Coffee and chocolate are already an elite team, but when paired in this Coffee Brownies Recipe, they get even better with a simple one-pot stovetop method! The result is dense fudge brownies with the perfect balance of coffee flavor and sweetness!
These Brownies Are Buzzworthy
This recipe is Homemade Chocolate Fudge Brownies meets espresso powder and coffee extract for a winning flavor combination that’s totally buzzworthy! An ultra-rich treat that coffee lovers everywhere will go crazy for!
This one-pot prep recipe can be made in a 9×13-inch pan to serve a crowd or in a 9×9-inch pan for thicker slicers. Either way, they come out with BIG flavor and drool-worthy crinkly tops!
I didn’t stop at flavor, though – instead, I replaced the creaming process with melting the butter and sugar together, delivering a dense, fudgy texture that cannot be beat!
Rebecca’s Recipe Review
Taste: My husband says they taste like Dunkin’ smells. A perfect mix of sugar and coffee. If you’re not a coffee fan, you may not enjoy this recipe.
Texture: Fudgy.
Ease: 5/10 – A great one-pot recipe!
Pros: Ultra rich and flavorful, perfect dessert for coffee lovers!
Cons: It does require coffee extract AND espresso powder, which likely aren’t pantry staples for most.
Would I Make This Again? Yes, these were a big hit in my family!
Espresso Brownie Ingredients
The foundation of these Homemade Coffee Brownies is made with pantry staples such as granulated sugar, all-purpose flour, canola oil, unsalted butter, vanilla extract, salt, Dutch-process cocoa powder, and (lots of) eggs. Then coffee extract and espresso powder are mixed into the brownie batter to load it up with that delicious coffee flavor.
To bring a fun depth of flavor I chose to add in powdered milk. If you don’t have any on hand this can easily be swapped out for powdered coffee creamer or malted milk powder. However, you can also leave this ingredient out and the brownies will still turn out just fine!
Lastly, mini semi-sweet chocolate chips or chunks! Adding these gives us the shiny, crinkly classic brownie tops we all love. And if you love a nutty crunch, go ahead and mix in some chopped walnuts or pecans too!
Melted Butter And Sugar Means Better Brownies
The trick to making deliciously chewy brownies with fudgy middles is to skip the creaming process that most baking recipes call for. Instead, we melt the butter and sugar together on the stove top, eliminating extra air from being added, which occurs in the creaming process.
By eliminating excess air in the batter, the result is dense, fudgy brownies without cake-like texture. The heat from the mixture then allows the cocoa powder to bloom in the batter giving us brownies with a mouthwatering flavor as well!
How To Make Coffee Flavored Brownies
A full recipe card with step-by-step photos and ingredient quantities for this yummy brownie recipe can be found at the end of the post. Leave a comment if you have any questions about this recipe!
- Prep by lining your baking pan with parchment paper and then preheating the oven.
- Melt unsalted butter over low heat and then stir in granulated sugar. Once the mixture begins to emulsify, remove it from the heat and allow it to cool.
- Cool the butter and sugar mixture, stirring often to release the trapped heat.
- Stir in canola oil, coffee extract, and vanilla extract until fully combined.
- Beat in the eggs, one at a time.
- Sift the all-purpose flour, Dutch-process cocoa powder, powdered milk, espresso powder, and salt into the brownie batter. Then whisk until no dry streaks are remaining.
- Fold the mini semi-sweet chocolate chips into the batter.
- Pour the brownie mix into the prepared baking pan and transfer it into the oven to bake.
- Cool the pan of homemade brownies before removing them from the pan and slicing into them.
- 9×13 OR 9×9-inch Batch – You can use this recipe to make a 9X13-inch pan of brownies that come out about 1 inch thick. Or for thicker brownies that are about 2 inches thick, use an 8×8 or 9×9-inch pan. Thicker brownies will need additional baking time to ensure they cook all the way through.
- Measuring Ingredients – For the most accurate batch of brownies, use a kitchen scale to measure out the dry ingredients.
- Prevent Evaporation – Be sure to remove the saucepan from the heat once the butter and sugar have started to emulsify. Do not let it get to a boil as this would cause evaporation.
- Perfect Slices – Once the brownies have completely cooled, cut them into clean, perfect slices using a plastic knife. This knife set (pictured) is my favorite!
How To Store Espresso Brownies
For storage, tightly wrap the cooled baking dish of brownies with aluminum foil or plastic wrap. If you prefer, you can also transfer slices into an airtight container or into a Ziploc bag with parchment paper separating the layers.
Store the Coffee Brownies at room temperature for 3 to 4 days.
How To Freeze Brownies With Coffee
For longer storage or to make ahead of time, you may also freeze these fudgy brownies. To do so, first, allow the brownies to cool completely then place the slices into a freezer-safe container or Ziploc freezer bag with parchment paper separating the layers.
If preferred, you can also wrap each brownie individually with plastic wrap and then again in aluminum foil.
These Fudgy Coffee Brownies can then be stored for up to 3 months in the freezer. Thaw them at room temperature to enjoy!
How To Serve Chocolate Brownies
Of course, these brownies are absolutely delicious as is, but you can also jazz up the experience by serving them with Irish Coffee! You can also double the sweetness by using these coffee brownies to make homemade brownie sundaes!
Top your sundaes with ice cream, Homemade Whipped Cream, Cream Cheese Whipped Cream, and a drizzle of Homemade Chocolate Syrup. Then let everyone finish their ice cream sundaes off with cherries, chopped nuts, crushed candies, and sprinkles!
Chocolate lover? Try these Coffee Brownies with a thick layer of Chocolate Buttercream Frosting. Just have a tall glass of ice-cold milk handy to wash down all of that chocolaty goodness!
More Yummy Brownie Recipes
Did You Make This Recipe?
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Espresso Brownies Recipe
Ingredients
- 1 cup unsalted butter 227g, I use Kerrygold
- 2½ cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil
- 2 teaspoons coffee extract
- 1 teaspoon vanilla extract
- 5 large eggs I use Vital Farms
- ¾ cup +2 tablespoons all-purpose flour 116g, I use King Arthur
- ¾ cup + 1 tablespoon Dutch-process cocoa powder 80g, I use Ghirardelli
- 2 tablespoons powdered milk 20g, optional
- 1 tablespoon espresso powder 7g
- ¾ teaspoon salt
- ½ cup mini semi-sweet chocolate chips or 4oz. chopped baking chocolate
Instructions
- Preheat oven to 350°F and line a metal 8×8, 9×9, or 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction for a 9×13-inch pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup unsalted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil, 2 teaspoons coffee extract, and 1 teaspoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the ¾ cup +2 tablespoons all-purpose flour, ¾ cup + 1 tablespoon Dutch-process cocoa powder, 2 tablespoons powdered milk, 1 tablespoon espresso powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
- Fold in the ½ cup mini semi-sweet chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes for a 9×13-inch pan or 40 to 45 minutes for an 8×8 or 9×9-inch pan.
- Cool before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
Video
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Donna says
Thank you for the recipe. Very easy and tasty. I didn’t have any coffee extract on hand, so I used rum extract instead. Very moist and fudgy.
doris says
this looks good but I would have to leave out coffee ,since I don’t drink it and don’t like the taste that it gives to anything its in
Rebecca Hubbell says
Hi Doris, I’d recommend making our regular fudge brownies then 🙂
Nina says
Truly amazing, with a power of flavour. Thank you so much
Rebecca Hubbell says
These brownies are such a fun twist on a classic fudge brownie. The bold coffee flavor really shines without being overpowering. Love using these in brownie sundaes with coffee ice cream and crushed oreos!