Chocolate and coffee lovers meet your new favourite dessert! These Espresso Brownies are thick, gooey fudgy brownies. They have two types of chocolate, and the brown butter mixed with espresso adds a strong gourmet flavour.
Do you ever try something and you’re like ‘oh my gosh I can’t believe I made that?’ That’s exactly what I thought when I made these. Thick, fudgy, with that perfect crinkle top!? That’s my dream brownie right there. Or here, because I’m sharing it today!
These espresso brownies are soooo incredibly simple and delicious it’s dangerous. There’s only 9 ingredients that you can definitely find in your pantry. If you don’t have espresso powder on hand, feel free to use your usual ground coffee.
They’re perfectly gooey with the taste of espresso in every single bite. It pairs so perfectly with the chocolate! Coffee lovers, this one’s for you.
For more brownie recipes, try Condensed Milk Brownies, Fudgy Oreo Brownies, or Biscoff Brownies.
Why this recipe works
Chocolate meets coffee – this recipe is the ultimate brownie recipe to make if you love coffee. Every single bite is full of espresso chocolate fudgy goodness.
Bye bye boxed mix – After making these, you’ll never go back to a boxed mix ever again!
Thick and fudgy – The brownies are thick and extremely fudgy thanks to the ingredients combinations and baking time.
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter – I always use unsalted butter. This will be melted.
Brown sugar – I used golden yellow, but any kind of brown sugar works.
Dark cocoa powder – Using a dark cocoa powder brings that contrast and strong chocolate flavour. You can also use unsweetened cocoa powder.
Egg – Remove two hours before baking.
Espresso powder – Using an espresso powder gives you an intense coffee flavour that compliments the chocolate and cocoa perfectly. If you don’t have this on hand, use regular granulated coffee.
Step by step instructions
Here is how to make and bake these espresso brownies. You’ll need an 8×8 pan, and a hand mixer or stand mixer.
Step 1 – Brown the butter. In a large stainless steel pan, melt the unsalted butter over medium heat. Once it’s fully melted, it will begin to foam. Continue stirring as it crackles and pops. Cook the butter from start to finish for 10 minutes. You’ll know it’s ready when the bottom will have amber brown bits of butter solids and it smells nutty. Remove from heat and transfer into a glass bowl.
Step 2 – Add in the chocolate. Immediately after cooking the brown butter, transfer into a bowl and add the chocolate chips. The heat from the butter will melt the chocolate. Whisk until it turns glossy smooth.
Step 3 – Beat eggs, sugar, and vanilla. In a small bowl with a mixer, beat the eggs, sugar, and vanilla for 2 minutes until pale and fluffy.
Step 4 – Add to chocolate mixture. Whisk into the chocolate butter mixture until smooth.
Step 5 – Fold in the dry ingredients. Fold in the flour, cocoa powder, espresso, and salt until just combined.
Step 6 – Bake. Pour the batter into the prepared baking pan and spread out. Bake the brownies for 26-30 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. The brownies will be extremely soft, let them cool completely before cutting.
If you’re like me and can’t wait for them to cool completely, then dig in and serve warm with a scoop of vanilla ice cream! It’ll be messy and delicious!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours!
- Make sure the brown butter/chocolate mixture is not hot when adding in the eggs. You don’t want to cook them!
- Measure the flour accurately. Spoon it – don’t directly put the measuring cup into the bag of flour. Use a gram scale for the most accurate measurements.
- Don’t leave out the espresso! These brownies are literally called espresso brownies. If you want another fudgy brownie recipe, try my Fudgy Oreo Brownies. The espresso brings an intense coffee flavour and brings out more of the deep chocolate flavour.
Can I use instant coffee?
I wouldn’t recommend it. Instant coffee isn’t that strong, therefore you won’t get that ‘espresso’ taste we’re looking for in the brownies. If you don’t have espresso powder, use ground coffee.
Can I use unsweetened natural cocoa powder?
Do I have to brown the butter?
If you’re melting it, you may as well brown it! The browned butter adds a delicious nutty flavour and aroma that brings these brownies to the next level.
Storing & Freezing
Store the espresso brownies at room temperature for 2-3 days on your counter.
Freeze the brownies in individual squares wrapped tightly in plastic wrap. You can also place them into a large ziplock bag with parchment paper in between each square so they don’t stick together. Freeze up to. 2 months! Remove to thaw 1 hour prior to eating.
Check out these recipes
- Carrot Cake Cheesecake Bars
- Strawberry Chocolate Chunk Brownies
- Mini Egg No Bake Chocolate Oatmeal Bars
- Coffee Chocolate Chip Blondies
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- 1 cup butter browned
- 1 2/3 cups dark chocolate chips
- 1 cup white sugar
- 3 eggs
- 2 tbsp vanilla
- 1 cup all-purpose flour
- 4 tbsp dark cocoa powder
- 2 tbsp espresso powder
- 3/4 tsps salt
- Preheat the oven to 350°F/180°C. Line a square 8×8 baking pan with parchment paper and set it aside.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl.1 cup butter
- Whisk in the dark chocolate chips until melted with the brown butter, it'll be smooth and glossy.1 2/3 cups dark chocolate chips
- In a separate small bowl, beat eggs, vanilla, and sugar on medium speed until pale and fluffy. About 2 minutes.1 cup white sugar, 3 eggs, 2 tbsp vanilla
- Slowly beat into the chocolate mixture until combined.
- Add in cocoa, flour, espresso powder, and salt. Fold until just mixed.1 cup all-purpose flour, 4 tbsp dark cocoa powder, 2 tbsp espresso powder, 3/4 tsps salt
- Transfer into prepared baking pan. Bake for 25-30 minutes. The top will no longer look shiny, and it'll be extremely soft. A toothpick inserted should come out with moist crumbs, not wet like batter.
- Allow to cool completely in the pan before slicing. It'll fall apart if you cut into it earlier. Add a dash of sea salt on top to balance the flavours if desired. Enjoy!