Double Chocolate Espresso Brownies

Double Chocolate Espresso Brownies


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Add a shot of espresso to everything and see how your life changes. While that might not actually be a good idea, it’s definitely worth a try in your next batch of brownies. These fudgy brownies are packed with thick chocolate, perfectly cut by the sharpness of the espresso!

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

16 servings


  • ½ C. all-purpose flour
  • ¼ C. cocoa powder
  • 1 ½ sticks butter (¾ C.), melted
  • 3 eggs
  • ⅓ C. semi-sweet chocolate chips
  • ⅓ C. bittersweet chocolate, chopped
  • 1 C. granulated sugar
  • ½ C.dark brown sugar, packed
  • 2 Tbs. espresso, brewed
  • 1 tsp. vanilla extract
  • 1 tsp. sea salt
  • ½ tsp. baking powder

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Preheat the oven to 350 degrees. Combine the flour, cocoa powder, baking powder, salt, and white sugar. In another bowl, mix the butter, brown sugar, chopped chocolate, and vanilla extract together (make sure the chocolate melts in the butter). Pour the butter mix into the dry ingredients along with the eggs. Combine everything well and fold in the chocolate chips and espresso. Bake the batter for 30-40 minutes until the brownies are cooked through.

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