• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

Home » Recipes » Chocolate

Espresso Brownies

Published: Jun 28, 2022 · Modified: Jun 28, 2022 by Coley · This post may contain affiliate links.

Jump to Recipe

These Espresso Brownies are rich, buttery, chocolatey, super fudgy and have an extra kick of coffee.

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.

overhead shot of Espresso Brownies on light blue plate with coffee beans

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
  • Rich, fudgy and have an extra kick of caffeine
ingredients for espresso brownies

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.
side view of a stack of five brownies

Step by step instructions

  1. Preheat the oven to 350 degrees F. 
  2. Melt the butter and chocolate in a double boiler on the stovetop OR in the microwave in 30 second increments, stirring after each time.
  3. When the chocolate and butter are fully melted, beat in the sugar using a wooden spoon or rubber spatula. 
  4. Add the eggs one at a time, being sure to fully incorporate the first one before adding the next.
  5. Add the vanilla, espresso powder and salt, then beat for one minute. 
  6. Sift in the flour and cocoa powder and mix until well combined.
  7. Pour the batter into a parchment lined 8x8" pan and smooth out the top. 
  8. 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).
  9. 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). 
a knife cutting a batch of brownies into squares

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).
side view of a blue plate with brownies stacked on it

Faq about Espresso Brownies

How should I store 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.

Can espresso brownies be frozen?

Yes! They freeze beautifully for up to 3 months.

Can these be made without the coffee?

Yes! these brownies will still taste incredible without the espresso powder.

a hand pulling a brownie from a freshly cut batch

Related Recipes

  • Turkish Coffee Flourless Chocolate Cake
  • Chocolate Espresso Shortbread Cookies
  • Vietnamese Coffee Popsicles
  • Chocolate Toffee Chip Cookies

Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Espresso brownie squares on a tray surrounded by whole coffee beans.

Espresso Brownies

★★★★★ 5 from 2 reviews
  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 small brownies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American
Print Recipe
Pin Recipe

Description

These Espresso Brownies are rich, chocolatey, fudgy and dense with a kick of coffee. Perfect after dinner dessert! The best espresso brownie recipe ever!


Ingredients

Scale
  • 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

  1. Preheat the oven to 350 degrees F.
  2. Melt the butter and chocolate in a double boiler on the stovetop OR in the microwave in 30 second increments, stirring after each time.
  3. When the chocolate and butter are fully melted, beat in the sugar using a wooden spoon or rubber spatula.
  4. Add the eggs one at a time, being sure to fully incorporate the first one before adding the next.
  5. Add the vanilla, espresso powder and salt, then beat for one minute.
  6. Sift in the flour and cocoa powder and mix until well combined.
  7. Pour the batter into a parchment lined 8x8" pan and smooth out the top.
  8. 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).
  9. 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).

Keywords: brownies, chocolate, espresso, recipe, dessert, bars, cookies, easy, best

Did you make this recipe?

Tag @coleycooks on Instagram and hashtag it #coleycooks

« Baked Quinoa Falafel with Green Tahini

STAY IN THE LOOP! Sign up for my newsletter to get recipes and tips delivered straight to your inbox.

Reader Interactions

Comments

  1. Danielle

    December 20, 2016 at 4:23 pm

    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!

    Reply
  2. hallmarklink.com

    April 01, 2017 at 7:47 pm

    If you're looking for a quick dessert that looks like it took a lot more effort, these brownies are fantastic.

    Reply
    • Coley

      April 19, 2017 at 12:28 pm

      thanks!

      Reply
  3. javhd3k.com

    August 08, 2017 at 3:49 am

    You can use instant coffee instead of espresso, but I doubled the coffee amounts- great, rich flavor.

    Reply
  4. Sam

    April 19, 2019 at 7:56 pm

    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?

    Reply
    • Coley

      April 19, 2019 at 9:17 pm

      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!

      Reply
  5. Kate

    May 01, 2020 at 9:42 am

    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 !!

