Rich espresso and chocolate are the perfect duo in these thick and fudgy espresso brownies! Mix them up in minutes in only one bowl and pair alongside your favorite coffee drink.
Brownies and Valentine’s Day go hand-in-hand in my book! Enter, espresso brownies and please don’t ever leave.
Coffee-lovers, this one is definitely made for you because we all know the combo of chocolate and coffee is king and putting it in brownie form is just a good idea.
The fudgiest, most chocolate-y brownies, mind you. You’ll soon see why you won’t be able to stack these high enough.
These Brownies feature…
- Rich espresso and lots of chocolate
- A soft and fudgy texture
- Only one bowl needed and ready in minutes
Making the Brownies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Espresso powder
- Bittersweet chocolate chips
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Kosher salt
Choosing Your Espresso
We recommend using an instant espresso powder for these brownies. We personally love this espresso powder from DeLallo the best as it has a very rich and dark espresso flavor that pairs so well with the chocolate.
Note that instant espresso powder is different than instant coffee. We do not recommend using instant coffee for this particular recipe because the granules are bigger and do not dissolve as well.
Tips for Perfect Brownies
- Whisk espresso powder into warm melted butter – this helps dissolve the espresso powder a bit.
- Allow chocolate to cool before adding eggs – letting the chocolate mixture cool first will prevent the eggs from potentially scrambling.
- Gently fold batter – overmixing will lead to dry and tough brownies so use a gentle hand when folding batter.
- Don’t overbake brownies – bake brownies until a toothpick comes out with moist crumbs sticking to it.
- Allow brownies to cool and chill before slicing – this will make for neat cuts.
Try these ideas for a different twist on these brownies.
- Add chocolate chips – for an extra chocolate-y kick, top brownies with 1/3 cup mini chocolate chips before baking.
- Swirl in jam – try swirling a few tablespoons of raspberry or strawberry jam into brownie batter.
- Add nuts – fold in 1/2 cup toasted and chopped pecans or walnuts for a nutty addition to brownies.
Storing and Freezing Brownies
Allow brownies to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze brownies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw brownies completely at room temperature and store up to 4 days.
Y’all, it’s absolutely no exaggeration to say that these may be the best brownies you ever have. The rich espresso flavor enhances the chocolate factor here and they’re just so dang soft and fudgy you may cry.
Best paired alongside a steaming mug of your favorite coffee, I mean of course!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these brownies made step-by-step on Google web stories.
Try these other keeper brownie recipes next!
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- 1/2 cup unsalted butter
- 2 tablespoons instant espresso powder
- 1 cup bittersweet chocolate chips
- 3 large eggs
- 1-1/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper. Set aside.
- Place butter in a medium bowl and microwave 30-60 seconds until melted. Whisk in espresso powder until smooth.
- Add chocolate chips to butter mixture and return to microwave 60-90 seconds until chocolate chips are melted, stirring at 30 second intervals. Allow to cool slightly.
- Whisk eggs, sugar, and vanilla into melted chocolate mixture until smooth. Fold in flour, cocoa powder, and salt until batter is thick and smooth. Spread batter in an even layer in prepared pan.
- Bake brownies at 350F 25-30 minutes until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely in pan on a wire cooling rack before slicing into squares. Enjoy!