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.
What’s in Coffee Brownies?
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 fudgy brownie… the word “irresistible” comes to mind first.
- Salted Butter: Adds moisture, richness, and a touch of saltiness that enhances the chocolate flavor.
- Milk Chocolate Chips: Melt down to give these brownies a rich chocolate flavor. Stud the brownies with more chocolate chips for even more decadence!
- Coffee: Adds a subtle bitterness that enhances the chocolate flavor.
- Eggs: Add richness and structure.
- Sugar: A mixture of granulated sugar and brown sugar adds moisture, tenderness, and sweetness.
- All-Purpose Flour: Adds just the right amount of structure.
Pro Tip: For even more coffee flavor, stir some espresso baking chips into the batter.
Variations on Mocha Brownies
I think these brownies are perfectly balanced as is, but you could use brewed espresso for an even deeper coffee flavor. Dark brown sugar will also deepen the flavor of these brownies, making them even more indulgent.
Feel free to get creative with mix-ins, like white chocolate chips or chopped walnuts!
Adding coffee to brownies adds a bitter note that enhances the natural chocolate flavor.
There’s no need! We’re using real brewed coffee in this recipe. But if you only have espresso powder, brew a strong cup according to the instructions before using it.
The main difference between fudgy and cakey brownies is the ratio of fat to flour. This fudgy recipe uses more fat than flour by using real melted chocolate chips and extra butter. If you like your brownies cakey, you’ll want to add more flour or reduce the fat.
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.
How to Store and Reheat
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!
How to Freeze
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.
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! Grab a java chip frappuccino and get your (caffeine) buzz on!
- 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)
- 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
- 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.