These 1-bowl Espresso Brownies are what dessert dreams are made of - Spongy, fudgy and loaded with delicious and indulgent chocolate and coffee flavour!
Today I'm combining two of my favourite things in the world, chocolate & coffee, to make the most delicious espresso brownies EVER.
These Espresso Brownies have everything you could possibly look for, they're gooey and dense, but still quite soft and spongy.
And they’re loaded with amazing coffee flavour!
**This post is sponsored by Pact Coffee. All opinions are my own**
Best Coffee For Brownies
Choosing the perfect coffee is what really brings these espresso brownies to the next level.
You want a robust, premium-quality ground coffee that doesn’t overpower but indeed complements the chocolate flavour.
That’s why I partnered up with Pact Coffee for this recipe – I’ve been testing out the different coffees they offer and I’m totally in love with all of them!
For these brownies I used Pact’s Fazenda Chapada coffee which was ground finely for espresso machines.
It has a lovely milk chocolate aroma, revealing hints of lingering, creamy, toffee sweetness and flavour.
Otherwise, choose any other high-quality ground espresso coffee, go for 100% arabica when in doubt. Here’s a great guide on the best espresso beans!
Alternatively, you can use espresso powder.
What is espresso powder?
It’s a concentrated instant coffee, made with coffee crystals that dissolve in liquid (you can read more here), and it’s not really for drinking, but more for baking treats.
You could substitute espresso powder/ground beans with instant coffee, but it will lack the amazingly rich roasted flavour of espresso.
So, I wouldn’t really recommend it if you want to go for real, incredibly good espresso brownies.
Best Chocolate For Brownies
When making the perfect espresso brownies, the chocolate plays a fundamental role.
You will need both dark chocolate chunks and cocoa powder for this brownies recipe, so my tip is to choose the best chocolate you have available.
Go for a 65-70% organic dark chocolate, and use high-quality cocoa powder if possible.
For the dark chocolate, I like to use brands that make it with only cocoa mass, sugar, cocoa butter and a hint of vanilla.
The best cocoa powder for brownies is the dutch-processed unsweetened cocoa powder. Dutch-processed, means that the cocoa powder is treated with an alkali solution, which neutralizes some of the acidity.
It also has a deepen flavour and darker colour, and makes brownies overall more chocolatey and delicious.
Ingredients
Once you’ve got the right coffee and chocolate, all you need to make these delicious fudgy Espresso Brownies is less than 10 super simple ingredients:
- Dutch-processed unsweetened cocoa powder
- dark chocolate
- free-range eggs
- flour
- sugar
- butter
- maple syrup
- a hint of vanilla extract
- a pinch of sea salt
I personally opt for all organic ingredients. But you don’t need to use organic ingredients if you don’t want to.
However, I find that most of the time, is worth investing in organic ingredients, as they taste better and thus make a better final product.
Instructions
These espresso brownies come together in a blink and are totally mess-free to make.
All it takes is 1 bowl, 1 baking dish and 40 mins of your time.
- Place the butter and chocolate in a microwave-safe bowl, melt in the microwave for 30 seconds.
- Then stir in the sugar and ground espresso, followed by vanilla and maple syrup, and mix until incorporated.
- Stir in the eggs, one at a time, wait until is fully incorporated before adding the next one.
- Finally, stir in cocoa powder and flour, until just combined. Make sure to not overmix the batter!
- Pour the prepared brownie batter into a baking dish and place in the oven for 30-36 minutes.
- If you like your brownies super fudgy, take them out of the oven after 32-33 minutes, but for regular fudgy brownies, it will be safe to take them out after 35-36 minutes.
I can’t stop talking about how good these Espresso Brownies are – Everytime I make them, the whole family loves them and devours them in less than a blink.
If you love chocolate and espresso, I’m pretty sure these will easily become a weekly staple from now on!
These melt-in-your-mouth chocolatey fudgy Espresso Brownies are incredibly soft and rich – Sure to satisfy your dessert cravings in a bite.
More Brownies Recipes For You To Try:
Avocado Brownies (Gluten-free and Dairy-free)
Espresso Coffee Brownies
Ingredients
- 160 gr unsalted butter
- 150 gr 70% dark chocolate chopped into chunks
- 60 gr ground espresso coffee (or about 2+½ tbsp espresso powder)
- 210 gr caster sugar
- 3 tbsp organic maple syrup
- 1 tsp vanilla extract
- 3 large free-range eggs
- 100 gr all-purpose flour
- 50 gr Dutch-processed unsweetened cocoa powder
- a pinch of sea salt flakes
Instructions
- Preheat the oven to 175°C/350°F. Spray with oil a 8inch square pan and line with parchment paper. Set the oven rack onto the middle shelf.
