Espresso Brownies are moist and delicious, and they make a great afternoon snack. These brownies are also rich in chocolate flavour thanks to the addition of espresso.
Originally published in November 2020, this recipe has been updated in July 2025.
Brownies are a family favourite, and this recipe is made more than any other brownie recipe. When we make these, they disappear fast, so we usually have to make a double batch.
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Ingredients For Espresso Brownies
This recipe contains 10 simple ingredients that are typical of brownies.
- Cocoa Powder. Unsweetened cocoa powder is used in these brownies.
- White Sugar. This is the sweetener in this recipe.
- Flour. A small amount of flour is used in this brownie recipe. The small amount of flour is why these brownies are fudgey and not cakey.
- Espresso Powder. Adding espresso to the batter intensifies the richness of the chocolate.
- Eggs. Large eggs are used.
- Butter. Melted butter is used to add richness to the brownies. Margarine can be used, but the flavour is different and not as rich as butter. The water content in margarine can also affect the final results.
- Baking Soda. Only a small amount is used.
- Vanilla Extract.
- Salt.
- Mini chocolate chips. These are added to the batter for more chocolate flavour.
Turn These Brownies into a Decadent Dessert
Turn these brownies into a decadent dessert by topping them with vanilla ice cream and chocolate sauce.
Or top them with whipped cream and fresh berries. Our favourite berry to top brownies is fresh raspberries, but strawberries taste good as well.
These brownies taste amazing when warm. To reheat them, place them on a microwave-safe plate, cover them with a slightly damp paper towel and microwave for 15 – 20 seconds.
This recipe can easily be doubled and baked in a 13×9-inch pan cooking time needs to be adjusted to 35-40 minutes.
Also, check out our Brownie Cookies recipe for a decadent cookie that tastes like a brownie.
Why Add Espresso to Brownies?
The addition of instant espresso intensifies the chocolate flavour. Any espresso powder will work. Our choice is Illy instant espresso, but you can use espresso powder that is specifically for baking.
Storing Espresso Brownies
Espresso Brownies can be stored at room temperature in an air-tight container for up to 3 days.
Once sliced, these brownies can also be frozen in an airtight container for up to 2 months. Thaw at room temperature.
This is our favourite brownie recipe and we hope you enjoy it as well. Leave a comment below to let us know what you think.
Espresso Brownies
Ingredients
- 1 cup white sugar
- â…“ cup unsweetened cocoa powder
- ½ cup flour
- 2 tsp espresso powder
- ¼ tsp salt
- ¼ tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- ½ cup melted butter, cooled
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 8x8 baking pan or line with parchment paper and lightly spray with cooking spray.
- Mix sugar, cocoa powder, flour , instant espresso powder, salt and baking powder together in a large bowl and set aside.
- Whisk together eggs and vanilla in a separate bowl. Add to dry ingredients and stir until just mixed
- Add melted, cooled butter until just mixed together.
- Fold in chocolate chips.
- Pour into the prepared pan. Add extra chocolate chips if using. Bake in a preheated oven for 20 minutes or until baked in the centre. You can check the brownies with a fork or toothpick, if it comes out clean, the brownies are ready.
- Remove from the oven and cool in the pan on a cooling rack.
- Cut into squares and serve.
- Store in an airtight container for up to a week, or freeze for up to one month.
