Fudgy Espresso Brownies
Fudgy chocolate brownies are spiked with espresso powder and optional coffee liqueur, then topped with a creamy espresso ganache. These Espresso Brownies are incredibly rich and have just the right amount of coffee flavor!
These fudgy espresso brownies were adapted from my reader-favorite homemade brownies.
It’s an all-butter brownie batter that’s extra chocolatey thanks to the use of both cocoa powder and melted dark chocolate chips.
To infuse the brownies with espresso flavor, I added both instant espresso powder and coffee liqueur to the batter. (The liqueur is optional but makes for even richer brownies!)
The baked and cooled brownies are then topped with a creamy espresso ganache that’s made by combining espresso powder, heavy cream, and dark chocolate.
Make these espresso chocolate brownies for the coffee lovers in your life. It’s an easy, scratch recipe that any home baker can master!
Tools You’ll Need
Making homemade brownies requires a few pieces of basic equipment:
- Measuring Cups and Spoons – A must for any baking recipe.
- Medium Saucepan – You’ll be melting together the butter, sugar, dark chocolate, vanilla, and espresso powder, so make sure your pan is large enough to fit everything.
- Wire Whisk – For whisking together the wet ingredients.
- Wooden Spoon – For stirring the flour into the wet ingredients.
- Silicone Spatula – Makes scraping the thick brownie batter from the mixing bowl so easy.
- Parchment Paper – I’ve shared my tips for lining your baking pan in the recipe card below.
- Square Metal Pan – Use either an 8-inch or 9-inch square metal baking pan, noting that an 8-inch square pan will require a slightly longer bake time.
- Heatproof Bowl — For making the espresso ganache.
Recipe Ingredients
Espresso fudge brownies taste like something from a bakery, but they’re made using simple ingredients. (I’ve shared specific product recommendations for the ingredients where it really makes a difference!)
For the brownies:
- Salted Butter (I prefer Kerrygold)
- Granulated Sugar
- Cocoa Powder
- Dark Chocolate Chips (I prefer Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
- Pure Vanilla Extract
- Instant Espresso Powder (I prefer King Arthur Espresso Powder)
- Coffee Liqueur (I prefer Mr. Black Cold Brew Liqueur)
- Eggs
- All-Purpose Flour
For the espresso ganache:
- Instant Espresso Powder (I prefer King Arthur Espresso Powder)
- Heavy Cream
- Dark Chocolate (I prefer the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar)
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Espresso Brownies
You can really taste the espresso in these fudgy brownies, but the flavor of chocolate and coffee is perfectly balanced. Here’s how the brownies are made:
- Line the baking pan: Leave some overhang so you can easily remove the baked brownies later on.
- Make the brownie batter: The butter is first melted with the chocolate, sugar, vanilla, espresso powder, and coffee liqueur. Then, the cocoa powder, eggs, and flour are mixed in.
- Bake the brownies: Turn the batter into the prepared baking dish. Bake until a toothpick inserted in the middle comes out mostly clean.
- Let the brownies cool: They must be completely cool before you add the ganache, otherwise it won’t set up properly.
- Make the ganache: Heat the espresso-spiked heavy cream and then pour over the chopped dark chocolate. Once smooth and glossy, turn the ganache over the cooled brownies and let set before slicing.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Katie’s tip: You can use either a 9×9-inch or 8×8-inch baking pan to make these brownies. Note that an 8×8-inch pan will need to bake for longer.
Tips for Making This Recipe
- Bring the eggs to room temperature — This creates a more homogeneous batter. Here are some easy ways to bring eggs to room temperature.
- Lining the baking pan — Cut two rectangles of parchment paper that fit in the bottom of the pan (widthwise) but have enough overhang so that when the brownies are baked you can lift the edges of the parchment paper and pull the brownies out of the pan.
- Need help making chocolate ganache? I’ve provided detailed instructions in the recipe card below, and I also have a full guide on making chocolate ganache that’s packed with more tips and tricks.
- Slicing the brownies — Let the ganache cool and harden before slicing. Warm a large, sharp knife under hot water, dry it with a clean kitchen towel, then cut the brownies. After each cut, rinse the knife in hot water and dry it again. This heats the knife up again and cleans it (otherwise the knife gets very gummy after a while and you won’t get clean cuts).
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can these brownies be made with ground espresso instead of instant?
No! Ground espresso doesn’t dissolve into the brownie batter and ganache like espresso powder does.
If you use regular ground espresso beans to make this recipe, your brownies and ganache will turn out grainy in texture and the flavor won’t be right.
Can this recipe be doubled?
Yes, simply double the ingredients list and bake the espresso chocolate brownies in a 9×13-inch baking dish. Note that the baking time will be different in a larger pan.
Can the ganache be omitted?
Of course! The brownies will still have a subtle espresso flavor to them, even without the ganache.
If you plan on omitting the ganache, I highly recommend adding the coffee liqueur to the brownie batter as suggested. This will help boost the espresso flavor of the actual brownies!
Storage Instructions
Since the brownies are topped with ganache, they need to be refrigerated. They’ll last up to 5 days if tightly sealed with plastic wrap or stored in an airtight container.