    ★★★★★

    Reply
    • Coley

      May 04, 2020 at 12:37 pm

      SO glad you like these Kate!! They're great GF too!

      Reply
  6. Nic

    February 03, 2022 at 2:44 pm

    Awesome recipe. Great kick from the espresso and super fudgy

    ★★★★★

    Reply
    • Coley

      February 10, 2022 at 1:50 pm

      SO glad you enjoyed!

      Reply
  7. Coleen

    June 28, 2022 at 2:41 pm

    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.

    Reply
    • Coley

      June 29, 2022 at 11:31 am

      So glad you loved them!

      Reply

Did you make this recipe? Leave a rating and review! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hey! I'm Nicole Gaffney, but my friends all call me Coley. You should, too! Or call me Nicole. Whatever. Just don't call me late for dinner.

About Nicole Gaffney

Subscribe to my Newsletter for all the latest recipes!

Looking for something in particular?

Soups

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

A bowl of lobster bisque with a spoon

Lobster Bisque

Chicken poblano white bean chili in red bowls. Tortilla strips, cilantro, and sour cream make wonderful toppings.

Chicken Poblano White Bean Chili

Hands cupping a bowl of chicken white bean soup.

30 Minute Pesto Chicken, Kale + White Bean Soup

Top view of three bowls of spicy carrot soup garnished with yogurt swirls.

20 Minute Spicy Carrot Soup with Yogurt + Sesame

Salads

overhead shot of grilled halloumi and peaches with arugula, jalapeños and honey lemon vinaigrette

Grilled Halloumi + Peaches with Arugula, Jalapeños and a Honey Lemon Vinaigrette

A plate of spinach salad with a fork and a hand

Warm Spinach Salad with Pancetta + Goat Cheese

Thai flavored papaya salad piled up on a blue plate with a fork.

Thai Green Papaya Salad

Oval serving platter with a fork next to green bean tuna salad with lemon wedges.

Italian Tuna + Green Bean Salad

Top view of a serving bowl with raw corn and nectarine salad.

Raw Corn + Nectarine Salad

Vertical shot of a tan plate with a fork and serving of lyonnaise salad.

Lyonnaise Salad

Breakfast

Five slices of bacon frying in a cast iron skillet.

How to Make Homemade Bacon

Butternut Squash, Bacon, Kale + Goat Cheese Frittata

Butternut Squash, Bacon, Kale + Goat Cheese Frittata

A sunny side up egg over a pile of sweet potato bacon hash.

Sweet Potato + Bacon Hash with Crispy Fried Eggs (Video!)

Two slices of golden toast with smashed eggs and herbs on a blue board.

Smashed Eggs on Toast with Butter + Spring Herbs

Maple Berry Breakfast Clafoutis

close up of scrambled eggs on a plate with a fork

Soft Scrambled Eggs with Ricotta

Vegetable Sides

Easy Shaved Asparagus Salad (Video!)

Easy Shaved Asparagus Salad

rosemary creamed corn in the pan with a spoon

Rosemary Creamed Corn

Fava beans topped with prosciutto cream, and freshly chopped chives.

Fava Beans with Prosciutto + Cream

Lightened Up Creamed Spinach (Video!)

Lightened Up Creamed Spinach

Close up of a square removed from the corner of a gratin in a baking dish.

Cheesy Baked Zucchini Gratin

Celery Root Remoulade (Video!) + An AMAZING French Culinary Vacation Giveaway!

Celery Root Remoulade

Winter Recipes

Top view of a flourless chocolate cake with a cracked top and cardamom pods

Turkish Coffee Flourless Chocolate Cake

Top view close up of chocolate chunk cookies on a wood table.

Crispy Chewy Chocolate Chip Cookies

a plate of cookies with a broken cookie in the foreground and ingredients in the background

Mom's Chewy Oatmeal Chocolate Chip Cookies

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

a loaf of cinnamon raisin walnut bread sliced

Cinnamon Raisin Walnut No-Knead Bread

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Brunch Pro on the Brunch Pro Theme