Espresso Brownies
These Easy Espresso Brownies are the ultimate treat for coffee and chocolate lovers! Deeply chocolatey, incredibly fudgy, and infused with the distinct, bold flavor of good quality espresso. They have the perfect balance where both flavors shine. A sophisticated and delicious dessert for any occasion. For another decadent coffee-infused treat, try our Coffee Chocolate Cake.
Servings: 15 brownies
Calories: 479kcal
Equipment
- 20cm x 28cm (8x11 inch) Rectangular Cake Tin The perfect size for these brownies.
- Large Heatproof Bowl For melting chocolate and mixing.
- Sharp Serrated Knife For slicing clean brownies.
Ingredients
- 10 g espresso powder (1 tbsp)
- 60 ml boiling water (4 tbsp)
- 400 g dark chocolate (bittersweet), chopped
- 280 g salted butter, cubed (2½ sticks)
- 450 g soft light brown sugar (2⅔ cups)
- 6 medium free-range eggs, room temperature, beaten
- 1 tbsp vanilla extract
- 170 g plain white flour (all-purpose, 1¼ cups)
- 0.5 tsp sea salt flakes
Instructions
- Grease and line a 20cm x 28cm (8x11 inch) rectangular cake tin with parchment paper. Preheat oven to 180°C/350°F (160°C fan).
- Mix espresso powder with 60ml boiling water and set aside to cool.
- In a large heatproof bowl, gently melt the butter and chopped dark chocolate together until smooth (microwave in 30-sec bursts or using a double boiler).
- Add the brown sugar and whisk in until combined. The mixture will thicken.
- Add the beaten eggs and stir to combine. Then add the cooled espresso and vanilla extract, and stir through.
- Sift the flour into the bowl and gently fold in with a spatula until just combined. Do not overmix.
- Pour batter into prepared tin and spread evenly. Sprinkle sea salt flakes on top.
- Bake for 35-40 minutes until set. A skewer should come out with sticky crumbs. Cool completely in the tin on a wire rack.
- Refrigerate overnight to firm up completely. Lift out, slice into 15 brownies with a sharp knife, and serve.
Notes
Pro Tips: The #1 secret to fudgy brownies is to not overbake – a skewer should come out with sticky crumbs, not clean. Chilling the brownies overnight is essential for the fudgiest texture and cleanest slices. Use good quality dark chocolate (around 70% cocoa) for the best flavor. Mix the batter gently until just combined. For an extra touch, sprinkle with a little extra sea salt just before serving.