Rich, fudgy, and perfectly salted—these espresso brownies deliver crispy edges, chewy centers, and big chocolate-coffee flavor.
Salted Espresso Brownies: A Sweet-and-Salty Coffee Lover’s Treat
This recipe came about because I’ve always loved the combo of espresso and chocolate. My local grocery store had an espresso chocolate pie bar that looked amazing—but it wasn’t plant-based, so I set out to recreate it myself. After a few rounds of testing, I ended up with something even better: Salted Espresso Brownies (Thick, Fudgy & Chewy). They’re decadent, rich, and finished with a sprinkle of flaky sea salt that makes each bite really divine.
Why You’ll Love This Recipe
Thick and fudgy. These brownies bake up dense and chewy with just the right amount of gooeyness inside.
Espresso kick. Instant espresso powder enhances the chocolate flavor and adds a subtle coffee note without overpowering.
Crispy crust, chewy center. The edges bake up crisp while the inside stays rich and moist—a perfect brownie texture contrast.
Sweet and salty balance. Flaky sea salt sprinkled on top cuts through the richness and makes every bite pop.
Easy to make. Just two bowls, a whisk, and a pan—no fancy equipment required.
Ingredient Highlight: Espresso Powder
Espresso powder is the secret to next-level brownies. It deepens the chocolate flavor, making it taste richer and more complex, without turning the whole dessert into “coffee brownies.” Instant coffee works in a pinch, but true espresso powder gives the best intensity in a small amount.
Madly Delicious Must-Know Tips & Questions
- Use salted butter if you can. It layers flavor into every bite, but unsalted works—just keep the ½ tsp salt in the batter.
- Batter is thick. Don’t worry if it feels dense—that’s what gives the chewy, fudgy center.
- Don’t skip the salt topping. Sprinkling before baking ensures it sticks; add a little more after cooling if you like extra salty bites.
- Cool before cutting. These are rich and fudgy—cutting too early will make them fall apart.
Can I use instant coffee instead of espresso powder?
Yes, but the flavor will be milder. For the best chocolate depth, stick with espresso powder.
How do I make them gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Please note that I have not personally tested this.
Can I double the recipe?
Yes—bake in a 9×13 pan for about 35–40 minutes.
Let’s Dish: Did You Know?
Brownies are one of the most iconic American desserts, dating back to the late 1800s when they first appeared in cookbooks. Over the years, countless versions have emerged, sparking the ongoing debate between fudgy and cakey textures. Today, most brownie lovers fall firmly into one camp or the other. Espresso powder is a more modern addition—it doesn’t just add a subtle coffee note, it also intensifies the chocolate, making each bite taste richer and more indulgent without changing the classic brownie feel.
Love a rich, fudgy dessert with a salty edge? Then you need to try my Salted Espresso Brownies!
They’re dense, chewy, and loaded with chocolate-coffee flavor that’ll satisfy every craving. Bake a batch and tag me on Instagram @madly__delicious with #MadlyDelicious so I can see your version!
More Dessert Recipes
Vegan Cherry Ice Cream Affogato
Peach Strawberry Crisp with Oatmeal Crumble
Salted Raspberry Chocolate Chip Cookies
Salted Espresso Brownies (Thick, Fudgy & Chewy)
Equipment
- 8×8 bake pan
- 2 Mixing bowls
Ingredients
- ¾ cup plant-based butter, melted (salted preferred)
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 tbsp Just Egg (or similar egg replacer)
- 3 tbsp instant espresso powder (or instant coffee for lighter flavor)
- 2 tsp vanilla extract
- 1 ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ½ cup dark chocolate chips (dairy-free)
- Flaky sea salt, to top
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line an 8×8-inch bake pan with parchment paper.
- Mix the wet ingredients: In a large mixing bowl, whisk together ¾ cup melted butter, 1 cup brown sugar, ½ cup granulated sugar, 4 tbsp Just Egg, 3 tbsp instant espresso powder and 2 tsp vanilla extract until smooth and glossy.
- Combine the dry ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¼ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt.
- Bring the batter together: Add the dry mixture to the wet mixture and stir until just combined. The batter will be very thick. Fold in ½ cup dark chocolate chips.
- Prepare to bake: Spread the batter evenly into the prepared pan. Sprinkle the top generously with flaky sea salt—this helps it stick before baking (you can always add more after).
- Bake the brownies: Bake for 28–32 minutes, until the edges are set and the center is slightly firm but still fudgy. A toothpick inserted into the center should come out mostly clean, with just a few moist crumbs.
- Cool and serve: Let the brownies cool in the pan for at least 20–30 minutes before removing and slicing, as they’re extra fudgy inside. Cut into 9 squares and enjoy.
Meghan, you nailed it with these brownies! The espresso and that sprinkle of flaky sea salt are such a creative touch. They take a classic and make it feel a little fancy without losing the cozy feel you get from a really great brownie. Perfect for a family night treat or when you want to impress at a get together. So, so good! Love this recipe!! P.S. Your photos are beautiful!
Rhonda, WOW, you made my day with your review. I appreciate you taking the time to leave me a comment and I love that you loved the recipe. These brownies are pure decadence and I agree the flaky sea salt really helped to elevate them! And thank you for the kind words on the photographs. I am learning as I go and I am really trying to create something special.