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!
I have an obsession with adding espresso to chocolate desserts, like cookies and cake.
These espresso brownies are the best recipe I've created!
They are loaded with coffee flavor and perfect for coffee lovers. If you love chocolate and espresso together, you are going to love this recipe.
They are perfectly gooey in the middle with the best chewy edges and you can taste the espresso in every single bite!
I love them so much that I used the same base recipe to make red velvet brownies!
For more brownie recipes, try Cheesecake Marble Brownies, Birthday Cake Brownies, S'mores Brownies, or Andes Mint Brownies!
Jump to:
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 it 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. 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 & 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!
faqs
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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lauren says
I’ve been looking at this recipe for days and absolutely cannot WAIT to make and try these!! Do you mix the dry ingredients before you fold them in?
Cambrea Gordon says
Hi Lauren! You definitely can, let me know how they turn out!
Kim says
I bake a lot. I decided to try these brownies. I’m literally 45 minutes in and they are still not baked. I used the 8x8 and followed directions. It’s not my oven. My oven actually cooks faster.
Cambrea Gordon says
Hi Kim, I'm sorry to hear you're experiencing difficulty with this recipe. There could be a few reason why they are taking longer than expected: While you mentioned that your oven bakes quickly, it's still worth double-choking the temperature accuracy. An oven thermometer can help you ensure the temperature is accurate. Although you used an 8x8 baking pan, it's possible that the depth or material of the pan could affect baking time, such as glass instead of metal. Double check that all of the ingredients were added to the batter, like flour, which can affect the outcome of the recipe. If you live at a high altitude, it can affect baking times. You may need to adjust the baking temperature for the recipe.
Jennifer says
These were excellent! Super rich and fudge with a crackly top. I’m not a coffee fan so I only used 1 Tbs espresso but it could have used more. This is a recipe that doesn’t need tweaking, it’s perfect the way it is!
Cambrea Gordon says
So happy to hear that Jennifer! 🙂
Genevieve says
Absolutely delicious!!
I made them in a 9-inch pan and bakes them for 23 min which I think was a little too long. But otherwise a great easy recipe.
Nichole says
This may be a silly question, but when using super fine ground espresso, coffee they need to be dry and unused, correct?
Cambrea Gordon says
Yes! You can use it from an unopened coffee pod from a machine or you can buy espresso powder from the store!
Jackie says
This one is definitely for coffee lovers. My family loved them and my dad enjoyed them with a cup of coffee 😆
Meity says
Made it! With a bit of changes on sugar. Love it 💚
liz says
AMAZING! So good I baked them twice in two days because they went so fast. So easy to make! I had to bake mine for 10 minutes longer than the recipe though
Chelsea says
Making these tonight. My hubby loves fudge brownies so hopefully these pass his test, just wanted to say thank you for putting measurements into the recipe rather than me constantly scrolling back and forth !
Kasie says
Taking forever to bake! And they’re in a 9x13! The batter tastes amazing so I know they’re gonna be great. Just eagerly waiting for them to cook through lol. I’ve almost been baking them for 45 min
Natalie says
This was bomb as hell. Bake in a 9x13.
Rhea Anthony says
Made these about a week ago. Best brownies I’ve ever had. About to make some more this weekend!
Cambrea Gordon says
Yay! So happy to hear that Rhea! 🙂
Jessica says
I haven't made these yet but I wanted to say I LOVE how you add the measurements after each step to save us from having to scroll back and forth over and over 😂 it's the little things but it's appreciated 🙂 can't wait to make these for my fiancé!
Cambrea Gordon says
So glad they're helpful! Let me know how the brownies turn out Jessica! 🙂
Erin R says
So fudgey! I almost kept thinking they needed to cook longer. Looking at the previous comments I did put a little salt on top. Great recipe! Just a little too much espresso for us, probably will use half next time.
Cambrea Gordon says
They are definitely for coffee lovers haha, so glad you enjoyed them Erin! 🙂
Yenna says
These turned out AMAZING! My first time browning butter and it was surprisingly easy. I used the cafè bustelo brand for the espresso and added a pinch of kosher salt on top to peak the flavor. 10/10
Jaeli says
Turned out really well! My little brother is so picky but he loves them!
