Espresso Brownies are already a treat, but these take things to a whole new level. Rich espresso-fudge batter meets a silky mocha-swirl cookie dough, giving you that perfect chocolate-coffee brownie moment in every bite.

What started as three separate cravings turned into one decadent pan of espresso fudge brownies that tastes like your favorite café and bakery rolled into one. If you’ve ever wanted an espresso brownies recipe that feels a little extra, a little dramatic, and completely worth it, this is the one.

Espresso Fudge Brownies with Mocha Swirl Cookie Dough piece with black coffee - 1
  • What Makes This Recipe So Good
  • What Goes Into Espresso Brownies
  • How To Make Espresso Brownies
  • Tips For Making Espresso Brownies
  • Recipe FAQ’s
  • Espresso Fudge Brownies with Mocha Swirl Cookie Dough Recipe

What Makes This Recipe So Good

These Espresso Brownies stand out because they layer flavor the smart way. The espresso-fudge base gives you that deep, chocolatey richness you want in chocolate coffee brownies, while the mocha-swirl cookie dough adds a playful, creamy contrast that melts right into the batter. Every step is designed to build a better brownie, not just a sweeter one.

You’ll also love how approachable this espresso brownies recipe is. Even with the swirl and mix-ins, it comes together easily, bakes beautifully, and slices into those café-style espresso fudge brownies that look and taste impressive without any complicated techniques. It’s the kind of dessert that earns repeat requests.

What Goes Into Espresso Brownies

Flat lay photo of ingredient shot of instant coffee powder mixed with water, eggs, chocolate chips, sugar, caster sugar, flour, salt, pure vanilla extract, butter, unsweetened cocoa powder, instant coffee mixed with unsweetened coca powder and water, brown sugar) - 2

These Espresso Brownies get their bold flavor and fudgy texture from a few key ingredients that work together to build that chocolate-coffee richness.

  • Butter: Creates a dense, fudgy structure in the brownies and keeps the cookie dough soft and creamy for swirling.
  • Instant Coffee: Dissolved into hot water, it boosts the chocolate flavor and delivers the espresso kick that sets these brownies apart.
  • Unsweetened Cocoa Powder: Gives the batter its dark, intense chocolate base and balances the sweetness from the sugars.
  • Chocolate Chips: Melt into pockets of richness throughout the brownies and add texture to the mocha cookie dough.

Note: Please see recipe card at the bottom for a full list of ingredients with measurement.

How To Make Espresso Brownies

Preheat oven to 160℃ or 325℉ and line an 8×8-inch pan with parchment - 3
  1. Preheat and Prep: Preheat oven to 160℃ or 325℉ and line an 8×8-inch pan with parchment, leaving overhang so you can lift the Espresso Brownies out easily later.
Melt the butter in a medium saucepan over low heat, add the sugar - 4
  1. Melt and Heat: Melt the butter in a medium saucepan over low heat, add the sugar, and stir until the mixture is hot, glossy, and the sugar has mostly dissolved.
Remove from the heat, whisk in the coffee, then blend in the cocoa powder until smooth - 5
  1. Mix Coffee and Cocoa: Remove from the heat, whisk in the coffee, then blend in the cocoa powder until smooth and slightly cooled.
Add the vanilla, then whisk in the eggs one at a time - 6
  1. Whisk in Eggs: Add the vanilla, then whisk in the eggs one at a time until the batter turns thick, smooth, and shiny.
Gently fold in the flour and chocolate chips, spread the batter into the pan, and bake for 25 to 30 minutes - 7
  1. Fold and Bake: Gently fold in the flour and chocolate chips, spread the batter into the pan, and bake for 25 to 30 minutes until a toothpick comes out slightly dirty.
Beat together the butter, vanilla, and sugars until creamy, then mix in the flour and salt and fold through half the chocolate chips. - 8
  1. Make the Cookie Dough: Beat together the butter, vanilla, and sugars until creamy, then mix in the flour and salt and fold through half the chocolate chips.
Divide the dough in half, mix the coffee-cocoa mixture into one portion - 9
  1. Create the Mocha Swirl: Divide the dough in half, mix the coffee-cocoa mixture into one portion, and adjust with a splash of milk if needed for matching consistency.
Once brownies are cool, spread the dough on top, add the mocha dough, swirl with a knife, sprinkle the chocolate chips - 10
  1. Layer: Once brownies are cool, spread the dough on top, add the mocha dough, swirl with a knife, sprinkle the chocolate chips, and cut into sixteen squares.

These Espresso Brownies are rich, so something bright or creamy balances them well. A spoonful of Homemade Blueberry Sauce adds fruity contrast, while a slice of Almond Peach Pie with Vanilla Bean Mascarpone Cream brings a cool, velvety finish.

If you want something lighter, pair a square with a chilled glass of White Peach Iced Tea for that perfect café-style moment at home.

Tips For Making Espresso Brownies

  • I always use cold eggs for these because it keeps the batter thick and gives the Espresso Brownies that fudgy café-style texture.
  • Try not to overmix once the flour goes in. The moment the batter looks combined, I stop stirring so it bakes up dense and shiny.
  • Make sure the brownies are fully cooled before adding the cookie dough layers. I’ve rushed it before, and trust me, the dough will melt right into the top.
  • If the mocha cookie dough feels a bit firm, I just loosen it with a tiny splash of milk until it matches the plain dough’s texture.

Yes. Espresso powder works beautifully and gives the Espresso Brownies a stronger coffee kick. Just dissolve it the same way you would the instant coffee.

Yes. Slice them first, wrap each piece tightly, and freeze for up to two months. Thaw at room temperature for the best texture.

