Chocolate Espresso Bars for Coffee Lovers

Chocolate espresso bars for coffee lovers made with cocoa and espresso powder. Rich, soft, and perfect with coffee. An easy dessert recipe for home bakers.

I first made these chocolate espresso bars on a quiet Sunday afternoon when I wanted a dessert that felt grown up but still comfort food. I enjoy baking treats that pair well with a strong cup of coffee, and these bars hit that sweet spot between rich chocolate and bold espresso. The smell alone filled the kitchen and pulled everyone in to see what was baking.

What I enjoy most about this recipe is the texture. The base stays soft and slightly fudgy, while the top bakes into a gentle crust that slices clean. The espresso does not overpower the chocolate. It deepens the flavor and gives each bite a warm finish that feels familiar and satisfying.

When I served these after dinner, they disappeared fast. My partner went back for seconds with his evening coffee, and even family members who usually skip dessert asked for a piece. These bars now show up whenever I need a reliable bake for guests or a quiet treat at home.

Questions You May Have About This Recipe

Do these bars taste strongly of coffee
The espresso enhances the chocolate rather than dominating it. You taste chocolate first, with a smooth coffee note at the end.

Can I make these ahead of time
Yes. These bars hold well for 3 days at room temperature in an airtight container and up to 5 days in the refrigerator.

Can I freeze chocolate espresso bars
Yes. Slice them first, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before serving.

Do I need an espresso machine
No. Instant espresso powder works well and keeps the recipe simple.

Can I reduce the sweetness
You may slightly reduce the sugar, but keep enough to maintain the soft texture.

What You Need to Make Chocolate Espresso Bars

1 cup unsalted butter, melted

1 and 1 2 cups granulated sugar

1 cup packed brown sugar

3 large eggs

2 teaspoons vanilla extract

1 tablespoon instant espresso powder

1 cup unsweetened cocoa powder

1 cup all purpose flour

1 teaspoon salt

1 cup chocolate chips

How to Make Chocolate Espresso Bars

Preheat the oven to 350 degrees F and line a 9 by 13 inch pan with parchment paper.

In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and espresso powder.

Sift in cocoa powder, flour, and salt. Stir until combined but do not overmix.

Fold in chocolate chips.

Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes until the top is set and a toothpick inserted comes out with moist crumbs.

Cool completely before slicing.

Tips

Let the bars cool fully before cutting to keep clean edges.

Use good quality cocoa powder for deeper flavor.

Serve slightly chilled for a firmer texture or at room temperature for a softer bite.

Pair with black coffee or a latte for an easy dessert moment.

Reader Reviews

⭐⭐⭐⭐⭐ “Rich without being heavy. Perfect with my morning coffee.” Linda M

⭐⭐⭐⭐⭐ “Easy to follow and baked exactly as written. I will make these again.” James R

⭐⭐⭐⭐ “Great flavor and texture. Next time I will add a few extra chocolate chips.” Carol T

⭐⭐⭐⭐⭐ “My husband loved these. Not too sweet and very satisfying.” Donna L

⭐⭐⭐⭐ “A solid recipe for coffee lovers. Holds up well for a few days.” Michael P

Printable Recipe

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