Mei-Lin says
A-mazing! So rich and chocolate-y. The browned butter and espresso take these to another level
Venus says
These are the best brownies I’ve ever had. They’re a huge hit with my family, I make multiple pans of them a week because they all get eaten in less than 24 hours. I haven’t baby trapped my boyfriend, I’ve brownie trapped him by gatekeeping the recipe to his favorite brownies.
Cambrea Gordon says
BEST REVIEW EVER 😂 If these brownies result in a marriage, let a girl know 😉
Daisy says
These were a huge hit with my friends and family! I cut them into hearts and decorated them with colorful sprinkles.
Maddie says
Love the consistency of the batter, but the espresso was overpowering. It may fluctuate based on the type of espresso you buy, but if you have anyone in your family that prefers their coffee on the lighter side, I would suggest cutting that measurement in half.
Raven says
Loved it! ❤
Cindy says
Absolutely delicious. They had a cake like batter which I love ❤️ and I made them vegan so it was an extra treat. Thank you for the recipe
Cambrea Gordon says
That's amazing to hear! So glad you enjoyed them Cindy!
Beth says
delicious rich deep flavors, wonderful!
but I have a question, even after 35 minutes my brownies were still not just moist/chewy, but still very much like brownie batter, I get having moist chewy brownies but they just seemed l
undone. Should I have kept baking? 45 minutes?!!
Cambrea Gordon says
Hi Beth! Every oven can be slightly different so you may just need a bit longer bake time. I would keep baking them until a toothpick inserted into the center of the pan comes out covered in a few moist crumbs. You'll also notice some "cracks" along the edges of the brownie which is also a good indication that they may be done. I hope that helps, let me know if you have any other question! 🙂
Lizzy says
Just made these. They were sooo good!
Cambrea Gordon says
Amazing!! So happy to hear that!
Elmer says
I made them and it is a hit! Am not a baker (not by a long shot) but really appreciate your simple instructions.
Thanks a bunch!
Cambrea Gordon says
So happy to hear that Elmer! Thanks so much for coming back to leave a review!
Hannah says
Can I use almond/oat/GF flour in these?
Cambrea Gordon says
Hi Hannah! I know a few people have made them with Bob Red Mill's Gluten Free 1:1 Flour!
Shelbi B. says
No brownie recipe can compete with this one. It is truly magical.
Cambrea Gordon says
Woo! Thanks Shelbi! 🙂
Zoe says
These are absolutely incredible!! They are my new go-to brownie recipe when I'm trying to really impress!
Cambrea Gordon says
Yay!! So happy to hear that! Thanks so much for the kind review Zoe 🙂
Kelsey Lege says
So far the batter taste delicious but is it supposed to be surprisingly thick or have I done something wrong?
Cambrea Gordon says
Hi Kelsey, I'm not sure what you mean by "thick"; Did you use a scale to measure the ingredients? If not you may have overmeasured the flour.
Kelsey says
I did not use a scale. They batter was just super thick and hard to spread in my pan, maybe it was just too much flour? But They still tasted super delicious.
Cambrea Gordon says
Yes, it could just have been too much flour! I recommend using a spoon to fluff the flour first, then you can spoon it into your measuring cup. This should help!
Fe says
These were a major hit with my coworkers 🤓😁
Cambrea Gordon says
That's amazing to hear!!
Janae says
Made these last night and had to stop myself from eating the whole pan 🤤
Cambrea Gordon says
So happy to hear that! Thanks Janae!
Sierra says
I’m sure these would have been amazing. However for some reason mine came out with a gritty texture from the ground espresso. Any ideas where I went wrong?
Cambrea Gordon says
Hi Sierra! Was the espresso finely ground? I have never heard of this being an issue. Did you make any other changes to the recipe?
Nora McIntyre says
This recipe was super straight forward and easy to make. I really appreciated the noted quantities under each step of the recipe as well, so I didn't have to keep looking at the ingredients list at the top! I subbed about 1/4 a cup of Rye flour in with the AP flour and it was so good!
