Espresso is not only delicious in a variety of coffee beverages — but it also works amazingly well in chocolate espresso brownie recipes. An espresso brownie can be vegetarian or vegan. And either way, the chocolatey richness of espresso brownies makes them perfect for cold winter days.
Simple 6-Ingredient Espresso Brownies
Prep time: 10 minutes
Cook Time: 30 minutes
- 1 cup, salted butter, melted
- 2 cups, granulated sugar
- 1/3 cup, espresso powder
- 4 eggs
- 1 1/2 cups, all-purpose flour
- 1 cup, unsweetened cocoa powder
- Preheated your oven to 350°F/176°C.
- Cream the sugar and the butter. Then, add the espresso powder, followed by the eggs.
- Add the cocoa powder and flour and stir vigorously.
- If desired, add optional sea salt or chocolate chips — or both.
- Place this combination in a 9×13 baking pan that has been lined with parchment paper.
- Bake for at least half an hour, or 35 or 40 minutes for a chewier espresso brownie.
Extra Chocolatey Espresso Brownies
Cook time: 35 minutes
Total time: 2 hours
- 1/2 cup (1 stick), unsalted butter, cut into cubes
- 2 ounces, unsweetened chocolate, chopped
- 1 1/4 cup, granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon, vanilla extract
- 1/4 cup (1 1/4 ounces), all-purpose flour
- 1/4 cup (1 ounce) Dutch-processed cocoa powder
- 2 teaspoons, espresso powder
- 1/4 teaspoon, kosher salt
- 1/2 cup chocolate chips
For Chocolate Frosting:
- 6 ounces, dark chocolate (50-70%), chopped
- 1/4 cup, heavy cream
- 1/4 cup (1/2 stick) unsalted butter, cut into cubes
- 1 tablespoon, corn syrup
- 1 teaspoon, espresso powder
- Preheated your oven to 350°F/176°C.
- Lightly butter some parchment paper and use it to line an 8-by-8 square baking pan.
- Melt chopped chocolate and butter in a medium saucepan, using low heat.
- Remove the saucepan from the heat and stir in the sugar. The batter, at this point, should be slightly warm but not burning hot — and it might be necessary to let the batter cool for a minute or two before adding the eggs.
- In a bowl, combine the cocoa powder, espresso powder, salt, and flour and whisk them.
- Add the eggs, one at a time. Continue whisking for one or two minutes.
- Add the vanilla and the chocolate chips.
- Pour the espresso brownie batter into a prepared pan and bake it for roughly 35 minutes.
- Remove the brownies from the oven, place them on a wire rack, and let them cool completely.
- Combine the chocolate, espresso powder, butter, cream, and corn syrup in a small saucepan.
- Place the saucepan on the stove and stir over low heat until the chocolate is totally melted and the glaze is silky-smooth. Pour the contents of the saucepan over the cooled brownies and spread into an even layer. Let it cool at room temperature for an hour; after that, refrigerate it until it is completely set.
- Using the parchment paper as handles, lift a block of brownies out of the pan. Cut the brownies into 16 squares using a large knife. Cover the espresso brownie delights in the refrigerator.
Vegan Espresso Brownies
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
- 1/2 cup, cashew butter or nut butter of choice
- 1/2 cup, pumpkin puree (or applesauce/mashed banana)
- 2 flax eggs
- 1/2 cup, coconut sugar
- 2/3 cup, toasted quinoa flour
- 1/4 cup, cacao powder
- 2 tablespoons, espresso powder
- 1/2 teaspoon, baking soda
- Pinch of sea salt
- 1 cup, dairy-free chocolate chips
- 1/4 cup, chopped coffee beans
- 1/4 cup, chopped walnuts
- Preheat your oven to 350°F/176°C.
- Line an 8 x 8 baking pan with parchment, and set it aside.
- Combine the cashew butter, pumpkin, sugar, and flax eggs and beat them together.
- Add the dry ingredients except for the toppings and chocolate chips. Beat them, forming a thick dough.
- Add the chocolate chips.
- Move the batter to the baking pan and press it into the pan using your hands.
- Sprinkle with the walnuts and coffee beans and press them into the dough.
- Bake on the oven’s center rack for 22-25 minutes.
- Let the brownies cool in the pan before cutting them into squares.
With these espresso brownie recipes, instant coffee powder or granules can be used in place of espresso power — although it’s important to know the difference between instant coffee and espresso powder, which is made using dark-roasted coffee beans that have been ground, dried, and brewed and made into an ultra-fine powder. Because espresso powder is much more concentrated, only about a teaspoon is needed in chocolate recipes. And strong, cold coffee can replace a small portion of the liquid in these recipes.