Baker by Nature

A Baking Blog by Ashley Manila

Espresso Chocolate Chunk Brownies

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They’re thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They're thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

Espresso Brownies

I’m combining two of my favorite things today: espresso and CHOCOLATE. Or maybe I should say three… because BROWNIES!!!

These Espresso Chocolate Chunk Brownies are insane! They’re chewy at the edges, gooey in the middle, LOADED with chocolate chunks, and spiked with a good dash of espresso powder. These brownies are basically love in a baking pan! Especially if coffee and chocolate are your love language.

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They're thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

Tips and Tricks for Recipe Success:

  • Don’t skip the espresso powder! It helps enhance the flavor of the chocolate without adding an intense coffee flavor. If you’re on the market for a new jar, I highly recommend King Arthur Flour Espresso Powder, which is what I use in all of my chocolate desserts.
  • I recommend using high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through. I used Lindt 70% chocolate, but use any brand you know and trust. Just be sure not to use chocolate chips, which have inferior flavor and texture for a recipe like this.
  • You can buy chocolate chunks in the baking aisle at most grocery stores, or you can buy bars of chocolate and chop them into chunks for yourself.
  • Be sure you don’t over bake the brownies! They should not be liquid when you pull them out of the oven, but don’t be afraid if they have a little jiggle in the middle. The brownies will firm up as they cool. Over baked brownies will not be fudgy.
  • Allow your brownies to cool COMPLETELY IN THE PAN before slicing. This takes about 2 hours. Sorry for the shouting, but this step is so important. Annoying… but important!

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They're thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

Nothing compares to the intoxicating smell of freshly baked brownies! Give these espresso chocolate chunk brownies a try and let me know what you think 🙂

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They're thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

More Brownie Recipes:

And if you try these Espresso Chocolate Chunk Brownies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They're thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They're thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

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Espresso Chocolate Chunk Brownies

Prep

Cook

Inactive

Total

Yield 9x13 tray

Coffee lovers will go crazy for these Espresso Chocolate Chunk Brownies! They're thick, fudgy, and loaded with rich chocolate espresso flavor. One of our favorite brownie recipes and always a crowd-pleaser!

Ingredients

  • 1 and 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 and 1/2 tablespoons unsweetened cocoa powder
  • 12 ounces semi-sweet chocolate, roughly chopped
  • 1 cup unsalted butter, cut into small cubes
  • 3 teaspoons instant espresso powder
  • 2 cups granulated sugar
  • 5 eggs, at room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 cups chocolate chunks

Instructions

  1. Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with parchment paper and lightly spray the paper, and any exposed pan, with non-stick baking spray. You can also butter the paper and pan if need be. Set aside.
  2. In a medium bowl, combine the flour, salt, and cocoa powder; whisk well and set aside.
  3. Place the semi-sweet chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. 
  4. Turn off the heat, keeping the bowl over the water and add the sugar. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
  5. Add the beaten eggs into the batter and whisk until just combined. Add in the vanilla. Do not overbeat the batter at this stage or your brownies will be cakey. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate chunks.
  6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 to 35 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
  7. Let the brownies cool completely in the baking pan, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Notes

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 brownie

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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Comments

  2. Karly says

    So, uh, since these are Espresso brownies it’s totally acceptable to eat them for breakfast, right? Because I really can’t think of a better way to start the day. Or keep it going… or end it, to be honest. What I’m trying to say here is that these things look STINKING amazing! Saving this recipe for sure!

    Reply

  5. Sonia Naude says

    i am so into brownies !!
    can i use freshly ground coffee beans instead of your power.?
    1 cup of butter = ? many grams
    on my way to buy the “Lindt ”
    Sonia

    Reply

  8. S says

    I made these for Galentine’s Day! So delicious…but I realized I forgot to add the vanilla extract! Unless I missed something, I think the vanilla extract was omitted from the instructions?

    Reply

  9. Lydia says

    Question: When you say to rotate the pan, do you mean 90 degrees or 180? LOVE everything you make, I follow you on instagram and just sigh everytime!

    Reply

  12. Camille says

    I have a small oven. Is it okay to halve (or use 3/4 of everything?) the recipe for a smaller (8″ square) pan instead of the 9×13? Thanks!

    Reply

  17. Enya says

    Hi though you mention before the mixture of butter should be warm enough to combine with dry else the brownie won’t have the shiny crust? But the above instruction you mention to return to room temperature for the butter mixture.. I am confuse with this. If I want to bake in 8 x 8 pan I should 1/2 the recipe?

    Reply

      • Enya says

        Yes. So for this recipe should the bitter mixture come to room temperature before mixing with the dry? Can I bake in 8 x 8 pan with the same amount of ingredients above or do I have to cut by 1/2? Thank you

        Reply

  18. jk says

    I am very anxious to make these brownies, however, I need to clarify: is the 12oz semi sweet chocolate when you used the 79% Lindt?
    Also, for the chocolate chunks, could I use Guittard chocolate disks? Sorry for this question, I just need to clarify so that I don’t make an error in baking these. Thank you

    Reply

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