Espresso Brownies Recipe
If you’re ready to take your dessert game up a notch, these Espresso Brownies fit the bill perfectly. Imagine the deep, fudgy decadence of classic brownies layered with the mesmerizing aroma and subtle bitterness of real brewed espresso. This recipe pairs rich chocolate with the bold kick of coffee, resulting in a treat that’s impossible to resist—a true showstopper for any gathering, afternoon pick-me-up, or late-night snack. With simple pantry staples and a few delightful twists, Espresso Brownies come together in just over half an hour, and the result tastes like something straight from your favorite café.
Ingredients You’ll Need
There’s nothing complicated about baking Espresso Brownies—each ingredient is purposeful and brings its own magic, ensuring every bite is perfectly balanced in flavor and texture. Here’s what you need and why it matters:
- Unsalted Butter (1/2 cup, melted): Ensures a tender, fudgy crumb and lets you control the salt level.
- Granulated Sugar (1 cup): Adds sweetness and gives the brownies their irresistible shiny, crackly top.
- Large Eggs (2): These bind everything together and add richness to the batter.
- Vanilla Extract (1 teaspoon): Rounds out all the flavors and enhances the chocolate notes.
- Brewed Espresso or Strong Coffee (1/4 cup, cooled): The star ingredient that floods every bite with deep coffee flavor!
- Unsweetened Cocoa Powder (1/3 cup): Brings intense chocolate depth and an ultra-dark color.
- All-Purpose Flour (1/2 cup): Just enough to give structure without making them cakey.
- Salt (1/4 teaspoon): Balances sweetness and enhances every flavor.
- Baking Powder (1/4 teaspoon): Lifts the brownies slightly for a soft but dense finish.
- Dark Chocolate Chips or Chunks (1/2 cup): Melty pockets of chocolate drama are absolute brownie bliss.
How to Make Espresso Brownies
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. This simple step guarantees perfect edges and nothing sticks behind!
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the melted butter and granulated sugar together until smooth and glossy. Take your time here—the mixture should look shiny and almost creamy. Add the eggs, one at a time, whisking well after each addition for that signature brownie chew. Finally, stir in the vanilla extract and cooled espresso for a beautiful, fragrant base.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Give these a good whisk so everything is evenly distributed, which helps you avoid any clumps of dry ingredients in your finished brownies.
Step 4: Bring It All Together
Gradually add the dry ingredients to your wet mixture, stirring gently with a spatula or wooden spoon. Stop as soon as you no longer see streaks of flour—a slightly lumpy batter is totally fine and keeps your Espresso Brownies tender. Fold in those dark chocolate chips or chunks for pockets of gooey chocolate in every bite.
Step 5: Bake to Perfection
Spread the batter evenly in your prepared pan, smoothing the top. Pop it in the oven and bake for 22 to 25 minutes. Look for a toothpick inserted in the center to come out with a few moist crumbs—not totally clean. This is the secret to fudgy rather than cakey brownies. Cool completely in the pan before slicing (if you can wait!).
How to Serve Espresso Brownies
Garnishes
A simple dusting of powdered sugar, a scatter of extra chocolate chips, or a sprinkle of flaky sea salt can add instant elegance. For a coffee-shop feel, garnish with chocolate-covered espresso beans or a delicate swoosh of whipped cream.
Side Dishes
Warm Espresso Brownies pair beautifully with a scoop of vanilla ice cream or a dollop of Greek yogurt. They’re also fantastic alongside fresh berries or a cool glass of milk. For adults, try serving with a small pour of coffee liqueur or a shot of hot espresso for full-on coffee decadence.
Creative Ways to Present
Cut your brownies into triangles, bite-sized squares, or even use a cookie cutter for fun shapes. Stack slices with layers of espresso whipped cream for an impressive dessert “tower” or serve on a charcuterie-style dessert board with fruit, nuts, and other sweets for a playful presentation. These Espresso Brownies love the spotlight!
Make Ahead and Storage
Storing Leftovers
Keep leftover brownies in an airtight container at room temperature for up to 3 days. They stay moist and delicious, and the flavors actually deepen by day two!
Freezing
Espresso Brownies freeze like a dream. Wrap individual pieces in plastic wrap and place them in a zip-top bag or airtight container. They’ll keep for up to 2 months—perfect for that chocolate-emergency stash.
Reheating
If you like your brownies warm and melty, pop a piece in the microwave for 10 to 15 seconds. This brings back their fresh-baked texture and makes those chocolate chunks beautifully gooey.
FAQs
Can I use instant espresso powder instead of brewed espresso?
Absolutely! Dissolve 1 teaspoon of instant espresso powder in 1/4 cup hot water, let it cool, and you’re all set. Using the powder even intensifies the coffee flavor in your Espresso Brownies.
Can I make these brownies gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may be ever-so-slightly different, but you’ll still have rich, satisfying brownies.
How can I make the coffee flavor stronger?
Try stirring 1 teaspoon of instant espresso powder directly into your dry ingredients for an extra layer of bold coffee flavor—perfect for true Espresso Brownie lovers!
What’s the best way to cut brownies cleanly?
Let the brownies cool completely before cutting. For super neat slices, use a sharp knife wiped clean between cuts, or even pop the brownies in the fridge beforehand for ultra-crisp squares.
Can I add nuts or other mix-ins?
Definitely! Walnuts, pecans, or even white chocolate chunks add wonderful texture to Espresso Brownies. Fold in up to 1/2 cup of your favorite extras after mixing in the chocolate chips.
Final Thoughts
If you’ve never tried Espresso Brownies before, get ready for your new go-to dessert. The harmony of chocolate and espresso makes every bite decadent and unforgettable. Give them a try—you’ll wow yourself and everyone lucky enough to share them with you!
Print
Espresso Brownies Recipe
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich and fudgy goodness of Espresso Brownies. These decadent treats are perfect for coffee and chocolate lovers alike, with a hint of espresso adding a delightful twist to traditional brownies.
Ingredients
For the Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brewed espresso or strong coffee, cooled
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup dark chocolate chips or chunks
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together melted butter and sugar. Add eggs, one at a time, then stir in vanilla extract and espresso.
- Combine dry ingredients: In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually add to wet mixture.
- Add chocolate chips: Fold in dark chocolate chips, then pour the batter into the pan.
- Bake: Bake for 22–25 minutes until a toothpick comes out with moist crumbs.
- Cool and serve: Let the brownies cool completely before slicing and serving.
Notes
- For a stronger coffee flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
- These brownies freeze well—store in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 19g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
