These espresso brownies are easy to make (in one bowl!) and packed with espresso flavor. If you love chocolate and coffee together then you’ll adore these deliciously rich and fudgy brownies!
Do I ever have a treat for you today: espresso brownies!
If you know one thing about me, it’s probably that I’m a coffee nut. And I’m also a chocolate nut. And a brownie nut. (OK that’s three things.)
Anyway, clearly these brownies are my dream dessert. Make yourself a batch soon and I know you’ll love them too!
Why you’ll love these espresso brownies:
- They’re quick and easy enough that even non-bakers can make them successfully
- Because of the addition of espresso powder, the brownies pack plenty of coffee flavor—and you can adjust how much espresso powder you add depending on your preferences
- You don’t need a mixer or any other special equipment. And the entire recipe requires just one bowl!
- These brownies freeze well so you can have a batch in the freezer for whenever the craving strikes
How to make your brownies
- Melt chocolate and butter together, then let cool for a few minutes
- Stir in eggs, sugar, espresso powder, and a few other ingredients
- Fold in flour and chocolate chips
- Spread into an 8-inch baking dish
Then you’ll bake for about 25 minutes. And that’s it! Your brownies are ready to eat!
Recipe notes and tips
- If you only have salted butter you can use that, just omit the salt in the recipe and be aware that your brownies will turn out a little saltier than mine.
- If you don’t have unsweetened chocolate you can use dark chocolate or even semi-sweet (chocolate chips are fine!) but your brownies won’t be as rich.
- Baker’s unsweetened chocolate is my favorite brand for baking; it’s available at most grocery stores but if you can’t find it another brand is just fine.
- You can add more or less instant espresso powder to taste.
- I used semisweet chocolate chips as mix-ins but you can use any variety. Even peanut butter chips would be delicious.
- Don’t cover or chill your brownies until they’re completely cooled; if you cover them while still warm they could sweat and get soggy.
- Instant coffee isn’t a good substitute for instant espresso powder because espresso powder has a lot more flavor. You would have to add a lot of instant coffee to make up the difference in flavor.
How to store your brownies
You can store uneaten brownies at room temperature, in an airtight container, for about a day.
You can also store them in the fridge, covered or in a container, for up to three days.
If you want to freeze them, wrap brownies individually in plastic wrap and aluminum foil, then pop them in the freezer.
I usually put the brownies in a large freezer bag with the date written on it so I know how long they’ve been frozen.
Defrost the brownies in the fridge overnight, at room temp on the counter for an hour or so, or pop them in the microwave until they’re soft.
What is instant espresso powder?
Instant espresso powder is pretty much the same thing as instant coffee, except it has a more intense flavor.
It’s also more commonly used for baking than for drinking—it’s a pretty common ingredient in chocolatey baked goods because it helps deepen the flavor of the chocolate.
My favorite brand of espresso powder is Medaglia d’Oro. If your grocery store carries it, it’s most likely in the coffee aisle; I often have luck finding espresso powder at Target.
Did you make these espresso brownies? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Espresso brownies are easy to make and full of coffee flavor. If you love mochas then you'll love these rich and fudgy brownies!
- 1/2 cup unsalted butter cut into several chunks
- 3 ounces unsweetened chocolate finely chopped
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons + 2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
- 1 cup chocolate chips
- Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.
- Place the chocolate and butter in medium a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth.
- (You can also melt them in the top of a double boiler, stirring constantly, if you don’t have a microwave.)
- Set mixture aside to cool for 5 minutes.
- Stir the eggs, sugar, and instant espresso powder into the chocolate mixture until very well combined. Mix in the vanilla, baking soda, and salt, again until well combined.
- Fold in the flour until just combined (just mix until you no longer see streaks of flour in the batter) then fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 24 to 28 minutes, until the top of the brownies looks set.
- Place pan on a wire rack and cool completely before slicing and serving.
- If you only have salted butter you can use that, just omit the salt in the recipe and be aware that your brownies will turn out a little saltier than mine did (that’s not a bad thing if you ask me).
- If you don’t have unsweetened chocolate you can use dark chocolate or even semi-sweet but your brownies won’t be as rich.
- You can add more or less instant espresso powder to taste; 2 tablespoons + 2 teaspoons was the right amount for me to taste the espresso but avoid it being overpowering.
- I used semisweet chocolate chips but you can use any variety. Even peanut butter chips would be delicious.
- Uneaten brownies can be stored at room temperature (in an airtight container) for about a day, in the fridge (covered or in an airtight container) for up to three days, or in the freezer, tightly wrapped, for up to two months.
- Don’t cover or refrigerate your brownies until they’re completely cooled. (The brownies could sweat if you cover them while you’re hot.)
- Instant coffee isn’t a very good substitute for instant espresso powder because espresso powder has so much more flavor.