Espresso Brownies Recipe

If you adore the combination of coffee and chocolate, this espresso brownies recipe is sure to delight you. Espresso powder intensifies the cocoa flavor, giving you a fudgy, rich dessert that’s almost impossible to resist. Whether you’re a longtime coffee enthusiast or simply want to explore coffee-themed desserts, get ready to enjoy a baking experience that yields a sweet, aromatic treat with every bite.

Ingredients

• ½ cup (1 stick) unsalted butter, melted (or browned for extra depth)
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder (dutch-processed if you prefer deeper flavor)
• 1 tablespoon espresso powder (use 2 tablespoons for a bolder coffee kick)
• ½ teaspoon kosher salt
• Optional mix-ins: ½ cup chocolate chips, chopped nuts, or a sprinkle of sea salt

Directions

1. Preheat your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting.
2. In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, combine the flour, cocoa powder, espresso powder, and salt. Mix well to distribute the espresso evenly.
4. Gradually fold the dry mixture into the butter-sugar mixture. Stir until just combined, avoiding overmixing.
5. If you’re adding chocolate chips or other mix-ins, gently fold them in at this stage.
6. Pour the batter into your lined baking pan and spread it evenly to the edges. Tap the pan on the counter a few times to remove any air bubbles.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The brownies should have a slightly crackly top and feel a bit soft in the middle.
8. Let them cool completely in the pan. For ultra-clean slices, pop the brownies into the fridge for 20 minutes before cutting.

Tips & variations

• For an intense coffee boost: Increase the espresso powder to two tablespoons, or dissolve around 8 grams of it in warm water before adding to the batter.
• Brown butter twist: Brown the butter on medium heat for about 10 minutes for a nutty, caramel-like depth. Just be sure to let it cool slightly before mixing with sugar and eggs.
• Avoid using coffee grounds: Grounds won’t dissolve properly and can leave a gritty texture. Stick to espresso powder or instant coffee granules.
• Add texture: Chopped hazelnuts, pecans, or even a swirl of peanut butter can customize the flavor and crunch.

Nutrition facts

Final thoughts

Espresso brownies are a dream come true for anyone who savors the combination of dark chocolate and coffee. Experiment with different amounts of espresso powder, or try a variety of mix-ins until you hit the perfect flavor balance. Once you take your first bite of these soft, fragrant bars, you’ll discover just how easy it is to create a coffee-infused dessert that brings rich flavor to every square.

Frequently asked questions (FAQs)

1. Can I substitute instant coffee for espresso powder?
   Yes, you can. However, instant coffee granules might offer a slightly milder taste. Avoid plain ground coffee or espresso beans, since they won’t dissolve smoothly.
2. How do I store espresso brownies?
   Keep them in an airtight container at room temperature for up to three days or refrigerate them for up to a week. They also freeze well for up to three months. Let them come to room temperature or warm briefly before serving.
3. Why do I need to cool the brownies before cutting?
   This helps the brownies set. A quick chill in the fridge makes them easier to slice into neat squares without crumbling.
4. Can I use dairy-free substitutes for butter?
   Absolutely. A plant-based butter or margarine often works just as well, but the taste and texture may vary slightly. It’s best to experiment with small batches.
5. How do I know when they’re fully baked?
   A toothpick in the center should come out with a few moist crumbs. If it’s completely dry, you risk overbaking, which results in less fudgy brownies.

Espresso Brownies Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

9

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

185

kcal

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted (or browned for extra depth)

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 1/2 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder (dutch-processed if you prefer deeper flavor)

• 1 tablespoon espresso powder (use 2 tablespoons for a bolder coffee kick)

• 1/2 teaspoon kosher salt

• Optional mix-ins: ½ cup chocolate chips, chopped nuts, or a sprinkle of sea salt

Directions

• Preheat your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting.
• In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, combine the flour, cocoa powder, espresso powder, and salt. Mix well to distribute the espresso evenly.
• Gradually fold the dry mixture into the butter-sugar mixture. Stir until just combined, avoiding overmixing.
• If you’re adding chocolate chips or other mix-ins, gently fold them in at this stage.
• Pour the batter into your lined baking pan and spread it evenly to the edges. Tap the pan on the counter a few times to remove any air bubbles.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The brownies should have a slightly crackly top and feel a bit soft in the middle.
• Let them cool completely in the pan. For ultra-clean slices, pop the brownies into the fridge for 20 minutes before cutting.

Notes

• For an intense coffee boost: Increase the espresso powder to two tablespoons, or dissolve around 8 grams of it in warm water before adding to the batter.
  Brown butter twist: Brown the butter on medium heat for about 10 minutes for a nutty, caramel-like depth. Just be sure to let it cool slightly before mixing with sugar and eggs.
  Avoid using coffee grounds: Grounds won’t dissolve properly and can leave a gritty texture. Stick to espresso powder or instant coffee granules.
  Add texture: Chopped hazelnuts, pecans, or even a swirl of peanut butter can customize the flavor and crunch.