You need to try these Espresso Brownies if you're a coffee drinker! The espresso powder and cocoa powder are a match made in heaven! Mixing those with the semi-sweet chocolate creates the most delicious brownie ever. You get a hint of coffee flavor that enhances the chocolate without overpowering it.
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I love a good homemade brownie with a hot cup of coffee. This espresso brownie recipe combines the two into one unforgettable dessert. I've only made it a handful of times, but it's quickly become one of my favorites. I highly recommend adding espresso powder to your brownies!
If you like recipes that use espresso, you will love double chocolate chip espresso nut cookies and tequila espresso martini.
Why You'll Love This Recipe
- It's budget-friendly: These coffee brownies are inexpensive to make. The recipe consists of baking staples that I often keep on hand, so I don't spend a lot of extra money on making them.
- The prep is fast: It doesn't take a long time to prepare the batter, which I love about most recipes. It should only take you about 15 minutes to get the brownies into the oven.
- It's perfect for coffee lovers: The coffee flavor in this coffee brownie recipe is perfect. It doesn't overpower the chocolate but complements it so well to create a rich, decadent flavor profile.
Ingredients
Essential ingredients for making these homemade brownies with espresso powder are listed below. It's mostly baking staples that you can find at any grocery store!
- Butter: You'll melt the butter down with the chocolate, so you don't need to worry about softening it first. I cut it into cubes so it melts more evenly as well. I prefer unsalted butter because you'll be adding salt to the batter. This keeps all the flavors balanced.
- Semi-sweet chocolate: I use baking chocolate and then chocolate chips. I melt down the bar with the butter and then fold in extra chips for texture. Semi-sweet is best because it's not overly sweet and goes well with the espresso.
- Vanilla extract: A hint of vanilla takes the flavor to the next level as it enhances the flavor of the ingredients so well. Use pure vanilla if you can, it really makes a difference!
- Cocoa and espresso powder: These are obvious and important ingredients. The cocoa adds a rich chocolate flavor, while the espresso provides the classic coffee flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Salted caramel. Swirl some caramel sauce into the brownie batter, and then top it with flaky sea salt for contrast.
- Coconut. Fold in sweetened shredded coconut for a mocha coconut version.
- Add nuts. Add some chopped nuts, such as walnuts or pecans, for a crunchy texture.
How to Make Chocolate Espresso Brownies
Here are the instructions needed to prepare and bake this coffee brownie recipe. Preheat your oven to 350°F and line a 9x9 metal baking dish with parchment paper.
Step 1: Melt the butter and chocolate. Add the butter and the chocolate bar into a microwave-safe bowl and heat them for 30-second intervals until they are fully melted.
Step 2: Add sugar, eggs, and vanilla. Once smooth, whisk in the sugar, eggs, and vanilla extract until it's fully combined.
Step 3: Stir in dry ingredients. Next, stir in the flour, cocoa powder, and espresso powder until they're fully incorporated into the wet ingredients.
Step 4: Fold in the chocolate chips. Then gently fold in the chocolate chips.
Step 5: Transfer the batter and bake. Pour the brownie batter into the prepared baking pan and stick it in the oven for about 35 minutes or until the edges are set.
Step 6: Cool and slice. Let the brownies cool completely in the pan, and then you may slice and enjoy them!
Recipe Tips
- Don't overmix the batter: Only stir the batter until the ingredients or JUST combined with no visible dry patches. If you overmix the batter, it will make the finished brownies dense and tough.
- Use quality chocolate: The quality of the chocolate matters. You can find great chocolate without spending a fortune, so go for a variety that's made with cocoa butter rather than vegetable oil.
- Don't overbake the brownies: These espresso brownies are meant to be moist and fudgy. Overbaking them will make them dry and the edges hard and crumbly.
If you love extra-chocolatey brownies, you may also enjoy chocolate chip brownies.
Storage Directions
- Storing: Store extra brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days. Freeze them for up to 3 months.
- Reheating: You may reheat a single brownie in the microwave for about 30 seconds if you'd like to enjoy it warm.
Serving Suggestions
- A scoop of ice cream is a brownie's soulmate! Go with a classic vanilla or a homemade flavor like Dr. Pepper ice cream or rhubarb ice cream.
- This fruity love bug cocktail would make a lovely accompaniment, especially if you're serving these at a party.
- Enjoy a coffee milkshake to create the ultimate coffee lover experience!
Recipe FAQs
I don't recommend it as it doesn't work well with the consistency of the batter. The espresso powder is more concentrated, while the coffee isn't as strong, and it adds too much liquid to it.
The parchment makes it easier to lift the brownies out of the pan so you can get clean, even slices. If you like, you can just use nonstick cooking spray instead. I find it a little bit more difficult to remove the brownies from the pan.
This is great if you want softer coffee brownies. Even though the brownies cook more evenly in a glass pan, you won't get a chewy texture unless you use a metal tin.
More Delicious Brownie Recipes
Do you like brownie recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Espresso Brownies
Ingredients
- ½ cup butter cubed
- 4.5 ounce semi-sweet chocolate broken into pieces
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ¼ cup instant espresso powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 320°F/160°c. Line a 9-inch/20cm square baking tin with parchment paper. Set aside.
- Add the butter and semi-sweet chocolate to a large microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until the butter and chocolate have melted.
- Add the granulated sugar, egg and vanilla extract to the chocolate mixture. Whisk until smooth and well combined.
- Add the all-purpose flour, cocoa powder, espresso powder and salt to the bowl. Whisk until just combined. Stir through the chocolate chips.
- Pour the batter into the prepared baking tin. Smooth the surface, and bake for 35 minutes or until the edges of the brownie have set, but the center is still soft. Allow to cool completely in the tin before slicing and serving.
Video
Notes
- You may store these espresso brownies on the counter for up to 3 days or in the fridge for up to 5 days.
- Use good-quality chocolate for the best and richest tasting brownies possible.
- Stay away from brewed coffee, as the extra liquid will prevent the brownies from baking properly. Stick with the espresso powder for this recipe.
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