Fudgy Chocolate Brownies Recipe with Espresso Kick

Fudgy Chocolate Brownies with Espresso | Rich & Gooey Every Time. These homemade fudgy chocolate brownies are rich, chewy, and have a secret espresso twist that intensifies the chocolate flavor. Perfect for dessert lovers!

The Ultimate Brownie: Deep, Dark & Delicious

Let’s talk brownies — and we’re not here for the cakey kind. These are the real deal: moist, chewy, full of deep chocolate flavor, and have that irresistible gooey center.

The secret? A little bit of espresso powder. It doesn’t make your brownies taste like coffee — it just boosts the chocolate flavor and makes it richer. Once you try it, you won’t go back!

Ingredients

• 170g (¾ cup) unsalted butter

• 200g dark chocolate (chopped or chips)

• 1 cup granulated sugar

• ½ cup brown sugar

• 3 large eggs

• 1 tsp vanilla extract

• ¾ cup all-purpose flour

• ¼ cup cocoa powder (Dutch-processed preferred)

• ½ tsp salt

• 1 tsp instant espresso powder (optional but highly recommended)

• Optional: chocolate chunks, walnuts, or caramel swirls for topping

How to Make It

1. Preheat the oven:
   Set to 175°C (350°F). Line an 8x8” baking tin with parchment paper.

2. Melt chocolate + butter:
   In a heatproof bowl, melt butter and chocolate together (microwave or double boiler). Stir until smooth. Let cool slightly.

3. Add sugars + eggs:
   Mix in granulated and brown sugar, then add vanilla. Whisk in eggs one at a time, mixing well after each.

4. Mix dry ingredients:
   In a separate bowl, whisk flour, cocoa powder, salt, and espresso powder.

5. Combine it all:
   Gently fold the dry mixture into the wet until just combined. Don’t overmix.

6. Pour & top:
   Pour batter into the tin. Add chocolate chunks, nuts, or swirl in caramel if desired.

7. Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs (not wet batter). Cool completely before slicing.

Tips & Twists

• Extra gooey? Underbake by 2 minutes.

• Fancy toppings: Flaky sea salt, caramel drizzle, or peanut butter swirls.

• No espresso powder? Use instant coffee instead, or skip it (but it’s worth it!).

• Want it gluten-free? Sub the flour with almond flour – texture will be slightly different but still yummy.

Share Your Bake!

Made this? I wanna see it! Post your a comment below – tell me your favorite twist!