Rich Espresso Brownies topped with espresso buttercream frosting taste like pure chocolate heaven.
Rich and Chocolatey
Moist, dense Espresso Brownies get a flavor bump from rich espresso in both the brownie batter and the heavenly buttercream frosting. They’re a chocolate lover’s dream and they’re sure to have you wanting more!
Why Coffee Goes Great With Chocolate
Adding a little coffee does wonders to enhance the chocolate flavor in desserts. Espresso powder, instant coffee powder or brewed coffee work great. Just a little bit brings out even more of the chocolate taste without adding an overwhelming coffee flavor (I promise!). It’s such a simple way to turn up the chocolate in treats like my Greatest Chocolate Cake recipe and these rich, delicious brownies.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Unsalted butter
- Semisweet chocolate chips
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Espresso instant coffee powder
- Baking powder
- Kosher salt
- Confectioner’s / powdered sugar
- Coffee extract or strong brewed coffee
- Whole milk
Supplies:
How to Make Espresso Brownies
- Preheat the oven to 350°F. Grease an 8-inch square baking dish, set aside.
- In a large microwave safe bowl, melt the butter and chocolate chips until melted, whisking every 30 seconds.
- Let set for a few minutes before whisking in the sugar and then the eggs, one at a time.
- Whisk in the vanilla.
- In a separate bowl, whisk together the flour, 3 tablespoons cocoa powder, 2 tablespoons espresso powder, baking powder, and salt.
- Add the flour mixture to the melted chocolate mixture.
- Stir until well combined.
- Spread the batter evenly into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean. Cool completely in the baking dish.
- To make the frosting, add the butter and powdered sugar to the bowl of an electric mixer fitted with the whiskattachment. Beat until well combined.
- Add 3 tablespoons cocoa powder, 1 tablespoon coffee extract or strong brewed coffee, 1 teaspoon espresso powder and 2 tablespoons milk.
- Beat until smooth and of spreading consistency. If too thick to easily spread, beat in more milk. If too thin, beat in more powdered sugar.
- Use a spatula to spread the frosting onto the cooled brownies. Cut the brownies into squares to serve and enjoy!
Storage
Store leftovers covered tightly or in a sealed container at room temperature for up to two days, or in the refrigerator for up to five days.
Leftover frosted brownies can be frozen for up to 3 months. Let the frosting set completely and then slice into squares and wrap each square in plastic wrap before placing in a freezer-safe sealed container to store in the freezer. When ready to enjoy, unwrap each brownie square slightly from the plastic wrap and let defrost at room temperature for a few hours or in the fridge overnight.
More of The Best Brownies and Bars
From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!
If you make these Frosted Espresso Brownies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Frosted Espresso Brownies
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 0 hours
- Yield: 16 brownies
Description
Rich Espresso Brownies topped with espresso buttercream frosting taste like pure chocolate heaven.
Ingredients
Brownies:
- 1/2 cup (1 stick) unsalted butter
- 1 and 1/2 cups semisweet chocolate chips
- 1 and 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 and 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons espresso instant coffee powder
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon coffee extract or strong brewed coffee
- 1 teaspoon espresso instant coffee powder
- 2–3 tablespoons whole milk
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking dish, set aside.
- In a large microwave safe bowl, melt the butter and chocolate chips until melted, whisking every 30 seconds.
- Let set for a few minutes before whisking in the sugar and then the eggs, one at a time. Whisk in the vanilla.
- In a separate bowl, whisk together the flour, 3 tablespoons cocoa powder, 2 tablespoons espresso powder, baking powder, and salt.
- Add the flour mixture to the melted chocolate mixture, stirring until well combined.
- Spread the batter evenly into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean. Cool completely in the baking dish.
- To make the frosting, add the butter and powdered sugar to the bowl of an electric mixer fitted with the whisk attachment. Beat until well combined. Add 3 tablespoons cocoa powder, 1 tablespoon coffee extract or strong brewed coffee, 1 teaspoon espresso powder and 2 tablespoons milk. Beat until smoothand of spreading consistency. If too thick to easily spread, beat in more milk. If too thin, beat in more powdered sugar.
- Use a spatula to spread the frosting onto the cooled brownies. Cut the brownies into squares to serve and enjoy!
