These Espresso Brownies are rich, fudgy, and easy to make. The combination of real espresso and brown butter brings out the best in the chocolate, with that crinkly top and soft centre every brownie should have. Serve sprinkled with icing sugar, or a scoop of Vanilla Ice Cream or Chantilly Cream.
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This recipe uses real espresso to deepen the chocolate flavour, not overpower it. The brown butter adds warmth and complexity that you won't get from a standard brownie base. These Espresso Brownies are based on my Best Ever Brownies and will give you that same deep chocolate flavour as my Triple Chocolate Muffins.
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Why You'll Love This Recipe
- Fudgy centres and crisp edges with that classic crackly brownie top
- Real espresso adds flavour depth without bitterness
- Browned butter gives the brownies a warm, nutty richness
- Easy to make ahead (they're even better the next day!)
Simple to make, with no fancy equipment and just a few pantry staples
Recipe Ingredients
- Brown butter: it's nutty and toasty and gives a serious flavour boost
- Dark chocolate: high-quality chocolate for the richest results
- Espresso (brewed, not powder): deepens the chocolate without tasting like a cup of coffee
- Cocoa powder: Dutch-process cocoa gives smooth, deep flavour
- Eggs and sugar: are whisked well to give lift and that signature crust
See recipe card for full list of ingredients and quantities.
How to Make Espresso Brownies
- Step 1: Brown the butter over medium heat until it smells nutty and turns golden. Let it cool slightly.
- Step 2: Stir in chopped dark chocolate and espresso shot until melted and smooth.
- Step 3: Mix Dry Ingredients: Combine flour, cocoa, and salt in a separate bowl.
- Step 4: In another bowl, whisk eggs with white and brown sugar and vanilla, until light and airy.
- Step 5: Combine Mixtures: Fold the chocolate mixture into the egg mixture, then add the dry ingredients.
- Step 6: Pour batter into a prepared pan and bake at 150°C for 35 minutes, or until the edges are set and the centre still jiggles slightly. Cool completely in pan before slicing.
Hint: A metal baking pan works better than glass or ceramic for that perfect chewy edge.
The perfect brownie
...and the coffee gives it a nice kick!"
Substitutions & Variations
- For extra fudgy espresso brownies, swap some dark chocolate for milk.
- Try swirling in some homemade caramel for caramel espresso brownies.
- No espresso? Use strong brewed coffee (but flavour will be milder).
Equipment
You'll need an 8 inch square pan, a mixing bowl, small saucepan and a whisk.
Storage
- Room temp: Store in an airtight container for up to 4 days
- Fridge: Lasts a week; brownies stay extra fudgy
- Freezer: Freeze up to 3 months with parchment between layers
Top Tip
Let the brownies cool fully before slicing. You'll get cleaner edges and the centre will set up properly.
FAQ
Yes. The amount of caffeine is small and the flavour is subtle, not overpowering.
You can, but I prefer using real espresso, as it's smoother and avoids any grittiness.
One shot (about 40ml) is enough to deepen the flavour without making these brownies taste like coffee.
Yes, just replace water with strong brewed coffee or a shot of espresso for a quick upgrade.
Espresso Brownies
Equipment
- 1 medium saucepan
- 1 whisk
- 1 Stand mixer optional
Ingredients
- 150 grams Unsalted butter
- 80 grams Dark chocolate chopped, or chips, for melting
- 80 grams Plain (all purpose) flour
- 40 grams Cocoa Dutch process cocoa gives a smooth flavour
- 40 ml Espresso shot 1 short Nespresso shot
- 1 pinch Sea salt flakes
- 80 grams Dark chocolate chips extra
- 2 XL Free range eggs room temperature
- 125 grams White sugar
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
Instructions
- Pre heat oven to 150°C/ 300°F or 130°C fan
- Spray a 20cm (8 inch) square pan with cooking spray and line it with baking paper. Set aside.
- Add the butter to a medium saucepan and set it over medium heat to brown the butter, stirring occasionally. This will take between 5-8 minutes. It will bubble, crackle and pop, then go golden brown. Once browned, loosen the browned bits from the bottom and stir them through with a silicone spatula.
- Add the 75g of chopped dark chocolate, along with the espresso. The mixture will bubble up quite a bit -just give it a good stir, then set aside to cool a little. You can place it in the fridge to cool down faster.
- In a small bowl, whisk together the flour, cocoa and salt, then stir through the extra chocolate chips. Set aside.
- In the bowl of your stand mixer fitted with a whisk attachment, whisk the eggs, sugars and vanilla at a medium speed, until light and fluffy (4-5 minutes).
- Add the cooled chocolate and browned butter mixture and combine, using a silicone spatula. Make sure you really scrape the sides of the bowl.
- Fold through the dry ingredients until just combined.
- Bake for 35 minutes, until the edges are slightly crispy, but the centre is still a little gooey. The brownie will continue to cook as it cools in the pan.
- Remove the brownie from the oven and allow it to cool completely before slicing into bars or squares.
- Serve dusted with icing sugar, or topped with either store bought ice cream or my Vanilla Bean Ice Cream or Chantilly Cream
Notes
To Cut Brownies:
Use a large, sharp knife and wipe it with kitchen paper between cuts. You can also pop your brownie in the fridge for 30 minutes or freezer for 10 minutes, to make cutting cleaner.To Serve:
You can serve cooled brownies, or reheat each brownie in the microwave for 20 seconds and serve warm with ice cream.Storage:
Room temperature: In an airtight container, they will keep for 3-4 days. Fridge: These Espresso Brownies will be extra fudgy and chewy, stored in the fridge and will last up to a week. Freezer: Layer the brownies between parchment paper and store in an airtight container for up to 3 months.Nutrition
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Fletcher says
Best thing to eat in winter