Fudgy Espresso Brownies are easy to make and perfect when you need a little caffeine fix. This easy one bowl brownie recipe is topped with creamy espresso frosting and chopped chocolate covered espresso beans!
Can’t find the chocolate covered beans? Use chocolate covered almonds instead!
Aimee’s Recipe Notes
Taste & Texture: Soft, fudgy chocolate brownies with a hint of espresso!
Ease: One bowl brownie recipe, easy frosting too!
Top Tip: use a plastic knife to cut brownies, for clean cuts.
Gluten Free: swap out the all-purpose flour and use King Arthur Gluten free Measure for Meaure flour!
Freezing: Wrap brownies in a gallon sized ziploc bag, with or without frosting. Freeze for up to 3 months, thaw on counter overnight.
Espresso Brownie Ingredients
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – Some of the butter will need to be softened while the butter for the batter will be melted. (Learn more: How to Soften Butter)
- Semi-sweet chocolate morsels – I like to go all-in on chocolate in my brownie recipes and use melted chocolate and cocoa powder.
- Pure vanilla extract – When I have it on hand, I use my Homemade Vanilla Extract.
- Unsweetened cocoa powder – Not cocoa mix, which is sweetened!
- Espresso powder – I typically use King Arthur espresso powder, but I’ve also used Cafe Bustelo instant espresso.
- Dark chocolate covered espresso beans – These are optional, but I love the crunch they add to the topping. Plus: more espresso flavor! (And more caffeine too, if you’re looking for some extra pep in your step.)
How to Make Espresso Brownies
Make the Brownie Layer.
- Use one medium sized saucepan to melt the butter then add ingredients.
- Pour batter into a parchment paper lined square baking dish. Bake!
Frost and Serve.
- Beat the butter in a mixing bowl, then add the powdered sugar, espresso powder, and milk.
- Once the frosting is fluffy, spread it over the cooled espresso brownies. Sprinkle the espresso beans over the top if you’re using them.
Tips and Tricks
- Bake these brownies in a metal pan rather than glass or ceramic. I typically recommend using metal because it conducts heat evenly and predictably.
- For extra fudgy brownies, you can bake them to around the 40 minute mark. If you want your brownies more set, 45 minutes is perfect.
- Make sure the brownies are completely cooled before you frost them. If they’re even a little bit warm, the frosting will melt into them.
- For perfect slices, lift the parchment paper from the pan and transfer the brownies to a cutting board. This makes it easier to take a plastic knife and make straight cuts across the whole length of the brownies.
- You can store these espresso brownies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months. Thaw them at room temperature before serving.
More Over-the-Top Brownie Recipes
- For brownies with a little tropical flair, you’ll love these Coconut Brownies!
- There’s no chocolate at all in these Lemon Brownies, instead, they’re full of bright lemony flavor.
- Want a little cookie and brownie? My cookie dough brownies are so fudgy and topped with a creamy cookie dough frosting.
- Swirls of decadent sweetened cream cheese make these Cheesecake Brownies a classic.
- For a little crunch in your brownies, you’ll love these rich Pecan Pie Brownies.
- Coffee lovers, I’ve got you covered! Try my Salted Caramel Mocha Fudge for another sweet treat, or make this Almond Joy Coffee Creamer to jazz up your morning cup.
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Espresso Brownies Recipe
Fudgy Espresso Brownies are easy to make and perfect when you need a little caffeine fix. This easy one bowl brownie recipe is topped with creamy espresso frosting and chopped chocolate covered espresso beans!
Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 2 Tablespoons espresso powder
For the Frosting
- ½ cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 2 teaspoons espresso powder
- 2 Tablespoons milk
- ¼ cup dark chocolate covered espresso beans, chopped, optional
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper. Set it aside.
- In a medium saucepan or pot, melt butter over medium heat. Once melted, remove from heat and add in chocolate chips with sugar. Stir until chocolate is melted.
- Add in eggs, one at a time, stirring completely after each addition. Add in vanilla extract.
- Add the cocoa powder, flour, salt, baking powder, and espresso powder. Using big strokes, stir just until the dry ingredients are incorporated. Do not over mix.
- Pour batter into prepared baking dish, Bake for 40-45 minutes. Remove from oven and cool completely before adding the frosting.
- For the frosting, beat softened butter for 3 minutes until pale in color (scraping down the sides of the bowl as needed).
- Add in powdered sugar, espresso powder, and milk. Beat until fluffly, about 3-4 minutes. Spread frosting over the cooled brownies and sprinkle the top with crushed espresso beans.
Notes
- I love using King Arthur espresso powder. However, Cafe Bustelo instant espresso works fantastic too.
- Use a metal baking dish instead of glass if possible. The metal transmits the heat more evenly, resulting in a perfect texture.
- Storage- store brownies in an airtight container at room temperature for up to a week.
- Freeze brownies in a freezer safe container for up to 3 months. Thaw on counter overnight.
- If you like thick and gooey brownies, bake close to the 40 minute mark. If you prefer them completely baked, not gooey, increase time to 45 minutes or more.
Nutrition
Serving: 1brownie, Calories: 398kcal, Carbohydrates: 52g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 107mg, Potassium: 152mg, Fiber: 2g, Sugar: 42g, Vitamin A: 597IU, Calcium: 32mg, Iron: 2mg
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