Decadent Brownies With Soft Centers And Crackly Tops!
When I think of rich, fudgy brownies, these are exactly what comes to mind! They’ve got the signature crinkle top with crisp edges that we all crave and a warm, gooey center that practically melts in your mouth. Truly, my idea of the perfect chocolate brownie recipe!
What Makes This Brownie Recipe So Special
What gives these brownies the extra oomph that makes them so damn delicious is the generous addition of instant espresso powder. It enhances the chocolate without a coffee taste!
Plus, they’re incredibly easy to make (just 45 minutes, start-to-finish), perfect for satisfying those sweet tooth cravings in no time.
For more rich, chocolate dessert recipes you can’t go wrong with a slice of chocolate chess pie, a scoop of this easy chocolate cherry dump cake, or homemade chocolate mousse.
What You’ll Need
- Unsalted Butter: Adds richness and moisture to the fudgy brownies.
- Semi-Sweet Chocolate: Provides the main chocolate flavor and contributes to the fudgy texture.
- Dutch Process Unsweetened Cocoa Powder: If unavailable, natural cocoa powder can be a substitute.
- Instant Espresso Powder: I love DeLallo instant espresso powder! It’s the key ingredient that gives these brownies their intense chocolate flavor!
- Eggs: Adds structure and helps bind the ingredients together.
- Granulated Sugar: Sweetens the brownies and contributes to their texture.
- Pure Vanilla Extract: Enhances the overall flavor of the brownies.
- All-Purpose Flour: Provides structure and thickness to the brownies.
- Kosher salt balances the sweetness in the easy brownie recipe, while flaky sea salt adds the perfect finishing touch.
Ingredient Substitutions
- You can use a natural cocoa powder in place of the Dutch process cocoa, but Dutch cocoa provides a deeper color and flavor, so adjust accordingly.
- You can use melted coconut oil or vegetable oil instead of butter for a dairy-free option.
- Feel free to mix in your favorite nuts or additional chocolate add-ins for extra texture and flavor.
- I haven’t tested this recipe with gluten-free flour, but if you’re looking for a flourless option, try my rich chocolate torte or this flourless chocolate cake.
Easy Step-by-Step Instructions
- Prepare the Pan: Line an 8×8″ square baking pan with parchment paper, leaving an overhang for easy removal. Coat with butter or nonstick spray.
- Melt Butter and Chocolate: In a saucepan, melt unsalted butter and semi-sweet chocolate. Stir in cocoa powder and espresso powder until smooth.
- Mix Eggs and Sugar: Whisk eggs, sugar, and vanilla extract in a stand mixer until pale yellow and smooth.
- Add Chocolate Mixture: Slowly add the melted chocolate mixture to the eggs while whisking to combine.
- Incorporate Flour and Salt: Add all-purpose flour and kosher salt at once, whisking or folding until no flour streaks remain.
- Bake the Brownies: Transfer the batter to the prepared pan and bake until the edges are crisp and the center has a slight jiggle.
- Sprinkle with Flaky Sea Salt: Immediately after baking, sprinkle a generous pinch or two of flaky sea salt on top of the brownies.
- Cool and Slice: Allow the brownies to cool completely before slicing into 9 large or 16 smaller squares.
Glass vs. Metal Baking Pan: Metal is recommended for accurate cooking time. A glass pan can be used, but you’ll want to keep an eye on the brownies to avoid overcooking. Make adjustments to the bake time (it retains heat differently) as needed.
How To Know When Brownies Are Done
Stick a toothpick into the center of the brownies. If it comes out with wet batter, it’s underdone. If it comes out with moist crumbs, it’s done (it’ll firm up as it cools!). If the toothpick comes out completely dry, your brownies are over baked.
Expert Tips
- Invest in high-quality chocolate and cocoa powder as it significantly impacts the flavor of the brownies and provides a richer taste.
- Be cautious not to overmix the batter, especially when combining the melted chocolate with the egg-sugar mixture. Overmixing can affect the texture.
- Even if you’re not a coffee fan, consider adding espresso powder. It enhances the chocolate flavor without giving a distinct coffee taste.
- Allow the brownies to cool completely before slicing to ensure clean, neat cuts.
- For clean edges, use a hot knife to cut through the brownies. Running the knife under hot water and wiping it dry between cuts ensures neat slices.
