Espresso Brownies

Espresso Brownies are rich, fudgy, and packed with deep chocolate flavor enhanced by bold espresso. These brownies have a dense, moist texture with a crackly top and an irresistible coffee-infused taste.

Perfect for chocolate and coffee lovers alike, they’re the ultimate indulgent treat for any occasion!

Kitchen Equipment Needed

• Mixing bowls
• Hand or stand mixer (optional)
• Measuring cups and spoons
• Whisk
• Spatula
• 8×8-inch or 9×9-inch baking pan
• Parchment paper

Ingredients Overview

• Espresso Powder: Intensifies the chocolate flavor and adds a subtle coffee kick.
• Dark Chocolate & Cocoa Powder: Ensures a deep, rich chocolatey base.
• Butter & Sugar: Create a moist, fudgy texture.

Ingredients

For the Brownies

• 1/2 cup unsalted butter, melted
• 3 oz dark chocolate (70% cocoa), chopped
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon espresso powder
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

For the Espresso Glaze (Optional but Recommended)

• 1/2 cup powdered sugar
• 1 teaspoon espresso powder
• 1-2 tablespoons milk or cream

Directions

Step 1: Preheat & Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper and grease lightly.

Step 2: Melt the Chocolate & Butter

1. In a microwave-safe bowl, melt butter and chopped dark chocolate in 20-second intervals, stirring until smooth.
2. Whisk in granulated and brown sugar until combined.

Step 3: Mix the Wet Ingredients

1. Add eggs one at a time, whisking well after each addition.
2. Stir in vanilla extract and espresso powder.

Step 4: Combine Dry Ingredients

1. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
2. Gradually fold the dry ingredients into the wet mixture until just combined.

Step 5: Bake the Brownies

1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Let brownies cool completely before slicing.

Step 6: Prepare the Espresso Glaze (Optional)

1. In a small bowl, whisk together powdered sugar, espresso powder, and milk until smooth.
2. Drizzle over cooled brownies for an extra coffee kick.

Step 7: Serve & Enjoy

• Slice into squares and serve with a scoop of vanilla ice cream or a hot cup of coffee.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Nutrition (per brownie, ~9 servings)

• Calories: ~230
• Fat: ~12g
• Carbohydrates: ~30g
• Protein: ~3g

Expert Tips

• For Extra Fudginess: Slightly underbake the brownies and let them cool completely before cutting.
• For a More Intense Coffee Flavor: Add an extra teaspoon of espresso powder.
• Storage Tip: Store in an airtight container at room temperature for up to 3 days.

FAQs

Can I use instant coffee instead of espresso powder?
Yes, but espresso powder has a stronger, richer flavor.

How do I get a crackly top?
Whisk the eggs and sugar well to incorporate air before adding dry ingredients.

Can I freeze these brownies?
Yes! Wrap in plastic wrap and freeze for up to 2 months.

Storing & Freezing

• Storing: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Replace butter with coconut oil and use dairy-free chocolate.
• Extra Chocolatey: Stir in 1/2 cup chocolate chips before baking.

Espresso Brownies

**Espresso Brownies** are rich, fudgy, and packed with deep chocolate flavor enhanced by bold espresso. These brownies have a dense, moist texture with a crackly top and an irresistible coffee-infused taste.

Print Recipe Pin Recipe

Ingredients Equipment Method

Ingredients

  

• #### **For the Brownies**
• - 1/2 cup unsalted butter melted
• - 3 oz dark chocolate 70% cocoa, chopped
• - 3/4 cup granulated sugar
• - 1/4 cup brown sugar packed
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 1 tablespoon espresso powder
• - 1/2 cup all-purpose flour
• - 1/4 cup unsweetened cocoa powder
• - 1/2 teaspoon salt
• - 1/2 teaspoon baking powder
• #### **For the Espresso Glaze Optional but Recommended**
• - 1/2 cup powdered sugar
• - 1 teaspoon espresso powder
• - 1-2 tablespoons milk or cream

Equipment

• Mixing bowls
• - Hand or stand mixer (optional)
• Measuring cups and spoons
• Whisk
• Spatula
• - 8x8-inch or 9x9-inch baking pan
• Parchment paper

Method

 

1. #### **Step 1: Preheat & Prepare the Pan**
2. Preheat oven to 350°F (175°C).
3. Line an 8x8-inch baking pan with parchment paper and grease lightly.
4. #### **Step 2: Melt the Chocolate & Butter**
5. In a microwave-safe bowl, melt butter and chopped dark chocolate in 20-second intervals, stirring until smooth.
6. Whisk in granulated and brown sugar until combined.
7. #### **Step 3: Mix the Wet Ingredients**
8. Add eggs one at a time, whisking well after each addition.
9. Stir in vanilla extract and espresso powder.
10. #### **Step 4: Combine Dry Ingredients**
11. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
12. Gradually fold the dry ingredients into the wet mixture until just combined.
13. #### **Step 5: Bake the Brownies**
14. Pour the batter into the prepared pan and spread evenly.
15. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
16. Let brownies cool completely before slicing.
17. #### **Step 6: Prepare the Espresso Glaze (Optional)**
18. In a small bowl, whisk together powdered sugar, espresso powder, and milk until smooth.
19. Drizzle over cooled brownies for an extra coffee kick.
20. #### **Step 7: Serve & Enjoy**
21. - Slice into squares and serve with a scoop of vanilla ice cream or a hot cup of coffee.