Salted Espresso Brownies (Thick, Fudgy & Chewy)

Author: Madly Delicious

These Salted Espresso Brownies are thick, fudgy, and chewy with a crispy outer crust and rich chocolate-coffee flavor. Made with plant-based butter, espresso powder, and dark chocolate chips, they’re finished with a sprinkle of flaky sea salt for the ultimate sweet-salty dessert.

5 from 1 vote

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Prep Time 12

Cook Time 30

Total Time 42

Course Dessert

Cuisine American-Inspired

Servings

Equipment

8x8 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.

Notes

Storage

Keep in an airtight container at room temperature for 3 days or in the fridge for 5 days. Brownies also freeze well for up to 2 months—wrap slices individually for easy grab-and-go treats.

Portioning

These brownies are very rich—feel free to cut them into smaller pieces if serving for a crowd.

Texture preference

For extra chewy brownies, pull them closer to the 28-minute mark. For slightly firmer brownies, lean toward 32 minutes.

Serving idea

These brownies are amazing on their own but also pair beautifully with a scoop of plant-based vanilla ice cream.

Espresso flavor

For a stronger coffee kick, increase the espresso powder to 3 tbsp, or use a dark roast instant coffee as a milder alternative.

Nutrition

Serving: 1 brownieCalories: 340kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 210mgPotassium: 120mgFiber: 2gSugar: 29gVitamin A: 200IUCalcium: 25mgIron: 1.4mg

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