Espresso Brownies Recipe

There is something truly magical about these Espresso Brownies that instantly lifts your mood and satisfies your chocolate cravings. Gooey and fudgy, with a gloriously shiny, crinkly top, they are bursting with rich espresso flavor that adds a sophisticated twist to traditional brownies. Whether you’re an espresso lover or simply want to impress friends with a decadent dessert, these brownies are your new best friend in the kitchen. Easy to make and utterly crowd-pleasing, they deliver the perfect balance of deep chocolate notes and coffee warmth in every bite.

Ingredients You’ll Need

The beauty of these brownies lies in their simple yet thoughtfully chosen ingredients. From the way browned butter enriches the flavor to the instant espresso powder that accentuates the chocolate, each component plays a vital role in crafting that perfect texture and intense taste.

• 130 g granulated sugar: Adds sweetness and helps create the shiny, crackly top.
• 130 g dark brown sugar: Offers moisture and a subtle caramel depth for fudginess.
• 3 large eggs (room temperature): Bind the ingredients while ensuring fluffy yet dense texture.
• 120 g butter: Browned for a nutty, rich base that elevates overall flavor.
• 75 g semi-sweet dark chocolate chips: Melted into the batter for intense chocolate richness.
• 70 g vegetable oil (canola recommended): Keeps brownies moist and tender.
• 1 ½ teaspoon vanilla extract: Enhances all the deep flavors with a sweet aroma.
• 75 g all-purpose flour: Provides structure without weighing down fudginess.
• 35 g unsweetened Dutch cocoa powder: Bloomed in browned butter for maximum chocolate punch.
• 1 tablespoon cornstarch: Adds a bit of softness to the crumb.
• 2 tablespoon instant espresso powder: The star ingredient that deepens chocolate flavor and delivers a hint of coffee kick.
• ½ teaspoon salt: Balances sweetness and intensifies flavors.
• 75 g semi-sweet dark chocolate chips to fold in: Little pockets of gooey chocolate for extra indulgence.
• A sprinkle of sea salt: Adds the perfect touch of savory contrast on top.

How to Make Espresso Brownies

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 160ºC (325ºF) if using a conventional oven. Line a 20×20 cm (8×8 inch) square pan with parchment paper, ensuring some overhang for easy lifting of brownies later. This prep sets the stage for perfectly baked, evenly cooked brownies.

Step 2: Brown the Butter and Melt Chocolate

In a medium saucepan, melt and brown the butter over medium-high heat. This should take about 8-10 minutes and develops a luscious nutty aroma that’s simply irresistible. Immediately transfer the browned butter, including all of those browned bits, to a heatproof bowl. Stir in the unsweetened Dutch cocoa powder and 75 grams of semi-sweet dark chocolate chips until smooth and velvety.

Step 3: Sift Dry Ingredients

While your butter-chocolate mixture cools slightly, sift together the flour, cornstarch, instant espresso powder, and salt into a bowl. Sifting ensures there are no lumps and evenly distributes the espresso powder, which is essential for that signature coffee-infused bite.

Step 4: Whisk Eggs and Sugars

Using an electric hand mixer, whisk the eggs, brown sugar, and granulated sugar in a large bowl until the mixture turns light and fluffy, about 4 minutes. This step traps air for a soft but dense brownie texture. You’ll start to smell the sweetness mingling with the rich coffee aroma soon!

Step 5: Combine Wet Ingredients

Next, add the warm butter-chocolate mixture, vegetable oil, and vanilla extract to the egg and sugar mix. Blend just until fully combined. This creates a smooth, glossy batter that is the heart of your Espresso Brownies.

Step 6: Incorporate Dry Ingredients and Chocolate Chips

On the lowest mixer speed, gently fold in the sifted dry ingredients until barely combined to avoid overmixing. Scrape the bowl’s sides, then fold in the remaining 75 grams of chocolate chips gently to spread chocolate pockets throughout the batter without toughening it.

Step 7: Bake and Finish

Pour the batter into the prepared pan and even out the surface with a spatula. Bake for 45-50 minutes; the brownies should be set around the edges but still slightly gooey in the center. Once out of the oven and cooled, sprinkle with a little sea salt. This finishing touch wonderfully complements the espresso and chocolate notes.

How to Serve Espresso Brownies

Garnishes

Espresso brownies are fantastic on their own, but a light dusting of powdered sugar or a few flakes of sea salt add a lovely aesthetic and boost flavor contrast. You can also add a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.

Side Dishes

Pairing these brownies with a scoop of vanilla or coffee ice cream makes for an irresistible dessert combo. A cup of black coffee or a creamy latte alongside further enhances the espresso flavors in the brownies, creating a flawless harmony.

Creative Ways to Present

For a special occasion, cut these brownies into bite-sized squares and skewer them with fresh raspberries or mint leaves for a fun party treat. You can also sandwich brownie pieces around ice cream for decadent brownie ice cream sandwiches or crumble over milkshakes to add texture and flavor.

Make Ahead and Storage

Storing Leftovers

After baking, store leftover Espresso Brownies in an airtight container at room temperature. They stay fudgy and delicious for up to 4 days, making them a great make-ahead dessert option or snack to enjoy throughout the week.

Freezing

If you want to keep them longer, wrap brownies tightly in plastic wrap and then foil before placing in the freezer. They can be frozen for up to 3 months. To thaw, simply leave at room temperature or warm gently in the microwave before serving.

Reheating

Warm your brownies briefly in the microwave for a few seconds or pop them in a low oven for 5-7 minutes to revive that gooey, just-baked texture. This little step makes them feel freshly made again and melts any chocolate chips to melty perfection.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

While you can, Dutch-processed cocoa powder is preferred here because it’s less acidic and gives a smoother, richer chocolate taste that pairs beautifully with the espresso flavor. If you use regular cocoa, the brownies may taste a little sharper.

Can I substitute espresso powder with instant coffee?

Espresso powder has a more concentrated flavor, but you can substitute instant coffee granules in a pinch. Use slightly less and dissolve it into the wet ingredients to avoid any graininess.

Why do the brownies have a shiny, crinkly top?

This delightful shiny crust forms thanks to the carefully balanced sugars and the whisking step that incorporates air into the eggs and sugars. It’s a hallmark of a well-made brownie and adds wonderful texture contrast.

Can I make these brownies gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free blend that includes xanthan gum, you can keep the fudgy texture intact. Just ensure your other ingredients are gluten-free as well.

What’s the best way to cut brownies without crumbling?

For clean cuts, let brownies cool completely or refrigerate for an hour. Use a sharp knife wiped clean between cuts. This helps keep edges neat and prevents crumbling.

Final Thoughts

Making these Espresso Brownies is truly a rewarding experience filled with rich aromas and luscious textures. Whether you’re baking for family, friends, or just to treat yourself, this recipe is a must-try that brilliantly combines chocolate and coffee for an unforgettable dessert moment. I promise once you try them, they’ll become a beloved classic in your kitchen too.