Espresso Brownies
If you’re after a truly indulgent brownie, this espresso brownie recipe is the one. These brownies are rich, fudgy, and have that irresistible melt-in-your-mouth texture. The espresso powder doesn’t give an overwhelming coffee flavor—it simply deepens the chocolate flavor with just a hint of coffee at the end, making every bite feel even more decadent. These brownies were one of the first treats I started baking regularly for friends and family, and they quickly became a favorite! They’re the kind of dessert people remember and keep asking for again and again.
A Brownie Worth Baking Again and Again…
These espresso brownies will have you never going back to a box mix.
- Ultra fudgy: The addition of egg yolks and brown sugar gives that super fudgy and gooey texture that we all love in a brownie
- Bold chocolatey indulgence: Cocoa powder and melted chocolate make for double the chocolatey goodness
- Hint of espresso: Just a bit of espresso powder boosts that intense chocolate flavor and gives a hint of coffee at the end that rounds out the richness of these brownies perfectly
- Quick & easy to throw together: This recipe comes together fast with simple, straightforward steps. You’ll have warm, gooey brownies coming out of the oven before you know it!
Ingredient Overview
- Unsalted Butter: Use good-quality butter for the best texture and flavor
- Chocolate Chips: Dark chocolate or semi-sweet is best for these rich brownies; my go-to brand is always Ghirardelli
- Eggs & Egg Yolks: Using both eggs and egg yolks gives these brownies a fudgey and gooey texture
- Granulated Sugar: I use a combo of granulated sugar and brown sugar
- Brown sugar: The molasses in brown sugar helps to keep the brownies chewy and moist. Tip: Always pack brown sugar when measuring unless otherwise noted in a recipe
- Espresso Powder: I use instant espresso powder, but instant coffee can be used as well; it will just give a less prominent coffee flavor than the espresso powder
- Vanilla Extract: Use high-quality vanilla to really elevate your baked goods!
- Cake Flour: My secret to the most tender, soft brownies. Cake flour is lighter and will keep these brownies so soft that they just melt in your mouth!
- Cocoa Powder: I suggest Dutch-processed cocoa powder for that rich chocolate flavor
- Baking powder: Just a small amount of baking powder with the cake flour helps give that light and tender texture to these brownies.
- Salt: Just a pinch in all desserts will balance out the sweetness
Step-by-step Instructions
1. Preheat the oven and prep the pan
Preheat your oven to 325°F. Line an 8×8 metal pan with parchment paper and set it aside.
Baker’s Tip: To easily line a square pan, take a ½ sheet piece of parchment paper (I love using the pre-cut ones), cut it in half, and layer the two pieces in opposite directions to fully cover the bottom and sides of an 8×8 pan. A light spray of baking spray underneath helps the parchment stay in place. You’ll be able to just lift the brownies out of the pan when they are done with no mess!
2. Mix the dry ingredients
In a small bowl, whisk together the cake flour, cocoa powder, baking powder, and salt, then set aside.
3. Melt the butter and chocolate
In a medium saucepan, melt the butter over medium heat. Add the chocolate chips and stir until smooth. Remove from the heat and let it cool slightly.
4. Whisk the eggs and sugars
In a medium bowl, combine the eggs, egg yolks, granulated sugar, and brown sugar. Whisk by hand or with an electric hand mixer for about 1-2 minutes, until foamy and slightly lighter in color.
Baker’s Tip: This step is key to that melt-in-your-mouth texture. Whipping the eggs and sugar adds air, making the brownies light and tender. Just don’t overdo it—too much air can cause the brownies to puff up in the oven and sink as they cool.
5. Stream in the chocolate mixture
While whisking the egg and sugar mixture, slowly stream in the cooled, melted butter and chocolate. Whisk until fully combined.
6. Dissolve the espresso powder
In a small bowl or cup, stir the espresso powder and vanilla extract into ¼ cup of hot water. Add this to the egg mixture and whisk to combine.
7. Add the dry ingredients
Sift the dry ingredients over the wet mixture, then gently fold in using a spatula until just combined.
8. Spread the batter into the pan
Pour the batter into the prepared pan and spread it out evenly.
