I think we can all agree that dark chocolate and espresso is a top tier flavor combination. We’ve done it a few times on the blog, like in our dark chocolate espresso cake and double chocolate chip cake. While I’m in my brownie recipe era, I thought it wouldn’t be complete without the addition of this espresso brownies recipe.
When we got our Breville Barista Express Impress espresso machine earlier this year, we knew it would be perfect for recipe development. And it has been great for all of our espresso desserts, like our espresso buttercream or espresso cupcakes. One of our first recipe ideas were these espresso brownies, and I am so excited to finally execute the idea!
Despite testing loads of recipes in our brownie bake-off and developing our version of ultimate brownies, this recipe still took a bit if trial and error when it came to the recipe development. So, after all of that effort we can definitely say with confidence that these espresso brownies are pretty dang perfect. They are heavily inspired by the iconic Love & Lemons brownie recipe.
They are the perfect combination of dark chocolate and espresso flavor with a decadent, fudgy center and crisp, chewy edges. Filled with dark chocolate chunks and sprinkled with flaky sea salt after baking, these brownies are perfect when served warm. Be sure to add a scoop of your favorite vanilla ice cream or our espresso whipped cream to elevate the experience.
What is your favorite flavor combination when it comes to brownies? Let us know what you think of these espresso brownies down in the comments below! We love to hear your opinions.
Espresso Brownies
Fudgy espresso brownies filled with dark chocolate chunks and chewy edges.
Ingredients
- 2 Eggs
- 1/2 C (128g) Extra Virgin Olive Oil*
- 2 Tbsp (45g) Espresso, room temp*
- 1/2 tsp Vanilla
- 1 1/2 C (288g) Granulated Sugar
- 1 C (120g) All-Purpose Flour
- 1/2 C (72g) Powdered Sugar
- 1/2 C (48g) Cocoa Powder, dutch processed
- 3 Tbsp (15g) Finely Ground Coffee* (medium to dark roast)
- 3/4 tsp Sea Salt
- 1/2 C (112g) Dark Chocolate, roughly chopped
Instructions
- Preheat the oven to 325ºF. Prepare an 8x8 square pan by lining the bottom with parchment paper and fully greasing the bottom and sides of the pan.
- In a large bowl, whisk together the eggs, extra virgin olive oil, espresso, and vanilla.
- In a medium bowl, mix together the sugar, flour, powdered sugar, cocoa powder, ground coffee, salt, and chopped chocolate.
- Add the dry ingredients to the wet ingredients and gently fold together until fully incorporated.
- Pour the batter into the prepared brownie pan. Bake for 40-45 minutes, or until a toothpick inserted comes out mostly clean.
Notes
- Be sure to use extra virgin olive oil, as the oil used has a strong impact on the flavor. I used California Olive Ranch brand.
- Make sure you allow the freshly brewed double shot of espresso to cool to room temperature before adding to the mixture to avoid the eggs from scrambling.
- If you don't have an espresso machine, you can use instant espresso. To replace the espresso shot, add hot water to the instant espresso powder. Be sure to replace at 1:1 to replace the liquid content.
- Using your Breville or coffee grinder of your choice, finely grind medium to dark roast coffee beans. You want the grounds to be extremely fine so they don't add an unwanted gritty texture to the batter.
- You can also use instant espresso to replace the ground coffee here. Just add the powder 1:1, to keep the dry ingredients ratio the same.
- Baking on the lower end of the recommended time will result in a brownie that is fudgy. If you prefer a well done brownie, bake for longer.
Nutrition Information:
Yield: 16 slices Serving Size: 1 sliceAmount Per Serving: Calories: 218Total Fat: 11gCarbohydrates: 32gProtein: 2g