Best Ever Espresso Brownies

Best Ever Espresso Brownies

The perfect pick-me-up snack combining the best of both worlds: coffee and chocolate in a deliciously dense bite


  • ¾ cup plain flour, sifted
  • ¾ cup cocoa powder, sifted
  • 3 cups castor sugar
  • 250g dark chocolate buttons
  • 5 medium eggs, lightly beaten
  • 340g unsalted butter
  • 3-6 shots espresso coffee (90-180ml), OR ⅓-½ cup espresso powder
  • 1 tsp vanilla essence
  • ¼ tsp salt


  • Preheat the oven to 170°C on a fan forced function, or 200°C on conventional. Line the base of a 33x23cm tin with baking paper and butter its sides.
  • Mix sifted flour and cocoa into a medium-sized bowl. Add in the salt and set aside. If you're using espresso powder, mix it now with the dry ingredients.
  • Melt butter in a saucepan over low heat (level 4 on induction cooktops). Add sugar and stir until dissolved.
  • Allow to cool slightly and add eggs, coffee shots and vanilla. Stir until fully combined. If you're using espresso powder, you do not need to add coffee shots.
  • Add flour-cocoa mixture to wet ingredients and combine well. Mix the chocolate buttons through.
  • Pour mixture into prepared tin and bake 40-45 minutes, or until crispy on top and centre is firm yet moist. A skewer inserted will come out slightly sticky, but this is perfectly normal.
  • Gently run a blunt knife around the edges of the tin to loosen brownie. Allow to cool down completely in tin
  • Turn out of tin and place on a firm, flat surface. Trim the edges and cut into approx. 4cm pieces.

Makes 10-12