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Espresso Brownies

Espresso Brownies

By: Lisa Holmen

These espresso brownies have all the deliciousness of a brownie but are a lot healthier. Use butter for a more decadent, richer mouth feel or substitute with coconut oil or olive oil. To get the texture right, make sure to use a granulated rather than powdered sugar replacement.



Prep time

Cook time



  • 1/3 cup unsalted butter or coconut oil, melted
  • 2 tbsp olive oil
  • 2/3 cup monk fruit sweetener or equivalent sugar alternative
  • 30g strong espresso
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 cup blanched almond meal/flour, sifted
  • 6 tbsp cocoa powder, sifted
  • 1 tsp baking powder
  • Coffee beans or choc bits to garnish (optional)


  • Preheat oven to 180°C (160°C for fan-forced). Grease and line a 20cm x 20cm baking tin with baking paper.
  • Whisk the butter/coconut oil, olive oil, sugar alternative, espresso and vanilla in a large mixing bowl. Add the eggs and beat for 1-2 mins until the mixture is lighter in colour.
  • Fold in the almond meal, cocoa and baking powder until just combined, ensuring not to over mix. Top with coffee beans or choc bits.
  • Bake for 20–25 mins until the brownies reach a gooey consistency. They will firm up more in the cooling process. Allow to cool before slicing them into pieces. Serve immediately or save for later.


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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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