Name: Espresso Brownies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (227g) unsalted butter; 2½ cups (500g) granulated sugar; 2 tablespoons canola oil; 2 teaspoons coffee extract; 1 teaspoon vanilla extract; 5 large eggs; ¾ cup + 2 tablespoons (116g) all-purpose flour; ¾ cup + 1 tablespoon (80g) Dutch-process cocoa powder; 2 tablespoons (20g) powdered milk (optional); 1 tablespoon (7g) espresso powder; ¾ teaspoon salt; ½ cup mini semi-sweet chocolate chips or 4 oz chopped baking chocolate

Jump to Recipe·Leave a Review

These Espresso Brownies are a rich, fudgy treat for coffee and chocolate lovers alike. Made with a simple one-pot method on the stovetop, they deliver intense flavor and the perfect dense texture. Whether you’re enjoying them as an afternoon pick-me-up or a decadent dessert, these brownies strike the ideal balance between bittersweet cocoa and bold espresso.

Why You’ll Love This Recipe

These brownies offer more than just chocolate satisfaction—the addition of espresso powder and coffee extract elevates their flavor, making each bite more complex and indulgent. The one-pot method simplifies cleanup, and they slice beautifully with a glossy top and a chewy center. They’re also great for making ahead, freezing, or bringing to events.

Espresso Brownies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter
2½ cups granulated sugar
2 tablespoons canola oil
2 teaspoons coffee extract
1 teaspoon vanilla extract
5 large eggs
¾ cup + 2 tablespoons all-purpose flour
¾ cup + 1 tablespoon Dutch-process cocoa powder
2 tablespoons powdered milk (optional)
1 tablespoon espresso powder
¾ teaspoon salt
½ cup mini semi-sweet chocolate chips or chopped baking chocolate

Directions

Preheat oven to 350°F. Line a 9×13-inch, 9×9-inch, or 8×8-inch metal cake pan with parchment paper. Spray lightly with cooking spray. Let parchment overhang for easy removal.
Melt butter: In a heavy-bottomed saucepan over low heat, melt the butter. Add granulated sugar and stir until the mixture is smooth and emulsified. Remove from heat and stir frequently to cool for 5 minutes.
Add flavorings: Stir in the canola oil, coffee extract, and vanilla extract. Mix until no oil remains on the surface.
Add eggs: Beat in eggs one at a time with a rubber spatula or fork, mixing well after each addition until smooth and glossy.
Add dry ingredients: Sift the flour, cocoa powder, powdered milk (if using), espresso powder, and salt directly into the wet ingredients. Stir until just combined and no flour streaks remain.
Fold in chocolate: Gently fold in the chocolate chips or chopped chocolate.
Bake: Pour the batter into the prepared pan.
- Bake for 25–30 minutes for a 9×13-inch pan
- Bake for 40–45 minutes for an 8×8 or 9×9-inch pan
  Brownies are done when a toothpick inserted near the center comes out with a few moist crumbs.
Cool: Let brownies cool completely in the pan before lifting out and slicing. For cleanest cuts, use a plastic knife.

Servings and timing

This recipe yields 24 brownies.
Prep time: 10 minutes
Cook time: 40 minutes (for 8×8 or 9×9)
Cooling time: 5 minutes (plus additional time before slicing)
Total time: 50 minutes

Variations

Mocha brownies: Add ½ teaspoon cinnamon for a spiced mocha twist.
Nutty addition: Fold in ½ cup chopped walnuts or pecans with the chocolate chips.
Frosted brownies: Top with a thin espresso glaze or chocolate ganache once cooled.
Extra rich: Replace the mini chocolate chips with dark chocolate chunks.
Peppermint mocha brownies: Add ¼ teaspoon peppermint extract along with the vanilla for a seasonal version.

Storage/Reheating

To store: Keep brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
To freeze: Wrap individual brownies in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature.
To reheat: Warm a brownie in the microwave for 10–15 seconds for that fresh-baked texture.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa gives a richer flavor and darker color. Regular cocoa will yield slightly different results.

What can I substitute for coffee extract?

You can use an equal amount of strong brewed coffee or espresso, though the flavor will be milder.

Do these brownies have a strong coffee flavor?

They have a subtle coffee depth that enhances the chocolate flavor, not an overpowering coffee taste.

Can I use instant coffee instead of espresso powder?

Yes, but espresso powder has a more concentrated flavor. If substituting, use a little more instant coffee.

How do I make them cakier instead of fudgy?

Use an extra egg and reduce the butter slightly for a cakier texture.

Why use powdered milk?

It’s optional, but it adds a subtle richness and helps the structure of the brownies.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

What size pan is best?

The 9×13-inch pan yields thinner brownies, while 8×8 or 9×9 pans create thicker, fudgier bars.

Why use a plastic knife to cut?

Plastic knives prevent tearing and help slice cleanly through dense, fudgy textures.

Can I double this recipe?

Yes, double the ingredients and bake in two pans or one large sheet pan, adjusting bake time as needed.

Conclusion

These Espresso Brownies are everything a coffee and chocolate lover could ask for—fudgy, rich, and packed with bold flavor. With a smooth one-pot method and a boost from espresso powder, this recipe is simple enough for weeknights but indulgent enough for special occasions. Keep a batch on hand for when you need a quick caffeine kick and chocolate fix in one delicious bite.