Coffee Cocoa Brownies

These delicious and moist brownies are something I have been making since I first started baking as a kid. They are technically coffee, cocoa, cinnamon brownies, but that takes too long to say. This is one of the easiest recipes for brownies from scratch that I have found. I really like cinnamon, so normally I add at least one more teaspoon, but some people may find that a little strong. In addition, if you don’t want to add coffee grounds, a good substitute is instant coffee. I hope you enjoy!

Photo by Nicole Ramos

Prep Time: Cook   Time: Level: Yield
15 min 45 min Easy 12


  • 4 large eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 8 ounces melted butter
  • 1 ¼ cups cocoa powder
  • 2 teaspoons vanilla extract
  • ½  cup all-purpose flour
  • ½  teaspoon kosher salt
  • 1 tablespoon fine ground coffee (espresso grind works)
  • 2 teaspoons cinnamon


  1. Preheat the oven to 300 degrees F. Line an 8-inch square pan with parchment paper (this will make getting the brownies out a lot easier) .
  2. With a whisk beat the eggs until fluffy and light yellow. Sift and add dry ingredients ingredients, and mix to combine.
  3. While mixing slowly add the butter, mix until just combined. Careful not to over mix the batter, as this will make for a more cake like batter
  4. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
  5. Check for “doneness” with a toothpick inserted into the center of the pan, and it should come out clean.
  6. When done, remove to a rack to cool. And of course try to resist the temptation to cut into it until it’s mostly cool!

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