Introduction

These espresso brownies combine rich chocolate with a bold espresso kick for a decadent treat. Perfectly fudgy with a deep coffee flavor, they satisfy both chocolate and coffee lovers alike.

A close-up view of three dense, dark brown brownies stacked in the center, each with a slightly cracked, shiny, and textured top layer and a moist, rich interior layer visible from the side. Around the stack, other brownie pieces lay separately on a white marbled surface with some scattered crumbs. The brownies have a deep chocolate color with a mix of smooth and crumbly textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (cold)
1 cup + 2 tbsp semi-sweet chocolate chips
1 cup all-purpose flour
3 tbsp dark cocoa powder
2 tbsp espresso powder
1/2 tsp salt
1 1/4 cups granulated sugar
3 large eggs
1/2 tbsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch square metal baking pan with parchment paper and set aside.
Step 2: In a stainless steel pan over medium heat, brown the butter for 10-12 minutes. The butter will foam, pop, and crackle; stir occasionally. When it smells nutty and has brown bits at the bottom, scrape all the butter into a separate bowl.
Step 3: Add the chocolate chips to the browned butter and stir until completely melted. Set aside.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, espresso powder, and salt. Set this dry mixture aside.
Step 5: In a mixing bowl, whisk the eggs, sugar, and vanilla extract on medium speed for 1-2 minutes until the mixture is fluffy.
Step 6: With the mixer running on low, slowly stream the melted butter and chocolate into the egg mixture. Mix just until combined.
Step 7: Gently fold the dry ingredients into the wet batter using a rubber spatula until just combined, being careful not to overmix.
Step 8: Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs. If your pan is not metal or has rounded edges, baking may take 45-50 minutes.
Step 9: Allow the brownies to cool completely on a wire rack. Cut into 16 squares using a hot, sharp knife, wiping the knife between cuts for clean edges.

Tips & Variations

Use a metal baking pan for more even and quicker baking. Glass or ceramic pans may require longer cooking times.
For an extra fudgy texture, slightly underbake the brownies so the center is very moist.
Replace espresso powder with instant coffee granules if needed, but espresso powder provides a richer coffee flavor.
Add chopped nuts or chocolate chunks into the batter for extra texture and flavor.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat brownies briefly in the microwave to enjoy warm.

How to Serve

The image shows three dark brown chocolate brownies stacked vertically in the center. Each brownie has a shiny, slightly cracked top layer with a dense, moist, and textured inside that looks rich and fudgy. Around the stack, there are other brownies spaced out on a white marbled surface. Small crumbs are scattered softly on the surface, highlighting the brownies’ crumbly texture. The colors focus on dark brown shades with a light, smooth background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed espresso instead of espresso powder?

It’s best to use espresso powder to avoid adding extra liquid to the batter, which could affect texture. If substituting brewed espresso, reduce other liquids slightly and use a small amount to maintain balance.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. They are done when it comes out with moist crumbs but not wet batter. Overbaking will dry them out, so check near the minimum baking time.