I’ve made fudgy brownies before, but trying coffee brownies was a whole new experience. I’ve noticed the difference between both brownies: fudgy ones are rich, gooey, and pure chocolate heaven, but coffee brownies? They take it to another level. The coffee doesn’t just add flavor, but it also enhances chocolate, making it deeper and more intense. If you’ve only had regular brownies, you need to try coffee brownies at least once.

Brownies recipe with coffee—

I’ve always loved chocolate, but adding coffee takes it to another level. The first time I tried making coffee brownies, I wasn’t sure how much coffee to use. After a few experiments, I found the perfect balance, and here is my perfection. What makes your coffee brownie so special? It depends on the chocolate flavor and makes each bite taste more intense. Some people like to add a pinch of sea salt on the top to make the flavors pop even more, and if you really want to take it up a notch, a scoop of vanilla ice cream on warm coffee brownies is pure heaven.

Why should you make these coffee brownies?

• Super fudgy and moist: Adding coffee makes your brownies extra gooey and adds moisture without making them too wet. If you’re like me or prefer brownies that are dense and melt in your mouth rather than cakey, then this recipe is for you. This was going to be my go-to brownie recipe.

• Perfectly pair with everything: you can enjoy these brownies in so many ways. Whether you’re dipped in coffee, topped with ice cream, or just on their own. You can also make them fancy for a dinner party or keep them simple for an everyday treat.

• Best for coffee lovers like me: If you’re like me and can’t start your day without coffee, them these brownies will be your new favourite dessert. You can adjust the coffee flavor according to your preferences. If you want a mild taste, then use brewed coffee or espresso, or for a strong coffee kick, use instant coffee directly in the batter.

• Perfect balance of sweetness and bitterness: If you’ve ever had a brownie that felt too sugary, you know what I mean. Sometimes it can mask the deep chocolate flavor. But these coffee brownies perfectly balance bitterness and sweetness. For those who love dark chocolate, this is an even better option.

Decaf or espresso? Choose the right coffee for your brownies.

• I know, coffee and chocolate are a match made in dessert heaven, but here is the twist! The type of coffee you used can change the game. Should we go with bold espresso? or keep it mellow with decaf? If you want a deep, rich, and chocolate taste, then espresso is the best option, or a shot of brewed espresso or espresso powder can also enhance the taste of your brownies.

• Another option is to use decaf when you don’t want to stay up all night. You can use decaf espresso for the same deep flavor without the extra energy boost. So, the choice is yours, whether you choose decaf or espresso.

Ingredients needed for this recipe —

• All-purpose flour: It provides structure and texture to your brownie; without it, the brownie could be gooey. For gluten restrictions, then feel free to swap with gluten-free flour, almond flour, or whole wheat flour.

• Unsweetened cocoa powder: it adds a rich chocolate flavor without adding extra sweetness and balances the overall sweetness in coffee brownies. But if you don’t have it, then go with dark chocolate or sweetened cocoa powder. Make sure to reduce or adjust the amount of cocoa powder.

• Baking powder and salt: Rise your brownies with baking powder and make them fluffy and lighter. while salt enhances the flavor and balances the sweetness in your coffee brownies

• Melted Butter: You know what? This is the secret ingredient to achieve fudgy goodness in your brownie. Instead of butter, you can use vegetable oil, coconut oil, or even applesauce. It adds moisture and richness to the batter. For creaminess, choose the Greek yogurt.

• Granulated Sugar: If you want to create that signature crackly top, then don’t forget to use granulated sugar. It makes your brownies soft, moist, and perfectly chewy. I’ve used a cup of sugar for perfect sweetness.

• Eggs: They are used to bind all ingredients together and hold the shape of the brownie. Looking for a dairy-free option? No worries! Just swap it by using unsweetened applesauce or mashed banana as well and use 1/4 cup per egg.

• Vanilla extract and espresso: Vanilla extract is my go-to favorite essence for all baking items. But for a change, try almond extract for a nutty twist or use maple syrup. Espresso makes your brownies taste like coffee. If you don’t have espresso on hand, then instant coffee or a splash of brewed coffee works great.

• Chocolate Chips and Nuts: I’ve used chopped nuts and chocolate chips for extra flavor and texture. It makes them richer and gooier. You can add whatever you want, like sunflower seeds, pumpkin seeds, or even dried fruits like cranberries, raisins, or shredded coconut.

How to Make Coffee Brownies Like a Pro—

• First thing, you’ll need to preheat the oven to 350°F. Trust me, this step is crucial to bake even and perfect brownies. While the oven warms up, grab the 8×8 inch baking pan, or you can use a 9×13 inch baking pan for thinner brownies and line it with parchment paper.

• Let’s move on to the ingredients. In a bowl, whisk together the all-purpose flour unsweetened cocoa powder, baking powder, and salt. Now combine the wet ingredients in another bowl, which are melted butter, granulated sugar, eggs, vanilla extract, and espresso. As soon as you pour in that coffee, the aroma fills the kitchen, and trust me, you’ll know you’re on the right track.

• Alright, now it’s time to combine the dry and wet teams. Gradually add the dry ingredients into the wet ingredients and stir them with a spatula or wooden spoon; it works great. At this point, I personally love to add dark chocolate chips and chopped nuts to the mixture for a richer bite.

