Dark Chocolate Espresso Brownies

Name: Dark Chocolate Espresso Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 servings
Ingredients: 1 cup (226g) unsalted butter; 8 oz (226g) dark chocolate, chopped; 1 cup (200g) granulated sugar; 1 cup (220g) packed brown sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup (120g) all-purpose flour; 1/2 cup (50g) unsweetened cocoa powder; 1 teaspoon salt; 1 tablespoon instant espresso powder

Highlighted under: Modern Baking Recipes

I absolutely love making these Dark Chocolate Espresso Brownies whenever I crave a rich, decadent dessert. The combination of dark chocolate and espresso creates a flavor explosion that is simply irresistible. The texture is incredibly fudgy, and they disappear quickly at gatherings! Plus, the recipe is easy enough that I can whip it up on a whim. Honestly, they have become a staple in my dessert repertoire, and I can't wait to share it with you. Let's dive into making these luscious brownies!

Created by

Marlowe Sinclair

Last updated on 2026-02-16T07:45:36.695Z

When I first experimented with these brownies, I decided to add espresso to enhance the chocolate flavor. It turned out to be a fantastic choice, as the coffee brings out the richness of the dark chocolate wonderfully. I remember serving them at a friends' gathering and received rave reviews. Everyone was asking for the recipe!

One tip I learned is to use high-quality dark chocolate for the best flavor. I prefer using chocolate with over 70% cocoa content. It creates a deep, complex taste that elevates these brownies to a whole new level. Trust me; it’s worth it!

Why You'll Love These Brownies
Rich chocolate flavor paired with a hint of espresso
Fudgy texture that makes each bite melt in your mouth
Perfect for coffee lovers and special occasions

The Role of Dark Chocolate and Espresso

The combination of dark chocolate and espresso is what sets these brownies apart, creating a rich flavor profile that is both deep and complex. Using high-quality dark chocolate (at least 70% cacao) enhances the fudgy texture and provides a slight bitterness that balances beautifully with the sweetness of the sugars. The addition of espresso powder amplifies the chocolate notes without making the brownies taste like coffee; instead, it adds depth and richness that elevates the overall flavor.

Espresso powder is an excellent addition not just for flavor but also for its ability to enhance the chocolate's natural properties. It acts as a flavor booster, intensifying the chocolate's profile. Be careful not to overdo it—too much espresso powder can overpower the brownies. A tablespoon is the perfect amount to create that delightful harmony of flavors that keeps everyone coming back for more.

Achieving the Perfect Fudgy Texture

One of the hallmarks of a great brownie is its texture, and these Dark Chocolate Espresso Brownies are no exception. To achieve that coveted fudgy consistency, be mindful of how you mix your batter. Overmixing can incorporate too much air and create more of a cake-like texture instead of the dense chewiness we crave. Mix your wet and dry ingredients until just combined, and you’ll notice the batter remains thick and glossy—a sign you're on the right track!

Baking time is critical to achieving the perfect fudginess. If you bake them too long, you risk drying them out. I recommend setting a timer for 25 minutes and checking for doneness by inserting a toothpick; it should come out with a few moist crumbs. If you prefer a slightly underbaked texture (which I highly recommend), aim for the lower end of the baking time range—around 22 minutes—for an extra gooey center.

Storage and Make-Ahead Tips

These brownies are a fantastic make-ahead treat! Once they cool completely, you can store them in an airtight container at room temperature for up to three days. If you want to keep them longer, they freeze beautifully. Just wrap them tightly in plastic wrap, then place them in a freezer-safe bag. They will maintain their deliciousness for up to three months. To enjoy, thaw them at room temperature for a few hours or microwave them briefly to refresh their gooeyness.

When serving these brownies, consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. This contrast adds a delightful creaminess that complements the dense chocolate flavor. For an extra touch, sprinkle some coarse sea salt on top before serving—this enhances the chocolate and espresso flavors even further and creates a beautiful presentation!

Ingredients

Brownies

1 cup (226g) unsalted butter
8 oz (226g) dark chocolate, chopped
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup (120g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon salt
1 tablespoon instant espresso powder

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Melt Chocolate and Butter

In a saucepan over low heat, melt together the butter and chopped dark chocolate, stirring until smooth.

Mix in Sugars

Remove from heat and whisk in the granulated sugar and brown sugar until well combined.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.

Incorporate Dry Ingredients

Sift together the flour, cocoa powder, salt, and espresso powder, then fold into the chocolate mixture until just combined.

Bake the Brownies

Pour the batter into the prepared baking pan and smooth the surface. Bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.

Cool and Serve

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares and serving.

Pro Tips

For an extra indulgence, serve these brownies warm with a scoop of vanilla ice cream on top.

Ingredient Substitutions

If you're looking for a lighter version, you can substitute half of the unsalted butter with unsweetened applesauce. This might slightly alter the texture but can reduce the overall fat content while still maintaining moisture. Additionally, for those who need to avoid gluten, you can substitute the all-purpose flour with a gluten-free blend; just ensure it contains xanthan gum to help bind the ingredients.

For an even more intense espresso flavor, consider using brewed espresso in place of the instant espresso powder. Use about 1-2 tablespoons of brewed espresso, but be wary of the added liquid; reduce the eggs or butter slightly to maintain the integrity of the batter. Experimenting with these substitutions can create your personalized twist on this classic recipe!

Troubleshooting Common Issues

If your brownies come out too dry, it might be a sign that they were overbaked. Next time, keep a close eye on them as they bake, checking for doneness several minutes before the timer goes off. If they seem too puffed and cakey even before you cut them, consider reducing the oven temperature slightly during the next bake.

Another common issue can be brownies sticking to the pan. Ensure you're using enough grease or line the pan with parchment paper for easy removal. If they do stick, allow the brownies to cool completely in the pan before trying to lift them out—this often helps with releasing any stubborn parts so that you can have clean, beautiful squares.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, but the flavor will be sweeter and less intense. Dark chocolate gives a deeper taste.

→ How do I store leftover brownies?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely! Wrap them tightly in plastic wrap and foil, and they can be frozen for up to 3 months.

→ Is it necessary to use espresso powder?

While it enhances the chocolate flavor, you can omit it if you prefer a milder taste.