We’ve taken an espresso martini and turned it into a brownie, minus the booze. These espresso brownies are rich, fudgy, and loaded with bold coffee flavor. The brownie base is made with cocoa, chocolate chips, and a shot of espresso for a deep, intense taste. A drizzle of caramel and espresso glaze over the top adds just the right touch of sweetness, and a sprinkle of flaky salt makes every bite pop.
Choosing a favorite brownie is a little like picking your favorite child. It’s super hard to do because you love all of them, but some days you might have a little bit of preference toward one.
These espresso brownies are my favorite breakfast brownies — is breakfast brownie a thing? It should be! These go so well with coffee, and they’re also a lovely after-dinner snack with an after-dinner cocktail.
Testing results for espresso brownies
- We tested this recipe with freshly brewed espresso, but instant espresso powder will work fine.
- We used Mrs. Richardson’s salted caramel sauce.
- You can bake the brownies just a minute or two longer if you want them firmer. We like them gooey and messy!
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cocoa powder: We almost always use Hershey’s regular cocoa powder, but for this recipe, we suggest the Dutch-processed cocoa powder. You can use the Hershey’s Special Dark. But these espresso brownies will still be great with regular cocoa.
Salt: If you have flaky Maldon salt, that’s perfect for this recipe. Otherwise, any flaky sea salt will be fine.
Pin this now to save it for laterHow to make espresso brownies
- Mix the brownie base and bake the brownies.
- Allow the brownies to cool about half an hour.
- Whisk together the espresso glaze. Drizzle the espresso glaze and caramel sauce over the brownies.
Love brownies?
We do too! We’ve got lots of brownies and bar cookies for you to try. You’ll love our Rocky Road Brownies, just like the ice cream but in brownie form. And you’ll never go wrong with our favorite easy Cocoa Brownies, an old-fashioned recipe that has never failed us.
Our easy Slutty Brownies can be made with a boxed mix and Oreo cookies, and kids will absolutely snatch two handfuls and run! (or was that me?) And if you want to get away from chocolate, which makes no sense to me but whatever, try our Lemon Brownies, a luscious citrusy concoction that will make you want to slap yo’ Mama.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Espresso Brownies Recipe
Equipment
Ingredients
For the brownies
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- ½ cup unsalted butter, melted and cooled (1 stick)
- 1 teaspoon vanilla extract
- ⅓ cup espresso (instant powder or brewed)
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup cocoa powder, dutch process is preferred
- ½ cup semi-sweet chocolate chips
For the espresso glaze drizzle
- 3 tablespoons powdered sugar
- 1 tablespoon espresso (instant powder or brewed)
Garnish
- ¼ cup caramel sauce
- 1 tablespoon flaky Maldon salt, for garnish
Instructions
- Preheat your oven to 350 degrees F. Grease and line with parchment paper a 9×9 inch square pan. Make sure to cover the corners really well.
- Using an electric mixer or a whisk, combine the sugars and eggs together until well combined. The mixture will have a lighter color.3/4 cup granulated sugar, 1/2 cup brown sugar, packed, 3 large eggs
- Add the butter, vanilla extract, and espresso to the mixture, whisking until all the ingredients are well blended.1/2 cup unsalted butter, melted and cooled (1 stick), 1/3 cup espresso (instant powder or brewed), 1 teaspoon vanilla extract
- Add in the flour, salt, and cocoa powder and stir until just combined. Do not overmix the batter. Gently fold in the chocolate chips and pour the batter into the prepared pan. Bake for 25-28 minutes.1 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup cocoa powder, dutch process is preferred, 1/2 cup semi-sweet chocolate chips
- A toothpick inserted should come out mostly clean, but not completely. The brownies will continue to bake in the pan. After 10 minutes, take the brownies out of the pan and set onto a cooling rack.
To make the espresso glaze
- Combine the powdered sugar and espresso and whisk together until the texture is liquid but thicker. If it’s too thin, add 1 more teaspoon of powdered sugar. If too thick, add a splash of espresso or water to thin out.3 tablespoons powdered sugar, 1 tablespoon espresso (instant powder or brewed)
- Drizzle the caramel and espresso glaze over the brownies. Sprinkle the Maldon salt or flaky salt evenly over the top. 1/4 cup caramel sauce, 1 tablespoon flaky Maldon salt, for garnish
Nutrition
Questions and tips
Storage
These brownies keep well stored in an airtight container for up to three days. You can store them in the refrigerator for a longer shelf life.
You can use instant espresso powder instead of brewed espresso. Mix it with water to equal the amount specified.
