Espresso Brownies

How Espresso Brownies Became My Fix (and Yours Too, Probably)

Alright, so if you ask my family, they’d swear I’m part human, part coffee bean—so naturally, these Espresso brownies were destiny. The first time I tried making them was actually an accident; I’d run out of regular chocolate chips and—not to be dramatic—panicked. Dug around in the cupboard, found a jar of instant espresso, and thought, “Well, let’s see what happens.” It was one of those happy kitchen accidents that you’re secretly a bit proud of, even if you get chocolate smears on your sleeve (or forehead—the struggle is real). It’s now my go-to recipe when I want to be the hero of any casual get-together or, let’s be honest, just to bribe teenagers out of their rooms. Give these a try and let me know if you manage not to eat half the batter before it hits the oven.

Why This Is the Only Brownie Recipe I Actually Crave

I make these when I’m after a dessert that’s a little grown-up but still feels, you know, like comfort food. My family goes absolutely mad for them, especially when there’s a rainy Saturday, football on the telly, and nothing better to do than debate whose turn it is to do dishes. (Sidenote: it’s apparently never mine.) Oh, and if you’re a bit suspicious about coffee in brownies—don’t be. The espresso doesn’t hit you over the head; it just makes everything taste a bit richer, like someone turned up the volume on chocolate. And if you tend to burn the edges—I used to all the time—this recipe’s pretty forgiving.

What You’ll Need (With Little Cheats & Swaps)

• 200g good dark chocolate (I sometimes just use semi-sweet chocolate chips if I’m in a hurry—it’s all good)
• 115g unsalted butter (salted works too, just skip the pinch of extra salt)
• 1 heaped tablespoon instant espresso powder (My grandma insisted on Café Bustelo, but honestly, whatever you’ve got works)
• 2 large eggs, room temp if you remember (I don’t always, no worries)
• 150g light brown sugar (granulated is totally fine, though you lose a bit of caramel-y magic)
• 1 teaspoon vanilla extract (actually, I pour until it smells right)
• 100g all-purpose flour (or plain flour, if you’re in the UK)
• Pinch of salt (unless your butter is salted, then skip it! Learned that the hard way…)
• Optional: 75g chopped walnuts, pecans, or honestly, anything crunchy lurking in your pantry
• Optional: A handful of dark chocolate chips for that gooey middle

Let’s Make Espresso Brownies Together

1. Heat your oven to 180°C (350°F) and line an 8-inch baking pan with parchment. Sometimes I just butter the heck out of it when I’m out of parchment, but parchment makes life easier, trust me.
2. Melt your chocolate and butter together in a heatproof bowl either over a saucepan of simmering water or (don’t judge me) zap it in the microwave in 20-second bursts, stirring each time. It looks oddly glossy at this point—don’t panic, that’s good.
3. Stir in the espresso powder until it totally dissolves. This is when the kitchen starts smelling kind of like a Parisian cafe, if you squint hard enough.
4. Beat in the eggs and sugar. Do this by hand or with a mixer. Don’t worry if it looks a bit weird at first—like, is this going to come together? It will. Trust the process.
5. Add the vanilla, flour, and salt. Fold these in gently, trying not to overthink it. Or over-mix. Both can make brownies oddly cakey. Unless you like them that way, in which case, go for it.
6. Toss in nuts and extra choc chips. Or ignore this step—I sometimes forget and no one complains.
7. Pour batter into your pan, smooth the top (ish), and bake around 22-26 mins. You want the edges set but the middle still a bit wobbly. And, this is where I always sneak a tiny spoonful from the edge. Baker’s rights.
8. Cool in the pan. Not gonna lie, this is the hardest part—waiting. If you cut them too hot, they’ll fall apart but, eh, sometimes that’s how it goes at my place.

