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Espresso brownies in a pile on a plate.
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5 from 1 vote

Espresso Brownies

Espresso brownies: this quick and easy one-bowl recipe is perfect for coffee lovers, delivering decadent and fudgy brownies in no time.
Prep Time5 minutes
Cook Time28 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 1 9x13 Pan
Calories: 2642kcal
Author: Laura Sirkovsky-Kauffman

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Spatula

Ingredients

  • 1 Stick Butter unsalted
  • 1 Cup Chocolate Chips I used Milk- you can use semisweet as well
  • 1 Cup Sugar
  • 3 Eggs
  • ½ Cup Flour I used King Arthur Gluten Free Measure for Measure Flour
  • ¼ Cup Cocoa Powder
  • ½ Cup Chocolate Covered Coffee Beans
  • 2 tablespoon Espresso Powder
  • 1 teaspoon Vanilla

Instructions

  • Melt the butter in a microwavable safe bowl. Add the chocolate chips to the bowl and whisk until they all come together with no lumps.
  • Whisk in the eggs one at a time. Once fully incorporated, add the sugar and vanilla. Whisk again
  • Add all the dry ingredients (except the coffee beans) and use a spatula to fold them in. Once the batter is almost fully together, add the chocolate covered coffee beans and fold into the espresso brownie batter
  • Set oven to 350°F and line your baking dish with parchment paper. Fill the baking dish with the brownie batter. If using a 8x8 bake for 30-35 minutes, if using a 9x13 bake for 28 minutes. Alow to cool before cutting into them

Nutrition

Calories: 2642kcal | Carbohydrates: 435g | Protein: 35g | Fat: 94g | Saturated Fat: 51g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 502mg | Sodium: 222mg | Potassium: 1746mg | Fiber: 16g | Sugar: 340g | Vitamin A: 714IU | Calcium: 342mg | Iron: 11mg