These espresso brownies are a perfectly rich combination of chocolate and coffee. Sweet and chewy, any good brownie should be loaded with chocolate! And while these espresso brownies certainly are full of chocolate, they taste strongly of coffee as well. Freshly pulled espresso shots are mixed right into the batter and shine through each bite of the moist brownies. These espresso brownies even double down on the chocolate taste with the use of both chocolate chips and cocoa powder.
Baking with Coffee
Baking with coffee may seem intimidating, but it is an easy way to enjoy a nice coffee flavored treat without a full cup of the stuff. Almost any baked good would taste great with the addition of coffee. When baking with coffee, many people use instant espresso or coffee granules, but I recommend freshly pulled espresso for its freshness and robust, strong flavor. Coffee granules are fun as a decorative garnish and pop of color in the brownie frosting, however.
The best coffee desserts are nicely sweet but well balanced with a coffee flavor. These espresso brownies are just so, with a thick layer of coffee buttercream frosting to match. Some coffee desserts might only have a hint of coffee or espresso flavor. But the espresso flavors are fierce in these brownies! If you’re one to enjoy a good cup of coffee with your dessert, you know it’s true: Coffee and baked goods are destined to be together.
Espresso Brownies with Coffee Frosting
- Electric mixer
- 8 tbsp unsalted butter
- 1/2 cup semi-sweet chocolate chips
- 2 oz espresso freshly pulled
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 cup flour
- 5 tsp cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 8 tbsp unsalted butter room temperature
- 1 tsp coffee granules or instant espresso
- 2 cups powdered sugar
- 1 tsp vanilla
- Preheat the oven to 350 degrees Fahrenheit and line a 8×8” or 9×9” baking dish with parchment paper.
- Heat a small saucepan over medium low heat and add the butter. Once melted and simmering, remove from the heat.
- Pour the hot melted butter over the chocolate chips in a large bowl. Let sit for 5 minutes to melt the chocolate.
- Add the double espresso, brown sugar, and cane sugar. Use an electric mixer and mix until light and fluffy, about 1-2 minutes. Add the eggs and beat again for another minute. Stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder to combine.
- Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and bake for 35-45 minutes or until a toothpick comes out clean. Once done, let cool completely.
- Make the frosting by adding the room temperature butter to a large bowl. Use an electric mixer and beat the butter until light and fluffy.
- Add the coffee granules, powdered sugar, and vanilla. Beat until light and fluffy, about 1 minute.
- Once the brownies are cooled, spread the frosting over the top. Sprinkle with coffee granules to garnish if desired! Slice and serve.