Easy Espresso Brownies Recipe
This Easy Espresso Brownies recipe is a coffee lovers dream! My taste-tester’s first reaction when tasting them was WOW! The rich coffee flavor icing pairs perfectly with the fudgy espresso brownies.
Frequently Asked Questions about this Easy Espresso Brownies Recipe
Can I use instant espresso powder to make the espresso?
Yes, but do be sure to prepare it with hot water and make the actual liquid espresso. Brownies will often call for dry instant coffee or espresso powder to be added to the dry ingredients. Note that this recipe actually uses liquid espresso.
(If you’re interested in upgrading your coffee life and upgrading to really good espresso, here is the Nespresso machine I have and LOVE!)
If I don’t have a box of brownie mix, do you have a recommendation for how to make homemade brownies?
These fudge brownies are insanely delicious. But they’re dark chocolate brownies. So if rich, dark fudgy brownies aren’t your preference, I recommend you try a more traditional brownie recipe (like this one) that has more of a milk chocolate taste to it.
How important is it to weigh my powdered sugar?
In a recipe like this, it’s not crucial to the success. But I would say if you don’t already have a kitchen scale, you should get one. Oftentimes, the weight of flour used in a recipe vs. measuring it can make a huge difference. Here is the kitchen scale I recommend.
Can I use vegetable oil in place of the butter?
Yes and No. You can replace the butter used in the actual brownies. Using oil will yield slightly more chewy brownies. But you need to use butter for the frosting.
How long will these brownies keep?
If stored properly, they should keep up to 3-4 days.
Easy Espresso Brownies Recipe
- Total Time: 40 minutes
- Yield: 16 servings
Ingredients
- 1 (18-oz.) double chocolate premium brownie mix (I love ALDI Specially Selected)
- 3 large eggs
- 1/2 cup (4 oz.) melted butter
- 3 Tbsp. strong espresso
- 1/2 cup (4 oz.) salted or unsalted butter, at room temperature
- 1 1/2 cups (180 g) powdered sugar
- 1–2 Tbsp. espresso, chilled
- ½ tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a square pan or baking dish with parchment paper leaving a 1-inch overhang on 2 sides of the pan; set aside prepared baking pan.
- Stir together brownie mix, eggs, butter, and espresso in a medium bowl until smooth. Pour brownie batter into prepared pan, spreading wet batter to edges.
- Bake, uncovered, until a wooden pick inserted in center of the brownies comes out with a few moist crumbs, about 35 minutes. (Cooking time may vary depending on brand of brownie mix. Be sure not to overbake. I recommend you begin checking for doneness around 25-30 minutes.)
- Remove brownies from oven to a wire rack, and let stand at room temperature until cool, about 2 hours.
- While brownies cool, beat 1/2 cup butter in a large bowl on high speed of an electric hand mixer or stand mixer until pale and soft, about 2 minutes.
- Reduce speed to low, and gradually beat in powdered sugar, beating until smooth.
- Add 1 tablespoon chilled espresso and vanilla extract. Increase speed to medium, continue beating until frosting is light and fluffy, about 2 minutes. Add additional espresso, as needed, to reach desired consistency.
- Spread icing over cooled brownies. Using parchment paper overhang, lift brownies from pan, and cut into squares using a sharp large knife. Store leftovers in an airtight container or wrap tightly in plastic wrap.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
If you enjoyed this recipe, here are some of my other favorite brownie recipes:
Fast and Fabulous Pecan Praline Brownies
Mississippi Mud Brownies
Peanut Butter Cup Brownies
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