Fudgy Coffee Brownies with a hint of coffee flavor

Fudgy Coffee Brownies with a hint of coffee flavor. We all know that coffee makes chocolate taste even better. Actually, I think many of the chocolate treats you enjoy at your favorite restaurant have a bit of coffee to highlight the chocolate’s depth. And although we’re all familiar with the amazing combination of coffee and chocolate, I was surprised to discover we didn’t have a recipe for coffee brownies!

I decided to whip up these rich, gooey brownies to fix that gap. They’re just the right amount of coffee to enhance the chocolate’s flavor without making it too strong. Plus, they’re easy to make, making them an ideal quick snack for a midday boost. They’re also great after dinner, especially with a scoop of vanilla ice cream.

Instead of mixing liquid coffee directly into the batter, I find it more convenient to use instant coffee or espresso powder. Incorporating coffee flavor with a dry component rather than a liquid allows for better control over the batter’s moisture level. It’s also simpler: just mix the instant coffee with the dry ingredients.

As these brownies cool, they slightly deflate, resulting in a dense, chewy texture with a moist, fudgy core. Brownies that are more cakey usually have a higher proportion of dry ingredients, more chemical leaveners (like baking soda or powder), or extra liquid, often in the form of eggs. (Indeed, adding more liquid can sometimes lead to brownies that are more cakey!)

To achieve a more cakey texture, the simplest approach is to add more flour and leavener. Begin by incorporating 1/4 cup more flour and 1/8 teaspoon more baking powder. See more cake recipes.

Fudgy Coffee Brownies Recipe

• PREPARATION TIME
  5 to 10 minutes
• BAKING TIME
  30 minutes
• YIELD
  16 brownies

INGREDIENTS

• Nonstick cooking spray
• 12 ounces of semi-sweet or bittersweet chocolate
• 8 tablespoons of unsalted butter
• 1/2 cup of granulated sugar
• 1/2 cup of packed light or dark brown sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1 cup of all-purpose flour
• 2 tablespoons of unsweetened cocoa powder
• 2 tablespoons of instant coffee or espresso powder
• 1/2 teaspoon of kosher salt
• 1/4 teaspoon of baking powder

DIRECTIONS

• Set up a middle rack in the oven and preheat to 350°F. Grease an 8×8-inch baking dish with cooking spray, then line the bottom with parchment paper that extends over the sides of the dish. Lightly coat the parchment with cooking spray.
• Chop 12 ounces of semi-sweet or bittersweet chocolate into small pieces. Place it in a bowl that is safe for the microwave and add 1 stick of unsalted butter. Microwave in 30-second bursts, stirring after each, until the chocolate is melted and smooth, which should take about 1 minute and 30 seconds.
• Add 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar, and mix well with a whisk. Add 2 large eggs and 1 teaspoon of vanilla extract, and whisk again.
• In a separate bowl, mix together 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 2 tablespoons of instant coffee or espresso powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of baking powder.
• Pour the dry ingredients into the chocolate mixture and stir until the batter is evenly combined, making sure there are no streaks of flour. Pour the batter into the prepared baking dish and spread it out evenly.
• Bake until a toothpick inserted into the center comes out with just a few crumbs, which should take about 35 minutes. Allow the brownies to cool for 1 hour before removing them from the pan and slicing.

NOTES ON STORAGE

Leftovers can be stored in a sealed container at room temperature for up to 4 days.