Cambrea Gordon says
Yay! So happy to hear that, I love the rye addition!
Brielle says
These turned out great!
Katerina says
I made these brownies for the second time today to share with my friends and family for my Name Day. The flavour, consistency and texture are incomparable. Best brownies I've ever made, perfect every time! Thank you so much for the recipe and instructions! I've saved some more recipes from your Instagram that I'd like to try in the near future! Greetings from Athens, Greece!
Cambrea Gordon says
That is amazing to hear!! Thanks so much for the kind review Katerina! 🙂
Thomas Sigler says
Hi,
Good to use espresso powder in place of grounds? Can’t wait to make these
Cambrea Gordon says
Definitely!
Katerina says
I tried this recipe today and I have to say these are the best brownies I've ever made! Perfect crackled top, fudgy center, crispy edges, and such a deep flavor! Thank you so much! 😍
Lizzie M. says
Moist & delicious! Also really easy to make spur of the moment, will definitely be repeating this recipe!
Diane Phillips says
These are amazing! I have been wanting to try these for a while and finally had a chance. Used Valrhona dark 70% chocolate I had won. So rich and decadent but not overly sweet either! Perfection and simple!
Jenae Y. says
So STINKING YUMMY!!!!!!!! I tried this recipe today and not only is is absolutely yummy but it was super easy to make!! 10/10 would recommend!!
Jan says
STOP WHAT YOU ARE DOING AND MAKE THIS RECIPE!!! I have never loved a brownie recipe more than this one. They are PERFECT, just the right fudgy and chewy texture and the espresso brown butter flavor makes them even better than what you would get from a bakery!
Rick says
Thank you Cambrea for this amazing recipe! These brownies have exceeded my expectations in every way possible. Rich, dark, moist with an indescribable deliciousness!! 😍
Monique says
If you haven't made these yet...make them TRUST ME!!!!!!! I made a lot of brownies and it never turned out fudgy or as good as using her recipe!
Mashael says
Tummies brownies I ever tried! I think the clue is the brown butter. Thank you so much for your amazing recipe.
Rosie says
Amazing Receipe that will be my go to brownie recipe! Loved it and so did my family!
Izzy says
these are hands down the best brownies i’ve ever made! i saw them on instagram a few times and finally made them this weekend, i wish i would have made them sooner! i ate mine with a scoop of ice cream on top and seriously died.
Dusty says
If you are wondering if you should make these brownies, STOP wonering and make them! I pinky promise you will not regret that decision
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!
Ainsley says
I make these brownies at least once a month and they never last longer than a day! seriously the best brownie recipe i’ve ever had in my entire life.
Cambrea Gordon says
YAY! I am so so happy to hear that. Thanks Ainsley!
Nav says
Oh my goodness. I made these for work and so many of my coworkers loved them! I made huge batch thanks to the Amazing recipe modification and was able to make little treat bags for my friends. Everyone is obsessed with these!
Cambrea Gordon says
Yay!!! Thank you so much Nav!!
Catherine says
That bit of coffee mixed with the chocolate makes such a difference...what a winning combo. I love from scratch brownies...these look so decadently rich and fudgy. Oh they are calling me to the kitchen now!
Jamie says
The espresso gives these brownies so much more flavor than just regular brownies and it's a great afternoon pick me up too!
Cambrea Gordon says
I'm so glad you liked them Jamie!!
Heather says
Love a good brownie…. The browned butter adds so much flavor and the espresso really brings out the chocolate! Delicious!!
Beth says
Yum! These are so delicious! My new favorite brownies, hands down!
Cambrea Gordon says
Thank you Beth! I'm so glad you love them!
Andrea says
These brownies look so fudgy and irresistible. They are truly a perfect dessert that my family will devour.
Taylor says
Hi - I was using a glass pan, and in one part of the writing you say if we use clear pan we should DECREASE to 300, but then in another part you said to INCREASE to 350. Could you please clarify? Thanks!