The Notes I Wish I Had at First

• If you forget to buy espresso powder, a shot of really strong coffee (about two tablespoons) mixed into the batter sort of works. Though, the texture changes a bit—don’t ask why. It just does.
• I tried making this dairy-free with coconut oil once; result: decent, but a bit chocolate candle-like. Probably not my proudest bake.
• On second thought, under-baking by just a couple mins is a game-changer. Go with your gut, not the clock.

Crazy Brownie Variations I’ve Messed With (So You Don’t Have To)

Sometimes I’ll stir in a swirl of peanut butter (love it), or use chopped hazelnuts when I can’t find walnuts. Once, I tried swirling strawberry jam through the top and… let’s just say it was memorable, but not quite the masterpiece I’d hoped. Oh, adding a pinch of cayenne? Oddly addictive. Try it if you’re the adventurous sort.

The Stuff You’ll Probably Need (But Don’t Panic If You Don’t Have It)

• 8-inch square baking tin (I once used a loaf pan—worked in a pinch, though the brownies were extra thick. No complaints there.)
• Medium heatproof mixing bowl
• Wooden spoon or whatever spoon you find first
• A whisk or fork (for beating eggs and sugar)
• Parchment paper, but again, butter works—messy, but who cares?

Will These Survive On The Counter? (Spoiler: Not For Long)

Stored in an airtight container, they’ll last up to 3 days at room temp—or at least people say they do. In my house, if they make it to day two, I’d call that a miracle. If you’re savvy, you can freeze ’em too (I like this guide for freezing tips), but someone always finds mine and thaws them overnight.

Best Ways to Eat Espresso Brownies (No Wrong Answers Here)

I reckon they’re perfect slightly warm with a scoop of vanilla ice cream. My sister insists on eating them straight from the fridge with an espresso on the side (yeah, she’s committed). Sometimes, we have a little tradition: Sunday nights, brownies and a mug of strong black tea, feet up, arguments over the remote—classic family bonding.

Random Wisdom Learned The Hard Way (I.e., Pro Tips!)

• I once tried rushing the cooling step and, honestly, regretted it because the whole thing basically collapsed into a gooey heap. Delicious, but a mess.
• Don’t skip the parchment, unless you enjoy chiseling baked-on chocolate off tinware for half the afternoon.
• If using a glass baking dish, lower the oven temp a smidge. Otherwise, the edges can burn before the center even tries to set. Ask me how I know.

Espresso Brownies: Real Questions I’ve Been Asked (With Frank Answers)

• Can I use decaf espresso powder? Absolutely—no judgment here! It still gives that deep flavor without the buzz.
• What if I’m out of instant espresso? Brew a really strong cup of coffee and pour in about two tablespoons. It’s not quite the same, but it does the trick. Bit more liquid, so your brownies may be fudgier (never a bad thing?).
• How do I know when they’re done? When the edges start to pull away from the side and the middle’s still a little soft if you poke it gently with a toothpick. Not raw, but not bone dry either.
• Can I double the recipe? Sure; just use a bigger dish and check for doneness after about 28 minutes. I tend to forget to set a timer, but hey, you’ll smell them before they burn.
• Do kids like them? Mine do, though the grown-up coffee flavor means they might be more popular with adults. Still, no leftovers, so you tell me!

Okay, that’s all my espresso brownie secrets, for now anyway. If you give this a whirl, let me know how it went—especially if you find an even better coffee-chocolate combo. Until then, happy baking!

★★★★★ 4.80 from 120 ratings

Espresso Brownies

yield: 12 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

Rich, fudgy brownies infused with a bold espresso flavor for the perfect chocolate and coffee treat.

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Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 2 tablespoons instant espresso powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate chips

Instructions

1. 1
   Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. 2
   Melt the butter in a saucepan over medium heat. Remove from heat and whisk in the sugar, eggs, and vanilla extract until smooth.
3. 3
   In a separate bowl, combine cocoa powder, flour, instant espresso powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. 4
   Stir in chocolate chips and pour the batter into the prepared pan, spreading evenly.
5. 5
   Bake for 28–32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before cutting into squares.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 270 caloriescal

Protein: 3gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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