- In a large microwave-safe bowl, fold in the butter and dark chocolate. Cover the bowl and microwave for 30 seconds, stir the ingredients, then melt for another 30 seconds, until fully smooth and combined.
- Stir the sugar and ground espresso coffee into the bowl wioththe butter and chocolate. Then add the vanilla extract and maple syrup. Whisk to combine all the ingredients.
- Stir in the eggs, one at a time, wait until each egg is fully incorporated before adding the next one.
- Add in the flour, cocoa powder and a pinch of salt, and stir until all the ingredients are JUST combined. Make sure to not overmix the batter!
- Transfer the mixture into the prepared pan and spread it evenly, levelling out the top.
- Bake for 30-35 minutes (see notes), then insert a toothpick into the centre of the pan. If it comes out very wet, the brownies are not done, if it's just slightly wet, the brownies are done.
- Remove the espresso brownies from the oven and allow them to cool on a wire rack, then cut them into squares and serve.
- Store leftover brownies in an airtight container for up to 3 days.
Notes
- If you like super fudgy brownies, take them out of the oven after 32-33 minutes. For regular fudgy brownies, it will be safe to take them out after 35-36 minutes.
- Ovens work all differently, so to be extra safe, check the brownies with a toothpick after 30 minutes. If the toothpick comes out super wet you want to wait for 5 minutes extra, if it comes slightly wet, you can take them out.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These brownies are a necessity!!
I enjoy your recipes. May I offer a suggestion: If you are interested in cultivating American followers, please consider an American version of recipes. 90% of my friends would not attempt a recipe that includes measures by weight. We are primarily a measure by volume audience. I would agree that measure by weight is sometimes the better method, but that is not what Americans do. Thank you.
These look SO good! Pure brilliant!
These sound delicious and easy enough to make.
I ALWAYS put a pinch of espresso powder in brownies--gives them a nice rich flavor. I will have to try these!
These look amazing, and so yummy. It's never too early for a brownie, right?
I love adding coffee to chocolate desserts - in really enhances the chocolate flavor, and moderates the sweetness. These look amazing!
These scrumptious espresso brownies with a cup of coffee will totally start my day right!! YUM!
Your pictures look amazing for this post, I am a huge fan of brownies, will definitely be making these soon. Coffee sounds like a great addition.
That sounds like a great starter kit and so affordable too. These brownies look delicious!
I make coffee cake but I never thought to make coffee brownies before! I know what I'm making this upcoming week now
This look amazing. I love coffee cake so there is no doubt that I will love these Espresso brownies
Coffee and chocolate are a perfect combination. The brownies would be in grave danger in this household -- I'd be sneaking one every chance I got. Will be making some soon when company comes over so I can share.
We love chocolatey brownies here and they never last long. Hubby enjoys espresso so I'm sure he'd enjoy these brownies.
Espresso Brownies are dream come true in the morning for a coffee lover like me. Love the pictures.
I love brownies but I don't drink coffee, I'm actually allergic to caffeine but I suppose I could try this with decaff! My husband is a big coffee drinker, he has one cup after another each day! He would love these!
I'm not a coffee drinker myself though I do love the smell of it. These look delicious.
Chocolate and coffee are a match made in heaven. I make a lot of chocolate treats with coffee, these just sound perfect.
You are right...coffee and chocolate is a match made in heaven. Love brownies that are not covered in icing....however I do have a recipe that includes as espresso glaze....these are my perfect afternoon pick me up treat!!
It's like coffee and chocolate were meant for each other... the two go hand in hand, and I can only imagine your recipe just marries the two perfectly. I think I know what I'm making this weekend! I am not a huge chocolate fan in general but there is something just so tempting about brownies, and with the addition of espresso... well I think it's pretty clear the two should just happen in my kitchen. Plus I love it when everything happens in one bowl. Easy prep, easy clean up... and a successful afternoon of coffee and a delicious brownie treat!
Chocolate and Coffee? Always a perfect combination. Mocha flavor would be an absolute treat! Yum. These look perfect.
These look perfect! I feel like running to the kitchen and baking these asap. Lovely pictures too! 😀
Coffee and chocolate are dream partners, I find it hard to resist that mocha flavour so I know I will love these.
I don't know what do do with myself now. I want to be eating brownies so badly right now but I won't be home for hours! Maybe I'll make the photos my desktop background and stare at them for a while 😉