Coffee and chocolate are made for each other. A shot of real espresso doesn't make these brownies taste like a latte. It deepens the chocolate, so they taste richer and less sweet. This is an easy one-bowl recipe that makes 16 fudgy squares.
Espresso brownies recipe
Makes: 16 squares
Prep time: 15 minutes
Baking time: 25 to 30 minutes
Tin: 20cm square, lined with baking paper
Ingredients
- 160g unsalted butter
- 150g dark chocolate (about 70% cocoa), broken into pieces
- 2 shots of espresso (about 60ml), or 60ml very strong coffee, cooled
- 210g caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 100g plain flour
- 50g cocoa powder
- A pinch of sea salt flakes
- 50g dark chocolate chips or chopped nuts (optional)
Method
- Heat the oven to 180°C (160°C fan, gas 4) and line a 20cm square tin with baking paper.
- Melt the butter and chocolate together in a heatproof bowl over a pan of barely simmering water, or in the microwave in short bursts, stirring until smooth. Stir in the espresso.
- Whisk in the sugar and vanilla, then the eggs one at a time, until the mixture is glossy.
- Sift in the flour, cocoa and salt and fold together gently until just combined. Stir in the chocolate chips or nuts, if using.
- Spread into the tin and bake for 25 to 30 minutes. The top should be set and crackly, and a skewer in the middle should come out with a few moist crumbs.
- Leave to cool completely in the tin before cutting into 16 squares. They cut more cleanly after an hour in the fridge.
They keep for up to 4 days in an airtight container.
Which coffee works best?
Use a coffee you enjoy drinking, because you'll taste it. Chocolatey, nutty coffees, such as many from Brazil or Colombia, blend right into the chocolate. A fruity African coffee gives the brownies a brighter, berry-like edge. Brew it strong: espresso is ideal, but a moka pot or a small, strong cafetière works well too.
Want to take it further? Stir a tablespoon of very finely ground coffee into the flour for little flecks of coffee flavour, or serve the brownies warm with a scoop of ice cream and a shot of espresso poured over the top.
Can I make them without caffeine?
Yes. Use decaf espresso instead, or leave the coffee out altogether. The brownies will still be rich and fudgy.
Love baking with coffee? Try our classic tiramisu or a coffee and walnut cake.
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