Love and Olive Oil
Triple Chocolate Espresso Brownies

Triple Chocolate Espresso Brownies

Looking for an ultra chocolatey, ridiculously fudgy brownie? Look no further: these brownies are packed with three kinds of chocolate and a dose of espresso that only deepens the chocolate flavor.

I think we can all agree that a silky chocolate ganache topping transforms a good brownie into a great one. And this brownie recipe is no exception; sure it’d be great without the chocolate espresso glaze, but with it? Well, it’s simply transcendent.

Triple Chocolate Espresso Brownie Recipe

Brownies might just be my favorite dessert. More than cookies; more than cakes and even more than cupcakes. Their sheer density is just so dang satisfying.

I don’t have one single go-to brownie recipe: a best ever, all-time-favorite brownie that I reach for whenever the craving hits. Instead, I am constantly tweaking and adapting and experimenting, changing the ingredients and proportions depending on the precise circumstances, flavor combinations and toppings being used, and I don’t see that changing anytime soon. This recipe, for example, is very different from my copycat cosmic brownies which in turn are very different from my previous favorite bourbon pecan brownies, and so forth.

Dark vs unsweetened chocolate, chocolate vs cocoa (or both), baking powder or none… all variations that change the outcome of the brownie, subtle differences that I take advantage of to make the perfect brownie for each unique situation.

Simply put, I just can’t settle on a single favorite method, because there are many ways to make a fantastic homemade brownie. I’m determined to try them all.

Triple Chocolate Espresso Brownies

So, yes, these might be my current favorite brownie, the best brownie of the moment if you will.

(And my fellow ceramic classmates would agree – they devoured the lot of them and then pleaded for my secret recipe, to which I responded that I don’t believe in secret recipes and I’d happily share).

BUT, that said, all the other brownie recipes I’ve made over the past years are still winners too, and certainly shouldn’t be ignored.

Fudgy Triple Chocolate Brownies with Dark Chocolate Ganache Topping

What makes these brownies so incredible is the depth of chocolate flavor, achieved by using three different kinds of chocolate in the brownie (unsweetened, dark cocoa powder, and chocolate chips — ok 4, because there’s actually dark chocolate in the glaze).

But the real secret to making chocolate brownies taste even more chocolatey? Instant espresso powder. These brownies certainly don’t scream Coffee!, rather, the espresso powder enhances and deepens the chocolate flavor.

It’s one of my favorite tricks for chocolate desserts: a pinch or two of espresso powder supercharges the chocolate flavor, making dark chocolate even darker and more robust.

Take a bite out of these: Triple Chocolate Espresso Brownies

Not to be confused with instant coffee, instant espresso has a much more intense flavor and a finer granule that dissolves completely in batters like this one.

The thing is, instant espresso powder has always been rather tricky to find. It’s always been hit or miss whether they have it in the coffee aisle at the grocery store. Out of convenience, I’ve always special ordered my espresso powder online.

Which is why I was so excited to hear that DeLallo now has an instant espresso powder; you can easily order it online, and chances are you’ll be able to find it in a store near you! The great thing about DeLallo’s espresso powder is it was designed for baking. Sure you can use it to make instant espresso, but it was made for recipes like this one. Also, did someone say tiramisu?

One jar of this magical stuff lasts forever (or at least a few years, give or take), and I definitely recommend storing it in the freezer to preserve the freshness and flavor over time.

How to make a chocolate espresso ganache glaze for brownies Triple Chocolate Espresso Brownies

Everything you ever wanted in a brownie: rich and fudgy, with a silky smooth chocolate ganache glaze on top. While you won’t feel like you’re eating a shot of espresso, the underlying coffee flavor serves to deepen and enhance the chocolate flavor.

Let’s just say, these aren’t one-note chocolate brownies. These brownies have depth.

Triple Chocolate Espresso Brownies

Triple Chocolate Espresso Brownies

These ultra rich and fudgy brownies are packed with three kinds of chocolate and a dose of espresso that only deepens the chocolate flavor. The luscious chocolate ganache glaze is only the icing on top.

Did you make this recipe?


