Description
These Coffee Brownies combine dense, fudgy chocolate with bold espresso flavor to create a rich and aromatic treat. Perfect for coffee lovers craving a perfect balance of bittersweet chocolate and coffee aroma, these brownies are quick to make with simple pantry ingredients and can be customized for various dietary needs or flavor preferences.
Ingredients
Scale
Main Ingredients
- 1/2 cup (115g) unsalted butter
- 2 tablespoons strong brewed espresso or 1 tablespoon instant coffee dissolved in hot water
- 3/4 cup (90g) high-quality cocoa powder
- 1 cup (200g) granulated sugar
- 3/4 cup (95g) all-purpose flour (or gluten-free flour alternative such as almond or oat flour for gluten-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prep and preheat: Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper to ensure easy removal and clean edges.
- Melt butter and mix espresso: In a heatproof bowl, melt the unsalted butter until smooth. Stir in the brewed espresso or instant coffee dissolved in hot water to infuse the brownies with a rich coffee undertone.
- Combine dry ingredients: In a separate bowl, whisk together the cocoa powder, flour (or gluten-free alternative), granulated sugar, and salt to evenly distribute flavors and prevent clumps in the batter.
- Blend wet and dry ingredients: Beat the eggs and vanilla extract together in another bowl. Slowly add in the butter and coffee mixture, then gradually fold in the dry ingredients until just combined to keep the batter tender and fudgy. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Cool and cut: Allow the brownies to cool completely in the pan before slicing into squares. This helps retain their fudgy texture and prevents crumbling.
Notes
- Use freshly brewed espresso for the richest coffee flavor; instant coffee powder works as a convenient substitute.
- Do not overbake; remove brownies as soon as the toothpick has moist crumbs to maintain fudgy texture.
- Use room temperature eggs for smoother batter and better mixing.
- Refrigerate brownies for at least 30 minutes before cutting to achieve clean, neat slices.
- Lining the pan with parchment paper helps with easy removal and keeps edges crunchy.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
Keywords: coffee brownies, espresso brownies, fudgy brownies, chocolate espresso dessert, gluten-free brownies, easy brownies
