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Easy Coffee Brownies (Extra Fudgy Recipe)

Hey coffee lovers! I’m thrilled to share with you my recipe for extra fudgy easy coffee brownies. It’s the perfect combination of rich chocolate and bold coffee flavors in a moist and chewy dessert.

Whether you’re a die-hard coffee fanatic or simply can’t resist the lure of chocolatey goodness, these brownies are sure to impress anyone. Serve them with this Coffee Chocolate No-Churn ice cream recipe for extra coffee goodness!

And the best part? They’re super easy to make! No need to be a pro baker to whip up a batch of these indulgent treats.

Trust me, once you try these coffee brownies, you won’t be able to resist making them again and again.

Ingredients you’ll need for this Coffee Brownies recipe

You can find the simple ingredients needed for this recipe at any grocery store.

  • Dutch process cocoa powder: it’s responsible for giving these coffee brownies their rich and chocolatey flavor. The cocoa beans undergo treatment with an alkaline solution to make them. This results in a darker and smoother cocoa powder.
  • All-purpose flour: provides structure and helps hold the brownies together.
  • Instant espresso powder: infuses the brownies with a bold coffee flavor that complements the chocolate perfectly.
  • Powdered sugar: sweetens the brownies and helps create their fudgy texture.
  • Unsalted butter: adds moisture and richness to the brownies, making them extra fudgy and delicious.
  • Egg and egg yolks: help bind the brownie batter together and create a chewy texture.
  • Vanilla extract: enhances the chocolate and coffee flavors and adds a lovely aroma.
  • Sea salt: balances the sweetness and enhances the overall flavor of the brownies.
  • Bittersweet chocolate: provides a deep chocolate flavor and a slightly bitter edge, which pairs perfectly with the sweetness of the brownies. Use good quality chocolate for better results
  • Semi-sweet chocolate chips or chocolate chunks: add extra texture and pockets of melted chocolate throughout the brownies.

Take a look at the recipe card at the bottom of this post for the complete ingredient list.

Substitutions and Add-ons for your Coffee Chocolate brownies

  • You can substitute the Dutch process cocoa powder for regular cocoa powder. Note that substituting Dutch process cocoa powder for regular cocoa powder can affect the flavor and texture of the brownies. Dutch process cocoa powder undergoes treatment with an alkaline solution that results in a darker color and a smoother, less acidic taste in comparison to regular cocoa powder.
  • Granulated sugar for powdered sugar. Note that powdered sugar contains cornstarch. This can affect the structure of the brownies and make them slightly denser and fudgier. The finer texture of powdered sugar also dissolves more easily in the batter, resulting in a smoother and more uniform texture. Powdered sugar is also sweeter than granulated sugar. For this reason, you can reduce the amount of powdered sugar by about 25% to achieve a similar level of sweetness. NOTE: I used granulated sugar in my first batch and did not let it dissolve completely. This resulted in brownies with granier texture, so be sure to mix until completely dissolved.
  • Substitute the semi-sweet chocolate chips for milk chocolate chips for a sweeter brownie.
  • You can use instant coffee granules instead of the espresso powder. Just be sure to dilute them in your wet ingredients before adding the dry ingredients
  • Add 1/2 Cup walnut chunks and reduce the chocolate chips to 1/2 Cup for a crunchier texture
  • Add one extra teaspoon ground espresso powder for extra intense coffee flavor
  • Top this decadent brownie with this coffee frosting recipe for an extra decadent treat

How to make these homemade brownies

Pre-heat oven to 350 f. Line the bottom and sides of a 9×9 inch baking pan with parchment paper. You can also spray your pan with cooking spray.

Combine the dry ingredients in a medium bowl and set aside

Over a large bowl of an electric mixer (or a handheld mixer), mix the sugar and hot melted butter, until sugar is completely dissolved and mixture cools.

Mix eggs and sugar mixture for 5 minutes on high speed with the whisk attachment, until foamy and light.

Add melted chocolate, vanilla and salt and mix until combined.

Using a spatula, fold in the dry ingredients until just combined. Do not over mix! Fold in chocolate chips.

Pour batter into prepared pan. To bake your dish perfectly, simply pop it in the middle of your oven and let it cook for 30-35 minutes. Check if it’s done by inserting a toothpick into the center – you’re looking for a few crumbs on the toothpick and set edges, but no wet batter. Let cool over a wire rack completely, cut into 16 squares and enjoy!


Expert Tips for the perfect espresso brownies

  • Opt for high-quality ingredients: The flavor and texture of your brownies can greatly benefit from using high-quality ingredients such as premium chocolate, fresh butter, and fresh eggs.
  • Room temperature eggs are the way to go: Mixing in room temperature eggs ensures that the ingredients combine more evenly. This results in a smoother batter.
  • Properly measure your dry ingredients: Use the spoon and level method to measure the flour and powdered sugar. This ensures the right amounts and avoids any dry, powdery clumps.
  • Heat up your melted butter: Melted butter should be hot before mixing it with sugar. This ensures complete sugar dissolution, and results in fudgier brownies.
  • Avoid over mixing the batter: Over mixing can lead to tough, dry brownies. After adding the flour, mix the ingredients just until combined and then stop.
  • Don’t over bake your brownies: Over baking can cause your brownies to become dry and crumbly. Bake them until a toothpick inserted in the center comes out with moist crumbs, but no wet batter, for extra fudgy brownies.

