Coffee lovers, rejoice – these espresso brownies are going to be your new favorite treat! Each bite of these chocolate brownies is rich with deep espresso flavor.
Espresso Brownies Recipe
The rich flavors of chocolate and espresso are delicious on their own, and when they’re mixed together in the form of a perfectly baked brownie… the word “irresistible” comes to mind first.
Do you love the crunchy, chewy crust of a brownie or the warm, gooey center? Either way, this easy brownie recipe perfectly produces both pieces!
Next time you’re enjoying a nice cup of coffee in the morning, imagine how much better it would be if paired with an espresso brownie. I can’t think of a better way to start the day!
Why You’ll Love this Espresso Brownie Recipe:
- Rich: Sometimes, you just need a good, rich dessert to feed your soul. These espresso brownies are sure to satiate your chocolate craving!
- Coffee: If you love the bold, slightly bitter taste of coffee, you’re going to love how it pairs with sweet milk chocolate in this recipe.
- Easy to Make: Just because these homemade brownies aren’t from a box, doesn’t mean that they’re not easy to make! Espresso brownies are made in just a few short, simple steps.
How to Make Espresso Brownies
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a baking dish.
- Melt the butter with chocolate chips and coffee.
- Remove from heat and whisk in the eggs and sugars.
- Mix in the flour until you have a batter.
- Let the batter cool.
- Stir in more chocolate chips.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes.
- Allow to cool before cutting.
In an airtight container at room temperature, these espresso brownies will stay fresh and delicious for up to 3 days. If you want to extend that time and don’t mind them a bit cold, keep the brownies in an airtight container in the refrigerator, where they’ll stay fresh for up to 5 days. They’re also delicious when warmed slightly in the microwave if you don’t like them cold!
Yes, these brownies can be frozen for up to 3 months! However, I recommend placing the baked espresso brownies into the freezer before you cut into them. Sometimes, when freezing sliced brownie pieces, they can dry out. As a whole baked brownie that’s not cut into, it won’t face that problem. To thaw, simply let it rest at room temperature for a few hours before cutting into pieces.
When done baking, the edges of the brownies should seem crisp and pull away from the sides of the dish. The best method to use for checking doneness is the toothpick method. Simply press a toothpick into the center of the brownies, and see if it comes out clean or not. If it has a little melted chocolate from a chocolate chip, that’s okay! It just shouldn’t have any batter on it.
Recipe Tips and Tricks
- For richer flavor, use espresso instead of coffee.
- Don’t add the chocolate chips to the batter when it’s too warm. If you do, the chocolate chips will most likely melt and not hold their shape.
- Dark brown sugar will deepen the overall flavor of the brownies more than light brown sugar.
I don’t know about you, but I’ll definitely be pairing an espresso brownie with my iced coffee tomorrow! This wonderfully dark, yet sweet dessert is one of my all-time favorite brownie recipes to enjoy.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Espresso Brownies
Ingredients
- ¼ cup salted butter 57 grams (½ stick)
- 1½ cups milk chocolate chips 255 grams, divided
- ¼ cup brewed black coffee or espresso 57 grams
- 2 large eggs 100 grams, room temperature
- 1 cup granulated sugar 200 grams
- ¼ cup brown sugar 53 grams
- ¾ cup all-purpose flour 90 grams
- ¼ cup chocolate chips 43 grams, optional (see note)
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch baking pan with nonstick spray or line with a piece of parchment paper with 2 inches on each side for easy lift after baking. Set aside.
- In a medium saucepan, melt the butter with ½ cup of chocolate chips and the espresso or coffee.¼ cup salted butter, 1½ cups milk chocolate chips, ¼ cup brewed black coffee or espresso
- Once the butter and chocolate have melted, remove the pan from heat. Whisk in the eggs and sugars. Gradually mix in the flour and stir until it becomes a semi-thick batter. Let the batter cool for a minute and then stir in the remaining 1 cup of chocolate chips, until they are evenly mixed into the batter.2 large eggs, 1 cup granulated sugar, ¼ cup brown sugar, ¾ cup all-purpose flour
- Top with extra chocolate chips (optional). Pour the brownie batter into the prepared pan and bake for 25-30 minutes. Remove from the oven and allow brownies to cool before cutting or frosting.¼ cup chocolate chips
Notes
- Chocolate Chips: I sprinkled additional chocolate chips on top before baking. There are also espresso flavored chips you can use for additional coffee flavor.
- For richer flavor, use espresso instead of coffee.
- Don’t add the chocolate chips to the batter when it’s too warm. If you do, the chocolate chips will most likely melt and not hold their shape.
- Dark brown sugar will deepen the overall flavor of the brownies more than light brown sugar.
Can you use dark chocolate chips instead? If so, does the sugar need to be increased?
You can use dark chocolate chips if you prefer! I think the amount of sugar is fine either way. If you love the taste of dark chocolate, it will taste great.