I love a dense, rich treat and Fudgy Coffee Brownies fit that bill. I bake them when I want chocolate and coffee together in one warm bite, and they are quick enough for a weeknight dessert.
My Dad James first taught me to fold batter gently, and I still think of him when I taste the coffee in these brownies.
What You’ll Need
- 1 cup unsalted butter
- 2 cups sugar
- 2 cups chocolate chips
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon instant coffee granules
- 2 cups chocolate for ganache
My Trusted Kitchen Tools
I use a 9×13 inch baking dish, a medium saucepan, a mixing bowl, a whisk, a rubber spatula, and a kitchen scale when I want exact measures. A toothpick helps me test doneness. A small saucepan works well for the coffee frosting and ganache.
Bringing It All Together
- Preheat oven to 350°F and grease a 9×13 inch dish.
- Melt the butter and chocolate chips in a saucepan over medium heat, stirring until smooth.
- Remove from heat and stir in the sugar.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla.
- In a bowl, mix flour, cocoa powder, and salt.
- Fold the dry mix into the chocolate mixture until just combined.
- Pour batter into the dish and smooth the top.
- Bake for 30 to 35 minutes until a toothpick comes out mostly clean.
- Let the brownies cool in the pan.
- Heat the heavy cream and dissolve the instant coffee granules, then cool slightly.
- Spread the coffee cream over the cooled brownies.
- Melt the ganache chocolate and pour it over the coffee layer.
- Let the ganache set before cutting into squares and serving.
Making It Your Own (Swaps & Ideas)
Swap the chocolate chips for dark chocolate chunks for a deeper taste. For a fall twist, try my apple brownies idea and add a few spiced apple pieces to the top before baking. You can change the ganache to salted caramel for a different finish.
How We Love to Serve It
I like these brownies slightly warm with a scoop of vanilla ice cream and a shot of espresso on the side. They also pair well with tea for an afternoon treat, and the coffee note makes them a natural match for my apple cider coffee cake at brunch.
A Few Tips For Success
Use good quality chocolate for the best flavor. Do not overmix once you add the flour to keep the brownies fudgy. Check at 30 minutes; ovens vary and you want the center to stay moist.
Saving Some For Later
Store cooled brownies in an airtight container at room temp for up to three days. Refrigerate if your kitchen is warm; they keep for up to a week chilled. You can also freeze squares in a single layer, wrapped tightly, for up to two months.
From My Kitchen to Yours
I hope these Fudgy Coffee Brownies bring you the same joy they bring my family. They make small gatherings feel special and quiet nights taste a little brighter.
Your Questions, Answered
How long do Fudgy Coffee Brownies stay fresh?
At room temperature in an airtight container they stay fresh for about three days. In the fridge they keep up to one week.
Can I freeze Fudgy Coffee Brownies?
Yes, wrap squares tightly and freeze for up to two months. Thaw in the fridge or at room temperature before serving.
Can I make Fudgy Coffee Brownies nut-free?
Yes, this recipe is nut-free by default. Avoid adding nuts and check your chocolate labels if you need a certified nut-free product.
Print
Fudgy Coffee Brownies
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Nut-free
Description
Rich and fudgy brownies combined with the bold flavors of chocolate and coffee, perfect for a quick weeknight dessert.
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 2 cups chocolate chips
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon instant coffee granules
- 2 cups chocolate for ganache
Instructions
- Preheat oven to 350°F and grease a 9×13 inch dish.
- Melt the butter and chocolate chips in a saucepan over medium heat, stirring until smooth.
- Remove from heat and stir in the sugar.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla.
- In a bowl, mix flour, cocoa powder, and salt.
- Fold the dry mix into the chocolate mixture until just combined.
- Pour batter into the dish and smooth the top.
- Bake for 30 to 35 minutes until a toothpick comes out mostly clean.
- Let the brownies cool in the pan.
- Heat the heavy cream and dissolve the instant coffee granules, then cool slightly.
- Spread the coffee cream over the cooled brownies.
- Melt the ganache chocolate and pour it over the coffee layer.
- Let the ganache set before cutting into squares and serving.
Notes
Use good quality chocolate for the best flavor. Do not overmix once you add the flour to keep the brownies fudgy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: brownies, chocolate, coffee, dessert, fudgy