Introduction

These Espresso Brownies offer a rich and fudgy chocolate experience with a subtle coffee kick that enhances the depth of flavor. Perfect for coffee lovers and chocolate enthusiasts alike, they are easy to make and wonderfully satisfying.

A batch of 16 rich, fudgy brownies is cut into squares on a black cooling rack lined with white parchment paper. The brownies have a shiny, cracked dark brown top sprinkled with coarse sea salt flakes. Scattered around the rack are a few chocolate chips and two small white bowls filled with dark chocolate chips, all placed on a white marbled surface. The brownies’ edges are slightly uneven, showing their soft, dense texture inside. 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 baking pan with parchment paper and set aside.
Step 2: In a stainless steel pan, brown the butter over medium heat for 10-12 minutes. Stir occasionally as the butter foams and crackles. When brown bits form and it smells nutty, scrape the browned butter into a separate bowl.
Step 3: Add the semi-sweet chocolate chips to the browned butter and stir until completely melted. Set this mixture aside.
Step 4: In a separate bowl, whisk together the flour, dark cocoa powder, espresso powder, and salt. Set aside.
Step 5: In a mixing bowl, whisk the eggs, granulated sugar, and vanilla extract on medium speed for 1-2 minutes until fluffy.
Step 6: With the mixer on low, slowly add the melted butter and chocolate mixture to the egg mixture. Mix until just combined.
Step 7: Gently fold in the dry ingredients with 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. Insert a toothpick into the center; it should come out with moist crumbs but not wet batter.
Step 9: Allow the brownies to cool completely on a wire rack. Cut into 16 squares using a hot, sharp knife, wiping the blade clean between cuts for neat edges.

Tips & Variations

Using a metal baking pan ensures even baking; glass or ceramic pans may require additional baking time up to 45-50 minutes.
For a stronger coffee flavor, increase the espresso powder to 3 tablespoons, but avoid adding liquid coffee as it can affect texture.
Add chopped nuts or chocolate chunks to the batter for extra texture and flavor.
If you prefer less intense brownies, reduce the cocoa powder to 2 tablespoons.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm individual pieces briefly in the microwave to restore a soft, fudgy texture.

How to Serve

A close-up of three thick, rich chocolate brownies stacked on top of each other on parchment paper over a rough wooden surface, with two whole coffee beans nearby. Each brownie has a dark brown, slightly crumbly exterior with a shiny and crackled thin top crust, while the inside is moist and dense, filled with visible melty chocolate chunks that add texture. In the background, more brownies are softly blurred, and a white marbled texture is faintly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can be used as a substitute for espresso powder. Use the same amount, but keep in mind that flavors might be slightly different and less intense.

How do I know when the brownies are done?

The brownies are done when a toothpick inserted into the center comes out with moist crumbs clinging to it but no wet batter. Because ovens vary, start checking at 30 minutes and adjust baking time as needed.