Irresistible Espresso Brownies

Transform your ordinary chocolate brownies into an extraordinary cafe-inspired treat with this rich and fudgy espresso brownie recipe. The perfect balance of deep chocolate and coffee flavors creates an indulgent dessert that’s sure to become your new favorite.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 brownies

Why You’ll Love These Espresso Brownies

There’s something magical about the combination of chocolate and coffee. Growing up, my grandmother always added a splash of coffee to her chocolate cakes, saying it was her secret ingredient for intensifying the chocolate flavor. These espresso brownies take that wisdom to the next level, creating a sophisticated dessert that’s perfect for both casual gatherings and special occasions.

Ingredients

For the Brownies:

• 2 cups high-quality dark chocolate chips, divided
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons instant espresso powder
• 2 teaspoons alcohol free vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder

For the Chocolate Drizzle:

• 1/2 cup dark chocolate chips
• 2 tablespoons butter
• 1 teaspoon instant espresso powder

Instructions

1. Prepare Your Workspace
   • Preheat your oven to 350°F (175°C)
   • Line a 9×13 inch baking pan with parchment paper
   • Leave some overhang for easy removal
2. Make the Brownie Base
   • In a double boiler or heatproof bowl over simmering water, melt 1½ cups chocolate chips with butter
   • Stir until smooth and completely melted
   • Remove from heat and let cool slightly
3. Mix Wet Ingredients
   • In a large bowl, whisk together sugar and eggs until light and fluffy
   • Dissolve espresso powder in 1 tablespoon hot water
   • Add vanilla extract and espresso mixture to egg mixture
   • Stir in melted chocolate mixture
4. Combine Dry Ingredients
   • In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder
   • Gradually fold dry ingredients into wet mixture until just combined
   • Fold in remaining chocolate chips
5. Bake to Perfection
   • Pour batter into prepared pan
   • Bake for 28-30 minutes or until a toothpick comes out with moist crumbs
   • Let cool completely in pan
6. Add the Finishing Touch
   • For the drizzle, melt chocolate chips and butter
   • Stir in espresso powder until smooth
   • Drizzle over cooled brownies
   • Let set before cutting

Expert Tips

• Use room temperature eggs for better incorporation
• Don’t overmix the batter after adding flour
• Slightly underbake for fudgier brownies
• Allow brownies to cool completely before drizzling
• Store in an airtight container for up to 5 days

Recipe Variations

• Add chopped nuts for extra crunch
• Swap dark chocolate for milk chocolate for a sweeter version
• Add a teaspoon of cinnamon for a Mexican mocha twist
• Top with sea salt for a sweet-salty balance

Frequently Asked Questions

Can I make these brownies without espresso powder? Yes, though you’ll miss the coffee enhancement. The recipe works well as classic brownies too.

Can I freeze these brownies? Absolutely! They freeze well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil.

Why did my brownies turn out cakey? This usually happens from overmixing or overbaking. Remember to mix just until combined and check for doneness early.