These espresso brownies are made with brown butter and loaded with rich coffee flavor. Thick and fudgy with extra gooey centers, they are truly gourmet and sure to be your new favorite!
I have an obsession with adding espresso to chocolate desserts, like espresso cookies and chocolate espresso cake.
These espresso brownies are the best recipe I’ve created! They are loaded with coffee flavor and perfect for coffee lovers. If you love chocolate and espresso together, you are going to love this recipe.
They are perfectly gooey in the middle with the best chewy edges and you can taste the espresso in every single bite! I love them so much that I used the same base recipe to make my red velvet brownies!
Table of Contents
Why You’ll Love This Recipe
- Coffee brownies: These brownies were actually made for coffee lovers. They are spiked with a generous amount of ground espresso which you can taste in every bite, similar to my coffee cinnamon rolls!
- Thick and fudgy: No cakey brownies here! They are thick and extremely fudgy with extra gooey centers that are to die for.
- Easy recipe: The only step that requires a bit more effort is browning the butter, but I promise it’s so worth it!
Ingredient Notes and Substitutions
Butter: Unsalted butter is used in this recipe. It can be substituted for salted butter, but I recommend leaving out the measured salt.
Cocoa powder: For rich and dark brownies, dutch processed dark cocoa powder is best! You can use regular cocoa powder, but it will be less rich.
Semi-sweet chocolate chips: I recommend a high-quality chocolate brand like Ghiradelli for the best flavor. You can also use a bar of chocolate and chop it up if you are out of chips!
Espresso: For the most intense coffee flavor, I recommend using espresso powder. You can use instant coffee granules if needed, but the flavor won’t be as strong.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Here’s how to make these coffee brownies! You will need a stand mixer or hand mixer to make the batter. Before you start, preheat your oven to 350 F/180 C and line a square 8×8 baking pan with parchment paper.
Step 1: Brown the butter. In a large stainless steel pan, melt the unsalted butter over medium heat for 10-12 minutes.
While the butter is cooking, it will crackle, pop, and foam. This is normal! Stir it occasionally and stand nearby to watch over it so it doesn’t burn.
When the bottom is covered in brown bits of butter solids, and it smells nutty, take it off the heat (image 1 below).
Step 2: Melt the chocolate in the butter. Pour the butter into a medium bowl and add the chocolate chips.
Make sure to scrape up all of the butter and browned bits into the bowl! Let the chocolate sit for a minute, then stir until the chocolate is melted and fully combined with the butter (image 2 below).
Step 3: Whisk the eggs and sugar. In a stand mixing bowl or in a bowl with a hand mixer, whisk the eggs, sugar, and vanilla together until fluffy, about 1-2 minutes.
Then with the mixer running, stream the chocolate and butter into the bowl, mixing until just combined (image 3 above).
Step 4: Fold in the dry ingredients. Fold in the all-purpose flour, cocoa powder, salt, and espresso until just combined (image 4 above).
Step 5: Bake! Pour the batter into the prepared baking pan. Use a spatula or spoon to evenly smooth the top (image 5 below).
Bake the brownies in the preheated oven for 28-35 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool completely on a wire rack before cutting then enjoy!
Expert Baking Tips
- Use the right pan to brown the butter. I recommend a light-colored or stainless steel pan for browning the butter. I wrote a whole guide on how to brown butter that details this process in depth!
- Don’t skip the espresso! The espresso not only gives these brownies their intense coffee flavor but balances the richness and brings out more of the chocolate flavor.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don’t overbake. It’s okay if the brownies still have a slight jiggly center when you pull them out. They will continue to bake in the hot pan. Overbaking will not give you soft and gooey centers!
- Cut them once cool. Trust me I know it’s so hard to wait but they will fall apart if you cut them too early!
Storage and Freezing
Store them at room temperature, wrapped tightly in plastic wrap, or in an airtight container for 2-3 days.
Cut the pan into squares, then place them in an airtight container or freezer bag with parchment between layers. Freeze for up to 3 months!
FAQs
Yes! The nutty flavor of the butter brings out a more rich chocolate flavor.
How much caffeine is in espresso brownies?
There is a very small amount of caffeine in the brownies. There is a total of two tablespoons added to the entire batch.
Can I use gluten-free flour?
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
Is it possible to bake them in a different-sized pan?
You can bake this recipe in a 9×13 pan for thinner brownies. They will bake quicker than the indicated baking time so keep an eye on them!
More Brownie Recipes
- Cookie butter brownies
- Rocky road brownies
- Sprinkle brownies
- Lemon brownies
If you tried thisor any other recipe on my website, please let me know how it went in thecomments, I love hearing from you! Also, please leave astar ratingwhile you’re there! You can alsotag me onInstagramorFacebookso I can check it out!
more brownie recipes to try!
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Espresso Brownies
5 from 218 votes
– by Cambrea Gordon
These espresso brownies are made with brown butter and loaded with rich coffee flavor. Thick and fudgy with extra gooey centers, they are truly gourmet and sure to be your new favorite!
Print Recipe Save RecipePin Recipe
Prep Time: 20 minutes mins
Cook Time: 28 minutes mins
Total Time: 48 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Equipment
square 8×8 baking pan You MUST use a square panwith square edges as shown. Glass or ceramic pans retain heat differently. A pan with rounded edges will need to bake longer than the bake time.
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 1 cup unsalted butter, cold
- 1 cup + 2 tbsp semi-sweet chocolate chips
- 1 cup all-purpose flour
- 3 tbsp dark cocoa powder
- 2 tbsp espresso powder
- 1/2 tsp salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 tbsp vanilla extract
Instructions
Preheat the oven to 350 F/180 C. Line a square 8×8 baking pan** (see notes below) with parchment paper and set aside.
In a stainless steel pan, brown the butter over medium heat for 10-12 minutes. While it cooks, the butter will foam, pop, and crackle. This is normal! Stand by and stir it occasionally. When the bottom of the pan has brown bits of butter solid and it starts to smell nutty, scrape all of it into a separate bowl.
1 cup (226 g) unsalted butter
Add the chocolate chips to the bowl of browned butter and stir to melt completely. Set aside.
1 cup + 2 tbsp (200 g) semi-sweet chocolate chips
In a bowl, whisk together the flour, cocoa powder, espresso, and salt. Set aside
1 cup (128 g) all-purpose flour, 3 tbsp (16 g) dark cocoa powder, 2 tbsp espresso powder, 1/2 tsp salt
In a mixing bowl, whisk the eggs, sugar, and vanilla together on medium speed for 1-2 minutes until fluffy.
1 1/4 cups (250 g) granulated sugar, 3 (165 g) large eggs, 1/2 tbsp vanilla extract
With the mixer running on low, stream the melted butter and chocolate into the batter. Mix until just combined.
Gently fold in the dry ingredients with a rubber spatula until just combined.
Pour the batter into the prepared baking pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.
All ovens are different, and your brownies may bake quicker or take longer than the indicated baking time. If your pan has rounded edges or is anything other than METAL, it will take longer to bake, closer to 45-50 minutes.
Let the pan cool completely on a wire rack then cut into 16 squares with a hot sharp knife, wiping it clean between cuts.
Video
Notes
Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
** Use a square pan.You MUST use asquare metal 8×8 baking pan with square edges as shown. Glass or ceramic pans retain heat differently. A pan with rounded edges will need to bake longer than the bake time.
Serving: 1serving | Calories: 299kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 105mg | Potassium: 167mg | Fiber: 1g | Sugar: 21g | Vitamin A: 401IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
