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 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!
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!
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!
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!
- 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.
- 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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.