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!

A stack of three espresso brownies on parchment paper.

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

All the ingredients needed to make espresso brownies, weighed out into small bowls.

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

A glass bowl with sugar and melted butter.

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.

A glass bowl with brownie batter in it and a whisk.

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!

A bowl with brownie batter, flour, and espresso powder in it.

Step 4: Fold in the flour and espresso powder with a rubber spatula.

Brownie batter in a bowl with chopped chocolate.

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.

An overhead shot of brownies sliced up on parchment paper.

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.