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October 1, 2020

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:

  • Bourbon Pecan Brownies 
  • The Best Cocoa Fudge Brownies 
  • One-Bowl Nutella Fudge Brownies
  • Oreo Brownies
  • Brown Butter Walnut Brownies 

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!

3 votes

Print

Espresso Chocolate Chunk Brownies

Prep 25 mins

Cook 35 mins

Inactive 2 hours

Total 2 hours, 60 mins

Author Ashley Manila

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.

 

6K Shares

Filed Under: Bars, Buns and Brownies, Brownies, Chocolate Tagged With: Brownies, chocolate, chocolate chunk, espresso

Reader Interactions

Comments

  1. thehuatecookie says

    February 2, 2017 at 2:59 pm

    your brownies are soooo perfect looking! xO!
    http://www.thehautecookie.com

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    Reply
  2. Karly says

    February 2, 2017 at 5:22 pm

    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
  3. Jess Wright @ The Cookbook Obsession says

    February 2, 2017 at 6:24 pm

    Espresso Brownies are like crack to me – if I eat one I will most likely eat the entire pan (unless someone stops me, lol!).
    BTW, I love that fork that says, mmm mmm Good – that is adorable <3

    Reply
  4. Meredith says

    February 3, 2017 at 12:45 am

    I’ve been craving brownies for days, and those chocolate chunks almost pushed me over the edge. These look amazing!

    Reply
    • bakerbynature says

      February 3, 2017 at 1:13 pm

      Thank you, Meredith! Chocolate chunks make everything a little better, right?!

      Reply
      • Meredith says

        February 4, 2017 at 12:30 am

        Agreed!

        Reply
  5. Sonia Naude says

    February 3, 2017 at 7:52 am

    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
    • bakerbynature says

      February 3, 2017 at 1:12 pm

      Hi Sonia! I do not recommend subbing ground coffee beans, as they do not dissolve like espresso powder does. 1 cup of butter is 16 ounces, and I believe 225 grams.

      Reply
  6. The Happy Whisk says

    February 3, 2017 at 2:24 pm

    Another yummy bake. Love the fork.

    Reply
  7. Medeja says

    February 10, 2017 at 6:57 am

    Irresistible brownies 🙂

    Reply
  8. S says

    February 14, 2017 at 5:07 am

    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
    • Amanda says

      February 22, 2017 at 1:55 am

      I realized same thing!! Fortunately I caught it right before I poured them into pan. Mine did come out a little saltier than I would have liked >.<

      Reply
      • bakerbynature says

        February 22, 2017 at 1:22 pm

        Hi Amanda. You can definitely cut the salt in half next time 😉 Otherwise, how did they turn out? I hope you enjoyed them!

        Reply
  9. Lydia says

    February 23, 2017 at 2:38 am

    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
  10. Veena says

    October 14, 2017 at 5:37 pm

    The brownies turned out perfect! 🙂 thanks!

    Reply
    • bakerbynature says

      October 15, 2017 at 8:33 pm

      Yay!

      Reply
  11. Sanya says

    December 31, 2017 at 5:24 am

    Substitute for eggs

    Reply
    • bakerbynature says

      November 22, 2020 at 2:58 pm

      Unfortunately, I don’t have one for this recipe.

      Reply
      • ray says

        November 29, 2020 at 2:53 am

        hi. wanna ask. when we add the granulated sugar into the batter, did the sugar disolved in the batter?

        Reply
  12. Camille says

    February 8, 2019 at 11:04 pm

    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
  13. Torie says

    March 22, 2019 at 4:33 am

    If you like coffee flavor, is it OK to add extra espresso? Or will they come out *too* intense?

    Reply
    • bakerbynature says

      March 24, 2019 at 11:56 am

      Sure! But I would suggest only adding 1/2 teaspoon more, then work your way up if you want an even bolder taste next time.

      Reply
  14. Amparo Cruz says

    December 26, 2019 at 11:06 pm

    Hi from Manila, Philippines! How do you ahieved that gorgeous shiny too? ❤️❤️❤️❤️❤️

    Reply
    • bakerbynature says

      December 27, 2019 at 5:21 pm

      Hi Amparo! Step 4, when you add the sugar to the still warm chocolate and butter, is the step which will create a nice and shiny top!

      Reply
  15. Amparo Cruz says

    December 26, 2019 at 11:07 pm

    Hi from Manila, Philippines! How do you achieve that gorgeous shiny too? ❤️❤️❤️❤️❤️

    Reply
  16. Regina says

    August 15, 2020 at 12:55 am

    Hi! If I am to use a smaller pan, say, an 8×12”, how much of the baking time should be decreased?

    Reply
    • Regina says

      August 25, 2020 at 8:10 am

      Hi! If I am to use a smaller pan, say, an 8×12”, how much of the baking time should be decreased? And in terms of the measurements of the ingredients, will there be changes for an 8×12″ pan? Thank you.

      Reply
      • bakerbynature says

        November 22, 2020 at 2:59 pm

        Hi! I haven’t tried altering this recipe, so I cannot say for sure.

        Reply
  17. Enya says

    November 20, 2020 at 10:42 am

    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
    • bakerbynature says

      November 22, 2020 at 3:00 pm

      Hi Enya. I’m a bit confused by your question. Are you referencing my cocoa fudge brownies instructions vs these instructions?

      Reply
      • Enya says

        November 26, 2020 at 4:13 am

        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

    November 22, 2020 at 6:19 pm

    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
  19. jk says

    November 22, 2020 at 6:22 pm

    Sorry, typo in first comment, I meant 70% Lindt

    Reply
  20. Ashley says

    November 23, 2020 at 9:55 pm

    How do you get the shiny top?

    Reply
  21. Alina says

    December 10, 2020 at 2:50 am

    Do you think brown sugar would make these gooeier and richer?

    Reply
  22. Christine D says

    December 16, 2020 at 11:51 am

    Can’t wait to make these! For cocoa powder, do you use dutch processed or natural?

    Reply
  23. Stacie SanSoucie says

    February 2, 2021 at 5:18 pm

    These were delicious!!

    Reply
  24. Pavnit Kukreja says

    February 14, 2021 at 12:24 am

    In the step where you add the eggs, it says to add to the batter. Is the batter the dry ingredients (flour) or chocolate mixture??

    Reply
  25. Faith says

    February 19, 2021 at 2:48 am

    I absolutely love these brownies, but I found them a bit too sweet. How much sugar do you think I should cut back on?

    Reply
    • bakerbynature says

      February 20, 2021 at 2:52 pm

      Hi Faith. I think 1/4 cup would be ok, any less will change the texture and structure of the brownie.

      Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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