For Brownies:

  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 2 ounces unsweetened chocolate, chopped
  • 1 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (1 1/4 ounces) all-purpose flour
  • 1/4 cup (1 ounce) dutch-processed cocoa powder
  • 2 teaspoons DeLallo Instant Espresso Powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup chocolate chips

For Chocolate Glaze:

  • 6 ounces dark chocolate (50-70%), chopped
  • 1/4 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into cubes
  • 1 tablespoon corn syrup
  • 1 teaspoon DeLallo Instant Espresso Powder


  1. Preheat oven to 350 degrees F. Line an 8-by-8 square baking pan with lightly buttered parchment paper.
  2. In a medium saucepan, melt butter and chopped chocolate over low heat. Remove from heat and add sugar; stir until sugar somewhat dissolves and forms a grainy paste; batter should be slightly warm, not hot to the touch (you don’t want to cook the eggs). If necessary let it cool another minute or two before adding the eggs.
  3. In a bowl, whisk together flour, cocoa powder, salt and espresso powder.
  4. Whisk in eggs, one at a time, incorporating completely before adding the second egg. Continue whisking for 1 to 2 minutes until you have a smooth and shiny batter. Whisk in vanilla. Sprinkle over dry ingredients and fold until just incorporated. Fold in chocolate chips.
  5. Pour brownie batter into prepared pan. Bake for about 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached.
  6. Remove from oven and place on a wire rack; let cool completely (or, even better, let chill overnight for even fudgier brownies).
  7. Once brownies are cool, prepare the chocolate glaze. Combine cream, butter, corn syrup, chocolate and espresso in a small saucepan. Stir gently over low heat until chocolate is completely melted and glaze is smooth. Pour over cooled brownies, spreading into an even layer. Lift and bang the pan on the countertop a few times to help the glaze settle and remove air bubbles. Let cool at room temperature for 1 hour, then refrigerate until completely set.
  8. To slice, lift entire block of brownies out of the pan using the parchment paper as handles. Using a large knife, cut into 16 squares, wiping the knife with a moist towel between each slice. Brownies will keep, covered in the refrigerator, for up to 1 week.
All images and text © / Love & Olive Oil

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  1. Hello, I am receiving your receipts and I thank you so much for this. I would like to do this receipt with triple chocolate and coffee glaze. Would it be possible to have the quantity of each ingredient in gramms instead of cups? This would help me to make it and to taste it. I am sure the taste is amazing. Carmen

  2. Disappointed as mine did not rise at all. Checked recipe twice to make sure I didn’t skip something.

  3. What size pan should I use to double the recipe?

    • 13×9 :) Keep an eye on cooking time – it won’t take much longer to bake than the smaller pan since the overall thickness should be similar.

  4. I made these and they are fabulous!! I brought them to work and everyone absolutely loved them!! These are a gourmet dessert, top shelf!! The ingredients were expensive but will last a long time. The only ingredients I will need to buy again are the 2 chocolates, unsweetened and dark. I will be making these again and again. Easy to make!! You will love these!

  5. These came out amazing I used  Civilized Coffee Non GMO Espresso Powder instead. I bought online – great recipe. Thank you

  6. Is it possible to make them in advance? They look divine, but I’m doing a lot of food for a cocktail party and need some do ahead items. Thank you.

    • Not sure how far ahead of time you want to make them; refrigerated the glazed brownies keep pretty well for a few days at least!

      The unglazed brownies could be frozen a week or two ahead of time. I might recommend letting them thaw overnight and glazing the day of your party, as the glaze might do strange things when frozen.

  7. Can I use a shot if Espresso instead of tbe powder?

  8. para el publico, he echo esta receta y son brownies muy potentes y dulces, para los que le gustan lo potentes hasta saturar esta receta es para ustedes

  9. Hi,this Vanshika.What can I substitute for the heavy cream in the glaze?

  10. Everything perfect. Just perfect !

  11. absolutely gorgeous and extra points for espresso! Wow, thank you for this recipe

  12. What do you recommend as a substitute for the espresso powder? Or is that the only ingredient that result in the correct flavour & texture?

    • Instant coffee powder would be the closest substitute, it will at least dissolve in the batter like the espresso powder will, although the flavor won’t be quite as pronounced.

  13. The brownies sound amazing but it’s the GLAZE that I am after because it is so perfect. Not a bubble or a weird wrinkle or anything in the entire pan. Perfectly smooth. Saving this glaze recipe!

    • Ok so I press down the edges of my brownies while they are still warm to make a perfectly flat layer. Then I pour on the glaze while it’s still hot, and then tap it on the counter to get rid of any airbubbles (a toothpick will take care of any that might be left!)
      The center pieces are always the prettiest. :)

    • Ok thank you for the methodology and process :) Inquiring minds need to know!

  14. These brownies look amazing! I love chocolate and espresso together!

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