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.
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
- 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.
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