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Chocolaty, fudgy with just a hint of coffee, these Ultimate Espresso Brownies are a coffee and chocolate lovers dream! A truly decadent treat!
The other day I had a craving. A craving for something super fudgy, super chocolaty and since coffee is life, a little coffee too. That is when these Espresso Brownies were born and I am never going back.
Espresso and chocolate is actually a pretty common combo. I mean, chocolate covered espresso beans are actually a thing. And of course, the two pair perfectly in my triple chocolate bunt cake.
They are simply a match made in heaven and I am not sure why I didn’t try to add espresso to brownies before. Now that I have, I knew I couldn’t wait any longer to share this decadent brownie recipe with you.
Like any classic fudgy brownie recipe, you’ll find butter, cocoa powder, sugar, flour, salt and vanilla. But these Espresso Brownies have a couple other ingredients to give it the coffee flavor.
ESPRESSO POWDER: Anytime I need to add espresso flavor to a baked good or make that Dalgona Coffee that was so popular early on in the pandemic, I use espresso powder. So I always have it on hand. I use Medagila D’oro .
ESPRESSO MORSELS: Basically chocolate chips with coffee added. And they are pretty fabulous. Nestle seems to be the only brand that makes these but they should be pretty easy to find!
These brownies are super easy to make! You can mix the saucepan right before pouring the batter into the baking pan.
STEP #1: Cook butter in a saucepan over medium heat until melted. Remove from heat and cool for just a minute. You still want the butter warm when you add the other ingredients.
STEP #2: Whisk in sugar and cocoa powder until combined.
STEP #3: Whisk in flour, salt, vanilla and cocoa powder. Mix just until combined.
STEP #4: Gently Fold in the espresso chips.
STEP #5: Spread into a greased 8 x 8 inch baking pan. Bake at 350 degrees for 18 – 20 minutes.
You guys. These brownies are so amazing. So incredibly chewy and fudgy. They are perfect with a glass of milk. And even better with a cup of hot coffee. I just know that you are going to love them!
Store the espresso brownies in an airtight container for up to 3 days. But honestly, if you’re house is full of chocolate lovers like mine, they won’t even last that long!
Looking for more decadent chocolate dessert recipes? You’ll love these!
Cook butter in a saucepan over medium heat until melted. Remove from heat and cool for just a minute.
Whisk in sugar and cocoa powder until combined.
Whisk in flour, salt, vanilla and cocoa powder. Mix just until combined.
Gently Fold in the espresso chips.
Spread into a greased 8 x 8 inch baking pan. Bake at 350 degrees for 18 - 20 minutes.
Work quickly while making these brownies because you want the butter warm but not hot. If it is too hot the eggs will scramble when you add them.
I cooked these for 18 minutes. They were slightly underdone, just how I like them. If you prefer them to be a little more on the done side, cook them for 20 - 22 minutes.
While these are good room temperature, a quick 10 - 15 second warm up in the microwave makes them taste like they just came out of the oven!
Calories: 372 , Total Fat: 23.4g , Saturated Fat: 14.1g , Cholesterol: 70mg , Sodium: 234mg , Carbohydrates: 44.5g , Fiber: 3.6g , Sugar: 33.1g , Protein: 3.9g
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