Espresso Brownies

Espresso Brownies

I have been on the hunt for some new favorite brownie recipes and I think I have found one! I love homemade brownies with a fudgy center and crispy edges and these were perfect! These chocolate espresso brownies come out of the oven with a perfect crackly top, a subtle coffee flavor taken over the top with a sweet espresso glaze.

Adding espresso to brownies doesn’t necessarily give them a strong coffee flavor, but it does enhance the chocolate and make them extra rich and delicious. I added the espresso glaze to bring the mocha flavor up a notch!

Espresso Brownies Ingredients

Ingredients needed for this Espresso Brownie Recipe:

  • All purpose flour
  • Unsalted butter
  • Dark chocolate chips
  • Dark cocoa powder
  • Instant espresso powder (I like this brand.)
  • Brown Sugar
  • Vanilla Extract
  • Sea Salt

Supplies needed for Espresso Brownies Recipe:

  • Parchment paper
  • 8×8 baking pan
  • Large bowl
  • Whisk
  • Wire rack
  • Rubber spatula

Brown butter and melted chocolate

How to make these decadent espresso brownies:

Start by browning your butter. You can do this in a small saucepan or even in the microwave with a really snug fitting lid on your bowl. (I have used a pyrex bowl with a plate on top before.)

Add the dark chocolate chips to the brown butter and stir until melted.

In a large bowl whisk together the eggs and brown sugar until light and creamy. Slowly pour in melted chocolate mixture and stir until smooth. Add the vanilla extract and then add the dry ingredients, starting with the flour, then sprinkling on the cocoa powder, followed by the espresso powder and salt. Whisk the flour mixture together slowly, starting with the dry ingredients on the top of the bowl and then incorporating the wet ingredients too.

Pour the brownie batter into a prepared baking pan and bake for 25-30 minutes depending on your oven. I always check at the 20 minute mark and then go from there. If you want a moist brownie you want to make sure to not over bake them. My gauge is to insert a toothpick into the center of the brownies and when it comes back with a few moist crumbs they are done.

When the brownies have cooled to room temperature either top with the glaze if using, or cut into squares and enjoy. Store leftovers in an airtight container. They will last for 2-3 days on the counter or up to a week in the fridge.

The espresso powder really enhances the flavor of the chocolate in the brownies but doesn’t add much in terms of strong espresso flavor. Coffee lovers should feel free to make a simple glaze to really amp up the rich coffee flavor. It is made with powdered sugar and a little espresso or strong coffee. These brownies are amazing either way, but I like that extra punch of coffee flavor.

Can I sub anything for the dark chocolate chips?

Sure, in a pinch use semisweet chocolate chips or any bittersweet chocolate.

I don’ t have brown sugar- can I use regular sugar?

Yes. In fact the first time I made these I used white sugar too (see the above ingredient pic!) But I further tested them with brown sugar and prefer the chewiness brown sugar adds!

Other favorite Chocolate Desserts:

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Espresso Brownies

Espresso Brownies

Yield: 16 bronwies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Fudgy, gooey brownies with rich chocolatey flavor and a sweet espresso glaze.

Ingredients

  • 2 sticks, (8 oz) unsalted butter
  • 1 ½ cups 70% dark chocolate, chopped or dark chocolate chips
  • 1 ¼ cups brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 tablespoon dutch process cocoa powder
  • 2 tablespoon instant espresso
  • ½ teaspoon sea salt

For the glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons espresso or strong coffee
  • flakey salt for topping if desired

Instructions

Preheat oven to 350F.

Start by browning your butter. You can do this in a small saucepan or even in the microwave with a really snug fitting lid on your bowl. (I have used a pyrex bowl with a plate on top before.)

Add the dark chocolate chips to the brown butter and stir until melted.

In a large bowl whisk together the eggs and brown sugar until light and creamy. Slowly pour in melted chocolate mixture and stir until smooth.

Add the vanilla extract and then add the dry ingredients, starting with the flour, then sprinkling on the cocoa powder, followed by the espresso powder and salt.

Whisk the flour mixture together slowly, starting with the dry ingredients on the top of the bowl and then incorporating the wet ingredients too.

Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes depending on your oven. I always check at the 20 minute mark and then go from there. If you want a moist brownie you want to make sure to not over bake them. My gauge is to insert a toothpick into the center of the brownies and when it comes back with several moist crumbs they are done.

Allow the brownies to cool on a wire rack while you make the glaze.

Combine the powdered sugar and 1 tablespoon coffee and stir together until smooth. Add more coffee if needed until glaze is a nice pourable consistency. Glaze brownies when they are mostly cooled, cut into squares and enjoy!

Did you make this recipe?

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One Comment

  1. At what temperature should these be baked?

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