Espresso Brownies Recipe

These espresso brownies are dense, fudgy chocolate brownies made with butter, 8 ounces of dark chocolate, cocoa powder and 2 tablespoons of instant espresso powder. One 9×13 inch pan bakes in 28 to 32 minutes and cuts into 12 large squares, about 45 minutes from start to finish.

The coffee is there to make the chocolate taste darker, not to turn the pan into a latte. Dissolve the powder well, let the melted chocolate cool before it meets the eggs, and pull the pan while a toothpick still comes out with a few moist crumbs. That last part matters most.

The Pan, the Oven and the Timing

• Pan: 9×13 inch, lined with parchment with a little overhang for lifting
• Oven: 350°F (175°C)
• Bake: 28 to 32 minutes, until a toothpick shows a few moist crumbs
• Cool: at least 20 minutes in the pan before lifting out
• Yield: 12 large brownies, cut 3 by 4
• Coffee: 2 tbsp instant espresso powder, or 3 tbsp strong brewed espresso, cooled
• Keeps: 4 days at room temperature, 2 months in the freezer

Ingredients for Coffee Brownies

Butter and chopped dark chocolate make the base, and they are where most of the fudginess comes from. Use a bar you would happily eat, around 60 to 70% cacao, since it carries the flavor along with the espresso. Granulated sugar gives the shiny top, and packed brown sugar adds a little molasses and moisture.

Four large eggs at room temperature hold the batter together. A cup of flour and half a cup of unsweetened cocoa powder give just enough structure, so the squares slice cleanly but stay soft in the middle. Salt and vanilla round out the coffee. A dusting of cocoa or espresso powder and a few whole coffee beans on top are optional.

How Much Espresso Powder Goes in a Pan of Brownies

This recipe uses 2 tablespoons of instant espresso powder for 8 ounces of chocolate, 1 cup of flour and ½ cup of cocoa. That gives a clear coffee taste, like a mocha. If you only want the chocolate to taste deeper and nobody to say “coffee,” use 1 to 2 teaspoons instead. For a stronger coffee hit, the card note says to add 1 more teaspoon, and I would stop there, because past that point the brownies start to taste bitter rather than rich.

Adding Espresso to a Boxed Brownie Mix

For a standard family size box, dissolve 1 to 2 teaspoons of instant espresso powder in the water the box asks for, then mix as directed. Swapping the water for the same amount of cooled brewed coffee also works and gives a gentler flavor.

Espresso Powder, Instant Coffee or Brewed Espresso?

I have tried both espresso powder and brewed espresso in this pan. The powder gives the stronger, steadier flavor. Brewed espresso is softer and adds a little moisture, so the brownies come out a touch more tender. Here is how the options compare:

• Instant espresso powder: the strongest and most concentrated. It dissolves fully, so 2 tablespoons goes a long way.
• Instant coffee granules: milder and a bit more roasty. Use about twice as much and dissolve the granules in the vanilla or a teaspoon of hot water first.
• Brewed espresso: 3 tablespoons, cooled, gives a light coffee note. It is much weaker than the powder, so do not expect the same depth.
• Ground coffee beans: skip them. They never dissolve and leave a gritty, bitter bite in a fudgy brownie.

Mixing a Glossy, Fudgy Chocolate Espresso Batter

Heat the oven to 350°F and line the 9×13 pan with parchment, leaving an overhang on two sides. Melt the butter and chopped dark chocolate together in a saucepan over low heat, stirring until smooth. Take it off the heat and let it cool for about 5 minutes. It should feel warm, not hot, when you touch the side of the pan. Hot chocolate will start to cook the eggs, and the batter turns greasy and grainy.

In a large bowl, whisk the granulated sugar, brown sugar and eggs until the mixture looks pale and slightly fluffy. Take your time here. Sugar that dissolves into the eggs is what forms the thin, shiny, crackly top. Stir the espresso powder into the vanilla until there are no dry grains left, then add both to the eggs, followed by the cooled chocolate.

Sift the flour, cocoa powder and salt into a separate bowl to break up cocoa lumps. Fold them into the chocolate mixture with a spatula until you no longer see dry flour, and stop there. Extra mixing after the flour goes in is what makes brownies cakey.

Baking Espresso Brownies to Moist Crumbs

Spread the batter evenly into the pan and bake for 28 to 32 minutes. Start checking at 28. A toothpick in the center should come out with a few moist crumbs, not wet batter and not completely clean. The edges will look set and the middle will still be soft. It firms up as it cools.

Cool the brownies in the pan for at least 20 minutes, then lift them out with the parchment. Cut 3 by 4 for 12 large squares. For really clean edges, let the slab cool completely, chill it for 30 minutes, and wipe the knife between cuts. Dust with cocoa or espresso powder right before serving, since the dusting soaks in if it sits, and press a few coffee beans on top if you like.

Greasy, Speckled or Cakey: What Went Wrong

• Greasy top or oily batter: the chocolate went in too hot or the batter was left to sit. Cool the chocolate the full 5 minutes and whisk hard for 30 seconds if the batter looks split before the flour goes in.
• Dark bitter specks: the espresso powder did not dissolve. Mix it into the vanilla first next time.
• Cakey and dry: overbaked or overmixed after the flour. Pull the pan at moist crumbs and fold gently.
• Gooey, raw center: underbaked or a glass pan, which bakes more slowly. Give it 3 to 5 more minutes and check again.
• No shiny top: the eggs and sugar were not whisked long enough to dissolve the sugar.

Keeping and Freezing Coffee Brownies

Store the brownies in an airtight container at room temperature for up to 4 days. To freeze, wrap the squares tightly, freeze for up to 2 months, and thaw at room temperature. Add the cocoa dusting after thawing. Wrapped in parchment, a few squares make a good small gift for a coffee lover.

What to Serve With a Coffee Brownie

A glass of cold milk or a small espresso is hard to beat. For a dessert plate, add a spoonful of mocha mousse, which is light enough to balance the dense squares, or set them next to chocolate mousse brownies so guests can choose. In autumn, a mug of homemade pumpkin coffee goes well with the chocolate and espresso.

If you want a frosted pan, spread the cooled slab with brownie frosting. For more coffee bakes, try coconut espresso cookies or an easy tiramisu. Out of chocolate bars? These cocoa powder brownies only need cocoa, and walnut brownies are the pan to make if you like nuts in yours.

Coffee Brownie Questions From Readers

Do espresso brownies taste like coffee?

With 2 tablespoons of espresso powder, yes, a clear mocha flavor. With 1 to 2 teaspoons, they just taste like very dark chocolate.

Can I use instant coffee instead of espresso powder in brownies?

Yes. Use about twice as much instant coffee and dissolve it first, because it is milder than espresso powder.

Do espresso brownies have caffeine?

A little, from the espresso powder and the chocolate. Use decaf instant espresso powder if you are serving kids or baking for the evening.