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7 Ingredient Espresso Brownies

Not only are these brownies ridiculously simple and easy to make, but the combination of espresso and dark chocolate is rich without being too overpowering or sickly sweet, so you can always go back for a second.

If you are trying to cut down on your coffee intake, they give you the punch of taste without waking up the bean to cup machine. But they are also perfect if you absolutely love coffee and want something which works well with your post-lunch brew.

The idea of adding espresso and coffee to sweet bakes is that it really moderates the sweetness, so there is no reason why you can’t add more or less espresso powder to this recipe depending on preferences.

Espresso Brownie Recipe


Makes 18 Squares

  • 160g unsalted butter, in sticks
  • 150g dark chocolate, in chunks
  • 200g granulated sugar
  • 50g espresso powder
  • 3 large eggs, whisked
  • 100g plain flour
  • 50g cocoa powder


  1. Preheat the oven to 175°C and line a 9×13 baking tin with parchment paper
  2. In a bowl, fold together the butter and chocolate chunks and melt in a microwave in 30-second segments, stirring in between, until fully melted
  3. Add in the sugar immediately and cream together
  4. Stir in the espresso powder before adding the eggs slowly, ensuring all stays combined
  5. Slowly add in all of the flour and cocoa powder until the mixture has thickened. Do not overmix it or it will become too aerated
  6. Transfer the mix to the tin, evening out the top. Bake for around 30 minutes, inserting a toothpick to ensure it comes out clean
  7. Remove from oven and cool on a wire rack until the top crisps slightly


Depending on how you like your brownies, 30 minutes should give a fudgy result, but closer to 40 minutes will make them more like a cake

If they aren’t quite ready, cook for further five-minute segments to ensure they don’t go over your desired result