These Fudgy Espresso Brownies are intensely chocolatey with a jolt of espresso flavor and just the right sweetness. With a fudgy center and crinkly top, these are the perfect brownies!
Why You'll Love This Recipe
- These espresso brownies are beyond fudgy and have a great coffee flavor.
- They're sweet but not too sweet.
- It can all be made in one bowl which means minimal cleanup!
Unsweetened Chocolate Bar - This is the base chocolate flavor on which everything else is built. I am going to really encourage you to use a bar of high-quality chocolate in your brownies. It will make a difference in the final flavor.
Butter - Unsalted butter is melted with the chocolate bar which results in a fudgier brownie than if you creamed them together. Also, since we're melting the butter and chocolate there will be some heat to help bloom the espresso powder and make the flavor stand out more.
Instant Espresso Powder - This is what gives the brownies their coffee flavor. There's no need to dissolve the powder in water before adding it in. Just add it in with the sugar and mix.
Granulated Sugar - I use white sugar in these brownies so that the chocolate and espresso flavors can stand out. And look, I know it calls for two and a half cups of sugar, which is a lot. I know. But there has to be enough sugar to sweeten everything. And, even with that amount these brownies still aren't overly sweet.
Vanilla Extract - I like to add vanilla to brownies. It just helps to round out the other flavors. Is it absolutely necessary? I say yes.
Eggs - Four whole large eggs go into these brownies which means there's nothing dry about them. Rich, fudgy brownies all the way.
Flour - We don't want a lot of flour in the brownies but a half cup will help add some much-needed structure.
Unsweetened Cocoa Powder - Cocoa powder adds even more chocolatey flavor. And, as with the chocolate bar, I'm going to suggest using high-quality cocoa powder to ensure the best tasting brownies possible. Dutch-process cocoa powder also works for this recipe.
Sea Salt - Just like with other desserts, salt helps to bring out all the other flavors in these brownies. Sea salt or kosher salt will give the best flavor.
How To Make Fudgy Espresso Brownies
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish then line with parchment paper so that there is an overhang on either side. Grease the parchment as well.
Add the chocolate bar and butter to a microwave-safe bowl and microwave in 30-second bursts stirring between each one.
Once the chocolate and butter are fully melted, mix in the sugar and espresso powder until everything is well combined.
Add the eggs and vanilla and mix until smooth.
Mix in the flour, cocoa powder, and salt until well combined.
Pour the batter into the prepared baking dish. Bake for 32 to 38 minutes. To test doneness, check with a wooden toothpick. It won't come out clean but there shouldn't still be wet batter. Moist crumbs are fine.
Place the baking dish on a wire rack and allow the brownies to cool completely. Use the parchment to lift the brownie out of the dish. Use a sharp knife to cut the brownie into 12 pieces.
Items You May Need
Note: You can mix these brownies by hand but the batter gets pretty thick. An electric hand mixer really helps.
However, I suggest not using a regular whisk. The batter is far too thick and will break it (RIP trusty whisk, you'll be missed!)
Tips & Tricks
- Use high quality chocolate for the best flavor.
- At each step, make sure the ingredients are well combined before moving on.
- To test for doneness, insert a toothpick near the center of the brownies. If it comes out with wet batter, the brownies need more time in the oven. But, if it comes out with fudgy crumbs then the brownies are done.
- Allow the brownies to cool completely before removing from the pan and cutting. This will result in the cleanest cuts.
Keep brownies in an air-tight container at room temperature.
Brownies will stay good for up to 5 days but are best eaten within the first 2 to 3 days.
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Fudgy Espresso Brownies
- 4 ounces high quality unsweetened chocolate bar broken into pieces
- ¾ cup unsalted butter cubed
- ¼ cup espresso powder
- 2 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs beaten
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. Then, line with parchment paper leaving an overhang on both sides. Grease the parchment paper.
- Place the butter and chocolate bar in a microwave-safe bowl and microwave in 30-second bursts, stirring between each one, until fully melted.
- Add the sugar and espresso powder and mix until well combined.
- Mix in the eggs and vanilla extract. Continue mixing for about 2 minutes.
- Add the flour, cocoa powder, and salt and mix until everything is incorporated.
- Pour the batter into the prepared dish and bake for 32 to 38 minutes or until a toothpick comes out without wet batter. Fudgy brownie crumbs on the stick are fine and mean the brownies are done.
- Place the baking dish on a cooling rack and allow the brownies to fully cool before pulling out and cutting.