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These are truly special brownies… but the special ingredient in this case is the espresso. If you want something even quicker, use your favorite boxed brownie mix, and just add the espresso frosting. mmm.

Espresso Brownies

Espresso Brownies


  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup hot water
  • 1 tablespoon espresso powder
  • 1 cup granulated sugar
  • 1/2 cup butter or margarine
  • 2 cups semisweet chocolate morsels
  • 3 large eggs
  • 1 teaspoon espresso powder
  • 1/2 cup whipping cream
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees F. Combine flour, baking powder, and salt in small bowl.
  2. Heat water and espresso in medium saucepan over low heat, stirring to dissolve espresso. Add granulated sugar and butter; cook, stirring constantly, until mixture comes to a boil. Remove from heat, stir in 1 cup morsels until smooth. Add eggs, one at a time, stirring well after each addition. Stir in flour mixture. Pour into greased 9-inch square baking pan. Bake for 25 to 30 minutes. Cool completely in pan on wire rack.
  3. Heat cream and espresso in small saucepan over low heat, stirring to dissolve espresso. Add remaining morsels, stirring until smooth. Remove from heat; stir in powdered sugar. Refrigerate until frosting is of spreading consistency. Spread onto brownies and cut into squares.
All images and text © Lindsay Landis /

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