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–+ servings
espresso brownies on parchment paper.
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5 from 1 vote

Espresso Brownies

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. 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 183kcal
Author: Cara Lanz

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. 

Nutrition

Calories: 183kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 92mg | Potassium: 141mg | Fiber: 2g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 0.03mg | Calcium: 38mg | Iron: 1mg