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Photo Credit: Elizabeth Newman

Espresso Brownies

20 MINPrep Time
30 MINCook Time
80 bite-sized browniesServings
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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These brownies combine two of my favorite things ever: chocolate and espresso. What I love about the combination is that they marry together so well – it doesn’t necessarily taste like lots of coffee, but rather gives depth to the chocolate flavor. These rich and fudgy brownies get topped with a sweet espresso glaze for the most decadent bite. You can cut these into larger squares if you like, but I love cutting them into dainty bite-sized pieces. PS – they freeze amazingly well. 

Espresso Brownies

Espresso Brownies

Rated 5.0 stars by 1 users




1 serving

Prep Time

20 minutes

Cook Time

30 minutes




    For The Brownies:

  • 1 cup vegetable oil (such as grapeseed) 
  • 1 1/2 cups granulated sugar 
  • 3 large eggs 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons espresso powder 
  • 1 cup unsweetened cocoa powder 
  • 1 cup all-purpose flour 
  • 1 teaspoon salt 
  • 1/2 teaspoon baking powder 
  • 1 cup bittersweet chocolate chips 
  • For The Glaze:

  • 2 teaspoons espresso powder 
  • 2 tablespoons water 
  • 1 teaspoon vanilla extract 
  • 1 1/2 cups powdered sugar 
  • 1 tablespoon unsalted butter, melted 


  1. Preheat the oven to 350 degrees F. Prepare an 9x13 inch baking pan by spraying with nonstick spray or lightly greasing with oil. Line the pan with a strip of parchment paper and press it down to cover the bottom and roughly one inch up on the sides. Set aside.

  2. In a large mixing bowl, add the vegetable oil, sugar, eggs, vanilla extract and espresso powder. Mix the ingredients together with a whisk until just combined. To the mixture, add the cocoa powder, flour, salt and baking powder. Continue to mix with the whisk until the batter looks even with no more streaks of cocoa powder. Fold in the chocolate chips with a silicone spatula. The batter will be thick and glossy.

  3. Spread the brownie batter into the pan, and use an offset spatula or small knife to evenly spread the batter from edge to edge. Bake on the top rack of the oven for 25 to 30 minutes, until the edges appear crisp, the brownie seems to have puffed up with a shiny top, and there is no jiggle when the pan is shaken. Let the brownies cool completely to room temperature, about 45 minutes.
  4. As the brownies cool, make the glaze. Dissolve the 2 teaspoons of espresso powder in the 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. If the glaze appears too thick, add an extra teaspoon or two of water. Pour the glaze over the brownies. Refrigerate until the glaze is set. Using a sharp chef’s knife, cut into bite-size pieces. Arrange the brownies on a platter and serve.



Nutrition Serving Size
1 serving
per serving
Amount/Serving % Daily Value
9 grams
1 grams
4 grams
Saturated Fat
1 grams
7 milligrams
35 milligrams
1 grams
7 grams

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1 comment

  • Author's avatar image
    Kimberly - Dec 21

    This is a 5 star recipe! It would’t let me give 5 stars, or I definitely would have. These were so good! Thank you for sharing the recipe. I love all your recipes.

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