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Fudgy Espresso Brownies

Fudgy Espresso Brownies Recipe

Fudgy Espresso Brownies Rich, dense chocolate brownies with a real shiny crinkle top and a hint of espresso to deepen the chocolate flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 Brownies
Course: Dessert
Cuisine: American
Notes

Notes

Ingredients
  • 3/4 cup (170g) unsalted butter
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup (60g) unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup (95g) all-purpose flour
  • 3/4 cup (130g) semisweet chocolate chips, divided
Instructions
  1. Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
  2. Whisk eggs, cocoa powder, espresso powder, salt, baking powder, and vanilla in a large bowl until smooth, about 1 minute.
  3. Melt butter in a saucepan or microwave-safe bowl, then stir in sugar. Heat briefly until hot and glossy, but not bubbling.
  4. Add the hot butter-sugar mixture to the egg-cocoa mixture, stirring until smooth.
  5. Fold in the flour and half the chocolate chips, mixing just until combined.
  6. Pour batter into the prepared pan and scatter the remaining chocolate chips on top.
  7. Bake 28 to 32 minutes, until a toothpick comes out with a few moist crumbs.
  8. Cool completely in the pan, at least 1 hour, before lifting out and slicing.
Notes: For the cleanest slices and fudgiest texture, chill the cooled brownies for a few hours or overnight before cutting. Don't skip melting the sugar into the hot butter; it's the real key to the shiny top.
Nutrition (estimated, per brownie, 16 servings): Calories: 190 | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sugar: 17g | Sodium: 90mg Nutrition information is an estimate based on standard ingredient values and will vary based on exact brands and quantities used.