How to store this easy recipe of baked brownies

Store your brownies in an airtight container at room temperature. Ensure that you cool them completely before storing to prevent any moisture buildup that could make them soggy.

If you’re not planning to eat the brownies right away, they can also be stored in the freezer for up to 3 months. Simply wrap them tightly in plastic wrap or aluminum foil, and then place them in an airtight container or freezer-safe bag. When you’re ready to eat them, thaw them at room temperature for a few hours.

Avoid storing brownies in the fridge, as the cool temperature can cause them to dry out and lose their fudgy texture. Make sure you keep them away from any strong-smelling foods to prevent them from absorbing any unwanted flavors or odors.

Here’s a video of these Easy Coffee Brownies, to see them up-close.

Take a look at some of my favorite brownie recipes below:

Brownie Cupcakes Recipe (with fudge frosting)

Small Batch Brownie Recipe

Chocolate Chip OREO brownies

Cream Cheese Brownies

Gooey Brownies

Dairy Free Tahini Brownies

If you make this recipe, please be sure to give it a star rating and leave a comment!

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5 from 10 votes

Easy Coffee Brownies (Extra Fudgy Recipe)

Hey coffee lovers! I'm thrilled to share with you my recipe for extra fudgy easy coffee brownies – it's the perfect combination of rich chocolate and bold coffee flavors in a moist and chewy dessert.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Brownies and Bars
Cuisine: American
Keyword: brownie recipe with coffee, brownies with coffee, coffee brownie recipe, Maria Corcuera, recipe for coffee brownies, sweet fix baker
Servings: 16 brownies

Equipment

  • 1 Electric mixer
  • 1 9×9 inch baking pan
  • 1 sheet parchment paper

Ingredients

  • 1/2 cup + 2 tablespoons cocoa powder dutch processed
  • 1/2 cup all-purpose flour spooned and leveled
  • 4 tablespoons instant espresso powder
  • 2 3/4 cup powdered sugar spooned and leveled
  • 3/4 cup unsalted butter melted and hot
  • 1 Large egg room temperature
  • 2 yolks egg room temperature
  • 8 ounces bittersweet (60%) baking chocolate melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 3/4 cup chocolate chips or chocolate chunks semi-sweet

Instructions

  • Pre-heat oven to 350 f. Line the bottom and sides of a 9×9 inch baking pan with parchment paper. You can also spray your pan with cooking spray.
  • Combine the dry ingredients in a medium bowl and set aside.
    1/2 cup + 2 tablespoons cocoa powder, 1/2 cup all-purpose flour, 4 tablespoons instant espresso powder
  • Over a large bowl of an electric mixer (or a handheld mixer), mix the sugar and hot melted butter, until sugar is completely dissolved and mixture cools.
    2 3/4 cup powdered sugar, 3/4 cup unsalted butter
  • Mix eggs and sugar mixture for 5 minutes on high speed with the whisk attachment, until foamy and light.
    1 Large egg, 2 yolks egg
  • Add melted chocolate, vanilla and salt and mix until combined.
    1 teaspoon vanilla extract, 1/2 teaspoon sea salt, 8 ounces bittersweet (60%) baking chocolate
  • Using a spatula, fold in the dry ingredients until just combined. Do not over mix! Fold in chocolate chips.
    3/4 cup chocolate chips or chocolate chunks
  • Pour batter into prepared pan. Bake in the middle of your oven for 30-35 minutes, until a toothpick inserted in the middle comes out with a few crumbs and the edges are set.
    Let cool over a wire rack completely, cut into 16 squares and enjoy!

Notes

  • Opt for high-quality ingredients: The flavor and texture of your brownies can greatly benefit from using high-quality ingredients such as premium chocolate, fresh butter, and fresh eggs.
  • Room temperature eggs are the way to go: Mixing in room temperature eggs ensures that the ingredients combine more evenly, resulting in a smoother batter.
  • Properly measure your dry ingredients: Use the spoon and level method to measure the flour and powdered sugar, ensuring the right ratios and avoiding any dry, powdery clumps.
  • Heat up your melted butter: Melted butter should be hot before mixing it with sugar. This ensures complete sugar dissolution, and results in fudgier brownies.
  • Avoid over mixing the batter: Over mixing can lead to tough, dry brownies. After adding the flour, mix the ingredients just until combined and then stop.
  • Don’t over bake your brownies: Over baking can cause your brownies to become dry and crumbly. Bake them until a toothpick inserted in the center comes out with moist crumbs sticking to it, but no wet batter, for extra fudgy brownies.

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