Espresso Chocolate Brownies

Espresso Chocolate Brownies


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These cocoa brownies will be a great simple dessert to make. With delicious chocolate flavors this will be your next favorite dessert.

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Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

5-8 servings


  • Nonstick Vegetable Oil Cooking Spray
  • ⅓ cup Plus 2 Tablespoons Water
  • ⅓ cup Vegetable Oil
  • 2 Large Eggs
  • 2 Tbsp Plus 2 Teaspoons Espresso Powder
  • 1 (19.8-ounce) Box Brownie Mix (recommended: Duncan Hines)
  • ¾ cup Semisweet Chocolate Chips
  • 1 tsp Vanilla Extract
  • 1½ cups Powdered Sugar
  • 1 Tbsp Unsalted Butter, room temperature

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Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely. Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

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