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These chewy, fudgy, delicious Espresso Brownies are the perfect evening treat for those of you who love coffee! Melted chocolate and espresso powder make for a flavorful and yummy brownie.
I’d call these Copycat brownies because they’re pretty darn similar to the Starbucks Espresso Brownies, but to be honest…they’re better. And they’re healthier, of course.
If this recipe sounds delicious to you, also try our recipe for Peanut Butter Buckeye Balls!
Coffee brownies do have a little caffeine kick, so if you’re not wanting that maybe these are a great lunchtime snack for you! You can also use decaf espresso in these.
Ingredients in these brownies
- dark chocolate chips
- coconut oil
- eggs
- coconut crystals
- vanilla extract
- almond extract
- sea salt
- almond flour
- coconut flour
- finely ground espresso beans (you can get decaf if you prefer!)
- Stevia
How to make espresso brownies:
- Preheat oven to 350 degrees.
- Melt chocolate in the microwave in a large glass bowl. Don’t over melt this–chocolate can burn quickly in the microwave. Melt in 15 second intervals, and stir in between. Sometimes fully melted chocolate can hold its shape and cause you to think it needs more time when it doesn’t.
- Add oil and then stir until completely dissolved.
- Stir in ground espresso.
- Blend eggs one at a time into chocolate mixture. Add coconut crystals, vanilla and almond extracts, and then stevia using a handheld mixer.
- Blend in almond and coconut flour. This brownie recipe isn’t one that I’d swap out flours. Coconut flour is very absorbent and can’t easily be swapped with another.
- Pour into an 8×8 glass square baking pan that has been sprayed with olive oil. You could also use a sheet pan if it has deep sides. You want these thick.
- Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool brownies for 1 hour. This recipe results in fudgy espresso brownies that are quite addicting!
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Espresso Brownie FAQs
You can use instant ground coffee, but you’ll be able to taste a slight difference. Espresso is smoother and ground finer. In a pinch, use it for sure! If you have a choice, buy the espresso.
You can doctor up a box mix to taste similar to these, for sure! I’d add the vanilla and almond extract as well as the espresso. Bake according to package instructions and enjoy!
They’re not! They have a hint of espresso that gives them such a delicious depth of flavor. If you have someone who doesn’t like coffee at all, they might notice the flavor, but it’s not all out coffee flavored.
Nope! None needed–the melted dark chocolate is perfect for adding the chocolate flavor to these brownies.
Stevia is tricky–the only brand that I know of that consistently has quality stevia with no fillers is SweetLeaf. Other brands add artificial sweeteners such a dextrose and sucralose into their “stevia” which makes it not really stevia at all.
It’s beyond frustrating to see a company market stevia and when you look at the label, see that not only does it have other ingredients added, but the stavia accounts for a small fraction of the ingredients. Make sure to read your labels, friends.
I’m going to go ahead and say that they’re not. Technically. I had a bite of one of Starbuck’s Espresso Brownies and thought, “I can totally do that better. And probably healthier too.”
So I did it.
Healthy Eating Plans
21 Day Fix Containers
These Espresso Brownies count as a treat swap–yellow container. The chocolate in them immediately pushes them into that category. So, three times a week you could replace one of your yellow containers with one of these. Completely worth it, in my opinion.
Weight Watchers Points
These are pretty high in points but worth every single one, in my opinion. 14 points
If you tried this recipe for Espresso Brownies or any other recipe on my site please leave a rating and let me know how it went in the comments!
Espresso Brownies
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Equipment
- Square Pan
- Mixing Bowls
Ingredients
- 1 cup dark chocolate chips
- ¼ cup coconut oil
- 1 ½ tsp finely ground espresso beans decaf
- 4 eggs
- 1 cup coconut sugar
- 1 tbsp vanilla
- ½ tsp almond extract
- ¼ tsp salt
- ½ tsp Stevia
- ½ cup almond flour
- 2 tbsp coconut flour
Instructions
- Preheat oven to 350.
- Melt chocolate in the microwave in a large glass bowl. 1 cup dark chocolate chips
- Add oil, and stir until completely dissolved. ¼ cup coconut oil
- Stir in ground espresso and remove from heat.1 ½ tsp finely ground espresso beans
- Blend in eggs, coconut crystals, vanilla, almond extract, and stevia using a handheld mixer. 4 eggs, 1 cup coconut sugar, 1 tbsp vanilla, ½ tsp almond extract, 1/2 tsp Stevia
- Blend in almond and coconut flour. ½ cup almond flour, 2 tbsp coconut flour
- Pour into a 8×8 glass pan that has been sprayed with olive oil.
- Bake at 350 for 25 to 30 minutes or until a knife inserted in the center comes out clean.
- Remove from oven and cool for 1 hour.
Nutrition
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Can I use maple syrup instead of the stevia if so how much would I substitute for that?
You can, but I’m not sure how much_I’ve never used syrup before. I’d start with a 1:1 ratio.
I could not get enough of these brownies! They were sooooo good!
These are so fudgy and rich! We loved them! Super easy to put together too!
How big is a serving so you know that you’re getting 220 cal.?
It depends on the size of your pan – please divide into equal servings :)
If I want to substitute sugar for Stevia, how much would I use? I looked at the Sweet Leaf conversion chart and think I need 1/2 cup.
Patricia, I’d assume their chart is correct! I don’t make them with sugar, so it’s hard for me to say :)