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espresso brownie on a spatula.
5 from 1 vote

Espresso Brownies

These rich, chewy, and fudgy brownies are made with espresso powder, cocoa powder, and chocolate! This version is gluten-free, but you could use regular flour.  If you didn’t know they were gluten-free, you’d never suspect it! A Chocolate Lovers Brownie!

Course Brownies, Dessert, gluten-free
Cuisine Dessert, Snack
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 25
Calories 151 kcal
Author Christine Galvani


  • 1 cup unsalted butter (2 sticks)
  • 3 1/2 ounces chocolate bar
  • 3 eggs (large)
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1/2 cup flour (for gluten-free use gluten-free flour. I use Bob's Red Mill's 1:1 GF flour).
  • 2 tablespoons Kahlua or other coffee-flavored liqueur (optional)


  1. Preheat oven to 350 degrees F. Prepare an 8 x 8 baking pan by spraying with oil and lining with parchment paper.

  2. Gather and measure the ingredients.

  3. Using an electric mixer, beat the sugars, vanilla, salt, and eggs on medium while you are preparing the other ingredients. I let this blend for 10-15 minutes and it gets smooth and frothy.

  4. In a saucepan over low heat, melt chocolate, cocoa, espresso powder, and butter. Stir and set aside to cool. You could also melt this in a heatproof bowl in the microwave. Whisk all the ingredients to combine. Set aside to cool a bit.

  5. Add the chocolate mixture to the electric mixer and blend to combine. Add the Kahlua if using.

  6. Add the flour to the electric mixer and blend to combine.

  7. Pour batter into prepared pan.

  8. Bake in the oven for 20 - 30 minutes until the edges are slightly browned.

  9. Cool brownies on a rack before cutting into squares. Make 9 large squares or more smaller squares.

  10. Store brownies in an airtight container for up to 5 days or several months in the freezer.

Recipe Notes

Recipe/Baking Tips:

  • Try to start the recipe with all ingredients at room temperature.
  • It is sometimes hard to tell when brownies are done as the edges cook faster and the center looks fudgy.  If the edges are done and crispy and the center is firm, they are most likely done.
  • Store coffee brownies in an airtight container for up to a few days.  These brownies can be stored in the freezer for a few months.
  • To make dairy-free, you could try using palm oil shortening.  I will be recipe testing this soon.

Is espresso powder the same as espresso coffee?

  • Espresso powder is darker and stronger than instant coffee. It is coffee as well.  To make espresso, the dark coffee grounds are finely ground. Instant espresso powder has a better, darker flavor than instant coffee.

Is instant espresso the same as espresso powder?

  • Yes

What is a good substitute for espresso powder?

  • In this recipe, you may be able to substitute ou can substitute dark instant coffee. When cooking or baking, instant coffee will work, but won't have the deep dark rich flavor of espresso.

Is espresso powder the same as coffee grounds?

  • No
Nutrition Facts
Espresso Brownies
Amount Per Serving
Calories 151 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 39mg13%
Sodium 104mg4%
Potassium 49mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 255IU5%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.