Espresso Fudge Brownies

Whiskey Barrel Coffee Espresso Fudge Brownies

Brownies - such a simple treat that always seems to be a crowd pleaser. Add our barrel aged coffee and you've got yourself a unique holiday favorite! This recipe is easy enough for the kids to help with and easy to serve. We recommend pairing these tasty squares with a Whiskey Barrel Coffee latte or espresso for the perfect ending to a festive evening. Give them a try and send us your pictures using the hashtag #WBCrecipe



  • 3/4 cup coconut oil
  • 5 ounces dark chocolate
  • 1 cup brown sugar
  • 3 ounces of Angel's Share espresso *
  • 3 eggs
  • 1 teaspoon salt
  • 1 cup flour (We used white whole wheat but you can substitute for your preferred type)

* Or strongly brewed Angel's Share - use approximately 5 ounces if you want an equally strong coffee flavor using brewed coffee.


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan on low heat, stir together the coconut oil and chocolate. Remove from heat.
  3. Using a whisk, mix the brown sugar and espresso into the mixture. This can be added straight into the saucepan.
  4. Whisk in the eggs **
  5. Add the flour and salt until combined. 
  6. Pour into a 9-inch square baking dish and bake for 25 minutes. 
  7. To serve, you can do two things. You can put the brownies into the fridge and allow them to set for a for solid fudge texture or you can serve warm straight out of the oven for a more gooey texture. We took things up a notch with a coffee caramel drizzle as well!

** Make sure that the mixture has cooled. If you try to incorporate the eggs when the mixture is hot, you will end up with scrambled eggs.


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