Espresso Brownies are intensely deep, dark fudgy brownies with rich coffee flavor. They stir together quickly and easily with simple ingredients and bake to gooey perfection in about 20 minutes.
These homemade brownies are delicious slathered with tangy cream cheese frosting or topped with a scoop of vanilla ice cream (or both!).
Coffee lovers, I created these fudgy espresso brownies just for you!!
Now, this isn't just any old brownie recipe with espresso powder mixed in. I selected olive oil, dark brown sugar, dark cocoa powder, and dark chocolate chips to create a rich, dark chocolate brownie that enhances the coffee flavor.
These coffee brownies are gooey with rich chocolate flavor and a fudgy center. And it's one of my favorite brownie recipes of all time.
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Brown sugar. I use dark brown sugar for the extra rich molasses flavor, but light brown sugar will also be delicious.
- Extra virgin olive oil. I chose olive oil for its savory flavor, but if you prefer a more neutral flavor, use vegetable oil or melted butter.
- Dark cocoa powder. Hershey's Dark Cocoa Powder is my go-to for these dark chocolate brownies. Regular unsweetened cocoa powder will also work, the brownies just won't be as dark or have the same deep chocolate flavor.
- Instant espresso powder. You can find this in the coffee aisle or at Amazon. For more intense coffee flavor, add up to one more tablespoon of espresso powder.
- Dark chocolate chips. I love the intense flavor of Ghirardelli 60% cacao bittersweet chocolate chips, but you can use any kind of chocolate chips or chocolate chunks.
🥣How to Make Espresso Brownies
Step 1: Whisk the brown sugar, olive oil, and vanilla in a large mixing bowl. Beat in the eggs until the mixture is well combined.
Step 2: Sift the flour, cocoa powder, espresso powder, and salt into the wet ingredients. Stir until just combined -- the batter will be very thick. Do not overmix. Stir in the chocolate chips.
Step 3: Evenly spread the batter into an 8x8 inch square pan lined with parchment paper.
Step 4: Bake in a preheated oven at 325 for 20-24 minutes or until the edges are set and the middle appears slightly underbaked. Place the pan on a baking rack and cool the brownies completely.
👉Top Tip: Be careful not to overbake or the brownies will be dry. Check the brownies a few minutes before the baking time is up to prevent overbaking.
❤️Tips
- If you don't have a large mesh strainer, whisk the dry ingredients in a medium bowl before adding them to the wet ingredients.
- For gooey, fudgy brownies, be careful not to overbake.
🎁Storage
- Store leftover brownies at room temperature or in the refrigerator in an airtight container.
- To freeze, wrap brownies in a plastic wrap and a layer of aluminum foil and place in a freezer bag. Thaw at room temperature.
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📖 Recipe
Espresso Brownies
Ingredients
- 1 cup brown sugar I use dark brown sugar
- ½ cup extra virgin olive oil or canola oil
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- ¾ cup flour
- ¾ cup dark cocoa powder
- 1 tablespoon instant espresso powder
- ½ teaspoon salt
- ½ cup dark chocolate chips
- sea salt, optional
Instructions
- Preheat oven to 325. Prepare an 8x8 baking pan with parchment paper, leaving enough of an overhang to easily remove the brownies.
- Whisk brown sugar, olive oil, and vanilla in a large bowl. Beat in the eggs until well combined.
- Sift the flour, cocoa powder, espresso powder, and salt into the wet ingredients. Or whisk them in a separate bowl and add them to the brown sugar mixture.Stir until just combined -- do not overmix. The batter will be very thick. Stir in the chocolate chips.
- Spread espresso brownie batter into the prepared pan, using a knife to push the batter into the corners and even out the top.
- Bake for 20-24 minutes or to an internal temperature of 180-190. The edges will look set, and the middle will look underbaked. A toothpick inserted 1 - 2 inches from the sides should come out clean or with a few moist crumbs.
- If desired, sprinkle sea salt on the brownies while they are still warm. Cool the pan of brownies completely on a baking rack. Lift them out of the pan with the parchment paper sling, cut into squares, and enjoy!
Notes
- Add up to one more tablespoon of espresso powder for even more intense espresso flavor.
- If you don't have a large mesh strainer, whisk the dry ingredients in a medium bowl before adding them to the wet ingredients.
- Be careful not to overbake the brownies. They will continue to cook as they cool.
- Check the brownies a few minutes before the baking time is up to prevent overbaking.
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