Espresso Brownies

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!

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