Description
Combining rich chocolate with bold espresso, these fudgy brownies are the ultimate mocha dessert experience.
Ingredients
1 cup unsalted butter (melted; vegan butter for dairy-free)
2 cups granulated sugar (or coconut sugar)
4 large eggs (room temperature)
1 tsp vanilla bean
¾ cup unsweetened cocoa powder (Dutch-processed preferred)
1 tsp salt
1 cup all-purpose flour (or gluten-free blend)
2 tbsp instant espresso powder
¾ cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. In a large bowl, blend melted butter and sugar until glossy (about 2 minutes).
3. Beat in eggs one at a time, then mix in vanilla and espresso powder.
4. Whisk in cocoa powder and salt until fully combined.
5. Fold in flour until just mixed—do not overmix.
6. Stir in chocolate chips and pour batter into pan.
7. Bake for 30–35 minutes until top is crinkly and center is fudgy.
8. Cool in the pan for at least 15 minutes before slicing.
Notes
For deeper flavor, refrigerate overnight.
Add a pinch of cinnamon or sea salt for extra dimension.
Use a toothpick to test doneness—look for moist crumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: espresso brownies, mocha brownies, coffee brownies, fudgy brownies, easy brownies