Ultimate Fudgy Brownies with Espresso & Dark Chocolate

These rich and decadent brownies are ultra fudgy with a shiny top, loaded with chocolate chips and dark chocolate chunks. The secret? A touch of espresso powder to enhance the chocolate flavor. A one-bowl recipe perfect for any chocolate lover!

Why You’ll Love These Brownies

If you’re a chocolate lover who dreams of brownies with a crackly top, gooey center, and layers of intense chocolate flavor—this recipe is your dream come true. These brownies strike the perfect balance between fudgy and chewy, with just the right amount of moisture and bite.

The addition of espresso powder deepens the chocolate flavor without tasting like coffee, and a combo of semi-sweet chocolate chips and dark chocolate chunks makes every bite a melt-in-your-mouth experience.

Perfect for:

• Celebrations

• Bake sales

• Late-night chocolate cravings

• Gifting

• Making ahead for freezer treats

Ingredient Breakdown

2 Eggs

Eggs provide structure and richness. Whisked well, they help create that classic crinkly top.

Tip: Room-temperature eggs mix more evenly into the batter.

1/2 Cup Cocoa Powder

The base of the chocolate flavor. Use unsweetened natural cocoa powder for rich, deep chocolate notes.

Upgrade: Use Dutch-processed cocoa for a darker, smoother flavor.

1/2 tsp Salt & 1/2 tsp Baking Powder

Salt enhances all the flavors. Baking powder gives a slight lift to balance the fudgy texture.

1 1/2 tsp Vanilla Extract

Adds aroma and rounds out the chocolate with warm, sweet notes.

1/2 Cup Unsalted Butter, Melted

Melted butter gives that chewy, dense texture we love in brownies. Unsalted lets you control the saltiness.

Tip: Let it cool slightly before mixing with eggs to avoid scrambling.

1 Cup Sugar

Creates the glossy top when partially dissolved into the butter. It also gives sweetness and chew.

3/4 Cup All-Purpose Flour

Just enough to bind everything. Too much flour will make them cakey, so measure carefully.

2 tsp Espresso Powder

Amplifies the chocolate flavor and adds richness. Don’t worry—your brownies won’t taste like coffee.

Optional: Skip if sensitive to caffeine, but we highly recommend keeping it.

1 Cup Semi-Sweet Chocolate Chips

These melt slightly into the batter while keeping pockets of chocolate throughout.

1/2 Cup Dark Chocolate Chunks

Creates rich pools of melty chocolate and adds texture contrast.

Pro Tip: Use high-quality dark chocolate (60–70% cacao) for best flavor.

How to Make the Ultimate Fudgy Brownies

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).

• Line a 9x9-inch baking pan with parchment paper or lightly grease it.

Step 2: Make the Egg Mixture

• In a mixing bowl, whisk together:

• 2 eggs

• 1/2 cup cocoa powder

• 1/2 tsp salt

• 1/2 tsp baking powder

• 2 tsp espresso powder

• 1 1/2 tsp vanilla extract

• Mix until well combined and smooth.

Step 3: Melt Butter with Sugar

• In a separate microwave-safe bowl, cream together:

• 1/2 cup melted unsalted butter

• 1 cup sugar

• Microwave in 15-second intervals, stirring in between, until the mixture is shiny and the sugar starts to dissolve slightly.

Tip: Don’t overheat. This step gives brownies that glossy, crackly top.

Step 4: Combine Wet Ingredients

• Slowly pour the butter-sugar mixture into the egg mixture, stirring gently to combine.

• Mix until smooth but don’t overmix.

Step 5: Add Flour and Fold in Chocolate

• Add 3/4 cup all-purpose flour and gently fold it into the batter.

• Add:

• 1 cup semi-sweet chocolate chips

• 1/2 cup dark chocolate chunks

• Fold just until evenly distributed.

Step 6: Bake

• Pour the batter into the prepared pan and spread evenly.

• Bake at 350°F for 28–30 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).

Step 7: Cool & Slice

• Let cool in the pan for at least 20–30 minutes.

• Lift out using parchment and slice into squares.

Pro Tip: For clean edges, chill for 15 minutes before slicing with a sharp knife.

Storage Tips

• Room Temp: Store in an airtight container for up to 4 days.

• Fridge: Keeps well for up to 1 week.

• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight or microwave in 10-second bursts.

Serving Ideas

• Warm with vanilla ice cream and hot fudge

• Drizzle with peanut butter or Nutella

• Use in brownie sundaes or trifles

• Enjoy with a hot cup of coffee or milk

Tips for Fudgy Success

👉 Don’t overbake. Pull them out when the center is just set.

👉 Use shiny pans over dark nonstick ones to avoid over-browning.

👉 Measure flour correctly using the spoon-and-level method.

👉 Mix gently once the flour is added to avoid cakey texture.

👉 Espresso powder is key to deep flavor even if you don't like coffee!

Why This Recipe Works

This recipe is built for chocolate lovers who crave fudge over fluff. The eggs and sugar create a shiny top, while butter and chocolate chips bring gooey richness. Espresso powder enhances without overpowering, and a perfect balance of flour keeps them dense but not doughy.

No mixers are needed. No fancy tools. Just classic ingredients layered for maximum flavor.

Yield: 16

Author: CookSnapBake.com

Print

Ultimate Fudgy Brownies

These rich and decadent brownies are ultra fudgy with a shiny top, loaded with chocolate chips and dark chocolate chunks. The secret? A touch of espresso powder to enhance the chocolate flavor. A one-bowl recipe perfect for any chocolate lover!

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 2 eggs
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/2 tsp vanilla
• 2 tsp espresso powder
• 1/2 cup unsalted butter, melted
• 1 cup sugar
• 3/4 cup all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chunks

Instructions

1. Preheat oven to 350°F. Line or grease a 9x9 pan.
2. In one bowl, whisk eggs, cocoa, salt, baking powder, espresso powder, and vanilla.
3. In another bowl, mix melted butter and sugar. Microwave until shiny.
4. Combine egg and butter mixtures. Mix gently.
5. Add flour and fold until just combined. Fold in chocolate chips and chunks.
6. Pour into pan and bake for 28–30 minutes. Cool before slicing.

Nutrition Facts

Calories

210

Fat

11 g

Sat. Fat

6 g

Carbs

27 g

Fiber

2 g

Sugar

19 g

Protein

3 g

Sodium

90 mg

Cholesterol

35 mg

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