If you love the combination of coffee and chocolate, these Amish coffee brownies with espresso are about to become a new favorite. They're thick, fudgy, super moist, and packed with rich chocolate flavor enhanced by espresso or instant coffee.
This Amish recipe makes a generous 9×13-inch (or 10×15-inch) pan of chewy brownies topped with a luscious coffee buttercream frosting. The coffee doesn't overpower the chocolate - it simply deepens it, creating a rich, bakery-style brownie that's hard to resist. Every bite of these brownies with espresso is pure chocolate-coffee bliss.
Why You'll Love These Brownies With Espresso
- Perfect for any occasion - Fancy enough for company, easy enough for an afternoon treat, and always a hit with coffee lovers.
- Deep, rich chocolate flavor - The coffee enhances the chocolate instead of competing with it, making these brownies taste extra chocolatey.
- Thick and fudgy texture - These are not cakey brownies. They're dense, chewy, and melt-in-your-mouth good.
- Espresso powder or instant coffee works - Use what you have on hand as both options taste amazing in the brownies and the frosting.
- Flexible pan sizes - Bake them thick and fudgy in a 9×13 or slightly thinner in a 10×15 jelly roll pan.
- That coffee frosting - The smooth coffee buttercream takes these brownies from delicious to downright unforgettable.
Fudgy Mocha Brownies
What Is Mocha? Mocha refers to a flavor combination that brings together coffee and chocolate - and that's exactly what these brownies deliver.
The term originally comes from the Mocha (or Mokha) coffee bean, which was grown in the port city of Mocha in Yemen. Over time, "mocha" became associated with coffee drinks that combine espresso, chocolate, and often steamed milk.
Today, the word mocha is commonly used to describe any dessert or treat that features both coffee and chocolate flavors.
So whether you call these coffee brownies or mocha brownies, you're describing the same rich, chocolatey brownies with a delicious coffee kick - and either name fits them perfectly.
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Can I Use Instant Coffee Instead of Espresso to Make These Chocolate Coffee Brownies?
Yes, you can! Both espresso powder and instant coffee can be used to enhance the flavor of brownies and other baked goods, but they have some differences in terms of flavor, intensity, and usage.
So what is the difference between espresso powder and instant coffee?
Espresso powder is made from finely ground espresso beans that have been brewed, dried, and ground into a powder. It has a strong, rich coffee flavor with an intense aroma. Espresso powder provides a more concentrated and authentic coffee taste to baked goods.
Instant coffee is made from coffee beans that have been brewed and then dehydrated to create a soluble powder. It often has a milder flavor compared to espresso powder. The flavor of instant coffee is less intense and more subtle.
To make these chocolate espresso brownies, you can use either instant coffee or espresso powder. I've made them with both, and honestly, I couldn't really taste much difference, although I didn't taste them side by side. And I don't claim to have a refined palate either, so you may notice more of a difference than I do.
Espresso powder may provide a more distinct coffee flavor. Nonetheless, you can use whatever you have on hand, as they'll taste great either way.
What Kind of Chocolate Should I Use?
I have another simple brownie recipe that uses unsweetened cocoa powder and chocolate chips. They are quick to make and also quite delicious!
But this recipe for espresso fudge brownies uses solid melting chocolate. The type of chocolate you use for brownies can influence the flavor, texture, sweetness, and overall quality of the finished product. There are a few options to consider:
- Baking Chocolate (unsweetened or bittersweet): Baking chocolate, also known as unsweetened or bittersweet chocolate, is a solid form of chocolate made from cocoa solids and cocoa butter. It contains very little or no added sugar and has a deep, intense chocolate flavor. Using baking chocolate will give your brownies a rich chocolate taste and a dense texture. And if you prefer less sweet brownies, this may be a good option.
- Dark Chocolate: Dark chocolate will add a deep chocolate flavor to your brownies. It is less sweet with a higher cocoa content than semi-sweet or milk chocolate (usually ranging from 50% to 85%), resulting in a more intense and robust chocolate flavor.
- Semi-Sweet Chocolate: Semi-sweet chocolate is a popular choice for brownies. It has a moderate cocoa content, typically ranging from around 35% to 55%. It contains more sugar than dark chocolate but less sugar than milk chocolate, striking a balance between chocolate flavor and sweetness.
- Milk Chocolate: Milk chocolate has a higher sugar content and a milder chocolate flavor compared to darker chocolate varieties. It can create sweeter and less intense brownies, which might be appealing if you prefer a mild chocolate flavor.
When choosing the type of chocolate for your brownies, consider your personal taste preferences. For strong chocolate vibes, go for baking or high cocoa chocolate. If milder suits you, try semi-sweet or milk chocolate. And you can always use a combination as well.
I love dark chocolate and typically use Nestle's Dark chocolate chips in this espresso brownie recipe. But you may want to consider using an even higher quality chocolate chip, such as Ghirardelli.
You can use melting chocolate bars, wafers, or chocolate chips. But keep in mind that less expensive store-brand chocolate chips might not melt as well or taste as good as quality brands.
As you can tell from the photos, someone couldn't wait for the frosting before they got into the brownies. 😉 Yeah, that was my son. (lol) He didn't realize I wanted to take photos.
