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!

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

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