These rich and decadent espresso brownies have a crackly top and are fudgy and gooey in the middle with crispy, chewy corners. They are full of rich coffee flavor and perfect for coffee lovers and chocolate enthusiasts !
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Why you will love these espresso brownies
These rich and decadent coffee brownies are perfect for coffee lovers and chocolate enthusiasts alike. These fudgy brownies are infused with a bold espresso flavor that complements the deep, intense richness of chocolate.
This easy espresso brownies recipe only uses a few simple ingredients and are so quick to put together.
They are perfectly gooey in the middle with the best chewy edges and you can taste the espresso in every single bite
If you love chocolate and espresso together, you are going to love this recipe!
For more brownie recipes, try my white chocolate raspberry blondies , cherry chocolate brownies or peanut butter cup brownies
Ingredient Notes
- Espresso Powder: Instant espresso powder provides the rich coffee flavor that enhances the chocolate taste in the brownies.
- Chocolate: Use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- Butter: Unsalted butter is preferred for control over the salt content. Make sure it’s melted and slightly cooled before adding to the batter.
- Sugar: Granulated sugar provides sweetness and a chewy texture to the brownies.
- Light Brown sugar: You can also use dark brown sugar in place of light brown sugar.
- Eggs: Use large eggs at room temperature for even mixing and to achieve the perfect fudgy texture.
- Flour: All-purpose flour creates the structure for the brownies.
- Vanilla Extract: Pure vanilla extract complements the chocolate and espresso flavors.
- Salt: A pinch of salt enhances the other flavors in the brownies.
Step by step Instructions
Here is how to make and bake these fudgy espresso brownies. This recipe uses a stand mixer with a paddle attachment or an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and espresso powder. Next, whisk in the vanilla extract.
Step 3: In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: Beat the melted chocolate and butter mixture into the eggs.Finally, stir in the flour and salt making sure not to over mix the batter.
Step 5: Pour the brownie batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
Step 6: Bake the brownies for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and let cool completely on a wire rack before cutting into pieces. Enjoy!
Expert Baking Tips
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Use High-Quality Chocolate: The flavor and texture of the brownies will benefit from using high-quality chocolate chips or chopped chocolate.
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is glass or white, you should increase the heat to 350 F/177 C.
FAQ’s
Espresso powder or instant coffee is recommended for the most concentrated coffee flavor. If you use brewed espresso, you may need to adjust the liquid and flour amounts in the recipe.
You can, but the color and flavor will not be the same as pictured. I highly recommend dutch processed cocoa for a richer chocolate flavor.
You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Even if you over-baked them, they will still be delicious!
Make sure you beat the eggs and sugar together until the mixture is light, pale and fluffy (almost doubled in volume). You want to beat as much air into the eggs as possible, just like you do when making meringue.
Absolutely! Chopped nuts like walnuts or pecans make a great addition to these espresso brownies for added crunch and flavor.
Storing And Freezing
Store these espresso brownies at room temperature for up to 4 days, or keep them in the fridge, for up to 6 days.
They can also be frozen for up to 3 months. Wrap each slice into a double layer of clingfilm and cover with kitchen foil. Thaw them in the fridge overnight and bring to room temperature before serving.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
More recipes you will love
Espresso Brownies
Equipment
- Electric Mixer
- 8*8 Square Baking Pan
Ingredients
- 6 ounces semisweet or bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter cut into pieces
- 2 tablespoon unsweetened cocoa powder regular unsweetened or Dutch-processed
- ¾ cup granulated white sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoon instant espresso powder
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and espresso powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture to the eggs and sugar.
- With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Enjoy!
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