Coffee lovers, you have got to try my fudgy espresso brownies! These super rich fudge brownies are packed with rich coffee flavor thanks to espresso powder. They're made in one bowl and you don't even need a mixer to make them, just 10 simple pantry ingredients. Plus, I've got all the tips on how to get that beautiful crinkly brownie top!
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The only reason I can get out of bed is I know a nice espresso waits for me in the kitchen. So espresso IN a brownie? Dream combo.
These espresso brownies use the same brownie base recipe from my double fudge brownies and fudgy walnut brownies, so you know you're guaranteed to get that shiny brownie top. After so much testing (and a little bit of tears, don't judge me it was a long week) I found the secret to getting that crackly crust. We dissolve the sugars in hot butter, then whisk in the eggs then finally fold in some finely chopped chocolate! And voila, the perfect brownie. Add extra espresso powder and you've got double fudge brownies with a shot of espresso!
If you want even more chocolate recipes, you need to try my coffee chocolate cake, white chocolate chip brownies, or mini chocolate cupcakes. Or if you want a brown butter version of these brownies, try my browned butter espresso brownies!
Why you'll love this recipe!
- Tons of Coffee Flavor: by using finely ground espresso powder, we're getting a strong coffee flavor in the brownies.
- Super Fudgy: by not using too much flour or cocoa powder, we get a perfectly fudgy and chewy brownie. Sorry, the brownie police told me no cakey brownies allowed.
- So Simple to Make: the entire recipe is made in just one bowl and we're using simple ingredients. All you need is a whisk and a rubber spatula! No need to drag out the stand mixer or use a saucepan.
Grab Your Ingredients
- Cocoa Powder: I recommend using Dutch-processed cocoa powder for these brownies as it'll make the brownies richer in flavor and more chocolatey. You can use natural unsweetened cocoa powder but just note that the brownies won't be as dark in color.
- Chocolate: use a good eating chocolate bar and not baking chocolate! I recommend using semisweet chocolate or something that's around 60-70% cocoa, for reference, the chocolate I used was 70% cocoa. Adding finely chopped chocolate is going to help give us that crackly top, so don't swap it out for chocolate chips. I've tested this recipe with chocolate chips and you don't always get the shiny top!
- Eggs: adding two eggs and a yolk makes these coffee brownies extra chewy. The reason we don't add a full third egg is the egg white would add too much water to the brownie batter and might stop the crust from forming properly.
- Instant Espresso Powder: make sure you're using a fine espresso powder and not granules!
- All-Purpose Flour: a little bit of flour will help give structure to the brownies.
- Salt: you always need a little bit of salt to help balance the flavors. I always use Diamond Crystal Kosher Salt and not regular table salt or Morton salt.
How to Make This Recipe
- Step 1: Preheat the oven to 350ºF and line an 8x8 baking pan with parchment paper or foil. Place the unsalted butter in a large bowl and microwave until melted. Add the white sugar and light brown sugar and whisk. Then place back in the microwave for 20-30 seconds, whisk again for 2 minutes.
- Step 2: Add the cocoa powder, salt and vanilla extract. Microwave for 20-30 seconds, then whisk again for 1-2 minutes.
- Step 3: Add the eggs and egg yolk, then whisk for 3 minutes. I'm sorry because your arm is probably really hurting by now!
- Step 4: Fold in the flour and espresso powder with a rubber spatula.
- Step 5: Stir in the chopped chocolate.
- Step 6: Pour the chocolate brownie batter into your prepared baking pan and bake in the preheated oven for 26-32 minutes. Let cool completely in the pan before slicing up into bars.
My Top Brownie Tips
- Whisking: the secret to getting the crinkly shiny top is in the whisking. We're trying to dissolve the sugar in the hot melted butter and then the eggs. So make sure to actually whisk for the amount of time I state in the recipe card! Apologies in advance to your arm.
- Extra Fudgy Trick: my trick is getting super fudgy brownies is storing them in the fridge! Once they've cooled down completely in the pan, I place them in the fridge for a few hours or overnight.
- Using Chocolate Chips: the secret to getting a crinkly top is to add finely chopped chocolate. I have tested this with chocolate chips but it didn't work every time, so please keep that in mind if you're using chocolate chips instead of chopping up chocolate!
