These Espresso Brownies are thick and fudgy with a kick of coffee. Made with dark cocoa powder and instant espresso powder, the decadent brownies will melt in your mouth. They are the ultimate treat for anyone who loves chocolate and coffee.
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Espresso Brownies
Homemade brownies are one of the easiest desserts to make. They really are just as easy to make as a box mix. All you need is 10 minutes and one bowl to make the best dark chocolate brownies you will ever eat.
Over the years I have always made these chocolate chip brownies and Oreo brownies for parties and events. Then I made these espresso brownies, and they officially became our new favorite brownies to bring to everything.
I seriously dream about these dark and rich brownies. What I love most about them is how thick and chewy they are. Plus, the coffee gives them a kick of caffeine and really enhances the chocolate flavor, just like it does in this mudslide pie!
Adding different things to chocolate can enhance its rich flavor. This Dr Pepper cake is another way of doing this, making the chocolate taste even more amazing.
Why Make This Recipe
Coffee lovers will fall in love with these dark chocolate espresso brownies after just one bite. They are thick, fudgy, and have an intense chocolate flavor.
Espresso powder is the secret to making these brownies taste amazing. It deepens the flavor of the chocolate and gives it a rich flavor that you will love.
The easy espresso brownies will satisfy your sweet tooth and your love for coffee. They are the ultimate dessert for any party, picnic, or barbecue.
Key Ingredients
You only need a few simple ingredients to make this fudgy espresso brownie recipe.
- Butter: Softened unsalted butter adds a rich flavor. If you are using salted butter, reduce the amount of salt in the recipe.
- Sugar: Granulated sugar sweetens and balances the cocoa powder.
- All Purpose Flour: These brownies do not need a lot of flour. Learn how to properly measure flour using a spoon.
- Dark Cocoa Powder: Special dark cocoa powder is the key to dark chocolate brownies. We always use Hershey's. Regular cocoa can be used, but the brownies will be lighter in color.
- Instant Espresso Powder: Adds a rich coffee flavor and deepens the flavor of the chocolate. DeLallo is my favorite brand of instant powder because it dissolves easily into liquids and batters. You could use regular espresso powder, but the brownies will have a grittier texture.
How to Make Espresso Brownies
All you need is one bowl to make this easy coffee brownie recipe in minutes. Mix, pour, bake, and enjoy.
- Beat the softened butter and sugar in a large mixing bowl until creamy.
- Add the eggs and vanilla and beat again until it is smooth and pale yellow (3-4 minutes).
- Add all the dry ingredients and mix just until combined.
- Use a spatula to spread the brownie batter evenly in a prepared pan and bake.
Storage Recommendations
Keep the cooled brownies in an airtight container. Store at room temperature for 3-4 days.
You can also freeze these brownies for 1-2 months. Wrap the cooled cut brownies in plastic wrap and then in foil.
Place them in a large ziplock bag and freeze. Thaw in the fridge overnight before serving. Reheat in the microwave for 10 seconds for a soft, gooey texture.
BruCrew Tips
- Set the butter out ahead of time. Softened butter is much easier to mix into the other ingredients.
- Line the baking pan with parchment paper. Use binder clips to hold it in place until you add the batter. After baking, you can easily remove the brownies.
- Measure the flour and cocoa powder correctly. Fluff with a spoon and gently place in your measuring cup. You will end up with too much if you scoop or pack.
- While making the batter, preheat your oven. Use an oven thermometer to ensure the temperature is correct.
- Use a wooden toothpick or skewer to test the baked brownies. You want a few moist crumbs on it. Pulling the brownies out slightly underdone is best because they will firm up as they cool.
- Let the brownies cool completely before cutting them with a plastic knife. This will keep them from sticking and crumbling apart.
- Add a scoop of homemade cookies and cream ice cream for an amazing brownie dessert.
FAQs
Adding espresso powder to brownies intensifies the chocolate flavor. The instant coffee crystals dissolve into the brownie batter, giving it an amazing mocha flavor.
This brownie recipe has ½ cup of instant espresso powder baked into it. That means that each brownie square has as much caffeine as 1 cup of coffee.
Yes, if you would prefer thinner brownies, bake them in a 9x13 pan for 25-30 minutes.
More Brownie Recipes
- Easy Fudge Brownie Recipe
- Coconut Brownies
- Mocha Brownies
- M&M Brownies
- Rainbow Chip Brownies
- Zucchini Brownies with frosting
- Starbucks Double Chocolate Brownies
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Recipe
Espresso Brownies
Chocolate and coffee? You get the best of both with these thick and fudgy Espresso Brownies.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup dark cocoa powder
- 1 cup all-purpose flour*
- 1 teaspoon table salt
- ½ cup instant espresso powder
Instructions
- Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper.
- Beat butter and sugar in a large mixing bowl until light and creamy. Add eggs and vanilla and beat until it is light yellow and smooth about 3-4 minutes.
- Add cocoa powder, flour, salt, and espresso powder. Gently mix until combined.
- Spread batter in prepared pan. Bake for 45-55 minutes or until a toothpick inserted in the outside center comes out with a few moist crumbs on it. The brownies will set up more as they cool. Do not overbake.
- Remove and cool on a wire rack.
Notes
- Set the butter out ahead of time. Softened butter is much easier to mix into the other ingredients.
- Line the baking pan with parchment paper. Use binder clips to hold it in place until you add the batter. After baking, you can easily lift the brownies out.
- Measure the flour and cocoa powder correctly. Fluff with a spoon and gently place in your measuring cup. If you scoop or pack, you will end up with too much.
- While making the batter, preheat your oven. Use an oven thermometer to ensure it is at the right temperature.
- Use a wooden toothpick or skewer to test the baked brownies. You want a few moist crumbs on it. Pulling the brownies out slightly underdone is best because they will firm up as they cool.
- Let the brownies cool completely before cutting them with a plastic knife. This will keep them from sticking and crumbling apart.
Spoon & Sweep method: Use a spoon to fill the measuring cup with flour until the required amount is obtained. Scooping the measuring cup directly into the flour bag will firmly pack flour, resulting in too much flour required for the recipe.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 153mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
angela
Have you tried making these with gluten-free flour?
Jocelyn
I have not tried making these with any flour other than all purpose. If you use one that is specifically cup for cup, it should be fine.