking for the ultimate chocolaty treat. I know, there are thousand of brownie recipes out there but this one here, differs. Why is that? This brownies use crème de cacao liqueur combined with brown butter. Not only these ingredients elevate the chocolate flavor but they provide an insanely rich and nutty taste which will leave you blown away after the first bite.
Ingredients for Crème de cacao brownies
- Crème de Cacao: Using Crème de cacao is a game changer. Its heavy body, rich chocolate and caramel flavor when mixed with the hot brown butter, creates depth and releases amazing aromas. Opt for the dark crème de cacao, instead of the light colored.
- Brown Butter: I told you earlier that this brownie is insanely rich and moist. Brown butter is one of the main reasons. It tastes almost like toffee and has an nutty flavor. Like crème de cacao, brown butter will deepen the brownies flavor making it even richer.
- Unsweetened Cocoa Powder: I use natural unsweetened cocoa powder for these brownies. Its acidic, bitter taste balances the sweetness and enhances the chocolaty flavor.
How to make Crème de Cacao Brownies
The first step to make these brownies is to brown the butter. Next, you mix the hot brown butter with the chocolate chips, cocoa powder, vanilla extract and crème de cacao. Moving forward, you beat the sugar with eggs and incorporate the chocolate mixture. The dry ingredients go in last and it’s time to bake. After baking and completely cooling down the brownies, you may garnish them with melted chocolate and flaky salt. Enjoy!
How to make brownies moist:
- Melted Butter: Butter makes brownies more moist compared to oil. Melted brown butter gives a richer and buttery structure.
- Do not overmix: I can’t stress this enough! Overmixing the batter will result in a dense and cakey brownie. Folding the flour just until combined will keep the centers moist and gooey.
- Right Oven Temperature: I find 325F as the most suitable temperature to achieve moist and soft brownies. It beautifully keeps brownies moist on the inside and crispy on the edges.
- Aluminum Pan: An aluminum pan will work better than a glass pan and contribute to a chewier texture as well.
This is not yet another brownies recipe! They are soft, chewy and a little boozy. This recipe is about to become your favorite one. If you try these crème de cacao brownies, we would love to hear from you. Leave us a comment below. Happy Baking!
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Rich Crème De Cacao Brownies
Equipment
- 8×8 inch square baking pan
Ingredients
Brownies
- 1 cup Unsalted Butter
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Semi Sweet Chocolate Chips
- 2 tbsp Cocoa Powder
- 1 tbsp Pure Vanilla Extract
- 1/2 cup Creme de Cacao dark
- 1 cup Granulated Sugar
- 3 Eggs at room temperature
- 1 1/2 cups All Purpose Flour sifted
- 1/2 tsp Salt
Garnish (Optional)
- Melted Dark Chocolate
- Flaky Sea Salt
Instructions
Brownies
- Grease an 8 x 8 inch baking pan and line with parchment paper. Set aside.
- Add the unsalted butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts.1 cup Unsalted Butter
- Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It will smell very buttery and nutty.
- Remove immediately from heat and pour into a medium heat-proof, glass bowl. Make sure to include the brown bits from the bottom of the pan.
- Stir in the dark and semi sweet chocolate chips, cocoa powder, vanilla extract and crème de cacao until fully incorporated.1/2 cup Dark Chocolate Chips, 1/2 cup Semi Sweet Chocolate Chips, 2 tbsp Cocoa Powder, 1 tbsp Pure Vanilla Extract, 1/2 cup Creme de Cacao
- Let the chocolate mixture cool for 10 minutes.
- Preheat oven to 325°F (160C).
- Using a hand/stand mixer with the paddle attachment on, pour the sugar and beat on medium speed adding one egg at a time. The mixture should be light and fluffy.1 cup Granulated Sugar, 3 Eggs
- With the mixer running on low, incorporate the slightly cooled chocolate mixture. Mix until just combined.
- Gently, fold in the sifted all-purpose flour and salt using a spatula. When there are no more visible flour lumps, stop mixing.1 1/2 cups All Purpose Flour, 1/2 tsp Salt
- Transfer the batter into the lined baking pan and bake for 25 minutes or until an inserted toothpick in the center, comes out clean with little to no lumps.
- Remove from oven and allow brownies to completely cool down.
Garnish (Optional)
- Drizzle the brownies with melted dark chocolate, flaky sea salt and cut into slices.Melted Dark Chocolate, Flaky Sea Salt
- Enjoy!
Notes
- When browning butter, be at all times close to the pan. Butter can easily burn if left out of sight.
- Beating eggs on medium speed and one at a time will incorporate just enough air to the batter.
- Do not omit to cool down the chocolate mixture before adding into the egg mixture.
- Do not overmix. Gently fold in the flour. When there are no more visible flour lumps the batter is ready. Its texture will be medium-thick. You can test the consistency by forming the figure 8 using your spatula (similarly to macaronage)
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- The brownies will rise and deflate as they are cooling down.
- Brownies will keep fresh, covered with aluminum foil at room temperature for up to 3 days. They can be refrigerated for up to 1 week or freeze them for up to 2 months.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
I always look for new brownie recipes and this one is a keeper. Browning the butter is a complete game changer. Now, I understand what’s all the hype about. Crème de cacao gives a nice extra chocolaty flavor. I used the rest of it to make espresso martinis. I would recommend this recipe to people that have a sweet tooth and always crave chocolate like me.
Thank you for trying the recipe. So glad you enjoyed it. Espresso martinis sound like the perfect pairing!