The brownies can also be frozen for up to 3 months.
If freezing the frosted brownies, I suggest flash freezing them on a parchment-lined baking sheet for 1 hour to harden the ganache before transferring to a zip-top freezer bag. (This will prevent the brownies from sticking to each other and the ganache from getting squished.)
Try Making These Easy Scratch Brownies at Home!
Next time you’re craving a chocolate coffee dessert, give this brownie recipe a try!
Did you love how easy this recipe was to make? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your espresso fudge brownies!
More Brownie Recipes:
These Sea Salt Brownies have the perfect balance of sweet and salty. They’re fudgy, rich, and chocolatey with a hint of salt.
Ultra fudgy brownies are infused with Guinness two ways in this easy recipe. Make these Frosted Guinness Brownies for St. Patrick’s Day or anytime you’re craving extra decadent brownies!
Fudgy Brownies only take a few minutes to prepare and satisfy your chocolate cravings! I bet you have all the ingredients on hand.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Do you love chocolate and espresso together?
Fudgy Espresso Brownies
Fudgy chocolate brownies are spiked with espresso powder and optional coffee liqueur, then topped with a creamy espresso ganache. These espresso brownies are incredibly rich and have just the right amount of coffee flavor!
Ingredients
For the Espresso Brownies:
- 16 tablespoons salted butter (I prefer Kerrygold)
- 2 cups granulated sugar
- ¾ cup + 2 tablespoons cocoa powder
- ⅔ cup dark chocolate chips (60% cacao; I prefer the Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ tablespoons espresso powder (I prefer the King Arthur Espresso Powder)
- 1 ½ tablespoon coffee liqueur, optional (I prefer Mr. Black Cold Brew Liqueur)
- 4 large eggs, room temperature
- 1 ⅓ cups all-purpose flour (spooned and leveled, not packed)
For the Espresso Ganache:
- 2 teaspoons espresso powder (I prefer the King Arthur Espresso Powder)
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped (60% cacao; I prefer the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar)
To Garnish:
- espresso beans (optional)
Instructions
Making the Brownies
- Preheat oven to 350 degrees F.
- Line an 8x8-inch or 9x9-inch square baking pan with parchment paper. Set aside. (Note that an 8x8 pan will need more time in the oven than a 9x9 pan because the batter will be less spread out.)
- Set a medium sized saucepan over medium heat and melt the butter.
- Next, add the granulated sugar, dark chocolate, vanilla extract, espresso powder, and coffee liqueur (if using).
- Reduce heat to low. Stir well with a wire whisk until the ingredients are incorporated and the chocolate is completely melted.
- Then, whisk in the cocoa powder.
- Remove from heat. Add the eggs, one and a time, whisking between each addition until the eggs are fully combined.
- Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat.
- Add the batter to the prepared baking pan, scraping the sides of the saucepan with a silicone spatula to get all of the batter out.
- Place on the middle rack in the preheated oven and bake for 25 - 35 minutes, or until a toothpick comes out of the center with just a few moist crumbs attached to it. (I recommend checking at 20 minutes, then adding 2-3 minutes to the baking time before checking again if the batter is undercooked).
- After baking, transfer the baking pan to a wire cooling rack and let cool completely before adding the ganache topping.
Making the Espresso Ganache
- Once the brownies are completely cool, begin making the espresso ganache. Place the finely chopped dark chocolate in a heat-proof bowl, set aside.
- Add the heavy cream and espresso powder to a small saucepan set over medium-low heat. Heat the mixture, while stirring to dissolve the espresso powder, until it just starts to bubble around the edges of the pan, but isn’t boiling yet. Then, remove from heat and pour it over the chopped chocolate.
- Let sit for 2 minutes, then stir until the chocolate is dissolved. The ganache should be thick and glossy.
- Pour the ganache over the cooled brownies (they must be completely cooled).
Serving the Brownies
- Once the espresso ganache has cooled and hardened, lift the brownies out of the pan by grabbing the edges of the parchment paper.
- Transfer to a large cutting board and cut the brownies into 4 rows of 4, this will yield 16 square brownies.
- Garnish each brownie with espresso beans.
Notes
Lining the baking pan — Cut two rectangles of parchment paper that fit in the bottom of the pan (widthwise) but have enough overhang so that when the brownies are baked you can lift the edges of the parchment paper and pull the brownies out of the pan.
Slicing the brownies — Let the ganache cool and harden before slicing. Warm a large, sharp knife under hot water, dry it with a clean kitchen towel, then cut the brownies. After each cut, rinse the knife in hot water and dry it again. This heats the knife up again and cleans it (otherwise the knife gets very gummy after a while and you won’t get clean cuts). Another extra step you can do is to chill the brownies overnight in the fridge before cutting. Colder brownies are easier to cut through.
Need help making chocolate ganache? I’ve provided detailed instructions in the recipe card below, and I also have a full guide on making chocolate ganache that’s packed with more tips and tricks.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 390Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 95mgSodium: 171mgCarbohydrates: 45gFiber: 2gSugar: 33gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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