Coffee Frosting
If desired, you can skip the frosting and eat the brownies on their own. But I highly recommend adding the coffee buttercream frosting. It brings an added layer of flavor, texture, and moisture that elevates these brownies from delicious to truly outstanding!
And here again, you can use either instant coffee or espresso powder in the frosting. It gets dissolved in heavy cream and then added to the frosting.
The photo on the left (or top) is brownies baked in a 10x15", photo on the right (or bottom) is brownies baked in a 9x13" pan. (As you can tell, there's a difference in the lighting, but it's the same thing.)
Where Can I Buy Espresso Powder?
Espresso powder is a fairly common baking ingredient, and typically, you can find it in the baking aisle at Walmart.
If you're an online shopper, you can also buy espresso powder from Amazon.
Does Espresso Powder Have Caffeine?
Yes, espresso powder does contain caffeine as it's a concentrated coffee form. While the exact amount of caffeine varies by brand and production, espresso powder generally holds a significant caffeine level.
Therefore, when using espresso powder in recipes, be mindful of its caffeine content, particularly if you're caffeine-sensitive or serving it to individuals watching their caffeine intake.
To lessen the caffeine, you can cut back on the amount of espresso. Instead of adding 3 Tbsp. to the brownie batter, consider adding only 1 Tbs. Obviously, you won't have a distinct coffee flavor, but it will still enhance the chocolate's richness.
Amish Brownie Recipe with Espresso Powder??
Without fail, whenever I post a recipe that doesn't seem like traditional Amish food, I get questions like, "Since when do Amish recipes include Parmesan cheese?" etc. Or someone will leave a comment saying, "That's just a cookie recipe, and there's nothing Amish about it."
I can already hear the question, "An Amish recipe with espresso powder?" So I'm going to go ahead and address this right here.
I have many traditional Amish recipes on my blog that have been popular in Amish communities for generations. But I have never claimed to post only traditional Amish recipes.
The Amish are evolving along with the rest of the world. They hold fast to many traditions and are slow to accept change. But nonetheless, they are also constantly changing. The Amish have never had rules regarding their food. And they enjoy delicious food just like the rest of us (maybe even more).
Today, you will find many Amish housewives cooking all kinds of dishes that are not traditional Amish food and all kinds of cuisines as well. They still cook from scratch a lot more than most of the modern world does, but they also buy premade items (such as canned cream soups, etc.) that make the cooking process faster. (My Amish sister-in-law cooks pretty much the same way I do.)
Many Amish people enjoy coffee and chocolate. So here we are. 🙂 And to answer your question if this is a traditional Amish recipe. Probably not. So what makes it an Amish recipe then? Simply the fact that an Amish individual tweaked a recipe, made it hers, and shared it with others.
It's an amazing brownie recipe! So you're welcome. 🙂
The combination of coffee and chocolate creates a unique and satisfying taste experience that many people find irresistible. And I hope you enjoy these amazing Amish brownies with espresso as much as we do. If you try this recipe, I would love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Coffee Brownies with Coffee Frosting (Amish Recipe)
Ingredients
Brownies
- 10 oz. chocolate
- 1 c. butter (2 sticks)
- 3 Tbsp. espresso powder (or instant coffee)
- 1 ½ c. sugar
- 1 ½ Tbsp. vanilla
- 6 large eggs, beaten
- 1 ⅓ c. all-purpose flour
- ½ tsp. salt
- ½ tsp. baking soda
Coffee Buttercream:
- 1 ½ Tbsp. instant coffee
- ¼ c. heavy cream
- ⅔ c. butter (11 Tbsp.)
- 3 c. powdered sugar
- pinch of salt
Instructions
- Preheat the oven at 350℉.
Brownies:
- Melt the chocolate and butter over low heat (or in a microwave-safe dish in 30-45-second intervals).10 oz. chocolate, 1 c. butter (2 sticks)
- Whisk the coffee, sugar, and vanilla into the melted chocolate.3 Tbsp. espresso powder (or instant coffee), 1 ½ c. sugar, 1 ½ Tbsp. vanilla
- Add the eggs and mix well.6 large eggs, beaten
- Add the flour, salt, and soda and stir or whisk to combine.1 ⅓ c. all-purpose flour, ½ tsp. salt, ½ tsp. baking soda
- If you like thinner brownies, pour the batter into a greased 10x15" jelly roll baking pan, and bake for 18 - 20 minutes or until a toothpick comes out with only a few damp crumbs. If you want thicker fudgy brownies, you can bake them in a 9x13" for 30 - 35 minutes. Don't overbake.
- Cool and frost.
Coffee Buttercream:
- Dissolve the instant coffee in the heavy cream. Set aside.1 ½ Tbsp. instant coffee, ¼ c. heavy cream
- In a large mixing bowl, beat the butter until well creamed. Add the powdered sugar and salt, and mix.⅔ c. butter (11 Tbsp.), 3 c. powdered sugar, pinch of salt
- Beat in the coffee cream, scrape the sides of the bowl, and whip on high speed for a couple of minutes.
- Spread over cooled brownies. Chill and cut into bars.
- Store in an airtight container.
Anna
These are so good! I can't stop eating them.
Bobbi
Can you use the espresso powder in the frosting as well or does it have to be instant coffee?
Anna
Espresso powder should work fine.
Renu khemani
Hi can you share eggless coffee brownies recipe
Anna
Not sure I have any recipe for eggless brownies? I'll check.