• Pour the batter into your prepared pan and smooth the top by using a spatula. Bake your coffee brownies for about 20-25 minutes. Umm!! OMG, while baking, your kitchen will smell like a mix of coffee and chocolate heaven. Once they are done, let the brownies cool completely in the pan. I know, yarr, waiting is the worst part, but trust me, it’s worth it.

• Grab the sharp knife and cut your coffee brownies into squares. It’s all up to you, whether you cut them into bite-sized or big sizes and pair them with your ice cream.

Substitution and ad-ins for coffee brownies (how to swap the ingredients)

• No eggs? No worries, try these easy swaps with the right measurements, which are 1/4 cup of unsweetened applesauce or mashed potatoes. It makes your brownies super moist. But 1 tablespoon of flaxseed in 3 tablespoons of water is the great vegan option for these delicious, super fudge coffee brownies.

• If you’re not the fan of coffee or don’t like it but still want rich flavor, then use hot chocolate or cocoa powder; even milk or water can be a great option.

• Experiment with flours; use almond flour, oat flour, or gluten-free all-purpose flour instead of regular flour. But keep in mind that if you’re using almond flour, then reduce the amount of butter slightly to avoid greasy brownies.

• Once I added the cinnamon and cayenne together, I know it sounds weird, but trust me, guys! The heat with chocolate was next-level delicious. So give it a try.

• If you love fruity twists, mix some dried cranberries, cherries, fresh berries, or orange zest; it helps to brighten up the chocolate flavor.

Fudgy vs. Cakey: How to Get Your Perfect Texture?

• Fudgy texture is ideal for the coffee brownies. So, I used more butter and chocolate for rich and gooey brownies. Add enough flour to hold the ingredients together; otherwise, your brownies should be dry, and the most important thing is to add whole eggs or extra yolks for creaminess. Follow the recipe for the rest of the things.

• Whereas, if you prefer cakey brownies, add the little extra flour to make the light and airy. You’ve to use less butter and chocolate for a fluffier texture and whip the eggs for longer to give lighter brownies.

• Can’t decide? No worries! For perfectly balanced brownies, you have to use a moderate amount of butter, flour, or eggs and bake until the edges are set, but the center should be gooey. So, are you team fudgy or cakey? Let me know in the comments.

Best pairing suggestions:

Well!! there is no need to tell because everyone knows that brownies match with every drink or whether you’re enjoying them as an afternoon snack, party dessert, or midnight cravings, and the right pairing can make them taste even better. I’ve experimented with different combinations, so let’s see one by one which suits you.

1) Coffee with coffee brownies-

This is a no-brainer. The warm, bold coffee perfectly complements the rich and chocolatey brownie. You can choose your favourite cappuccino, cold brew, or even espresso as well, but hot cappuccino is my personal favourite. What’s yours?

2) Milk with brownies-

I prefer this combination, especially for children. This is something about dipping rich coffee brownies into a cold glass of milk. Whether you’re paired with dairy or non-dairy milk like oat milk, almond milk, or whole milk.

3) Ice cream and whipped cream-

Coffee brownies and ice cream are a match made in dessert heaven. You can try some different flavors of ice cream, or you can use flavored whipped cream as well. Sometimes I’ve paired it with vanilla, chocolate chips, salted caramel, or even coffee ice cream for extra flavor and chosen coconut whipped cream for a dairy-free option. Personally, I love to add a big swirl of whipped cream.

4) Cheese and yogurt-

I know it sounds weird, but it’s worth it. You can use cream cheese or mascarpone and just spread a little on warm brownies. If you want a lighter pairing, then add your creamy yogurt with honey. Must try these lighter options.

Brownie fails? Here is how to fix common baking mistakes.

• Always melt your chocolate and butter together for a glossy finish and smooth base.

• Don’t overmix the batter; overmixing leads to cakey brownies, which is not ideal for a perfect fudgy texture. So, make sure to fold the ingredients until just combined.

• Bake your brownies until the edges are set, but the center should be slightly soft. Keep an eye on the oven to take them out 2 minutes earlier than the recipe suggestion. It makes your brownies gooey once they are cooled.

• If your brownies are sticking to the pan, then you must have greased the pan and lined it with parchment paper for easy removal.

• Adding too much flour and overbaking turned out dry and crumbly brownies so that accuracy measurement and temperature are the most important things while baking the coffee brownies.

Freeze and thaw (proper storage instructions)

• Place your coffee brownies in an airtight container and place the parchment paper between the layers of brownie. You can keep them at room temperature for at least 3 days. Or they’ll stay fresh in the fridge for up to 7 days.

• For a longer period of storage, freezing is the best option. Let your brownies cool completely and wrap each piece tightly in plastic wrap, then place it in a freezer-safe bag or container. Your brownies stay good for 3 months, and don’t forget to label the date.

• When you’re ready to eat, remove the coffee brownies from the freezer and let them sit at room temperature for 1-2 hours, then enjoy with your favourite cup of coffee or ice cream

What does espresso do to brownies?

It enhances the chocolate flavor in the brownie and makes them deeper and richer. It brings out the natural cocoa notes and gives your brownies an indulgent taste. Sometimes brownies can taste too sugary, especially when they’re loaded with sugar and chocolate. Espresso adds a bitterness that balances the sweetness while giving the well-rounded taste of brownie.

Frequently asked questions: