The Best Coffee Chocolate Brownies by Love Cocoa

The Best Coffee Chocolate Brownies by Love Cocoa

Looking for fudgy, decadent and luxurious chocolate brownies? Look no further. We've created the best brownie recipe using our single-origin Peruvian dark chocolate bars and an espresso shot to add a delicious caffeine kick. 

Using premium dark chocolate is crucial for creating beautiful brownies. Here, we've used a combination of our Peruvian Dark Chocolate Bar and our award-winning Maldon Sea Salt Dark Chocolate Bar. The Peruvian cacao inside our luxury dark chocolate bars has been carefully chose for its naturally rich, smooth and fruity aroma and its impeccable flavour. Both our Peruvian dark chocolate bars contain a high percentage of 71% cocoa, meaning the depth of the cacao flavour can be truly appreciated, and in these delicious coffee chocolate brownies that rich flavour comes through beautifully. 

At Love Cocoa, we love putting twists on classic flavours, and our recipes are no different. A team of coffee-lovers, we added some FairTrade Colombian coffee to complement the richness of the cocoa and the result was absolutely delicious! See the recipe below for these fudgy espresso chocolate brownies filled with dark chocolate chunks:


225g unsalted butter
170g Love Cocoa Peruvian Dark Chocolate, cut into chunks
60ml coffee (we used a pod of Dualit's Organic Colombian Roast)
4 eggs
300g granulated sugar
½ tsp salt
40g cocoa powder
90g plain flour
140g Love Cocoa Sea Salt Dark Chocolate Bar, cut into small chunks


1. Preheat the oven to 180C/160C fan/gas 4. Line a square 8x8 inch pan with baking paper.

2. Add the unsalted butter and the Peruvian dark chocolate chunks to a heat safe bowl. Fill a small saucepan about a quarter full with hot water, then place the bowl on top so it rests on the rim of the pan, not touching the water. Simmer over a low heat until the butter and chocolate have melted, stirring occasionally to mix them and avoid the chocolate burning.

3. Once melted, take the chocolate and butter mixture off the heat and mix in the freshly brewed espresso. 

4. In a separate bowl, whisk the eggs, sugar and salt until fully combined. Pour the coffee chocolate mixture into the whisked eggs and sugar. Whisk well to combine.

5. Stir the cocoa powder into the brownie batter. Add the flour and stir well until all ingredients are combined. 

6. Fold the dark chocolate chunks into the batter. 

7. Evenly pour the brownie mixture into your lined pan. Bake for about 40 minutes until the edges of the brownies have pulled slightly away from the edges and the top has formed a shiny crust. If the brownie wobbles in the centre, it’s not quite done.

8. Cool the brownies in the pan for at least one hour before slicing. They should feel cold and set before you cut them into pieces.

9. Enjoy on their own, drizzled with double cream or with a generous scoop of ice cream (or both).