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5 espresso brownies on top of each other, next to one other espresso brownies.

Espresso Coffee Brownies

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9
Calories: 411kcal
These 1-bowl Espresso Brownies are what dessert dreams are made of - Spongy, fudgy and loaded with delicious and indulgent chocolate and coffee flavour!

Print Recipe


  • 160 g unsalted butter
  • 150 g 70% dark chocolate chopped into chunks
  • 60 g ground espresso coffee (or about 2+½ tablespoon espresso powder)
  • 210 g caster sugar
  • 3 tablespoon organic maple syrup
  • 1 teaspoon vanilla extract
  • 3 large free-range eggs
  • 100 g all-purpose flour
  • 50 g Dutch-processed unsweetened cocoa powder
  • a pinch of sea salt flakes


  • 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.


  • 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.


Calories: 411kcal | Carbohydrates: 47g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 28mg | Potassium: 255mg | Fiber: 4g | Sugar: 32g | Vitamin A: 530IU | Calcium: 41mg | Iron: 4mg