Who can resist a pan of gooey, dark chocolate brownies? How about espresso brownies loaded with fudgy dark chocolate flavor and melty chocolate chunks? Not me! These dark chocolate espresso brownies are just the thing you need if you are a chocolate and coffee lover like me!
This post is sponsored by Endangered Species Chocolates. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help make Buckets of Yum possible! This post also contains affiliate links. This means I may earn a commission should you choose to purchase using my link.
There’s something about chocolate and coffee together that makes for the best dessert! Both of the flavors just complement each other so well.
If you’re a coffee and chocolate fan like I am, then you will think that these dark chocolate espresso brownies are to die for! They are loaded with all kinds of different chocolate – cocoa powder, chocolate chunks, and 8 ounces of Endangered Species Espresso Beans + Dark Chocolate! Talk about chocolate and coffee overload (in a good way, of course!)
Read on for how to make this ultimate chocolate and coffee dessert!
Ingredients for Dark Chocolate Espresso Brownies
I’m certain that you have most of the ingredients needed for these brownies on hand – they really are easy to whip up when the mood for chocolate strikes you!
There are a few ingredients though that you will need to make sure that you pick up in order to make these gooey, fudgy, coffee brownies!
- Dutch-Processed Cocoa – I’ve said it before, but if you are a chocolate lover, you will definitely want to keep a package of Dutch-processed cocoa powder on hand! It creates such deep flavor in chocolate desserts that can’t be beat.
- Espresso Powder – Another good ingredient to have on hand for all chocolate desserts is espresso powder. Coffee actually brings out the depth of flavors in chocolate, making your chocolate desserts that much richer and more delicious! For this recipe, you’ll need two teaspoons of espresso powder for the ultimate coffee flavor.
- Endangered Species Chocolate Espresso Beans + Dark Chocolate Bar – This chocolate is the main star of the show! This espresso brownie recipe calls for 8 ounces of chopped ES Chocolate Espresso Beans + Dark Chocolate – that’s a lot of chocolate flavor! This chocolate bar is filled with actual coffee grounds from fair trade coffee grown right in the USA, perfect for these espresso brownies!
How to Make Espresso Brownies
As I said, these brownies come together very easily! Here’s how to make these dark chocolate espresso brownies:
Melt the butter and chopped espresso chocolate. In a medium saucepan, melt the butter and chopped chocolate over low heat until combined. Once melted, remove from the heat to cool.
Add the sugars and espresso powder. Once the chocolate and butter mixture is cooled, whisk in the eggs until combined. Whisk in the sugars, esprsso powder, and vanilla extract.
Combine the dry ingredints. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Combine the wet and dry ingredients. Fold the wet ingredients into the the dry ingredients with a spatula. Fold gently until just combined and do not overmix. This will keep the brownies from getting too tough! Fold in the chocolate chips.
Pour and bake! Pour the batter into a prepared 8×8 inch square pan and bake for 35 to 40 minutes. Be sure to check your brownies so that they do not overbake, as some ovens may bake these brownies faster than others.
Cool and enjoy! Cool brownies in the pan on a wire rack. Then using the overhanging parchment paper, pull the brownies out and cut into 9 or 12 squares. Enjoy!
I hope that you enjoy these dark chocolate espresso brownies! For other yummy chocolate recipes on my blog, check out these below!
- Raspberry Chocolate Layer Cake for Two
- The Best Small Dark Chocolate Snack Cake
- The Best Espresso Brownie Sandwich Cookies
- Homemade Reese’s Cup Peanut Butter Pie
As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Dark Chocolate Espresso Brownies
- 8 oz Endangered Species Espresso Beans + Dark Chocolate Bar (chopped)
- ½ cup salted butter (1 stick)
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tsp espresso powder
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate chips or chunks (optional for more chocolate flavor)
- Preheat oven to 350°F. Line an 8×8 inch square baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
- In a medium saucepan over low heat, melt the butter and chopped chocolate. Stir often until the butter and chocolate are smooth and fully melted.
- Remove saucepan from the heat and set aside to cool. Then whisk in the eggs until fully combined. Whisk in the sugars, espresso powder, and vanilla extract. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking powder, and salt together until combined.
- Fold the wet ingredients into the dry ingredients, and gently mix with a spatula. Do not overmix (a few streaks of flour and cocoa powder are fine).
- Gently fold in the chocolate chips or chunks. Pour brownie batter into prepared pan and spread evenly with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let brownies cool on a wire rack before slicing and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days.