Espresso Fudge Brownies

These Espresso Fudge Brownies are decadently fudgy with a bold coffee kick—easy to make and irresistibly chewy!

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Servings 9 servings

Preheat your oven to 350°F (175°C). Line your 8x8-inch baking pan with parchment paper or grease it thoroughly to ensure easy removal of the brownies.
In a small saucepan or microwave-safe bowl, melt the 1 cup of unsalted butter until fully liquid. Let it cool slightly while you prepare the other ingredients.
In a large mixing bowl, whisk together the melted butter and 2 cups of granulated sugar until well combined. Add the 4 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract for that warm, aromatic touch.
In a separate bowl, sift together 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons instant espresso powder. Sifting helps avoid lumps and ensures a smooth batter.
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—overmixing can make brownies tough.
Fold in 1 cup of semi-sweet chocolate chips. These will melt while baking, creating gooey pockets of chocolate in every bite.
Pour the batter evenly into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Be careful not to overbake—the brownies should be fudgy, not cakey.
Allow the brownies to cool completely on a wire rack before slicing. This helps them set and makes cutting cleaner. Serve as is or with a scoop of vanilla ice cream for an indulgent treat.

For a nutty crunch, add chopped toasted pecans or walnuts.
Sprinkle flaky sea salt on top before baking for a sweet-salty flavor boost.
Store brownies in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Keyword Chocolate, Coffee, Easy, Fudgy, Quick