Fudgy Coffee Brownies
These one-bowl brownies are fudgy and decadent, with a hint of coffee flavor.
Makes16 brownies
Prep5 minutes to 10 minutes
Cook30 minutes
It’s no secret that coffee enhances chocolate flavors. In fact, I suspect most of your favorite restaurant chocolate desserts are made with a little coffee to bring out the richness of the chocolate. And while we’re well aware of the glorious pairing here on Kitchn, I was shocked to learn we didn’t have a coffee brownie recipe!
I created these fudgy, decadent brownies to rectify that issue. They have just enough coffee to bring out the best of the chocolate without adding an overpowering flavor. They also come together with minimal effort, making this the perfect quick treat for an afternoon pick-me-up. Of course, they’re also delicious after dinner with a scoop of vanilla ice cream.
What’s the Best Way to Add Coffee to Brownies?
Rather than pouring liquid coffee into the batter, I prefer to use instant coffee or espresso powder. Adding coffee flavor with a dry ingredient rather than a wet gives you more control over the moisture content of the batter. It’s easier, too: Simply stir the instant coffee into the dry ingredients.
What If I Prefer a Cakier Brownie?
As these brownies cool, they deflate slightly, leaving you with a dense, chewy brownie with a moist, fudgy center. Cakey brownies typically have a higher ratio of dry ingredients, more chemical leavener (baking soda or powder), or additional liquid typically in the form of eggs. (Yes, more liquid can sometimes make brownies cakier!)
To make these brownies cakier, the easiest bet would be to increase the flour and leavener. Start by adding 1/4 cup more flour and 1/8 teaspoon more baking powder.
6 More Recipes That Combine Chocolate and Coffee
Coffee Brownies Recipe
These one-bowl brownies are fudgy and decadent, with a hint of coffee flavor.
Prep time 5 minutes to 10 minutes
Cook time 30 minutes
Makes 16 brownies
Nutritional Info
Ingredients
Cooking spray
- 12 ounces
semi-sweet or bittersweet chocolate
- 8 tablespoons
unsalted butter
- 1/2 cup
granulated sugar
- 1/2 cup
packed light or dark brown sugar
- 2
large eggs
- 1 teaspoon
vanilla extract
- 1 cup
all-purpose flour
- 2 tablespoons
unsweetened cocoa powder
- 2 tablespoons
instant coffee or espresso powder
- 1/2 teaspoon
salt
- 1/4 teaspoon
baking powder
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray.
Coarsely chop 12 ounces of semi-sweet or bittersweet chocolate. Place in a medium microwave-safe bowl and add 1 stick unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth, about 1 minute and 30 seconds total.
Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, and whisk to combine. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk to combine.
Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant coffee or espresso powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a small bowl and whisk to combine.
Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour. Transfer the batter to the baking pan and spread into an even layer.
Bake until a tester comes out with just a few crumbs, about 35 minutes. Let cool 1 hour before removing the brownie slab from the pan and cutting.
Recipe Notes
Storage: Leftovers can be stored in an airtight container at room temperature for up to 4 days.