Chocolate Espresso Brownies

Name: Chocolate Espresso Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 brownies
Ingredients: 1 cup (226g) unsalted butter; 2 cups (400g) granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup (120g) all-purpose flour; 1 cup (90g) unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon salt; 2 tablespoons espresso powder; 1 cup (170g) semi-sweet chocolate chips; 1 cup (170g) semi-sweet chocolate chips; 1/2 cup (120ml) heavy cream; 1 tablespoon unsalted butter

Highlighted under: Modern Baking Collection

I absolutely love baking Chocolate Espresso Brownies, especially when I'm in the mood for a rich and decadent treat. The combination of chocolate and espresso creates a deep, complex flavor that’s hard to resist. Perfect for a cozy gathering or as a special reward at the end of the day, these brownies are simple but incredibly rewarding. Each bite is a delightful experience that pairs beautifully with a scoop of vanilla ice cream, making them perfect for any occasion.

Created by

Ophelia Turner

Last updated on 2026-01-11T23:57:36.104Z

Making these Chocolate Espresso Brownies is one of my favorite baking moments. The process of melting the chocolate together with coffee enhances the flavors, resulting in a brownie that’s both fudgy and intense. I remember the first time I served these at a dinner party; they disappeared in minutes! The key is to not overbake them—pull them out when a toothpick comes out with a few moist crumbs for that perfect texture.

The espresso not only deepens the chocolate flavor but also provides a subtle boost of energy. I often find myself experimenting with different chocolate percentages for the ganache topping: the richer the chocolate, the more indulgent the experience. Pairing these brownies with a strong cup of coffee creates a match made in heaven!

Why You'll Love These Brownies
Rich chocolate flavor paired with robust espresso notes
Decadent, fudgy texture that’s irresistible
Quick to make and even quicker to disappear!

The Role of Ingredients

The unique combination of espresso powder and cocoa powder in these brownies enhances the chocolate flavor, providing a depth that is both rich and satisfying. Espresso powder not only adds a subtle coffee kick but also intensifies the chocolateiness, making each bite a truly indulgent experience. If you don't have espresso powder on hand, you can substitute it with finely ground coffee, but be sure to use a strong brew to maintain the intended flavor profile.

Using high-quality semi-sweet chocolate chips is crucial for the success of these brownies. They melt smoothly into the batter, providing a fudgy texture and contributing to the overall decadent taste. If you prefer a darker chocolate flavor, you can opt for bittersweet chocolate chips or even mix in some dark chocolate chunks for added richness.

Perfecting the Texture

The bake time for your brownies is key to achieving that perfect fudgy texture. When baking, keep an eye on the edges; they should appear set and slightly pulling away from the pan, while the center should remain soft and moist. If you're uncertain, insert a toothpick into the middle; it should come out with a few moist crumbs, not completely clean, to ensure you're not overbaking.

Cooling the brownies in the pan allows them to continue cooking gently from residual heat, which helps maintain their fudgy center. For optimal slicing, let them cool for at least 30 minutes. If you’re in a hurry, you can speed up the cooling by placing the pan in the refrigerator for about 15 minutes, but be cautious not to chill them too long, as this will affect the texture when cutting.

Ingredients

For the Brownies

1 cup (226g) unsalted butter
2 cups (400g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1 cup (90g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons espresso powder
1 cup (170g) semi-sweet chocolate chips

For the Ganache

1 cup (170g) semi-sweet chocolate chips
1/2 cup (120ml) heavy cream
1 tablespoon unsalted butter

Steps

Instructions

Prepare the Brownies

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar, eggs, and vanilla until well combined. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.

Bake the Brownies

Pour the brownie batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let them cool in the pan.

Make the Ganache

In a small saucepan, heat the heavy cream until it starts to steam. Remove from heat and add the chocolate chips and butter, stirring until smooth. Pour the ganache over the cooled brownies and spread evenly.

Serve

Once the ganache has set, cut into squares and serve. These brownies pair wonderfully with a dollop of whipped cream or a scoop of ice cream.

Enjoy your brownies!

Pro Tips

For an extra kick, try adding a pinch of sea salt on top of the ganache before it sets. This enhances the flavors beautifully.

Storing and Serving

These Chocolate Espresso Brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully; wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They can last for up to 3 months in the freezer. When you're ready to enjoy them, simply thaw at room temperature or pop them in the microwave for a few seconds for a fresh-out-of-the-oven experience.

For serving, consider adding a scoop of vanilla ice cream or a dollop of whipped cream to elevate this chocolatey treat. The creaminess of the ice cream beautifully balances the richness of the brownies, creating a delightful contrast in texture and flavor.

Troubleshooting Common Issues

If your brownies turn out too cakey, it may be due to overmixing the batter or incorporating too much flour. Mix until just combined after adding the dry ingredients; excess stirring can develop gluten, leading to a more cake-like texture. Aim for a fudgy consistency by folding in your chocolate chips gently.

Another common issue is brownies that stick to the pan. To prevent this, ensure you grease your baking pan thoroughly or line it with parchment paper, allowing some overhang for easy removal. Additionally, be sure to let the brownies cool before attempting to cut them; this will also minimize sticking.

Questions About Recipes

→ Can I make these brownies ahead of time?

Absolutely! They can be made a day in advance and stored in an airtight container at room temperature.

→ What can I use instead of espresso powder?

You can substitute it with instant coffee powder, though the flavor may be slightly different.

→ Can I freeze these brownies?

Yes! Wrap them well in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

→ How do I store leftover brownies?

Store them in an airtight container at room temperature for up to 5 days for the best texture.