For the coffee lover in your life, especially if that's you! Rich, fudgy brownies full of chocolaty sweetness expertly balanced with an effervescent espresso taste. Now you can have your coffee fix any time of day, especially at night!
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For most, the day starts like this: your feet hit the floor, and a few moments later, you are brewing a fresh pot of coffee. And as the kitchen slowly fills with that heavenly, comforting aroma, you start to anticipate that first warm, intense sip.
Now take the beauty and sanctity of this morning ritual and infuse it into your late nights, all while still being able to fall asleep. Sounds too good to be true? With these brownies, it isn't.
These espresso brownies combine the rich, fudgy decadence you desire from a brownie, and interlaces it with all that is cozy and comforting about your morning coffee.
For another chocolate and coffee combination, check out my Chocolate Irish Coffee for another amazing dessert!
Why Chocolate Lovers Make This Recipe
Mocha magnificence -- people can't ever get enough mocha, with mocha coffee drinks rounding out the top five most popular around the world. So if you need a change from snacking on chocolate-covered espresso beans, then these brownies are the answer!
Coffee and dessert -- if you didn't necessarily want a full caffeine jolt at the end of your day, then reach for one of these brownies instead! You'll get your coffee fix, and probably fall asleep even sooner than predicted with a fully belly! 😉
One-bowl recipe -- as with all of my brownies on this site, you only need one mixing bowl and a rubber spatula to make this recipe a reality.Ingredients and Variations
Ingredients and Variations
These espresso brownies don't require any special ingredients to be delicious! Some notes on a few key elements:
Premium chocolate -- For the best chocolate flavor and the most amazingly fudgy center, melt down one of your favorite chocolate bars and it to the batter.
Powdered sugar -- I find that powdered sugar readily dissolves in sugar better than other varieties for those crackly tops.
Whole eggs -- the egg whites provide structure to the brownies while the fat from the yolks lend to the rich, fudgy texture.
Semi-sweet chocolate chips -- incorporating chocolate chips into brownie batter gives some textural variety in this fudgy chocolate brownie. You can also substitute chopped walnuts or pecans for a crunch that still complements the espresso flavor.
Tips for Success
- For those amazingly crackly tops, make sure that the sugar dissolves in the hot butter; you can tell it's done when the sugar transforms to a smooth, homogenous mixture.
- Allow for the brownies to fully cool before removing them from the pan cutting into them. Doing so prematurely can result in the brownies not having fully set, making for a messy situation.
- If you find that your brownies are still under-baked after the allotted cooling time, for food safety reasons, do NOT put the entire batch into the oven to bake again. Instead, you can microwave individual portions to your desired level of doneness, so long as you eat the brownie right away. Oh, darn...
- Do not overmix the batter, otherwise the gluten in the flour will develop and you will have tough, dense brownies. During mixing, gently fold all of the ingredients together until just combined.
- I recommend using the specified amount of espresso powder in this recipe. Any less, and the espresso flavor won't come through. Any more, and it will feel like you're eating your next cup of coffee. Oof.
Storage and Reheating Instructions
Store brownies in an airtight container in a cool dry place for 5-7 days.
These brownies are fudgy enough to be eaten as-is, but if you want that straight-from-the-oven feel, pop a brownie in the microwave and heat for 15-30 seconds, or until it is heated to your liking.
Espresso Brownies
Equipment
- 1 mixing bowl
- 1 rubber spatula
- 1 small microwave-safe bowl
- 1 sifter
- 1 8x8 brownie pan
- 1 sheet parchment paper
Ingredients
- 227 grams butter, melted
- 215 grams confectioner's sugar
- 2 whole eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
- 4 ounces premium dark chocolate, chopped
- 135 grams all-purpose flour
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 200 grams semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 ℉. In a large mixing bowl, add the powdered sugar and pour the melted butter overtop. Stir to dissolve the sugar for 1 minute.
- Meanwhile, in a separate bowl, melt the chopped dark chocolate in the microwave in 30-second intervals, stirring in between, until fully melted. Pour into the mixing bowl along with the vanilla extract, whole eggs, and egg yolk, and stir until combined.
- Sift in the flour, espresso powder, baking powder, and salt, and gently fold in until just combined--do not overmix! Gently fold in the chocolate chips.
- Grease and line an 8x8 brownie pan with nonstick cooking spray, then lightly spray the parchment paper. Scrape the brownie batter into the pan and spread into a smooth, even layer. Bake for 30-35 minutes; the center will still jiggle, but a toothpick will only have a few wet crumbs. Allow the brownies to fully cool in the pan on a wire cooling rack, then lift out of the pan by the parchment paper and cut into desired serving sizes.
