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Espresso brownies are fudgy brownies with a dose of espresso powder, chocolate chips, and peanut butter chips. This easy brownie recipe starts with a boxed mix, creating rich, decadent chocolate peanut butter brownies with intense chocolate flavor!

plate of espresso brownies with peanut butter chips

Boxed mix brownies are great for making dessert, especially when you’re in a hurry, but the taste can be bland. We like to jazz up box mix brownies to give them an extra punch of flavor. One of the best ways to do that is by adding espresso powder!

Is there a difference between espresso powder and instant espresso?

Instant espresso is very different from espresso powder. Instant espresso can be enjoyed as a drink; bakers use the powder to enhance the flavor of chocolate desserts.

At the grocery store, espresso powder is usually found in the baking aisle. If you can’t find it there, look in the coffee aisle.

Can you make your own espresso powder?

If you can’t find it at the store, you can make your own espresso powder. There are recipes for making it on the interwebs. You’ll need to buy some espresso beans, which can be difficult to find. Well, unless you have an in with a coffee shop owner. 😉

Kidding, sort of. You can buy espresso beans online.

How do you make box brownies chewy?

These espresso brownies have a chewy texture, but they’re a little fudgy, too. If you prefer even fudgier brownies, definitely make our fudgy brownies recipe. They are amazing!

Most boxed brownie mixes create cakey brownies. Some people like them, but we prefer chewy or fudgy brownies. If we want something cakey, we’ll just make a moist chocolate sheet cake!

The key to making fudgy brownies is to use fewer eggs than the boxed mix calls for. We use just one egg in this espresso brownies recipe.

How to make Espresso Brownies

Thanks to the espresso, this boxed brownies recipe creates brownies with lots of dark chocolate flavor. The peanut butter swirl from the chips is as delicious as it is pretty. Of course, you can never go wrong with chocolate peanut butter desserts!

Preheat the oven to 350 degrees and prepare an 8×8-baking pan with non-stick spray. Using a smaller pan will allow the brownies to be thicker and fudgier.
Lining the pan with foil and spraying the foil will allow for easy removal. This step is optional, but allows you to get nice clean cuts.
In a large bowl, mix together the oil, water, egg and espresso powder. Stir in the brownie mix until it’s well combined. Gently stir in ¾ cup of the peanut butter chips.
Pour the batter into your prepared pan. Top the batter with the remaining peanut butter chips and sprinkle the salt on top.
Bake 35-40 minutes or until a toothpick comes out clean. Allow the brownies to cool completely before cutting.
Melt the semi sweet chocolate chips in the microwave for 10 seconds, adding 5 seconds at a time until the desired consistency is reached. Using a fork, drizzle the chocolate over the top of the brownies.

Do you need to store brownies in the refrigerator?

No. Brownies are best stored in an airtight container at room temperature. There is no need to refrigerate them.

How do you keep brownies fresh?

The key is to store them in an airtight container. Stack the brownies with layers of wax paper or parchment paper between them. Before you close the container, place a piece of bread on the brownies. The moisture from the bread will help keep the brownies soft.

Can I freeze chocolate brownies?

Yes! These brownies can be frozen in an airtight container. Allow the brownies to defrost completely before opening the package. If you’re freezing brownies with a cheesecake swirl or other filling, they may separate slightly and sweat after freezing.

Other Brownie Recipes

Espresso Brownies

4.67 from 3 votes

Espresso brownies are fudgy brownies with a dose of espresso powder, chocolate chips, and peanut butter chips. This easy brownie recipe starts with a boxed mix, creating rich, decadent chocolate peanut butter brownies with intense chocolate flavor!

Servings 9

Prep Time 15

Cook Time 35

Total Time 50

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Ingredients

Regular size brownie mix (15-17 ounces)
1/3 cup vegetable oil
1 large egg
1/3 cup water
2 tbsp. espresso coffee powder
1 cup peanut butter chips
¼ tsp. coarse salt
¼ cup semi sweet chocolate chips

Instructions

Preheat the oven to 350 degrees and prepare an 8x8-baking pan with non-stick spray. Lining the pan with foil and spraying the foil will allow for easy removal.
In a large bowl, mix together the oil, water, egg and espresso powder. Stir in the brownie mix until it’s well combined. Gently stir in ¾ cup of the peanut butter chips.
Pour the batter into your prepared pan. Top the batter with the remaining peanut butter chips and sprinkle the salt on top.
Bake 35-40 minutes or until a toothpick comes out clean. Allow the brownies to cool completely before cutting.
Melt the semi sweet chocolate chips in the microwave for 10 seconds, adding 5 seconds at a time until the desired consistency is reached. Using a fork, drizzle the chocolate over the top of the brownies.
Cut & enjoy!