Want brownies that taste like your favorite coffee shop treat? These espresso brownies deliver rich chocolate flavor with a bold coffee kick. The espresso intensifies the chocolate without making them taste like coffee cake.
Quick Answer: Espresso brownies are fudgy chocolate brownies enhanced with 2 tablespoons of espresso powder. The coffee amplifies the chocolate flavor and adds depth. They bake in 25 minutes and taste even better the next day when the flavors meld.
Why Add Espresso to Brownies?
Espresso powder is a secret ingredient many professional bakers use. It doesn’t make brownies taste like coffee – instead, it makes chocolate taste more intensely chocolatey. The caffeine also adds a subtle complexity to the flavor profile.
Simple Ingredient List
- ½ cup butter, melted
- 1 cup sugar
- 2 eggs
- ⅓ cup cocoa powder
- 2 tablespoons espresso powder
- ½ cup flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup chocolate chips
Baking Instructions
Preheat your oven to 350°F and line an 8×8 pan with parchment paper. Mix melted butter and sugar in a bowl. Add eggs and mix until smooth.
In a separate bowl, combine cocoa powder, espresso powder, flour, salt, and baking powder. Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
Pour batter into prepared pan and bake for 25-30 minutes. The brownies are done when a toothpick comes out with a few moist crumbs. Don’t overbake – you want them fudgy, not cakey.
Pro Tips
Use instant espresso powder, not ground espresso beans. The powder dissolves into the batter, while grounds stay gritty. If you don’t have espresso powder, use strong instant coffee.
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These espresso brownies are best enjoyed slightly warm with a cold glass of milk or a hot cup of coffee. Store leftovers in an airtight container for up to 5 days – if they last that long.