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Hi Lindsay! I’ve baked these brownies a countless number of times. Thank you for such simple recipe that I can whip up in a short amount of time.
Anita
Isn’t the simplest usually just the best?
This is just exactly how I’m feeling with these 6 ingredient espresso brownies. With eggs, sugar, butter, flour, cocoa, and espresso? Yeah.
Basic is the best.
HOW TO MAKE OUR ESPRESSO BROWNIES:
Lately I’ve been trying to avoid caffeine for a number of reasons. (This from the girl who is currently typing out all the words about how she’s currently intoĀ chocolate and espresso. FOR REAL I honestly don’t know how you deal with it sometimes.)
Reason #1: It gives me a brain full of jittery hyped-up edgy feelings. Friends. WE DO NOT NEED MORE OF THESE FEELINGS. Just trust me – I have enough of those to cover for both you and me. You’re jealous, I know.
Reason #2: It squashes my appetite. You can be honest with me – is this a real thing or is it in my head? I swear, those jittery feelings from the morning secretly morph into a tight, nervous-like stomach for the afternoon which kills my interest in food. Americano with breakfast = no desire for lunch. I mean… who is even talking right now? This is getting weird.
Reason #3: Ummm time is a little bitty problem. I’m running late 101 times out of 100 and I’m trying – seriously ACTUALLY trying now that I’m 30 and an adult and all that – to change that life pattern, so cutting the coffee in the morning is actually what I call a morning short cut. Little wins.
Okay but the sad thing is this: I actually LOVE coffee. And I really love dark, rich, deep and super strong coffee. And I’m not ready to completely give up on caffeine.
And so I’ve been drinking decaf Americanos and lattes for a little treat (*wheee*) when I need something rich and dark and delicious in mug form… and then when I need a more significant boost of love? I’ve been making 6 ingredient espresso brownies. I don’t know, apparently the caffeine content here doesn’t touch my brain with quite the same intensity as the full blown double shot latte – either that or I’m so intent on not giving up this chocolate and coffee combo that my brain can compensate for the caffeine? Or paired with sugar… wait. No, that doesn’t really make sense.
Doesn’t matter.
What matters is THIS BROWNIE – a treat-yoself-Friday-brownie – being all warm and gooey and getting involved in your life in a matter of 6 ingredients and 40 minutes.
EGGS / COCOA / BUTTER / SUGAR / ESPRESSO / FLOUR – and there it is. The simplest of beauties.
This DeLallo espresso is my latest pantry obsession at the studio. I’m not drinking it, so I eat it in everything chocolate that you could ever dream of. Totally rational.
It seriously makes MAGIC with chocolate and – bonus! – you can just stir it right into your mixes and batters.
I made a few versions of these brownies and tried dissolving that espresso into hot water before adding it but DANG GIRL nobody got time for that. just pour the espresso powder straight in the pot. No, seriously. Straight. In.
Go on, get up in there and make that chocolate brownie batter rich and dark and otherworldly and then feel good that this day gifted you not only chocolate, but chocolate in its most romantic espresso brownie form. Is that barely crispy-chewy top (with gooey insides duh) not just totally on point? The crackles. I’m weak.
Three More Delightful Brownies
6 Ingredient Espresso Brownies
- Total Time: 40 minutes
- Yield: 12–18 1x
Description
6 Ingredient Espresso Brownies! With eggs, sugar, butter, flour, cocoa, and espresso. So simple and so very delicious! YUM!
Ingredients
- 1 cup salted butter, melted
- 2 cups granulated sugar
- 1/3 cup DeLallo espresso powder
- 4 eggs
- 1 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the butter and sugar for 30 seconds. Add the espresso powder and mix until combined. Add eggs and mix until fully combined.
- Add the flour and cocoa powder and stir to just combine, so no flour streaks remain. Add a pinch of sea salt and/or a handful of chocolate chips if you’re feeling ambitious.
- Transfer to a 9×13 baking pan lined with parchment paper. Bake for 30 minutes or until set in the middle (I usually like to underbake mine so 30 minutes is just about right for that – if you want more chewy brownies, go for 35-40). Eat and be happy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
Keywords: espresso brownies, brownie recipe, easy brownie recipe
Thank you to DeLallo for making these delicious espresso brownies possible and for sponsoring this post! Use the code PINCHOFESPRESSO at checkout to receive half off your purchase of espresso powder!
Lindsey, this is a great recipe. I am confused on one point is it that the butter is to be softened set out of room temperature, or is it to be melted better? Thank you, Diane
Melted butter, we updated the instructions!
