Dessert

Malted Espresso Brownies Recipe

Byanna orden December 29, 2025December 29, 2025

Introduction

These Malted Espresso Brownies combine rich chocolate with a subtle malted milk and espresso flavor for a delicious twist on a classic treat. They have a perfectly fudgy texture and a deep, complex taste that coffee and chocolate lovers will adore.

A close-up view of multiple square brownie pieces arranged tightly in a grid pattern on a white marbled surface. Each brownie has one thick layer with a dry, cracked top crust in a light brown color, showing a slightly rough texture. The edges are darker brown and crumbly, revealing a moist and dense chocolate interior beneath the crust. The brownies appear rich with a slight shine on parts of the crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
½ cup chocolate chips (semi-sweet recommended)
½ cup cocoa powder
¼ cup malted milk powder
1 tablespoon espresso powder
2 eggs
1 cup granulated sugar
1 tablespoon vanilla (paste or extract)
⅓ cup all-purpose flour
¾ teaspoon fine sea salt

Instructions

Step 1: Preheat your oven to 350°F (177°C). Spray and line an 8-inch square baking pan with parchment paper for easy removal.
Step 2: In a medium microwave-safe bowl, melt the unsalted butter and chocolate chips together in 30-second intervals, stirring between each, until smooth. This usually takes 1 to 3 minutes. Alternatively, melt them using a double boiler.
Step 3: Stir in the cocoa powder, malted milk powder, and espresso powder into the melted chocolate mixture. Set aside.
Step 4: In a large bowl, whisk the eggs, granulated sugar, and vanilla on medium-high speed for 3 to 5 minutes, until the mixture turns a light yellow color and becomes fluffy.
Step 5: Gently fold the melted chocolate mixture into the whipped eggs and sugar until combined.
Step 6: Stir in the all-purpose flour and fine sea salt just until no dry spots remain. Avoid overmixing to keep the brownies tender.
Step 7: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 8: Remove from the oven and let the brownies cool in the pan for about an hour before cutting. Enjoy your malted espresso brownies!

Tips & Variations

For thicker, taller brownies, double the recipe and bake in the same pan; just increase the baking time accordingly.
If you prefer a stronger coffee flavor, add an extra half tablespoon of espresso powder.
Swap semi-sweet chocolate chips for dark or milk chocolate to vary the sweetness and richness.
Adding chopped nuts like walnuts or pecans can add a lovely crunch to the texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze tightly wrapped for up to 3 months. To enjoy after refrigeration, bring to room temperature or warm slightly before serving.

How to Serve

The image shows a close-up of several square brownies cut into even pieces, arranged side by side on a white marbled surface. Each brownie has a cracked, slightly shiny, light brown crust on top with visible fine cracks creating a textured pattern. Underneath the crust, the brownies reveal a darker, dense, and moist layer, indicating a rich chocolate inside. The squares are thick, with clear edges, and the cuts between them show the fudgy inside clearly. The overall look is neat and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, instant coffee granules can be used as a substitute, but espresso powder tends to provide a richer, less bitter coffee flavor in baked goods.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs attached. This ensures the brownies stay fudgy and not overbaked.