- Kitchen Scale: I know, I know. I'm always talking about using a kitchen scale, but it's so important, especially with dry ingredients! If you add too much flour to these brownies, you don't get that fudgy center.
Storage & Freezing
Keep these espresso brownies in an airtight container in the fridge or at room temperature for 4-5 days. To freeze, place in a freezer-safe bag or container and freeze for up to 2 months. Let thaw completely before enjoying.
Made This Recipe?
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Thank you!
Ella
Recipe
Fudgy Espresso Brownies (One Bowl Recipe)
Coffee lovers have to try these espresso brownies! Packed with coffee flavor, these fudgy espresso brownies are made in one bowl.
Equipment
- 8x8 baking pan
- Mixing Bowl
- Whisk
- Rubber Spatula
- Measuring Spoons
- Kitchen Scale
- Microwave
Ingredients
- 1 ¼ stick (142 grams) unsalted butter
- ¾ cup (63 grams) dutch process cocoa powder
- 2 large (2 large) eggs
- 1 large (1 large) egg yolk
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ cup (60 grams) all purpose flour
- 1 teaspoon (1 teaspoon) kosher salt
- 1 tablespoon (1 teaspoon) espresso powder
- ⅓ cup (56 grams) finely chopped chocolate
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
- Preheat the oven to 350℉/175℃. Line an 8x8 baking pan with parchment paper or foil. I recommend having it overhang on the sides so it's easier to remove the brownies once cool.
- Place the butter in a large bowl and melt in the microwave until hot and melted. I recommend slicing your butter into smaller pieces so it'll melt faster.1 ¼ stick (142 grams) unsalted butter
- Add the sugars, whisk until smooth and place back in the microwave for 20 -30 seconds. Whisk again for 1-2 minutes.1 cup (200 grams) granulated sugar, ½ cup (100 grams) light brown sugar
- Whisk in the salt and vanilla extract and cocoa powder. Microwave for 20-30 seconds. Whisk for about a minute. At this point it's going to look weird and grainy and that's ok!¾ cup (63 grams) dutch process cocoa powder, 1 teaspoon kosher salt, 1 teaspoon vanilla extract
- Add the eggs and egg yolk. Finish with 2-3 minutes of whisking - sorry if your arm is getting sore! It should now be super smooth.2 large eggs, 1 large egg yolk
- Stir in the flour and espresso powder. It'll be a shiny fairly thick brownie batter.½ cup (60 grams) all purpose flour, 1 tablespoon (1 teaspoon) espresso powder
- Fold in the chocolate shards with a rubber spatula.⅓ cup (56 grams) finely chopped chocolate
- Pour into prepared 8x8 pan. Bake for 25-32 minutes.
- Let the brownies cool completely in the pan before removing and slicing up. I recommend chilling the brownies in the fridge for a few hours if you want them to be extra fudgy!
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Notes
This recipe is adapted from Buttermilk by Sam's Crinkly Brownies, thanks to Sam for sharing her findings and method!
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above the ingredients to see the metric measurements.
Don't have a microwave? If you don't have a microwave you can use the double boiler method instead. Fill a large saucepan with an inch or two of water and bring the water to a simmer. Place your large bowl on top, making sure the water doesn't touch the bowl. Follow steps until you've added the cocoa powder, then remove the bowl from the saucepan.
Kosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, that I'm using Diamond Crystal Kosher Salt. Morton Salt is a different type of kosher salt and is much saltier.
Cocoa Powder: I'm using dutch processed cocoa powder but you can swap it out for natural cocoa powder, just note that the brownies won't be as rich.
Espresso Powder: use a fine espresso powder and not espresso granules.
Pan: I recommend using a metal pan and not a glass pan. A glass pan can't conduct heat like metal can, so your brownies will have overcooked sides and bottom but an undercooked metal.
Storage: Keep them in an airtight container in the fridge for up to 5 days.
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
Barb says
Absolutely best brownies. My husband is an avid brownie lover and has tasted many recipes over the years. He said this recipe just might be the best one yet. I made mine with CacaoBarry Extra Brut cocoa and used Lindt milk chocolate and they baked into a beautiful glossy topped chewy fudgy delicious brownie! Definitely will be my go to brownie recipe. Thank you Ella!
Ella says
Thank you so much for your review Barb!