9. Bake and serve
Bake in the preheated oven for 30–35 minutes, or until the edges are slightly cracked and the center is set (it shouldn’t jiggle). A toothpick inserted into the center should come out with fudgy crumbs, not dry. Allow the brownies to cool completely before cutting.
Top with a dusting of powdered sugar and enjoy with a cup of coffee for the perfect treat-yourself moment!
Blue Mountain Baker’s Tips
Don’t overbake: slightly underdone centers = perfect fudginess
Let brownies cool completely for clean slices. I like to let mine cool to room temperature, then chill in the fridge for about an hour, then cut to get super sharp and clean squares.
Use a metal pan for the best edges. Avoid using a glass pan as they distribute heat differently than a metal pan, and can lead to overcooked edges.
FAQ
Of course! They won’t be espresso brownies anymore, but you’ll still have a really good fudgy brownie. The espresso just deepens the chocolate flavor — feel free to leave it out or swap in instant coffee if that’s what you have.
Brownies can be tricky to judge, but the goal is to avoid overbaking. You’ll know they’re ready when the edges are set and starting to crack slightly, and the center no longer jiggles. A toothpick inserted in the center should come out with a few moist crumbs (not wet batter). For most ovens, 30–35 minutes at 325°F is that sweet spot.
Absolutely! Feel free to stir in a handful of chopped walnuts, pecans, or chocolate chips before baking. Get creative and make these brownies your own!
If Somehow You Have Leftovers…
Room Temperature: Store in an airtight container at room temperature for up to 5 days.
Refrigerator: Want them to last a little longer? You can store the brownies in the fridge for up to a week. Just be sure they’re in an airtight container so they don’t dry out. Let them come to room temperature before serving.
Freezer-Friendly: These brownies freeze really well! Once fully cooled, cut them into squares and wrap each one tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. They’ll keep for up to 1 month.
To enjoy, just thaw at room temperature or give them a quick warm-up in the microwave, and they taste like you just made them!
I hope baking these espresso brownies brings a little extra warmth and joy to your kitchen. If you give them a try, I’d love to hear how they turned out—feel free to leave a comment or share your baking moments!
XO, The Blue Mountain Baker 💙
Recipe Card
Espresso Brownies
Equipment
- 8×8 metal pan
- parchment paper
- medium saucepot
- whisk or hand mixer
- rubber spatula
- seive
- Kitchen Scale
Ingredients
- 1 cup (226g) unsalted butter, melted (2 sticks)
- 1 1/2 cups (280g) dark chocolate chips
- 2 eggs
- 2 egg yolks
- 1 cup (212g) granulated sugar
- ½ cup (124g) light brown sugar, packed
- ½ tablespoon espresso powder
- ¼ cup hot water
- 2 teaspoons vanilla extract
- 1 cup (125g) cake flour
- ½ cup (50g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F. Line an 8×8 metal pan with parchment paper and set it aside.
- In a small bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the chocolate chips and stir until smooth. Remove from the heat and let it cool slightly.
- In a medium bowl, combine the eggs, egg yolks, granulated sugar, and brown sugar. Whisk by hand or with an electric hand mixer for about 1-2 minutes, until foamy and slightly lighter in color.
- While whisking the egg and sugar mixture, slowly stream in the melted butter and chocolate. Whisk until fully combined.
- In a small bowl or cup, stir the espresso powder and vanilla extract into ¼ cup of hot water. Add this to the egg mixture and whisk to combine.
- Sift the dry ingredients over the wet mixture, then gently fold in using a spatula until just combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the edges are slightly cracked and the center is set (it shouldn’t jiggle). A toothpick inserted into the center should come out with fudgy crumbs, not dry. Allow the brownies to cool completely before cutting for clean slices.
Notes
- You can use instant coffee in place of espresso powder for a similar flavor.
- Be careful not to overwhip the eggs and sugar — too much air can cause the brownies to rise too much in the oven and sink in the center as they cool.
- Let the melted butter and chocolate cool slightly before adding to the eggs. If it’s too hot, it can curdle the mixture.
- For clean, even slices, let the brownies cool completely and chill them in the fridge for about an hour before cutting.
- Storage: Brownies can be stored in an air-tight container for up to 5 days at room temperature, a week in the fridge, and up to 1 month in the freezer, wrapped and stored in a freezer-safe bag. Allow the brownies to come to room temperature or warm up in the microwave before serving.