Espresso Brownies

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Espress Brownies

Soft. Fudgy. Intensely chocolatey with a kick of espresso.

If you’ve been craving the iconic Starbucks Espresso Brownies that sadly disappeared from their menu, this rich homemade version is the answer. These decadent bars are loaded with three types of chocolate and just the right touch of espresso powder to amplify that deep cocoa flavor. Best of all? They come together easily with pantry staples and taste even better the next day.

Why You’ll Love This Recipe

  • Triple Chocolate Power: A blend of dark chocolate, cocoa powder, and semi-sweet chips.
  • Espresso Infused: Instant espresso brings out the richness of the chocolate without overpowering.
  • Perfectly Fudgy: Moist, dense, and chewy with crackly tops.
  • Better Than Store-Bought: No preservatives, just pure chocolate bliss.

Ingredients You’ll Need

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder (special dark preferred for extra richness)
  • 1/4 teaspoon salt
  • 1 1/2 cups dark chocolate chips
  • 1 cup unsalted butter
  • 1 1/2 tablespoons instant espresso powder
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups semi-sweet chocolate chips

Step-by-Step Instructions

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or spray it with non-stick cooking spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, salt, and cocoa powder until evenly combined. Set aside.

Step 3: Melt the Chocolate

In a large microwave-safe bowl, add the dark chocolate chips, butter, and espresso powder.
Microwave in 30-second intervals, stirring between each, until melted and smooth.

Step 4: Add Sugar, Eggs & Vanilla

Whisk the sugar into the melted chocolate mixture until smooth.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 5: Combine Wet and Dry

Gently fold the flour mixture into the wet ingredients, mixing just until no streaks remain. Do not overmix.

Step 6: Fold in Chocolate Chips

Fold in the semi-sweet chocolate chips for an extra gooey chocolate finish.

Step 7: Bake

Spread the batter evenly into the prepared pan.
Bake for 28–30 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).

Step 8: Cool and Slice

Let the brownies cool completely in the pan before slicing. This helps them set and ensures clean cuts.

Tips for the Best Espresso Brownies

  • Don’t Overbake: Slightly underbaked is perfect. They’ll continue to set as they cool.
  • Proper Flour Measuring: Spoon the flour into your measuring cup and level it off with a knife—don’t scoop.
  • Use Quality Chocolate: It really makes a difference in flavor and texture.
  • Line Your Pan: Parchment paper or foil makes cleanup easy and helps lift brownies out cleanly.

Storage & Freezing

  • Room Temp: Store in an airtight container for up to 3 days.
  • Freezer: Wrap individual brownies and freeze for up to 3 months. Thaw at room temperature.

Nutrition (per brownie, makes 12)

  • Calories: 516
  • Carbs: 53g
  • Fat: 34g
  • Protein: 6g
  • Sugar: 52g
  • Fiber: 4g
  • Iron: 3mg

These Starbucks Copycat Espresso Brownies are the kind of rich, bold, and indulgent dessert you’ll want to make again and again. Whether you serve them with a cold glass of milk or alongside your favorite coffee drink, they’ll disappear in no time.

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