These Coffee Brownies are the pick me up you didn’t know you needed. Indulgently rich and absolutely delicious, they are little hugs in square, fudgy form.
feelin’ downie? eat a brownie.
I try to live by that saying. Not only do brownies feed that insatiable sweet tooth, but they also feed my very soul. There isn’t much a brownie can’t fix. Well, there is a lot a brownie can’t fix, BUT, I do think in most of those situations a brownie will at least help a little. There is a legitimate study out there that proves when chocolate digests and dissolves in your stomach, it makes you feel good. Add coffee to that, because of the obvious amazing things coffee does for you, and you have a little feel good cube that will guarantee you make it through the day. Because since these brownies have coffee in them, it’s okay to eat one for breakfast (winky face).
why i love coffee brownies
Well, it’s pretty simple. I love coffee, and I love brownies. Coffee Brownies are just a match made in heaven. Not only are these brownies super tasty, they are super simple to make! They utilize a couple tricks, like browning butter and making sure your butter and sugar combo is nice and melty, that will GUARANTEE you have the most deliciously rich brownies with a perfectly crisp and flakey top. These tricks might seem like something a more experienced baker would do, but they are SO simple. Anyone can do it, and I mean A N Y O N E.
ingredients you’ll need
- Unsalted Butter
- Brown Sugar
- White Sugar
- Vanilla extract
- Brewed Espresso
- Cocoa Powder
- All Purpose Flour
- Semi Sweet Chocolate
- Dark Chocolate
how to make coffee brownies
Preheat oven to 350°F. Prepare 9×9 pan w/ parchment paper. Brown the butter (optional) by melting over medium heat until brown flecks start to form. Pour into large mixing bowl, mix in both sugars & microwave for 30 seconds at a time until sugar is melted. Whisk in 1 egg at a time. Add vanilla & espresso and combine. Mix in cocoa powder, flour, salt, and combine until batter is smooth. Gently stir in half of the chopped chocolate. Pour batter into prepared pan and sprinkle remaining chocolate on top. Bake for 40-45 minutes, or until an inserted knife comes out clean. Allow to cool completely before removing from pan.
tips for making coffee brownies
Browning the butter is optional. However, if you do it, be patient! Keep your butter on a low/medium heat and just stir and stir and stir until you start to see it change. You might be wondering how you will know, and trust me, you’ll know. It literally changes the way it looks completely. Once it starts to brown, BE CAREFUL how long you keep it on the heat after that. Best to take it off and gradually put it back on and off until it’s browned enough, which will only be a minute or so after it starts to brown.
You don’t have to use 2 different kinds of chocolate, I just like it. It gives a more developed and balanced flavor, in my opinion. You can definitely just use dark or semi sweet alone and they will turn out just fine.
If you don’t have espresso, or an espresso maker, you can use about 8 ounces of regular brewed coffee. Just put it in a pot over medium heat and reduce down to about 2 ounces of concentrated coffee.
Don’t forget to sprinkle with coarse sea or kosher salt after they come out! It makes a HUGE difference.
more baked good recipes you’ll love
Other brownie recipes that rock!
- Fudgy Milk Chocolate Rose Brownies by Frolic & Fare
- Brookie by Siriusly Hungry
- Extra Chocolate Brownies by Cookin with Shan
- 9×9 baking pan (or 8×8 for taller/thicker brownies)
- 1 cup unsalted butter browning optional
- 1 cup brown sugar
- 3/4 cup white sugar
- 4 eggs room temperature
- 1 tablespoon vanilla extract
- 2 ounces or 1/4 cup brewed espresso *see notes
- 3/4 cup cocoa powder
- 3/4 cup all purpose flour
- 1 teaspoon salt plus extra for sprinkling on top when done
- 1 cup chocolate (half dark, half semi sweet) chopped***see notes
- Preheat oven to 350°F. Prepare 9×9 pan w/ parchment paper.
- Brown the butter (optional) by melting over medium heat until brown flecks start to form. **see notes
- Pour into large mixing bowl, mix in both sugars & microwave for 30 seconds at a time until sugar is melted.
- Whisk in 1 egg at a time. Add vanilla & espresso and combine. Mix in cocoa powder, flour, salt, and combine until batter is smooth.
- Gently stir in half of the chopped chocolate. Pour batter into prepared pan and sprinkle remaining chocolate on top.
- Bake for 40-45 minutes, or until an inserted knife comes out clean. Remove and cool on baking sheet and top with a sprinkle of coarse sea or kosher salt. Allow to cool completely before removing from pan.