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

These Espresso Brownies are rich, buttery, chocolatey, super fudgy and have an extra kick of coffee. If you're looking for the richest, most chocolatey brownies on the planet, you've come to the right place.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16 small brownies
Calories: 261kcal
Author: Nicole Gaffney

Ingredients

  • 12 tablespoons unsalted butter 1½ 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℉.
  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).

Notes

  • 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).

Nutrition

Calories: 261kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 160mg | Potassium: 145mg | Fiber: 2g | Sugar: 18g | Vitamin A: 315IU | Calcium: 20mg | Iron: 2mg
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