Espresso Brownies

Sink your teeth into absolutely irresistible Espresso Brownies—the fudgiest, richest, boldest brownies you’ll ever make! Each decadent square delivers deep chocolate flavor with a jolt of real espresso that wakes up your tastebuds.

These brownies are not only easy to whip up in a single bowl, but they also strike the perfect balance between gooey and chewy. If you crave that espresso shop aroma combined with homemade chocolatey comfort, look no further.

They're my go-to treat for any coffee lover, ideal for everything from casual weeknight cravings to impressive dinner party desserts. Bonus: The coffee flavor intensifies the chocolate, resulting in an unforgettable, bakery-style bite!

Why You'll Love This Recipe

• Big coffee flavor amplifies the chocolatey goodness
• Simple, one-bowl preparation saves time and dishes
• Ultra-fudgy centers with perfect crackly tops
• Sure to impress both coffee lovers and chocolate fans

Key Ingredients for Espresso Brownies

See recipe card below for full list of measurements, ingredients, and instructions.

Bittersweet Chocolate

This is the backbone of deep, intense chocolate flavor in these brownies. Choose a high quality bar (60-70% cocoa is ideal) for best results. Chop it finely so it melts smoothly. Semisweet chocolate also works if you want them slightly sweeter.

Espresso Powder

Espresso powder is what gives these brownies their signature kick! It dissolves quickly and enhances both the coffee and chocolate notes. Instant coffee granules can be substituted, but the flavor will be milder.

Unsalted Butter

Butter lends richness and helps produce that sought-after fudgy texture. Melt the butter fully before combining with chocolate for a silky base. Salted butter can be used, but reduce any additional salt in the recipe.

Brown Sugar

Brown sugar adds moisture and a hint of caramel flavor, which pairs perfectly with chocolate and espresso. Light or dark brown sugar works here; dark will give a deeper, more robust taste.

Eggs

Eggs help bind and create that chewy-fudgy texture. Use room temperature eggs to ensure even mixing and bake time. For a cakeier texture, add an extra egg.

Instructions for Espresso Brownies

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven and Prepare Your Pan

Set your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving a little overhang on the sides so you can lift the brownies out easily once they’re done.

Melt Butter and Chocolate

In a large, microwave-safe bowl, combine the chopped bittersweet chocolate and butter. Microwave in 30-second bursts, stirring after each, until melted and smooth. Alternatively, melt them together gently in a heatproof bowl set over simmering water.

Add Espresso, Sugar, and Eggs

Whisk in the espresso powder and brown sugar while the chocolate mixture is still warm. Next, add the eggs, one at a time, whisking well after each addition until the mixture is glossy. Stir in the vanilla extract.

Fold in Dry Ingredients

Sift in the flour and salt, then gently fold everything together with a spatula, being careful not to overmix. If you like extra chocolatey brownies, fold in the chocolate chips here.

Bake the Brownies

Spread the batter evenly in your prepared baking pan. Bake for 28-32 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The edges should look set, but the center will still be soft.

Cool and Slice

Allow the brownies to cool completely in the pan on a wire rack. Use the parchment sling to lift them out. Slice into squares and enjoy the chocolate-espresso magic!

Recipe Variations

Give It a Mocha Twist

Swirl in a few tablespoons of dulce de leche or caramel sauce into the batter before baking for delightful pockets of creamy, coffee-caramel flavor.

Gluten-Free Espresso Brownies

Replace regular flour with a 1:1 gluten-free flour blend and check your chocolate for gluten traces. The fudgy texture makes them very forgiving!

Dairy-Free Option

Substitute a dairy-free butter alternative and use your favorite non-dairy chocolate bar. The result is just as rich and delicious.

Add Crunch

Fold in toasted walnuts, pecans, or even cacao nibs for a little texture and nutty contrast to the fudgy base.

Amp Up the Espresso

Double the espresso powder and top with chocolate covered espresso beans for an extra bold pick-me-up!

Serving Suggestions

Serve Espresso Brownies warmed up with a scoop of vanilla or coffee ice cream for an indulgent dessert. They’re also delicious with a dusting of powdered sugar, a drizzle of chocolate ganache, or alongside fresh berries and a cup of strong coffee for the ultimate treat.

Storage and Reheating

Store leftover brownies in an airtight container at room temperature for up to 4 days. For fudgiest results, refrigerate for extended storage up to a week. To reheat, microwave a brownie square for 10-15 seconds until just warm and gooey. Espresso Brownies freeze well—wrap tightly and freeze up to 2 months; thaw at room temperature overnight.

Frequently Asked Questions About Espresso Brownies (FAQ)

Q: Can I use instant coffee instead of espresso powder?
A: Yes, instant coffee can be used, but the coffee flavor will be less intense than with espresso powder. Double the amount for a similar kick.

Q: Why do my brownies sometimes sink in the middle?
A: Slight sinking is normal with super fudgy brownies due to their moisture content. For more structure, bake a few minutes longer, but avoid overbaking.

Q: Can I double this recipe for a larger crowd?
A: Absolutely! Double the ingredients and use a 9x13-inch pan. Extend the baking time by 8-10 minutes, checking with a toothpick for doneness.

A batch of these Espresso Brownies is pure chocolate-meets-coffee bliss! I hope you love them as much as I do. If you make this recipe, let me know your thoughts in the comments or leave a star rating—I can’t wait to hear how they turned out!