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coffee brownies
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5 from 5 votes

Coffee Brownies

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.
Course Dessert
Cuisine American
Keyword brownies, chocolate, coffee, coffee brownie
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 brownies
Cost $2

Equipment

  • 9x9 baking pan (or 8x8 for taller/thicker brownies)

Ingredients

  • 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

Instructions

  • Preheat oven to 350°F. Prepare 9x9 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.

Notes

*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. 
**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, you 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 of 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.