They may have baked a little too long. Pull them when the toothpick comes out slightly dirty to keep the texture fudgy.

Espresso Fudge Brownies with Mocha Swirl Cookie Dough pieces - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

Brownies:

  • ▢ 1/2 cup butter
  • ▢ 1 cup sugar
  • ▢ 1 1/2 tablespoons instant coffee powder dissolved in 1 tablespoon boiled water
  • ▢ 2/3 cup unsweetened cocoa powder
  • ▢ 2 teaspoons pure vanilla extract
  • ▢ 1/3 teaspoon salt
  • ▢ 2 x-large eggs cold
  • ▢ 1/2 cup plain or all purpose flour
  • ▢ 1/3 cup chocolate chips of choice milk, dark or semi-sweet
  • ▢ 1/4 cup butter softened at room temperature
  • ▢ 1 teaspoon pure vanilla extract
  • ▢ 2 tablespoons brown sugar
  • ▢ 2 tablespoons caster sugar (or a natural sweetener)
  • ▢ 1/2 cup flour (plain or all purpose)
  • ▢ 1 pinch pinch of salt
  • ▢ 1/4 cup chocolate chips of choice milk, dark or semi-sweet, divided
  • ▢ 1/2 teaspoon instant coffee powder + 1/2 tablespoon unsweetened cocoa powder dissolved in 1 tablespoon boiled water

Instructions

Brownies:

  • Preheat oven to 160℃ | 325℉. Line a 8×8-inch baking pan with parchment/baking paper, pressing into the corners of the base of the pan and leaving some paper over hanging to easily remove your brownies; set aside.
  • Melt the butter over stove top in a medium-sized saucepan over low heat. Add the sugar; stir to combine and continue to stir over the heat until butter/sugar mixture is hot (about 1 minute) and sugar has dissolved (the mixture should be shiny).
  • Remove from the heat; stir in the coffee to dissolve; add the cocoa powder continuously whisking to blend. Allow to cool slightly (about 5 minutes), before whisking through the vanilla extract until all ingredients are well combined.
  • Add in eggs, one at a time, beating after each addition, until the batter is smooth and glossy. Add flour and chocolate chips; stir through until just combined (do not beat or over mix).
  • Pour the brownie batter evenly into the prepared pan, smoothing the top over with a spatula (or with the back of a metal spoon). Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the centre comes out slightly dirty. Remove from oven and allow to cool completely in the pan.
  • Combine butter, vanilla and sugars in a bowl and beat until light and fluffy. Add the flour and salt; beat until a cookie dough forms. Fold in half of the chocolate chips; mix to combine. Divide batter in half. Set one cookie dough aside. To the other, add the coffee and cocoa powder mixture and stir through to combine. (Add 1-2 tablespoons of milk or just enough to make it the same consistency as the other cookie dough if needed).
  • When brownies have cooled completely; scoop the plain cookie dough over the top and spread evenly. Scoop out the mocha flavoured cookie dough over the top of the plain layer, and swirl with the back of a metal knife. Top with remaining chocolate chips.
  • Cut into 16 squares.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

close up of espresso brownies - 13

Ingredients

Brownies:

  • 1/2 cup butter
  • 1 cup sugar
  • 1 1/2 tablespoons instant coffee powder dissolved in 1 tablespoon boiled water
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 1/3 teaspoon salt
  • 2 x-large eggs cold
  • 1/2 cup plain or all purpose flour
  • 1/3 cup chocolate chips of choice milk, dark or semi-sweet
  • 1/4 cup butter softened at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons brown sugar
  • 2 tablespoons caster sugar (or a natural sweetener)
  • 1/2 cup flour (plain or all purpose)
  • 1 pinch pinch of salt
  • 1/4 cup chocolate chips of choice milk, dark or semi-sweet, divided
  • 1/2 teaspoon instant coffee powder + 1/2 tablespoon unsweetened cocoa powder dissolved in 1 tablespoon boiled water

Instructions

Brownies:

  • Preheat oven to 160℃ | 325℉. Line a 8x8-inch baking pan with parchment/baking paper, pressing into the corners of the base of the pan and leaving some paper over hanging to easily remove your brownies; set aside.
  • Melt the butter over stove top in a medium-sized saucepan over low heat. Add the sugar; stir to combine and continue to stir over the heat until butter/sugar mixture is hot (about 1 minute) and sugar has dissolved (the mixture should be shiny).
  • Remove from the heat; stir in the coffee to dissolve; add the cocoa powder continuously whisking to blend. Allow to cool slightly (about 5 minutes), before whisking through the vanilla extract until all ingredients are well combined.
  • Add in eggs, one at a time, beating after each addition, until the batter is smooth and glossy. Add flour and chocolate chips; stir through until just combined (do not beat or over mix).
  • Pour the brownie batter evenly into the prepared pan, smoothing the top over with a spatula (or with the back of a metal spoon). Place in the oven and bake for 25-30 minutes or until a toothpick inserted into the centre comes out slightly dirty. Remove from oven and allow to cool completely in the pan.
  • Combine butter, vanilla and sugars in a bowl and beat until light and fluffy. Add the flour and salt; beat until a cookie dough forms. Fold in half of the chocolate chips; mix to combine. Divide batter in half. Set one cookie dough aside. To the other, add the coffee and cocoa powder mixture and stir through to combine. (Add 1-2 tablespoons of milk or just enough to make it the same consistency as the other cookie dough if needed).
  • When brownies have cooled completely; scoop the plain cookie dough over the top and spread evenly. Scoop out the mocha flavoured cookie dough over the top of the plain layer, and swirl with the back of a metal knife. Top with remaining chocolate chips.
  • Cut into 16 squares.

Notes

Nutrition

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