Well, maybe not. But the instant espresso in this recipe is enough to perk up anyone. Plus, they are HEAVENLY with a cup of coffee.

Want even more boost? Try some of these next-level stir-ins for extra excitement.

Chopped praline or honey-roasted nuts
Smoked almonds
Chopped candy bars
Crushed pretzels
Mini marshmallows
Crushed peppermints
Crushed potato chips
Freeze-dried raspberries

Gently fold in a half cup (or more!) just before pouring batter into the baking dish. Just keep in mind: AVOID OVERSTIRRING THE BATTER! Once you add flour, stir gently just until combined, then gently fold in stir-ins. Too much stirring creates glutens, which can make the brownies less tender and moist.

Chocolate Espresso Brownies

These brownies are delicious hot from the oven but they also store well, covered, at room temperature up to a week. This recipe can easily be doubled and you won't regret it.

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Course Dessert

Cuisine American

Servings

Ingredients

1 cup sugar
1/2 cup unsalted butter, melted
1/2 cup Dutch-process cocoa powder
2 eggs
1 tsp. vanilla
2 tbsp. instant espresso powder
1/4 cup water
1/2 cup all purpose flour
1 pinch salt

Instructions

Preheat oven to 350°F. Grease an 8×8 inch pan. If desired, line with parchment paper or foil.
In a medium bowl whisk together sugar, melted butter, and cocoa until well combines, 2 to 3 minutes.
Add eggs, one at a time, stirring until incorporated, then add vanilla.
In a small bowl dissolve espresso powder in the water. Add to batter, whisking until combined.
Using a wooden spoon or rubber spatula, gently fold flour into batter until combined. (Avoid overmixing; batter should be smooth and fluffy.) Gently fold in any stir-ins (if using).
Spoon batter into prepared pan, spreading evenly. Bake until center is just set, 20 to 22 minutes. (Do not over bake.)
Let cool at least 10 minutes before cutting into squares.