Easy Espresso Coffee Chocolate Brownie Recipe {Fudgy}

5 from 3 votes

Easy Espresso Coffee Chocolate Brownie Recipe {Fudgy}

Ready to indulge in the best brownies recipe you’ll ever taste? With rich chocolate chips for a gooey, fudgy center and chewy outer, I promise you that this espresso coffee brownie recipe is out of this world!

Prep Time5

Cook Time40

Total Time45

Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: birthday cake, brownies, chocolate, coffee, dessert, espresso, slice

Servings: brownies

Calories: 322kcal

Author: Vikkie Lee

Equipment

Saucepan
Salt and pepper grinder
Chopping knife
Chopping board
Mixing bowl
measuring cups
Measuring spoons
Weighing scales
Spatula
baking paper
20cm square baking tin (8x8" brownie tin)
Cooling rack

Ingredients

300 g Dark chocolate (10.5oz)
193 g Unsalted butter Melted (⅔ cup + 2 tbsp)
200 g Granulated sugar (1 cup)
100 g Soft brown sugar (1 cup packed)
3 large Eggs
¾ teaspoon Vanilla extract
120 g Plain flour (1 cup All Purpose flour)
50 g Cocoa powder unsweetened (½ cup)
3 tablespoon Instant espresso coffee
2 tablespoon Boiling water
⅓ teaspoon Salt

Instructions

Chop up all of the chocolate and set half aside for later, then the other half in a microwave-safe bowl and microwave in short 15 second bursts, stirring in between until fully melted.
In a cup, mix the bitter coffee with 2 tablespoon of boiling water until dissolved and set aside.
In a large bowl, add the sugars and melted butter.
Then stir well with a spatula.
Now add the melted chocolate and stir until combined.
Now add the eggs, vanilla extract and coffee, then mix well.
Gently stir in the flour, cocoa powder and salt until the batter is smooth.
Fold in the other half of the chocolate, which is the chocolate chips you set aside earlier.
Pour the batter into the prepared pan and smooth with a spatula and bake in a preheated oven for 40-45 minutes.
After the full 40 minutes, check to see if the top wobbles. If it does, bake it for a further 5 minutes to prevent it from sinking, and repeat the test until you have a crackly top.
Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Then transfer to a wire rack until cooled, then slice into 16 squares.

Video

Notes

Once the top is firm, test in a lots of different places by inserting with a toothpick
- If you see smears, they will be gooey
- Less smears, they will be fudgy
- If it comes out clean, they will have a cakey crumb

Use the best quality butter and chocolate you can for the best flavour and texture

If you have the time, brown butter in a saucepan for the milk solids to toast and create a rich, nutty flavour

For a quicker baking time, bake these mocha brownies in a larger tin, such as 9x13" and try using an instant coffee powder that doesn't require water to dissolve, or dissolve in the butter while melting

For best results, avoid baking with chocolate that has a lower cocoa content

To prevent lumps in the batter, sift the flours and cocoa powder before stirring in the mixture

Allow the coffee mixture and melted butter to cool slightly before working with to prevent scrambling the eggs

Let the brownies cool completely in the tin or on the rack for easier slicing

If you prefer a firm cakey crumb, feel free to use an electric whisk to combine all of the ingredients

Nutrition