Espresso Brownies

Espresso Brownies are a decadent twist on classic brownies, combining rich chocolate with a bold espresso kick. The result is an irresistibly fudgy treat with deep, enhanced cocoa flavor and a slightly chewy edge, perfect for coffee and chocolate lovers alike.

Why You’ll Love This Recipe

• Intensely rich chocolate flavor boosted by espresso
• Fudgy texture with crisp, crackly tops
• Easy to make with pantry staples
• One-bowl preparation for minimal cleanup
• Customizable with add-ins like chocolate chips or nuts
• Perfect for gifting, potlucks, or self-indulgence
• Freezes well for future treats
• Coffee enhances chocolate without overpowering
• Ideal balance of sweet and bitter
• Ready in under an hour

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Eggs
• All-purpose flour
• Unsweetened cocoa powder
• Espresso powder or brewed espresso
• Vanilla extract
• Salt
• Optional: chocolate chips, chopped nuts, flaky sea salt

directions

this recipe

1. Preheat oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper.
2. In a saucepan, melt butter over low heat. Remove from heat and stir in sugar and espresso powder until smooth.
3. Whisk in eggs one at a time, then add vanilla.
4. Stir in cocoa powder, flour, and salt until just combined.
5. Fold in chocolate chips or nuts if using.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 30–35 minutes, or until edges are set and a toothpick comes out with moist crumbs.
8. Cool completely in the pan before slicing.

Servings and timing

• Servings: 12–16
• Prep time: 15 minutes
• Bake time: 30–35 minutes
• Total time: 45–50 minutes

Variations

• Add a layer of chocolate ganache on top after baking
• Sprinkle with sea salt before baking for contrast
• Use brown sugar for extra moisture and caramel notes
• Add cinnamon or chili powder for a spiced version
• Use dark chocolate chips or espresso chocolate chunks
• Make them dairy-free with vegan butter
• Add a shot of brewed espresso for extra depth
• Swirl in cream cheese for a cheesecake twist
• Top with crushed coffee beans for crunch
• Serve warm with a scoop of vanilla ice cream

storage/reheating

• Store at room temperature for up to 4 days in an airtight container
• Refrigerate for up to 1 week
• Freeze for up to 2 months, wrapped tightly
• Reheat in the microwave for 10–15 seconds to soften

FAQs

What does espresso do in brownies?

It enhances the chocolate flavor, making it richer without tasting overtly like coffee.

Can I use brewed coffee instead of espresso powder?

Yes, but reduce other liquids slightly to maintain the right texture.

Are these brownies caffeinated?

Yes, but only mildly. The amount can be adjusted based on preference.

How do I make them extra fudgy?

Slightly underbake them and use more cocoa powder or chocolate chips.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

How do I get crackly tops?

Beat the sugar and eggs well and bake at the right temperature.

Can I double the recipe?

Yes—use a 9×13-inch pan and adjust baking time accordingly.

Do I need to chill them before cutting?

Yes, chilling helps get clean slices with less crumbling.

What’s the best cocoa powder to use?

Use unsweetened natural or Dutch-process cocoa for bold flavor.

Are they freezer-friendly?

Absolutely—wrap individual brownies and freeze for up to 2 months.

Conclusion

Espresso Brownies are a rich, satisfying dessert that takes classic chocolate brownies to the next level. With deep chocolate notes and a subtle espresso edge, they’re perfect for those who love bold, indulgent flavors. Easy to bake and even easier to enjoy, they’re destined to become a favorite treat.

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