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 espresso cookies and chocolate espresso 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 my red velvet 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, similar to my coffee cinnamon rolls!
- 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 & substitutions
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!
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 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 & freezing
Store them at room temperature wrapped tightly in plastic wrap or in an airtight container for 2-3 days.
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!
recipe 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
- square 8x8 baking pan You MUST use a square pan with square edges as shown. Glass or ceramic pans retain heat differently. A pan with rounded edges will need to bake longer than the bake time.
Ingredients
- 1 cup unsalted butter cold
- 1 cup + 2 tbsp semi-sweet chocolate chips
- 1 cup all-purpose flour
- 3 tablespoon dark cocoa powder
- 2 tablespoon espresso powder
- ½ teaspoon salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- ½ tablespoon vanilla extract
Instructions
- Preheat the oven to 350 F/180 C. Line a square 8x8 baking pan** (see notes below) 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 cup + 2 tablespoon semi-sweet chocolate chips
- In a bowl, whisk together the flour, cocoa powder, espresso, and salt. Set aside1 cup all-purpose flour, 3 tablespoon dark cocoa powder, 2 tablespoon espresso powder, ½ teaspoon salt
- In a mixing bowl, whisk the eggs, sugar, and vanilla together on medium speed for 1-2 minutes until fluffy.1 ¼ cups granulated sugar, 3 large eggs, ½ tablespoon vanilla extract
- With the mixer running on low, stream the melted butter and chocolate into the batter. Mix until just combined.
- Gently fold in the dry ingredients with a rubber spatula until just combined.
- Pour the batter into the prepared baking pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.All ovens are different, and your brownies may bake quicker or take longer than the indicated baking time. If your pan has rounded edges or is anything other than METAL, it will take longer to bake, closer to 45-50 minutes.
- Let the pan cool completely on a wire rack then cut into 16 squares with a hot sharp knife, wiping it clean between cuts.
Video
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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!