If you love chocolate and coffee, these Espresso Brownies with Cream Cheese Frosting are going to be your new favorite treat.
They’re rich, fudgy, and have just the right amount of espresso to bring out the deep chocolate flavor.
And that frosting?
So creamy, tangy, and smooth—it’s the perfect contrast to the decadent brownie.
These brownies are easy to make and a fun baking project with kids.
Plus, they taste like something from a fancy bakery but with simple ingredients you probably already have at home.
Let’s get baking!
What You’ll Need
For the Brownies:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup brewed espresso (cooled)
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup chocolate chips
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Pro Tips
- Use fresh espresso! The richer the coffee, the deeper the chocolate flavor.
- Don’t overmix the batter. Stir until just combined for fudgy brownies.
- Let the brownies cool completely before frosting, or the frosting will melt.
- For extra chocolate flavor, sprinkle a few chocolate chips on top before baking.
- Chill the frosted brownies for 30 minutes before cutting for clean slices.
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 8×8-inch baking pan
- Parchment paper
- Hand mixer or stand mixer
- Spatula
Substitutions & Variations
- No espresso? Use strong brewed coffee or instant espresso powder dissolved in hot water.
- Gluten-free? Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Want extra crunch? Add chopped nuts to the batter.
- Prefer a mocha twist? Mix 1 tablespoon of cocoa powder into the frosting.
How to Make Espresso Brownies with Cream Cheese Frosting
1. Preheat the Oven & Prep the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix the Wet Ingredients
In a bowl, whisk together melted butter, sugar, eggs, vanilla extract, and cooled espresso until smooth.
3. Add Dry Ingredients
Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
4. Fold in Chocolate Chips & Bake
Gently fold in chocolate chips, then pour the batter into the pan. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
5. Make the Cream Cheese Frosting
Beat softened cream cheese and butter until creamy. Add powdered sugar and vanilla, then mix until smooth.
6. Frost & Slice
Once brownies are completely cool, spread the frosting evenly over the top. Slice into squares and enjoy!
Leftovers & Storage
- Store brownies in an airtight container in the fridge for up to 5 days.
- Let them sit at room temp for a few minutes before eating for the best texture.
- You can freeze unfrosted brownies for up to 3 months! Just frost after thawing.
Final Thoughts
These espresso brownies are rich, chocolatey, and irresistible, especially with that creamy frosting on top. Whether you’re making them for a party, a bake sale, or just a cozy treat at home, they’re always a hit.
If you try this recipe, let me know how it goes in the comments! Did you make any fun twists? Have any questions? I’d love to hear from you. Happy baking! 🍫☕
