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!
Preheat oven to 350 degrees F, grease an 9x9” 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.
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Notes
• If you like gooey brownies, bake for 25 minutes. If you like them firmer bake for 30 minutes. Remember all ovens bake differently so baking times can vary. • To double this recipe, simply double all the ingredients and bake in a 9x13” 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.
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.
StoreStore in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. FreezeI 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.