One Bowl Espresso Brownies

Sun, 08 Sep 2019 02:06:19 +0000

Rich and delicious, One Bowl Espresso Brownies are the answer when you need a quick dessert that tastes like a million bucks

These one bowl brownies are rich, fudgy, chewy chocolate heaven!

I found this recipe in my mother’s recipe box, without the added espresso, about 30 years ago, and as a result I have no idea where the recipe came from originally. My mom loved to add Bailey’s Irish Cream to her version! I have tried at least 25 different one-bowl brownie recipes and I always come back to this one because it tastes great and it never fails.

Jump to Recipe

Just 7 ingredients:

I usually have what I need on hand for these brownies, and you probably do too!

These rich and delicious brownies can be made in one bowl if you have a microwave. If you prefer you can melt the chocolate and butter over a double boiler. I like to use my own Homemade Vanilla Extract, as well.

Dark Chocolate, unsweetened – be sure the chocolate is unsweetened for the biggest chocolate flavor
Butter – we use unsalted but salted works fine too
Brewed Espresso or Espresso Powder – either works but make sure the espresso is very finely ground. This is optional but really deepens the chocolate flavor. Worried about caffeine? Use decaf for the same taste results
Vanilla Extract – we like to make our own but either way make sure it is 100% vanilla extract
Sugar – because we are using unsweetened chocolate the sugar is the only sweetener
Eggs – we use large sized eggs in this recipe
All-purpose Flour – be sure to loosely scoop the flour and don’t sift it

Melted Dark Chocolate

How to make one bowl Brownies, with espresso:

Preheat the oven to 350˚F and line a 13″ x 9″ baking pan with parchment paper or spray with non-stick cooking spray
Brew strong espresso and let it cool to room temperature
In a large microwave-safe bowl heat the butter and chocolate for about 2 minutes or until completely melted. Be sure to stir halfway through the cooking because the chocolate will try to retain its shape unless stirred.
Let mixture cool for a few minutes
Add espresso, vanilla, and sugar and stir well to combine
Mix in eggs one at a time and stir gently between additions
Add flour and stir just until combined
If desired, gently fold in nuts
Pour into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean
Cool completely before cutting into squares
Optional – frost when completely cooled

Substitutions and Additions:

You can omit the espresso if you don’t want the added caffeine or are making brownies for the kiddos. However, I think the coffee really deepens the flavor and you do not get an overwhelming coffee flavor with the finished product. Decaf works too!

Use brewed liquid espresso or powdered espresso (see equivalency notes in recipe card).

My mom made them with Irish Cream liqueur instead of espresso and they were absolutely amazing! Try our Homemade Irish Cream recipe for that version. Better yet, top with an Irish Cream frosting!

I recommend using unsweetened chocolate, but in a pinch, I have used dark chocolate or semi-sweet chocolate squares. You’ll find the brownies will be sweeter with semi-sweet chocolate.

If you want to add nuts you’ll need about 3/4 cup of roughly chopped pecans, peanuts, or walnuts mixed in at the end.

Sprinkle the top of the brownie batter with chocolate chips just before baking for an added chocolate blast!
Frost with a rich chocolate buttercream frosting for a super decadent treat!

Substituting cocoa powder for solid chocolate squares:

You can substitute cocoa powder if you don’t have chocolate squares. In order to sub in cocoa powder, you must use a ratio of:

3 tablespoons cocoa powder plus one tablespoon vegetable oil = 1 ounce square of unsweetened chocolate

Frequently Asked Questions:

Should I cook my brownies in metal or glass?

I like baking brownies in a glass baking pan because glass cooks more evenly, without hot spots, and I prefer soft brownies. However, if you like crunchy edges use a light-colored metal pan. The darker edges of a metal pan will give the “crunchy edge” brownie lovers lots of crunchy edges!

How do I know if my brownies are done?

These One Bowl Espresso Brownies will keep cooking after you remove them from the oven. To ensure you don’t overcook, the middle of the brownies should be slightly undercooked. You don’t want the middle to be raw but it should still be soft.

Start testing the brownies with a toothpick or wooden skewer a minute or so before you think they’re done. Take them out of the oven when there are still some crumbs on the toothpick.

Tips to cleanly cut brownies:

Make sure brownies are completely cooled before cutting. It’s hard to resist the urge to cut them right out of the oven because they smell soooooo good! But try to wait for about 30-minutes
Line your pan with parchment paper and it will be easy to remove the whole pan. You can then cut them on a cutting board
Always oil your pan with non-stick spray or vegetable oil
Cut your brownies with an oiled serrated knife or a serrated plastic knife for the cleanest cuts

Serving ideas:

When completely cooled dust lightly with powdered sugar

Serve with ice cream and drizzle with our Easy Salted Caramel Sauce

Salted Caramel Sauce

Looking for more dessert ideas?

One Bowl Brownies