Espresso Brownies

Total Time Prep: 25 min. Bake: 40 min. + cooling
Yield 16 brownies
Test Kitchen Approved
Espresso brownies are your new go-to for a rich, indulgent treat. The espresso naturally amplifies the chocolate, creating the perfect balance of sweetness and bold flavor.

Ingredients

  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2/3 cup butter, cubed
  • 1/4 cup water
  • 1 tablespoon instant espresso powder
  • 2-3/4 cups dark chocolate chips, divided
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and instant espresso; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.
  2. In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.
  3. Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
  4. Lifting with parchment, remove from pan. Cut into squares.

Nutrition Facts

1 brownie: 531 calories, 28g fat (18g saturated fat), 89mg cholesterol, 259mg sodium, 71g carbohydrate (55g sugars, 4g fiber), 8g protein.

Adding instant espresso powder to your brownie batter makes the chocolate irresistibly rich. With that extra depth of flavor and the taste of strong coffee blended in, this recipe makes for a perfect end-of-night treat. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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