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Triple Espresso Brownies

  • Author: Nicole Carey
  • Total Time: 55 minutes
  • Yield: 9 large brownies 1x


Rich and fudgy espresso brownie layered with creamy espresso buttercream on top. The final touch of Marich Dark Chocolate Espresso Beans chopped and layered for the perfect crunch on top! You’ll be awake and ready for your next decadent piece of Triple Espresso Brownie!



Espresso Brownies

  • 10 tablespoons (5 oz) salted butter cubed
  • 6 oz semisweet chocolate roughly chopped
  • 3 tablespoons espresso powder
  • 1 ¼ cup granulated sugar
  • 2 eggs beaten
  • 2 tablespoons cocoa powder (sifted)
  • 1 cup all-purpose flour (sifted)

Espresso Buttercream

  • ½ cup salted butter softened
  • 1 ½ cups powdered sugar (sifted)
  • 2 teaspoons espresso powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste

Espresso Bean Topping

  • 1/2 cup Marich Dark Chocolate Espresso Beans finely chopped


Espresso Brownies

  1. Preheat the oven to 350 degrees and spray an 8 x 8 pan with cooking spray OR line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides. (See Note)
  2. In a medium saucepan, combine butter and chocolate over low heat until melted, stirring often.
  3. Once melted, take the pan off the heat.
  4. Add the espresso powder and sugar. Stir until combined.
  5. Add the beaten eggs. Stir until combined.
  6. Add the sifted cocoa powder and sifted flour. Stir until just combined.
  7. Pour the batter into the prepared 8 x 8 pan. Smooth the top and bake for 25-30 minutes. Check with a toothpick, moist crumbs should appear when you know its done. It shouldn’t have wet batter or be completely dry.
  8. Transfer to a wire rack to cool completely in the pan.
  9. Once cooled, frost the brownies with the Espresso Buttercream in the pan OR remove the brownies from the pan (if you used parchment paper) and frost with the Espresso Buttercream.
  10. Sprinkle the chopped Marich Dark Chocolate Espresso Beans evenly on top of the Espresso Buttercream layer  
  11. ENJOY!

Espresso Buttercream

  1. In a medium bowl with an electric mixer (or using a stand mixer), mix the softened butter until creamy.
  2. Add the sifted powdered sugar and mix until combined.
  3. In a small bowl, combine the espresso powder and milk. Stir until the espresso powder is dissolved fully.
  4. Add the espresso milk mixture and vanilla bean paste to the frosting. Mix until light and fluffy.

Marich Dark Chocolate Espresso Bean Topping

  1. Finely chop the Marich Dark Chocolate Espresso Beans


  • Option 1: Spraying the Pan
    • Do this if you plan to keep the brownies in the pan when frosted & topped
  • Option 2: Parchment Paper
    • Do this if you want to remove the brownies from the pan to frost & top
    • The overhanging parchment paper in both directions help to make it easier to pull out the brownies
  • Prep Time: 25
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: American