Espresso Brownies
These Espresso Brownies are rich, buttery, chocolatey, super fudgy and have an extra kick of coffee.
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There are many chocolate recipes on this website, but if you're looking for the richest, most chocolatey brownies on the planet, you've come to the right place.
Love coffee desserts? Try these Tiramisu Brownies, classic Italian Affogato, or Espresso Chocolate Chip Shortbread Cookies!
Why this recipe works
- Easy, beginner friendly - anyone can make these
- A one bowl recipe
- Made with all bittersweet chocolate and just a little bit of cocoa powder for an intense chocolate flavor
- Chocolate and coffee are a classic pairing (ever try a chocolate affogato??)
- Rich, fudgy and have an extra kick of caffeine
Essential Ingredients
- Chocolate - Use the best quality bittersweet chocolate you can find. I typically use Ghiradelli 60% bars because that’s what my grocery store stocks.
- Instant Espresso Powder - You can also use instant coffee, but Instant Espresso Powder has a more intense flavor.
- Cocoa Powder - It doesn't matter what type you use for this recipe (ie: Dutch process, raw cacao, etc.) as long as it's unsweetened. For best results, use the highest quality cocoa powder you can find. This one is my favorite - it's so dark and rich.
Step by step instructions
- Preheat the oven to 350 degrees F.
- Melt the butter and chocolate in a double boiler on the stovetop OR in the microwave in 30 second increments, stirring after each time.
- When the chocolate and butter are fully melted, beat in the sugar using a wooden spoon or rubber spatula.
- Add the eggs one at a time, being sure to fully incorporate the first one before adding the next.
- Add the vanilla extract, espresso powder and salt, then beat for one minute.
- Sift in the flour and cocoa powder and mix until well combined.
- Pour the batter into a parchment lined 8x8" pan and smooth out the top.
- Bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay, but be sure there is no runny batter).
- Allow the brownies to cool at least 30 minutes before cutting. I like to transfer them to the refrigerator until they're ice cold (overnight is best, but this can be sped up in the freezer if desired).
Tips for success
- If melting chocolate in the microwave, be very careful not to let the chocolate get too hot or it could seize up. Heat it in 15-30 second increments, checking and stirring each time before heating again.
- This recipe yields 1 8×8 pan of brownies, which can be cut into 16 squares. It can easily be doubled and baked in a 9x13 inch baking dish (highly recommended).
Faq about Espresso Brownies
It's best to keep them refrigerated for up to a week. Technically they will keep longer, but they start to lose their freshness around the 7 day mark.
Yes! They freeze beautifully for up to 3 months.
Yes! these brownies will still taste incredible without the espresso powder.
Related Recipes
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Espresso Brownies
Ingredients
- 12 tablespoons unsalted butter 1 ½ sticks
- 9 ounces bittersweet chocolate roughly chopped
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 1 teaspoon kosher salt
- 1 cup flour
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter and chocolate in a double boiler on the stovetop OR in the microwave in 30 second increments, stirring after each time.
- When the chocolate and butter are fully melted, beat in the sugar using a wooden spoon or rubber spatula.
- Add the eggs one at a time, being sure to fully incorporate the first one before adding the next.
- Add the vanilla, espresso powder and salt, then beat for one minute.
- Sift in the flour and cocoa powder and mix until well combined.
- Pour the batter into a parchment lined 8x8" pan and smooth out the top.
- Bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay, but be sure there is no runny batter).
- Allow the brownies to cool at least 30 minutes before cutting. I like to transfer them to the refrigerator until they're ice cold (overnight is best, but this can be sped up in the freezer if desired).
Excellent! I made these and they turned out well. The recipe was easy to follow even for a non baker like myself. Very fudgy and the espresso adds a wonderful flavor. Will definitely make again.
Yayyy Andy! And you remembered the chocolate! 😉
This has become my go-to brownie recipe. They're super easy to make and soooo fudgy!! I've made them before without the espresso and they're honestly just as good.
So glad you loved them!
Awesome recipe. Great kick from the espresso and super fudgy
SO glad you enjoyed!
We really enjoyed these brownies!
I served ours with vanilla ice cream!!
I’m not a cook but Coley makes her recipes easy to follow and I like EASY !!
SO glad you like these Kate!! They're great GF too!
Just made these brownies.
Followed the recipe exactly except I forgot about the chocolate so I left it out.
The result was .... I don't know what to call it. Completely flat, not chewy at all, breaks off like styrofoam...
I really I knew what went wrong because the recipe sounded so good.
Does the chocolate play such a big part that my brownies completely failed?
Hi Sam. I'm sorry to hear these were a failure for you. Unfortunately the chocolate does play an important role in the recipe. It calls for 9 ounces, which is fairly substantial. Without the chocolate, they just won't be brownies. I hope you give the recipe another shot!
You can use instant coffee instead of espresso, but I doubled the coffee amounts- great, rich flavor.
If you're looking for a quick dessert that looks like it took a lot more effort, these brownies are fantastic.
thanks!
I brought your oatmeal chocolate chip cookies with cinnamon sugar sprinkle (!) for a sail/ lighted boat parade the other night. Excellent with zinfandel. Tomorrow we're having a party and your coquitos are happening... and now these are too because we need cold brownies. It's like a very merry Coley Cooks Christmas!