Fudgy Dark Chocolate Brownies With Espresso

Name: Fudgy Dark Chocolate Brownies With Espresso
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 2 sticks unsalted butter; 4 oz high-quality dark chocolate, finely chopped; 1 tsp instant espresso powder; 1 ½ cups granulated sugar; 3 tbsp light brown sugar; ¾ tsp kosher salt; 2 large eggs; 2 large egg yolks; 2 tsp vanilla extract; ⅔ cup all purpose flour; ⅔ cup Dutch-process cocoa powder

These fudgy dark chocolate brownies combine melted butter, chopped dark chocolate, and cocoa powder with a hit of espresso powder for complex depth. The result is a dense, intensely chocolatey brownie with a characteristic crackly top.

🏷️Classic 🏷️Chocolate 🏷️Brownies 🏷️Fudgy 🏷️Dessert 🏷️Baking

Total

1h 20m

Servings

12

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 sticks unsalted butter
4 oz high-quality dark chocolate, finely chopped
1 tsp instant espresso powder
1 ½ cups granulated sugar
3 tbsp light brown sugar
¾ tsp kosher salt
2 large eggs
2 large egg yolks
2 tsp vanilla extract
⅔ cup all purpose flour
⅔ cup Dutch-process cocoa powder

11 Ingredients

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Instructions

1
In a medium saucepan, melt 2 sticks unsalted butter over medium-low heat (if desired, brown butter for even more flavor). Remove from heat and whisk in 4 oz finely chopped dark chocolate and 1 tsp instant espresso powder.
2
In a large bowl, whisk together 1 ½ cups granulated sugar, 3 tbsp light brown sugar, ¾ tsp kosher salt, 2 large eggs, 2 large egg yolks, and 2 tsp vanilla extract until smooth. Slowly whisk in melted butter mixture until well combined.
3
Sift ⅔ cup all purpose flour and ¾ cup Dutch-process cocoa powder into the chocolate mixture. Stir with a spatula until combined. Pour batter into a Suvie pan lined with parchment and lightly spritzed with cooking spray. Input settings and cook now or schedule, rotating the pan halfway through cooking.
4
Bake at 350°F for 1 hour (Suvie 2.0, Bake at 400°F). Top Zone: None.
5
After the cook, remove pan from Suvie and allow brownies to cool completely; the brownies will appear cakey and puffed immediately out of Suvie, but will become dense and fudgy with a crackly top once cooled. Remove brownies from pan with parchment sling, cut into pieces, and serve.

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Tips & Notes

Pro tips

Melt butter and chopped chocolate together over low heat or in a double boiler to avoid seizing; stir until completely smooth before adding other ingredients.
Don't overmix the batter after adding flour—stir just until combined to maintain the fudgy texture and prevent overdeveloped gluten.
Cool brownies in the pan for at least 15 minutes before cutting; they set as they cool and will slice cleanly without crumbling.
Use instant espresso powder (not brewed espresso) for better texture control; bloom it in the batter to develop its flavor without adding extra liquid.

Substitutions

All-purpose flour → cake flour (use same amount; creates slightly more delicate crumb)
Unsalted butter → salted butter (reduce kosher salt to ½ teaspoon)
Granulated + light brown sugar → 1¾ cups granulated sugar (brownies will be slightly less chewy but still fudgy)

Storage & make-ahead

Cool completely, wrap in foil, and store at room temperature up to 3 days or refrigerate up to 5 days. Reheat in a 300°F oven for 5 minutes if serving warm.

Common Questions

How do I know when the brownies are done?

Bake until a toothpick inserted in the center has a few moist crumbs attached—they should still jiggle slightly in the center. Overbaking makes them cake-like instead of fudgy.

Can I skip the espresso powder?

Yes, but you'll lose the subtle depth that amplifies chocolate flavor. If omitting, increase cocoa powder by ½ teaspoon for intensity.

Why use both egg yolks and whole eggs?

The extra yolks add richness and fat, creating that dense, fudgy crumb without making them greasy.

Can I make these ahead?

Yes. Bake, cool completely, wrap in foil, and refrigerate up to 5 days or freeze up to 3 months. Let come to room temperature before serving.

What chocolate should I use?

Choose 60–72% dark chocolate; higher cocoa solids intensify flavor but may shift texture slightly toward drier. Avoid chocolate chips—finely chop a bar for better melting.