Espresso Brownies Recipe: Rich and Fudgy

by

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. Here’s why it works:

  • Flavor amplification: Coffee and chocolate share many of the same aromatic compounds, so espresso enhances what’s already there
  • Bitter balance: A touch of bitterness makes the sweetness more complex and less cloying
  • Depth: Espresso adds earthy undertones that make brownies taste more sophisticated

You won’t taste “coffee” in these brownies unless you tell people the secret ingredient. They’ll just taste like the most intensely chocolatey brownies they’ve ever had.

Simple Ingredient List

  • ½ cup (1 stick) butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup cocoa powder (Dutch-process for deeper color)
  • 2 tablespoons instant espresso powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup chocolate chips (semi-sweet or dark)

Baking Instructions

Step 1: Prep
Preheat your oven to 350°F and line an 8×8 pan with parchment paper, leaving overhang for easy removal.

Step 2: Mix wet ingredients
In a large bowl, combine melted butter and sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

Step 3: Combine dry ingredients
In a separate bowl, whisk together cocoa powder, espresso powder, flour, salt, and baking powder. Sift if your cocoa is lumpy.

Step 4: Make the batter
Add dry ingredients to wet ingredients and stir until just combined—about 50 strokes. Don’t overmix. Fold in chocolate chips.

Step 5: Bake
Pour batter into prepared pan and spread evenly. 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.

Step 6: Cool
Let brownies cool in the pan for at least 30 minutes before lifting out with the parchment overhang. For clean cuts, refrigerate for 1 hour before slicing.

Pro Tips for Perfect Espresso Brownies

  • Use instant espresso powder, not ground beans: The powder dissolves into the batter, while grounds stay gritty. Medaglia d’Oro is a widely available brand.
  • No espresso powder? Use 1 tablespoon strong instant coffee instead.
  • Use room temperature eggs: They incorporate better and create a smoother batter.
  • Don’t overbake: Underdone is better than overdone for fudgy brownies.
  • Let them rest: These brownies taste even better the next day when the flavors have melded.

Variations

  • Mocha Swirl: Swirl in cream cheese mixed with espresso powder before baking
  • Mexican Mocha: Add ½ teaspoon cinnamon and a pinch of cayenne
  • Salted Espresso: Sprinkle flaky sea salt on top before baking
  • Double Chocolate: Use chocolate chunks instead of chips for gooey pockets

More Popular Coffee Recipes

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 at room temperature for up to 5 days, or freeze for up to 3 months—if they last that long.