Coffee Brownies: Hazelnut Chocolate Recipe and 3 Variations

Coffee brownies are fudgy chocolate brownies with espresso dissolved into the batter. The coffee intensifies the chocolate, adds a bitter edge, and makes each square more complex than a standard brownie. This version adds toasted hazelnuts , the nut's natural richness pairs with both the dark chocolate and the espresso. Ready in 35 minutes, cut into 16 squares.

This guide covers the full recipe, how coffee works in brownie batter, and 3 variations.

Coffee Brownies Ingredients (makes 16 squares)

How to Make Coffee Brownies

Espresso dissolved into warm melted chocolate creates a mocha base before any other ingredient is added. The coffee compounds bind with the chocolate's fat molecules and deepen the flavor. Same mechanism as coffee fudge cookies, but at higher concentration. At 2 tablespoons per batch, the coffee is present but does not dominate. At 3 tablespoons, the espresso flavor is clearly identifiable. Blackout instant coffee dissolves cleanly into the warm chocolate with no grind texture. See our coffee fudge cookies guide for how the same technique works in cookie form.

Preheat oven to 350°F. Line an 8x8 inch pan with parchment and grease lightly. Melt chocolate and butter together, stirring until smooth. Stir in espresso or instant coffee while warm. Let cool 5 minutes. Whisk in sugar, then eggs one at a time, then vanilla. Sift in flour, cocoa, and salt. Fold until just combined. Fold in most of the hazelnuts, reserving 2 tablespoons. Pour into prepared pan and smooth the top. Scatter reserved hazelnuts over the surface. Bake 25 to 28 minutes until edges are set. A toothpick 1 inch from the edge should come out clean. The center should look slightly underdone. Cool in the pan 20 minutes before cutting.

Variation 1 , Mocha swirl: drop 3 tablespoons of peanut butter on the batter. Swirl with a skewer. The peanut butter cuts the bitterness. Variation 2 , Double espresso: increase coffee to 3 tablespoons and add 1/4 teaspoon of cinnamon. The espresso becomes a foreground flavor. Variation 3 , Plain mocha: omit the hazelnuts and fold in 1/2 cup of white chocolate chips instead. The white chocolate sweetness against the dark espresso base creates a strong contrast. Browse our premium whole bean coffee for dark roast options suited to baking.

The Coffee Behind the Brownie

Dark roast is the right choice for coffee brownies. Browse our premium whole bean coffee , shipped within 1 to 2 business days of roasting. For a no-grinder option, Blackout instant coffee dissolves clean into warm chocolate with no grit.

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FAQ: Coffee Brownies

At 2 tablespoons, no , the espresso deepens the chocolate flavor without announcing itself. At 3 tablespoons, a clear coffee note comes through. Start at 2 tablespoons and adjust in the next batch. The hazelnut adds roasted richness that masks the coffee, making the mocha notes subtler.

Yes. The base coffee brownie recipe works without hazelnuts , they add crunch and flavor but are not structural. Replace them with walnuts, pecans, or dark chocolate chips. Or omit nuts entirely for a plain mocha brownie. See Variation 3 for the white chocolate version. For more baking ideas, see our coffee cookies guide.

The edges should be set and pulling slightly from the pan. A toothpick inserted 1 inch from the edge should come out clean. The center will look underdone , that is correct. Brownies continue to cook in the pan after they come out of the oven. If the toothpick from the center comes out clean, they are overbaked. Pull them when the center still looks wet and shiny on top.

At room temperature in an airtight container for up to 4 days. Do not refrigerate , cold temperatures firm the chocolate and dull the flavor. Freeze cut squares in a zip bag for up to 3 months. Thaw at room temperature for 30 minutes. See our coffee storage guide for general baked good storage principles.

Same technique , espresso dissolved into melted chocolate , but different yield and texture. Coffee brownies are baked in a pan and cut into bars. They have more chocolate per unit of flour, which makes them denser and fudgier than the cookies. Coffee fudge cookies are scooped individually and bake in about 12 minutes. Brownies take 25 to 28 minutes and produce a flatter, stickier, more intensely fudgy result. See our coffee fudge cookies guide for the cookie version.

Fresh-Roasted Dark Roast for Baking and Brewing

Browse our premium whole bean coffee , dark, medium, and light roast , all shipped within 1 to 2 business days of roasting.

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