Espresso Brownies

Espresso brownies are the ultimate indulgence for anyone who loves the rich, bold flavor of coffee paired with decadent chocolate. If there is one treat I can’t resist, it’s a mocha. The way the sweet chocolate and bitter coffee come together with just the right amount of milk turns around even the toughest of mornings.

These espresso chocolate brownies are the dessert equivalent of that perfect mocha, where the deep, roasted flavor of espresso enhances the chocolate without overpowering it. Fudgy and gooey with just the right amount of sweetness, these brownies are the perfect way to satisfy your chocolate and coffee cravings all in one bite.

What does espresso do to brownies?

Espresso is often the secret ingredient in chocolate desserts, brownie recipes included. Coffee and chocolate are a classic duo because together they create flavors that are so much more than the sum of their parts. In this espresso brownie recipe, the bitterness of instant espresso boosts the chocolaty goodness. Instead of tasting like coffee, the espresso enhances the chocolate, giving it a richer, more complex flavor. It’s like turning up the volume on chocolate without making it too loud.

Espresso Brownie Ingredients

• Sugar and brown sugar: It’s dessert time, so grab the sugar! White granulated sugar provides the signature sweetness and helps create the perfect gooey texture in brownies while balancing the deep, rich flavors of the chocolate and espresso. Brown sugar complements this by adding a molasses-like flavor, which enhances the chocolate and espresso while also contributing to a chewy texture. Together, these two types of sugar create the perfect balance, with white sugar giving a sweet foundation and brown sugar deepening the flavors and adding moisture for that irresistible fudgy bite.
• Butter: Butter is the fat that makes these brownies melt in your mouth. It not only adds flavor but helps create the perfectly dense, but not heavy, texture that brownies are known for. Cubing butter ensures it melts evenly, blending beautifully into the batter for a smooth finish. Stick with unsalted vs. salted butter, because we’ll add our own salt later.
• Water: Water helps dissolve the espresso powder and lends a hand in melting the sugars and butter together. It also ensures the batter isn’t too thick, keeping the brownies from becoming too dry or crumbly.
• Instant espresso powder: This is the magic ingredient! Instant espresso powder delivers a concentrated burst of coffee flavor that amplifies the chocolate, making it richer and more decadent. Even though it’s just a tablespoon, its impact on the flavor is huge, adding that perfect coffee kick without tasting too much like coffee.
• Dark chocolate chips: Dark chocolate chips are the foundation of the chocolaty goodness in these brownies. The first batch is melted into the mixture to create the rich, gooey base, while the second batch is folded in to create pockets of melted chocolate throughout. Milk or semisweet chocolate doesn’t have that beautiful bittersweet edge that dark chocolate provides to balance the sweetness of the sugars. Plus, dark chocolate has health benefits too!
• Eggs: Eggs help bind everything together and provide structure and texture to the brownies. Using eggs at room temperature ensures they mix smoothly into the batter, helping achieve the perfect consistency.
• Vanilla extract: What’s chocolate without a little contrasting vanilla? Vanilla (especially when you use a high-quality brand of vanilla) adds a warm, sweet note that complements the bitterness of the chocolate and the espresso.
• Flour: Flour is the backbone of brownie batter, providing structure while still remaining soft and chewy. All-purpose flour is definitely the play for this recipe.
• Baking soda: Baking soda helps give the brownies a bit of lift, ensuring they’re not too dense. It also reacts with the acidity of the espresso, helping create a more tender crumb.
• Salt: The perfect sweet is a little salty. A little pinch of salt goes a long way in bringing out the best in these rich brownies. It balances the sweetness and makes the chocolate and espresso notes pop.

Directions

Step 1: Prep the pan

Preheat the oven to 325°F. Line a 9-inch square baking pan with parchment, letting the ends of the paper extend up the sides of the pan.

Editor’s Tip: While parchment is already nonstick, brownies can be a little extra-sticky. No need to go overboard, but a little oil or spray under the parchment keeps it in place, and a little spray on top of the parchment can ensure these treats don’t stick to the paper.

Step 2: Heat and combine the chocolate mixture

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In a large, heavy saucepan, combine the granulated sugar, brown sugar, butter, water and instant espresso. Bring the mixture to a boil, stirring constantly. Remove from the heat. Add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.

Step 3: Whisk the eggs and vanilla

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In a large bowl, whisk the eggs until foamy, about three minutes. Add the vanilla, then gradually whisk the chocolate mixture into the eggs.

Step 4: Add the dry ingredients and more chips

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In another bowl, whisk the flour, baking soda and salt. Then, stir the dry ingredients into the chocolate mixture.

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Fold in the remaining chocolate chips.

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Pour the batter into the prepared pan.

Step 5: Bake, cool and serve

Bake on a lower oven rack for 40 to 50 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely in the pan on a wire rack. Lift the brownies out of the pan with the parchment. Cut into squares and serve.

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Espresso Brownie Variations

• Go nuts: Add chopped walnuts, pecans or almonds for a crunchy texture that contrasts beautifully with the rich, fudgy interior.
• Do it with decadence: Drizzle caramel sauce throughout the batter in the pan before baking for a sweet, gooey surprise in each bite.
• Spice it up: Add a pinch of cinnamon or chili powder to give the espresso brownie recipe a warm, spicy kick that pairs wonderfully with the espresso.

How to Store Espresso Brownies

Store your espresso chocolate brownies in an airtight container at room temperature for up to five days. To extend their shelf life, refrigerate them for up to a week. Make sure they’re thoroughly cooled before storing to keep their texture intact.

How long do espresso brownies last?

Espresso brownies are best eaten within three to five days for optimal freshness. After that, they may start to dry out—but if stored properly, they’ll be good for a week. Refrigerating them can help preserve their moisture.

Can you freeze espresso brownies?

Yes, you can freeze espresso brownies! Just make sure they’re completely cool before wrapping them tightly in storage wrap or placing them in a freezer-safe container so that they keep their ideal texture. They’ll stay fresh for up to three months. Thaw them at room temperature when you’re ready to indulge.

Espresso Brownie Tips

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What’s the best way to cut brownies?

To cut your brownies cleanly, make sure the pan is completely cooled and use a sharp knife. If you want extra-clean slices, you can even dip the knife in hot water between cuts. This will prevent the brownies from sticking and help you achieve those perfect, sharp edges.

Letting your brownies cool completely before cutting is crucial. If you slice them too soon, they’ll fall apart or stick to the knife. Cooling also helps them firm up, so you get that ideal chewy, fudgy texture with each bite.

How should you serve espresso brownies?

These brownies are fantastic on their own, but if you want to go all out, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also great with a cup of coffee or a creamy latte for the ultimate espresso lover’s treat. Or, make it a party with an espresso martini!