Coffee Brownies
Posted Feb 04, 2024, Updated Jun 23, 2024
This post may contain affiliate links. Please read our disclosure policy.
These coffee brownies are easy to make from scratch. They’re fudgy and chocolatey with a rich coffee flavor. Espresso brownies are the perfect dessert for the coffee lovers in your life!
In this recipe, two of my absolute favorite foods on the planet (coffee & brownies) come together to make an out-of-this-world delicious dessert – coffee brownies.
These espresso brownies are fudgy with crackly tops and a rich coffee flavor. Perfect for your chocolate/coffee loving friends, they’re easy to make with a handful of simple ingredients in 40 minutes!
Serve them as it, frost them with chocolate buttercream, or make a coffee brownie sundae with vanilla ice cream and chocolate sauce!
Coffee Brownies: Ingredients & Substitutions
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Cocoa powder. regular unsweetened cocoa powder is the best choice. You can use extra dark cocoa powder for an even more intense chocolate flavor.
- Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
- Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
- Mix ins. Optional but taste great.
How to Make Coffee Brownies
We’ll walk through this espresso brownies recipe step-by-step, and make sure to watch the video.
Begin by mixing flour, cocoa powder, espresso powder and sea salt together in a small bowl. Then, set the dry ingredients aside.
Next, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy, then set the mixture aside.
Then, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat the eggs for 1 minute or until pale and thick.
Next, add the sugar and beat for an additional 60 seconds, until sugar is dissolved.
Then, add the melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
Next, add the dry ingredients and mix on low speed until they are just incorporated and there are no lumps.
Lastly, stir in the chocolate chips or other mix-ins by hand.
Then, pour the batter into the prepared pan and bake until the top is set and the coffee brownies are only very slightly “jiggly”, 25-30 minutes. If you like extra-fudgy brownies, bake for 25 minutes. For firmer brownies bake for 30 minutes.
Then, place the brownie pan on a wire cooling rack to cool completely.
Once cooled, cut the espresso brownies into squares and serve.
You can also frost the coffee brownies if you wish. I suggest chocolate buttercream frosting or chocolate ganache. You can even add a pinch of espresso powder to those recipe for extra coffee flavor.
Serve
Serve the brownies at room temperature, or slightly warm with a scoop of vanilla ice cream and a drizzle of homemade chocolate sauce for a coffee brownie sundae!
Store
Store coffee brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.
Freeze
I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then storing the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.
Coffee Brownies Recipe FAQS
You can replace the espresso powder with finely ground coffee beans.
I found 1 Tablespoon of espresso powder was more than enough to impart a big coffee flavor. You can add more to your liking if desired.
Yes! Double the ingredients and bake the coffee brownies in a 9×13″ glass baking dish.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Coffee Brownies
Ingredients
- ⅔ cup all-purpose flour
- 1 Tablespoon cocoa powder
- 1 Tablespoon espresso powder
- ¼ teaspoon fine sea salt
- 5 oz semisweet chocolate* (1 cup)
- ½ cup salted butter
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ½ cup mix-ins (chocolate chips, nuts, etc. if desired)
Instructions
- Preheat oven to 350 degrees F, grease an 9×9” baking dish, set aside.
- Mix flour, cocoa powder, espresso powder and sea salt together in a small bowl; set aside.
- Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
- In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
- Add sugar and beat for an additional 60 seconds, until sugar is dissolved.
- Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
- Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
- Stir in chocolate chips or other mix-ins by hand.
- Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
- Place brownie pan on a wire cooling rack to cool completely.
- Cut into squares and serve.
Video
Notes
• To double this recipe, simply double all the ingredients and bake in a 9×13” pan for 25-30 minutes. Ingredient Substitution Notes
- All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
- Espresso powder. I always have this on hand to use in baked goods (chocolate cake, chocolate cupcakes, etc.). In a pinch, you can substitute finely ground instant coffee or coffee beans, but if you can get it – I suggest sticking with espresso powder.
- Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
- Chopped chocolate. Choose a high-quality chocolate. Since the chocolate is melted the “form” of chocolate doesn’t matter. Use chocolate chips, chopped bars, discs, etc. The quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
- Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
- Mix ins. These are optional. Suggestions include, chocolate chip, chocolate covered espresso beans, white chocolate chips, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use dark chocolate instead of semisweet chocolate? How will it affect the taste of the coffee brownies?
Yes you can. It will make them less sweet with a more intense chocolate flavor.
Thank you so much!
Haven’t made the recipe yet, would it be possible to use an 8×8 instead of a 9×9 pan? Maybe if i reduce all the ingredients by 10%?
Don’t adjust the ingredients – you can bake in an 8×8″ pan and just bake 2-5 minutes longer!
Oh my gosh, these are so good! I hardly ever use all purpose flour, but I had the urge to, and these are great! Used cane sugar. put some walnuts in. coffee brownie with cup of coffee, cannot be beat.
These coffee brownies sound delicious!