Wow, these brownies sound amazing! I’m a big fan of coffee-flavor anything! However, I’m trying to watch my sugar intake…don’t care to ingest sugar substitutes…If I cut the sugar in the recipe in half, well- would that ruin the recipe? Suggestions? Thanks.
these look good but the only thing I would do is omit the coffee since I don’t drink the stuff .
I made this for me. (Not kids, not husband ,etc.) and 4 eggs makes this more like a cake. Doesnāt look like many posters actually made this recipe. I thought so before preparing but decided to keep with 4 eggs. End result confirmed my suspicions. Sadly this is not Brownies but rather a cake. Not a winner for me. No apologies.
these are spectacular! made w/super-fine ground espresso. how long will they keep on counter? in fridge? in freezer? thanks so much!
Should last 3-4 days at room temp, longer in the fridge/freezer!
I add toasted pecans & sea salt. Yummm
Made this on a vacation while my wife and kids were at the beach. They were amazed at the surprise when they returned. I ended making another batch later in the week, and they requested a third for the drive home.
Can I use coconut oil instead of butter?
Yes, that should work just fine!
Hi,
Any chance I can just use a shot of espresso? Thanks!!
For sure!
Please put a on this recipe not to eat too many brownies. I literally OD on caffeine last night from eating 3 or 4 of them and i still feel really bad. Just saying yall be careful how much you eat
welcome
Can I get the recipe for my project?
Surprised family with these while on vacation. When they returned from the beach, they were amazed by the fragrance. Hurried up the stairs and devoured them.
Couldn’t get espresso so used instant coffee. Also added toasted walnuts.
Made them again, this time w bustello espresso, and they are delicious. Toasted pecans this time. Hope they last until the bbq this weekend.
This recipe looks amazing! Quick question though, how do you cream the butter and sugar if the recipe calls for melted butter? Do you mean room temperature butter? Thanks!
Melted butter is correct! I believe we meant to say mix the butter and sugar.
Ha, Kat has suggested uses for
“Left over brownies from this recipe are perfect for making rum balls!”
sorry, is there such a thing as leftover brownies?
I think this recipe has to be tried!! š š
Val
š Enjoy, Val!
Wow, I needed to make a quick dessert and these were amazing! Thank you for an easy, decadent dessert! Crowd pleaser! Will be making again and again Iām sure š
Glad to hear it, Jules!
i donāt have any espresso powder, but i do have a big thing of instant coffee thatās been sitting in our cupboard for months, untouched. would i be able to use that instead of the espresso powder? if so- would i use the same amount?
We think that’d be a good substitute, Dylan. Enjoy!
This brownie recipe was delicious, I added a splash of oat milk considering I had to hand mix this. By far this has been the most moist brownies Iāve made and were crispy in just the right places. These were super rich in flavour! Chefās kiss š!!!
We love hearing this! Thanks for the comment!
Made this with instant coffee (that I had left over from the Dalgona trend in the beginning of covid quaratine) and it was SO GOOD! The coffee flavor pairs so deliciously with the chocolatey brownies.
I have a question. In the ingredients it says the 1 cup of butter is melted. In the directions it says to cream the butter and sugar together. Is the butter to be soft or melted? Thanks
The butter should be melted. Thanks!
Can I use ground coffee beans instead of instant coffee powder? Thanks in advance š
Here are some great suggestions for substitutions! https://www.thekitchn.com/dont-have-espresso-powder-try-134785
Thanks for sharing the awesome and amazing recipe. I love espresso and also like your brownies espresso.
This brownie recipe is amazing . In fact it is so good it the best dessert I think I’ve ever had and I don’t even drink coffee ! It’s incredible and everyone I gave it to loves it. It is so rich and delicious and I also decided to put some chocolate shavings on the top before backing which gives it a lovely crunch on the top . Thank you so much for this recipe x
So happy you like the recipe, Amai!
Can these be baked in the instant pot? If so how long?
I added some dried blueberries and dark chocolate morsels to the mix. YUM. Super easy recipe for my chocolate fix. š
Yummy!
This recipe worked beautifully and is so easy. The only changes I made: swapped 1/2 cup of the white flour for some whole wheat flour I needed to use, added a pinch of salt (as recommended in the recipe), and added 4 oz. chopped chocolate. The end result was a fudgy, dense, delicious brownie. They even freeze well. Thank you!
Fudgy, dense, delicious brownies = the best! Thanks for sharing, Katie!