These espresso brownies are made with brown butter and loaded with rich coffee flavor. Thick and fudgy with extra gooey centers, they are truly gourmet and sure to be your new favorite!
These espresso brownies are insane! They are loaded with coffee flavor and perfect for coffee lovers. If you love chocolate and espresso together, you are going to go crazy over this recipe.
They are perfectly gooey in the middle with the best chewy edges and you can taste the espresso in every single bite.
This twist on a classic homemade brownie is made for coffee people and is sure to impress anyone you share them with!
For more brownie recipes, try Cheesecake Marble Brownies, Birthday Cake Brownies, S'mores Brownies, or Andes Mint Brownies!
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why you'll love this recipe
- Coffee brownies: These brownies were actually made for coffee lovers. They are spiked with a generous amount of ground espresso which you can taste in every bite!
- Thick and fudgy: No cakey brownies here! They are thick and extremely fudgy with extra gooey centers that are to die for.
- Easy recipe: The only step that requires a bit more effort is browning the butter but I promise it's so worth it!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- 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 they will be less rich.
- Dark chocolate chips: This recipe calls for 60% dark 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 ground espresso. You can use instant coffee granules or regular ground coffee as well.
recipe instructions
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 8x8 baking pan with parchment paper.
STEP ONE: 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.
STEP TWO: 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.
STEP THREE: Whisk the eggs and sugar. In a stand mixing bowl or in a bowl with a hand mixer, whisk the eggs and sugar together until light and pale, about 2-3 minutes. Then with the mixer running, mix in the vanilla extract and stream the chocolate and butter into the bowl, mixing until just combined.
STEP FOUR: Fold in the dry ingredients. Fold in the all-purpose flour, cocoa powder, salt, and espresso until just combined.
STEP FIVE: Bake! Pour the batter into the prepared baking pan. Use a spatula or spoon to evenly smooth the top. Bake the brownies in the preheated oven for 25-30 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. It makes it much easier to see when it has browned and ensures it doesn't burn!
- 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. No need to go out and buy ground espresso if you have a coffee machine! Simply cut open one of the pods and use the grounds in the batter.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements and is highly recommended.
- 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 & freezing
- Room temperature: Store them at room temperature wrapped tightly in plastic wrap or in an airtight container for 2-3 days.
- Freezer: Cut the pan into squares then place them in an airtight container or freezer bag with parchment in between layers. Freeze for up to 3 months!
faq's
Yes! The nutty flavor of the butter brings out a more rich chocolate flavor.
There is a very small amount of caffeine in the brownies. There is a total of two tablespoons added to the entire batch.
I have not tested this recipe with gluten-free flour but would love to hear how it turns out!
You can bake this recipe in a 9x13 pan for thinner brownies. They will bake quicker than the indicated baking time so keep an eye on them!
more brownie recipes to try
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Espresso Brownies
Equipment
Ingredients
- 1 cup unsalted butter
- 1 ½ cups dark chocolate chips
- 1 ¼ cups granulated sugar
- 3 large eggs
- ½ tablespoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoon dark cocoa powder
- 2 tablespoon espresso grounds
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 F/180 C. Line a square 8x8 baking pan with parchment paper and set aside.
- In a stainless steel pan, brown the butter over medium heat for 10-12 minutes. While it cooks, the butter will foam, pop, and crackle. This is normal! Stand by and stir it occasionally. When the bottom of the pan has brown bits of butter solid and it starts to smell nutty, scrape all of it into a separate bowl.1 cup unsalted butter
- Add the chocolate chips to the bowl of browned butter and stir to melt completely. Set aside.1 ½ cups dark chocolate chips
- In a mixing bowl, whisk the eggs and sugar together on medium speed for 2-3 minutes until it looks fluffy and pale in color.3 large eggs, 1 ¼ cups granulated sugar
- With the mixer running on low, add the vanilla and stream the melted butter and chocolate into the batter. Mix until just combined.½ tablespoon vanilla extract
- Gently fold in the flour, cocoa powder, espresso, and salt with a rubber spatula until just combined.1 cup all-purpose flour, 3 tablespoon dark cocoa powder, 2 tablespoon espresso grounds, ½ teaspoon salt
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.
- Let the pan cool completely on a wire rack then cut into 16 squares and enjoy!
Notes
- Use the right pan to brown the butter. I recommend a light-colored or stainless steel pan for browning the butter. It makes it much easier to see when it has browned and ensures it doesn't burn!
- 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 and is highly recommended.
- 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!
- Room temperature: Store them at room temperature wrapped tightly in plastic wrap or in an airtight container for 2-3 days.
- Freezer: Cut the pan into squares then place them in an airtight container or freezer bag with parchment in between layers. Freeze for up to 3 months!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Karishma says
Made these yesterday and they were so good! I brought them to a dinner party and everyone was raving about them. They had beautiful shiny, crackly tops and were so fudgy. I loved the pop of espresso flavor and the brown butter - omg! Also, I had to make a few substitutions based on what I had at home and they were still super delicious (I used 70% dark chocolate, red dutch cocoa powder, and half salted butter).
Emmaly says
These brownies are exactly the thing you need if you’re craving something with a pop. They’re rich, smooth, & downright every coffee lovers kinda dessert. Paired with a little ice cream, you will not be disappointed! AND. They’re super easy to make!
Cambrea Gordon says
YAY! This is the best review ever and truly encompasses how amazing this recipe is. Thank you Emmaly!!
cindy says
they were soooooo delicious 🤤
Jennifer says
Can you use espresso powder?
Cambrea Gordon says
Yes, absolutely!