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close up photo of sliced brownie with other brownies behind it

Espresso Brownies

Espresso brownies are easy to make and full of coffee flavor. If you love mochas then you'll love these rich and fudgy brownies!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.
  2. 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.
  3. (You can also melt them in the top of a double boiler, stirring constantly, if you don’t have a microwave.)
  4. Set mixture aside to cool for 5 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Place pan on a wire rack and cool completely before slicing and serving.

Recipe Video

Recipe Notes

  • 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.