Espresso Brownies
If you love deep, rich chocolate desserts, these espresso brownies are about to become your new favorite. They are intensely fudgy, packed with melted dark chocolate, and finished with a subtle espresso flavor that enhances every bite!
The secret to making these brownies stand out is browned butter. It adds a slightly nutty, caramel-like depth that takes the chocolate flavor to another level.
These are not cakey brownies. They are dense, chewy, and incredibly indulgent!
Why You Will Love This Recipe
- Ultra fudgy texture
- Deep chocolate flavor enhanced with espresso
- Made with simple ingredients
- Gluten free option included
- Bakery-style results at home
What Does Espresso Powder Do in Brownies?
Espresso powder does not make the brownies taste like coffee.
Instead, it enhances the chocolate flavor and makes it richer and more intense. Even a small amount creates a noticeable difference.
Ingredients
- 9 tbsp butter, browned or melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup granulated sugar, or maple sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ tsp espresso powder
- 1 cup dark chocolate chips, to mix in
How to Make Espresso Brownies
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Brown your butter. Add the butter to a skillet over medium heat. Cook, stirring occasionally, until it has reached a caramel color. Remove from heat.
Add the 1 cup of chocolate chips to this skillet. Stir until the chocolate has melted.
In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
Fold in the second cup of dark chocolate chips.
Pour batter into the lined pan. Smooth out into one even layer.
Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
Finally, remove from oven. Allow brownies to cool before slicing into.
How to Get Perfect Fudgy Brownies
- Do not overbake
- Remove when the center is slightly soft
- Use high-quality chocolate
- Whisk eggs and sugar well for a shiny top
Common Mistakes to Avoid
| Mistake | Result |
| Overbaking | Dry brownies |
| Skipping whisk step | No shiny top |
| Using low-quality chocolate | Flat flavor |
| Cutting too early | Crumbly texture |
Substitutions
Use all purpose flour if not gluten free
Maple sugar or coconut sugar can replace granulated sugar
Melted butter works if you skip browning
Storage Instructions
Store at room temperature for up to 3 days.
Refrigerate for up to 5 days.
Freeze for up to 2 months.
Frequently Asked Questions
No. It enhances the chocolate rather than adding coffee flavor.
Yes, but the brownies will have less depth of flavor.
They were likely overbaked. Remove them earlier next time.
These espresso brownies are everything a great brownie should be. Rich, fudgy, and full of deep chocolate flavor with a subtle boost from espresso.
If you are looking for a brownie recipe that stands out from the usual, this is the one to make.
You May Also Like
- Espresso Cookie
- Reese’s brownies
- Cottage Cheese Brownies
- Red Velvet Cheesecake Brownies
- Brown Butter Brownies
If you make this espresso brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Espresso Brownies
Ingredients
- 9 tbsp butter, browned or melted
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup granulated sugar, or maple sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ tsp espresso powder
- 1 cup dark chocolate chips, to mix in
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Brown your butter. Add the butter to a skillet over medium heat. Cook, stirring occasionally, until it has reached a caramel color. Remove from heat.
- Add the 1 cup of chocolate chips to this skillet. Stir until the chocolate has melted.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in the second cup of dark chocolate chips.
- Pour batter into the lined pan. Smooth out into one even layer.
- Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- I prefer the flavor of browned butter, but melted butter works well too.
- If you are not gluten free, feel free to use all purpose flour.
- For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before slicing.
- Store at room temperature for up to 3 days.
- These brownies freeze well.
5 Comments on “Espresso Brownies”
Pretty good! I used almond flour and a slightly smaller pan so the brownies would be thicker. They turned out well, I did make sure to check them often toward the end so I didn’t overcook them.
One of my favorite homemade brownie recipes for sure!
literally amazing
made these according to the recipe and the batter came out really thick. the brownies came out really dry, not sure what happened
Can I use a non-dairy substitute for butter like oil?
What maple sugar do you use?