Cambrea Gordon says
Hi Taylor! Sorry for the confusion, a glass pan should be baked at 350 F, and I recommend checking it at around 40 minutes with a toothpick, as everyone's oven can be different 🙂
Tanny Bacon says
Had me at espresso brownies. Recipe is easy to follow. Couldn’t ask for a better brownie recipe. And brownies have always been my favorite dessert. Is that a dessert, or food group.
Cambrea Gordon says
I'm so happy you enjoyed them Tanny!! Brownies are definitely a food group in my opinion 😏 Thanks for coming back to leave a review, I appreciate it!
Azkiah khodimatul Haque says
Hi! What kind of topping that you recommend for this brownie? Is chocochips topping will make this brownies too sweet? Thanks!
cambreabakes says
I think chocolate chips would be amazing! These brownies aren't overly sweet in my opinion, but you could choose a bittersweet or dark chocolate chip for the topping to keep it from being too sweet.
Amanda says
Can I swap almond flour and allulose baking sugar in equal substitutions or would I need more liquid?
cambreabakes says
Hi Amanda! I did a quick google search of allulose baking sugar (as I'm not familiar with it) and it says you can substitute it in equal parts for regular sugar, but obviously, I can't guarantee the results! As for the almond meal, I'm not sure how that would work out, but I'd love to hear how this all turns out for you! Best, Cambrea
Lauren says
15/10!!!! I actually made these brownies vegan by using Egg Replacer powder and vegan butter sticks and they came out perfectly!!! The top wasn’t shiny due to the lack of real eggs but do not care they’re soo delicious
cambreabakes says
This is AMAZING!!
Alyssa says
These brownies were incredible. They are so good and fudgy, they were perfect. This recipe is a keeper.
cambreabakes says
Hi Alyssa! Yay! So happy to hear this. Thanks for making them! 🙂
Daun says
These were SO delicious, i loved that the espresso flavor was subtle and they were so moist!
cambreabakes says
Hi Daun! I'm so glad to hear you love these brownies! Thanks so much for taking the time to leave a review. Best, Cambrea
Marissa says
Do you use salted or unsalted butter?
cambreabakes says
Hi Marissa! You're going to use unsalted butter! 🙂
Marissa says
These brownies were perfectly fudgy and had the most delicious espresso flavor!! We made them for a family get together dessert and they were all gone by the end of the night!
Haidee says
These are fantastic!
Elise says
These are the absolute BEST brownies EVER. Like EVER. I tell everyone about them because they’re that good. If you haven’t made them yet you must!!
Tina Rose says
We made these wondering...would we really like coffee flavored brownies? So let's just say if you like coffee and you like brownies you must make these! Very moist and delish!
anthony higuera says
these brownies are the best! it’s hard not to eat them all at once
Nivithaambikha says
Thank for the Amazing and wonderful step by step instruction. It tastes delicious.Want to try more of ur dessert receipes.
Wendy says
These are the best brownies EVER! Absolutely amazingly delicious! Can the recipe be doubled and baked in two 8x8 pans?
cambreabakes says
Oh my gosh I am so so glad you enjoyed them! The recipe can absolutely be doubled! Just know that some of the times for the eggs whipping and the butter browning will take longer than the single recipe! 🙂
Wendy says
Thank you for responding so quickly. These truly are magical brownies. The browned butter, chocolate, and espresso all meld together into something beyond delicious. This is the only brownie recipe I’ll ever need.💕
Hailee says
These are the best brownies I’ve ever had in my entire life!!! I am so picky when it comes to baked goods but these are hands-down the most delicious thing I’ve ever eaten. 5/5 stars!
RUSTAM says
These brownies were killer!! No other words describe how good they are.
Nav says
I could never seem to make brownies even when I used those boxed mixes. But this recipe is a total game changer, first time ever was I able to make brownies and they were sooooo AMAZING!!! The recipe is easy to follow and the results will leave you wanting more.
Nav says
I could never seem to make brownies even when I used those boxed mixes. But this recipe is a total game changer, first time ever was I able to make brownies and they were sooooo AMAZING!!! The recipe is easy to follow and the results will leave wanting more.