Please note this post contains affiliate links.
Chewy coffee brownies deliver a double hit of espresso and chocolate in every rich, fudgy bite. Ready in under an hour with basic pantry ingredients, this is going to become your new go-to recipe.
about this coffee brownies
You know those days when you need coffee AND chocolate? These brownies check both boxes. They’re intensely fudgy, loaded with chocolate, and pack a serious coffee punch.
You don’t need to be a baker to nail these. Now I know there is a browned butter element to it, and that can seem intimidating, but browning butter is truly simple! Just keep the heat stable and not too hot, then just let the butter do it’s thing.
Don’t worry, if you don’t have time to brown the butter, you can simply melt it and continue with the recipe!
Each square is dense and fudgy with slightly crispy edges and that perfectly chewy center that sticks to your teeth (in the best way possible). They’re the answer to your 3pm slump or after-dinner craving.
Don’t skip the flaky salt finish! The salt makes these brownies taste even better.
ingredients
butter. Unsalted butter is best. If you use salted butter, omit the salt asked for in the recipe.
chocolate chips. You can use either semi-sweet chocolate chips or dark chocolate chips for this recipe.
flour. All you need is all-purpose flour for this recipe.
cocoa powder. You can use any type of unsweetened cocoa powder. Dutch process cocoa powder is the best because the flavor is mellow but packs a ton of chocolate.
espresso powder. Ground instant espresso powder is the ultimate secret ingredients to make baked goods taste even more chocolate-y. Pick your favorite brand!
salt. Fine kosher salt is best for adding to baking recipes.
sugar. You will need granulated sugar for this recipe.
eggs. Use large eggs when you bake!
vanilla. Make your own homemade vanilla extract. You can also buy it – our favorite is this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.
flaky salt. Fleur de sel is my favorite to use for this recipe! This is an optional ingredient, so you can skip it if you want to.
this recipe’s must-haves
For this recipe, you will need the standard measuring cups and measuring spoons.
You will also need a stainless steel saucepan or skillet to make the browned butter.
Make the batter in a stand mixer with a paddle attachment.
We use an 8×8-inch baking pan, but you can also use a 9×9-inch baking pan. If you do use a 9-inch pan, make sure to check the brownies after 20 to 25 minutes as cooking time will be shorter because the brownies are thinner.
here’s how to make coffee brownies
brown butter
Add butter to a stainless steel pan or skillet. Melt over medium heat. Continue to cook, stirring occasionally, until it is browned, about 10 to 12 minutes. Note that the butter will foam, pop, and crackle as it cooks – don’t be alarmed! This is what it should do. The butter is done when it starts to smell nutty and there are little brown bits at the bottom.
Add the browned butter to a bowl with the chocolate chips. Stir until the chocolate melts completely. Set aside.
make batter
Whisk together the dry ingredients (flour, cocoa powder, espresso, and salt) in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, sugar, and vanilla extract until fluffy, about 1 to 2 minutes.
Reduce the speed to low and slowly pour in the melted butter mixture. Mix until just combined.
Add the dry ingredients, beating on the lowest setting, until just combined.
bake
Line an 8×8-inch baking pan with parchment paper, making sure the paper hangs over the sides for easy removal. This method is much better than simply greasing with cooking spray.
Pour the brownie batter into the prepared pan and sprinkle with flaky salt (optional).
Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with moist crumbs and not wet batter.
Cool completely in the pan. Remove and slice into 16 squares.
tips and tricks
do not overbake. If the brownies are still a little wobbly in the center when you remove them from the oven, that’s ok! Remove them and let them finish baking in the pan. If you overbake these, they will turn out dry instead of chewy and soft.
let them cool. Let the brownies cool completely before slicing them. It’ll be a lot easier to slice them instead of when they are piping hot!
More decadent brownie recipes: Biscoff Brownies | Chocolate Covered Strawberry Brownies | Sizzling Brownie | Triple Chocolate Brownies
can I use instant coffee instead of espresso?
Do not use instant coffee instead of espresso in this recipe. The flavor will not come through in the same way!
how long do these espresso brownies last?
These brownies will last for up to 2 to 3 days at room temperature when stored properly in an airtight container. You can also freeze them for up to 3 months!
help! my brownies are dry – what happened?
If your brownies come out dry, they are over-baked. Be sure to take them out as soon as they are cooked through. These coffee brownies should be rich, thick, fudgy, and chewy.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with coffee brownies
If you want to add a little extra something to these brownies, turn one into a brownie sundae! Top the brownie with a scoop of vanilla ice cream, whipped cream, a drizzle of hot fudge, and a cherry on top. This is my ultimate favorite dessert, ever.
You can also serve these brownies with a mug of coffee or tea for an afternoon snack.
how to store
Store. These brownies can be stored at room temperature for up to 2 to 3 days in an airtight container.
Reheat. Want that fresh from the oven taste? Reheat a brownie in the microwave for about 10 to 15 seconds (this is a must for a brownie sundae!).
Freeze. Once cooled, cut the brownies into squares and place them in an airtight container or freezer bag. Make sure to layer them between pieces of parchment paper. They can be frozen for up to 3 months. Don’t have parchment paper? Wrap each brownie individually in plastic wrap before storing in a bag or container.
Thaw. Thaw as many brownies as you want at room temperature overnight.
more chocolate desserts to explore
Want to sip on something warm and indulgent? Baileys hot chocolate is creamy and rich, making it ideal for a cozy night in.
Chocolate covered oreos are a simple classic treat that is simply irresistible.
Chocolate strawberry cake is our most popular cake recipe with fresh and fruity strawberry buttercream frosting.
Finally, if you make this coffee brownies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!
coffee brownies
ingredients
- 1 cup unsalted butter 2 sticks
- 1 1/4 cups semi-sweet or dark chocolate chips
- 1 cup all-purpose flour
- 3 Tbsp dutch processed unsweetened cocoa powder
- 2 Tbsp instant espresso powder
- 1/2 tsp kosher salt
- 1 1/4 cups granulated sugar
- 3 large eggs room temp
- 1/2 tbsp vanilla extract
- Flaky salt optional
instructions
- Preheat the oven to 350˚ F. Line an 8×8-inch baking pan with parchment paper, making sure the paper hangs over the sides for easy removal.
- Place butter in a stainless steel pan or skillet over medium heat. Continue to cook once melted, stirring occasionally, until it is browned, about 10 to 12 minutes. Note that the butter will foam, pop, and crackle as it cooks – don’t be alarmed! This is what it should do. The butter is done when it starts to smell nutty and there are little brown bits at the bottom.
- Add browned butter to a medium bowl. Add chocolate chips to the butter and stir until the chocolate melts completely. Set aside.
- Whisk together flour, cocoa powder, espresso, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla extract until fluffy, about 1 to 2 minutes.
- Reduce speed to low and slowly pour in the melted butter mixture. Mix until just combined.
- Add the dry ingredients, beating on the lowest setting, until just combined.
- Pour the brownie batter into the prepared pan and sprinkle with flaky salt, if using.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with moist crumbs and not wet batter.
- Cool completely in the pan. Remove and slice into 16 squares.
Leave a Reply