Coffee brownies Recipe

Ever find yourself craving both coffee and chocolate at the same time? If so, you’re about to discover your new favorite dessert. This coffee brownies recipe checks all the boxes for a sweet treat with a subtle caffeine kick. It comes together quickly, and once you pop it in the oven, your kitchen will smell like your favorite coffee shop. Ready to get baking?

Ingredients

• 1 cup (226 g) unsalted butter, melted
• 1½ cups (300 g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons instant coffee granules (dissolved in 2 tablespoons warm water)
• ¾ cup (68 g) unsweetened cocoa powder
• 1 cup (125 g) all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan or line it with parchment paper.
2. In a large bowl, whisk together the melted butter and sugar until combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Pour in the dissolved coffee mixture, ensuring it’s fully incorporated.
5. In a separate bowl, combine the cocoa powder, flour, salt, and baking powder. Gently fold these dry ingredients into your wet mixture. Avoid overmixing.
6. Spread the batter evenly into your prepared pan.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the brownies cool on a rack for at least 15 minutes before cutting into squares.

Tips & Variations

• Substitute instant coffee with a shot of cooled espresso for a deeper coffee flavor.
• Stir in chocolate chips, chopped nuts, or even white chocolate chunks for added texture.
• If you love a salty-sweet combo, sprinkle coarse sea salt on top right after baking.
• Prefer an extra fudgy texture? Underbake by a couple of minutes, then let the brownies set as they cool.

Nutrition Facts

Here’s an approximate breakdown per brownie if you slice your batch into 16 squares:

Final Thoughts

Coffee and chocolate are a match made in dessert heaven, and these brownies prove it. They work wonders for an afternoon snack or a simple after-dinner treat, especially if you pair them with a scoop of ice cream. Give this recipe a try, and don’t be surprised if you find yourself sneaking back for seconds.

Frequently Asked Questions (FAQs)

1. Can I use decaf coffee instead of regular?
   Yes. If you’d like to keep these brownies caffeine-free, just swap in decaf instant coffee or a small amount of decaf espresso.

2. How should I store my brownies?
   Place them in an airtight container at room temperature for up to four days. You can also freeze them for up to three months and thaw on the counter before enjoying.

3. Do I need to adjust the baking time if I double the recipe?
   Yes. If you’re doubling the ingredients and using a larger pan, you’ll generally need an extra 5–10 minutes in the oven. Use a toothpick to check for doneness and remove them when it comes out with a few moist crumbs.

Coffee brownies Recipe

Recipe by Matt Simmons

0.0 from 0 votes

Servings

16

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

180

kcal

Ingredients

• 1 cup (226 g) unsalted butter, melted

• 1 1/2 cups (300 g) granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons instant coffee granules (dissolved in 2 tablespoons warm water)

• 3/4 cup (68 g) unsweetened cocoa powder

• 1 cup (125 g) all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

Directions

• Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan or line it with parchment paper.
• In a large bowl, whisk together the melted butter and sugar until combined.
• Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Pour in the dissolved coffee mixture, ensuring it’s fully incorporated.
• In a separate bowl, combine the cocoa powder, flour, salt, and baking powder. Gently fold these dry ingredients into your wet mixture. Avoid overmixing.
• Spread the batter evenly into your prepared pan.
• Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
• Let the brownies cool on a rack for at least 15 minutes before cutting into squares.

Notes

• – Substitute instant coffee with a shot of cooled espresso for a deeper coffee flavor.
  – Stir in chocolate chips, chopped nuts, or even white chocolate chunks for added texture.
  – If you love a salty-sweet combo, sprinkle coarse sea salt on top right after baking.
  – Prefer an extra fudgy texture? Underbake by a couple of minutes, then let the brownies set as they cool.