By: Jill Mills Posted: Apr 25, 2026

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These Espresso Brownies feature fudgy, dense chocolate brownies with a hint of espresso, topped with a thick layer of creamy espresso buttercream frosting. Quick and easy to make, they are the perfect dessert for coffee lovers everywhere!

As much as I love a fancy cheesecake or multi-layer cake, I love a good brownie even more. There’s just something about classic fudgy, chewy brownies that satisfies that chocolate craving like no other dessert. Of course, brownies don’t have to be plain and boring. I love experimenting with new brownie recipes, like Oreo brownies and these espresso brownies.

These espresso brownies satisfy both the chocolate lovers and the coffee lovers. The espresso flavor is noticeable in both the brownies and the frosting, without being overpowering, and the espresso powder also enhances the chocolate-yness of the cocoa powder in the brownies. Plus, they have the most perfect texture and they’re so easy to make.

Why These Espresso Brownies Are So Good

Fudgy, dense brownies. These brownies are super fudgy, thanks to the melted semi-sweet chocolate in the batter, with a very dense crumb. Paired with the smooth buttercream, they just feel so rich and decadent.
Just the right amount of espresso. Some espresso desserts can be a little too…well, espresso-y. But these espresso brownies balance the bitter espresso with the rich chocolate and buttery, sweet frosting. You still taste the espresso but you also taste the chocolate.
Easy to make. It takes just a few minutes of prep to get these brownies in the oven and a couple of simple steps to make the buttercream. The only difficult part is waiting for the brownies to cool before frosting.

Overhead view of ingredients needed to make espresso brownies

Key Ingredients

Here’s an overview of the ingredients that make these brownies so good. Besides the espresso, most are basic baking ingredients. Be sure to scroll down to the recipe card below for the exact measurements.

Butter – I used salted butter, but unsalted will also work for the brownies.
Semi-sweet chocolate chips – Adds rich chocolate flavor to the brownies. I used Nestle Tollhouse Semi-Sweet Chocolate Chips but any brand works. You can also chop up 1 (4-ounce) bar of semi-sweet baking chocolate
Instant espresso powder – Adds the espresso flavor to the brownies and the frosting. I used Cafe Bustelo Espresso Instant Coffee. Espresso powder also helps enhance the chocolate flavor in the brownies.
Dutch-processed cocoa powder – I like the darker color it gives the brownies compared to natural cocoa powder. I used a generic brand from Costco. Natural cocoa powder can be used instead of Dutch-processed cocoa powder, but the brownies will be lighter in color and the flavor may not be as rich.
Sugar, flour, salt & vanilla
Eggs – Bring them to room temperature first for quicker mixing.
Powdered sugar – Stabilizes, sweetens, and adds volume to the frosting. The sweetness balances the tart espresso nicely.
Water – Dilutes the espresso powder for the frosting so the flavor will be stronger and the buttercream will be smooth. You want the water to be warm, but not hot.

How To Make Espresso Brownies

Both the brownies and the buttercream come together in a few quick, easy steps. The printable instructions can be found in the recipe card below.

Chocolate chips and a stick of butter in a bowl

Prep. Preheat the oven to 350F. Line a 9×9 baking pan with two overlapping sheets of parchment paper.
Make the chocolate mixture. Heat the butter and chocolate chips in 30-second increments in the microwave, until melted. Stir in the cocoa powder and espresso powder.

Make the batter. Cream the sugar and eggs until pale yellow. Mix in the chocolate mixture. Fold in the flour, salt, and vanilla. Mix just until combined.
Bake. Transfer the brownie batter evenly into the prepared pan. Bake for 30-35 minutes, until a toothpick poked in the edges comes out clean. Cool completely on a wire rack.

Make the buttercream. Combine the espresso and water in a small bowl until the powder has dissolved. Cream the butter until smooth, gradually mixing in 2 cups of powdered sugar. Pour in the espresso, vanilla, and salt, then continue mixing in the remaining powdered sugar.
Frost the brownies. Spoon the frosting on top of the cooled brownies. Smooth it evenly.

Espresso Brownies with a bite take out on a plate

Tips for the Perfect Brownies

Here are a few of my best tips for making these espresso brownies.

Use parchment paper. Lining the baking pan with parchment paper and leaving an overhang will make it much easier to remove the brownies from the pan.
Beat the eggs and sugar fully. Beating the eggs and sugar together for 2-3 minutes until they are pale yellow will help the brownies have a crinkly top, so don’t rush this step.
Don’t overbake the brownies. For chewy, fudgy brownies, it’s important not to overbake them. I recommend checking at the 30 minute mark. A toothpick inserted into the edges (not the center) of the brownies should come out dry when they’re done.
Dissolve the espresso powder. I like to dissolve the espresso powder in water for the buttercream so the frosting won’t have flakes or granules of espresso powder in it.
Make thicker brownies. The brownies will be a bit thin, but if you want thicker brownies, bake them in an 8×8 pan. The baking time will be longer because of the thickness, but keep an eye on them to make sure they don’t overbake.

Overhead view of espresso brownies, one on its side to show the layers

Proper Storage

Counter: Store espresso brownies in an airtight container, and keep at room temperature for up to 3 days.
Refrigerator: For longer storage, store the brownies in an airtight container in the fridge for up to 5 days. Bring to room temperature or enjoy chilled.
Freezer: I recommend storing the brownies before adding the frosting for the best results. Wrap the brownies in plastic wrap and store in an airtight container. Keep them in the freezer for up to 3 months, and thaw overnight in the refrigerator before serving.

Espresso Brownies

Why These Espresso Brownies Are So Good

Key Ingredients

How To Make Espresso Brownies

Tips for the Perfect Brownies

Proper Storage