The Best Espresso Brownies Recipe

These gooey, fudgy espresso brownies are fantastic. They feature a sparkling crinkly top and strong espresso flavor. Espresso brownies are easy to make and popular.

– 130 g granulated sugar – 130 g brown sugar – 3 large eggs room temperature – 120 g butter – 75 g dark chocolate chip – 70 g vegetable oil e.g canola – 1 ½ teaspoon vanilla extract – 75 g all-purpose flour – 35 g cocoa powder – 1 tablespoon cornstarch – 2 tablespoon instant espresso powder – ½ teaspoon salt – 75 g dark chocolate chips to fold into the batter – A sprinkle of sea salt


Start by preheating the oven to 160ºC/325ºF. Line 20x20 cm pan with parchment paper. Medium/high heat brown butter in a medium pot for 8-10 minutes.   

Step 1


The nutty taste comes from the brown particles in the saucepan, so scrape these out and pour the browned butter into a basin. Mix in chocolate powder. Mix chocolate bits until melted.  

Step 2

Sift flour, cornstarch, espresso, and salt. Use an electric hand mixer to beat eggs, brown sugar, and granulated sugar for 4 minutes until light and fluffy.   

Step 3

Add melted butter, chocolate, oil, and vanilla to the batter. Slowly add flour mixture into batter on lowest speed.   

Step 4

Place chocolate chips on spatula-scraped basin sides. Gentle fold to mix.Smooth the baking pan batter. Bake 45-50 minutes. Let cool before serving. Top with sea salt.  

Step 5

Also See

Easy Dairy Free Brownies Recipe