- No stand mixer? A handheld mixer or vigorous hand whisking can be used instead. Ensure the egg-sugar mixture is pale and smooth.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Prepare brownie batter, cover, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before baking to enjoy freshly made brownies effortlessly.
- Leftovers and storage: Cool brownies in the pan, cover with plastic wrap, or transfer to an airtight container. Store at room temperature for 5 days (though they never last that long!) or refrigerate for extended freshness. Bring refrigerated brownies to room temperature before serving for optimal texture.
- To freeze: To freeze brownies, allow them to cool completely, then wrap them tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator before serving or microwave them for a few seconds until warmed through. Enjoy!
Serving Suggestions
Honestly, I cut these into tiny little squares and snack on them all week long! If you really want to take them over the top, you could enjoy them a la mode with a scoop of vanilla ice cream and whipped cream (or our coffee whipped cream?!). Might as well go ahead and add some fresh berries while you’re at it.
They’re also delicious paired with a glass of cold milk for a classic treat (but I feel this way about all chocolate desserts, even homemade truffles beg for milk!).
Indulge in these rich, fudgy brownies whenever you need a little pick-me-up or whenever you’re craving something sweet and comforting. They’re sure to become a favorite in your household!
If you make my easy brownie recipe, please let us know by leaving a review and rating below!
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Rich, Fudgy Chocolate Espresso Brownies
Video
Equipment
Ingredients
- ¾ cup (170g) unsalted butter, plus more for greasing the pan
- 1½ cup + 1 Tbsp (270g) semi-sweet chocolate, either chopped or chocolate chips
- ¼ cup + 1 Tbsp (40g) Dutch process unsweetened cocoa powder
- 2 tsp instant espresso powder, I like DeLallo!
- 3 large (150g) eggs
- 1½ cup (300g) granulated sugar
- 2 tsp pure vanilla extract
- 1 cup (120g) all-purpose flour
- ½ tsp Kosher salt
- Flaky sea salt
Instructions
- Prepare the pan. Preheat an oven to 350°F (175°C). Line an 8'' square baking pan with parchment paper. For easy removal, leave enough overhang of the parchment to lift the sides when finished baking. Coat with butter or nonstick baking spray.
- Melt butter and chocolate. Place ¾ cup (170g) unsalted butter and 1½ cup + 1 Tbsp (270g) semi-sweet chocolate in a medium saucepan set over medium heat. Cook until melted, stirring occasionally, then add ¼ cup + 1 Tbsp (40g) cocoa powder and 2 tsp espresso powder. Whisk well.
- Mix eggs and sugar. Place 3 large (150g) eggs, 1½ cups (300g) sugar, and 2 tsp vanilla extract in the bowl of a stand mixer fitted with whisk attachment. Whisk until the mixture turns pale yellow and smooth, about 3 minutes.
- Add the chocolate mixture. Slowly add the melted chocolate mixture to the eggs, then whisk to combine.
- Add flour. Dump in 1 cup (120g) all-purpose flour and ½ tsp Kosher salt all at once, then whisk (or fold with a spatula) just until no flour streaks remain.
- Bake the brownies. Transfer the brownie batter to the prepared pan, then bake for 30-32 minutes. The brownies should have crisp, firm edges and just a slight jiggle in the center. Sprinkle immediately with a generous pinch or two of flaky sea salt, then allow to cool completely before slicing into 9 large or 16 smaller equal squares. Enjoy!
Notes
- To make-ahead: Prepare brownie batter, cover, and refrigerate for up to 24 hours. Bring to room temperature for 30 minutes before baking to enjoy freshly made brownies effortlessly.
- Leftovers and storage: Cool brownies in the pan, cover with plastic wrap, or transfer to an airtight container. Store at room temperature for 5 days (though they never last that long!) or refrigerate for extended freshness. Bring refrigerated brownies to room temperature before serving for optimal texture.
- To freeze: To freeze brownies, allow them to cool completely, then wrap them tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them overnight in the refrigerator before serving or microwave them for a few seconds until warmed through. Enjoy!
- For clean edges when slicing brownies, first run your knife under hot water, then wipe dry with a kitchen towel before slicing. Repeat as needed until all brownies are cut.
- Be sure to use a metal pan for accurate cook time.
- How to know when your brownies are done: Stick a toothpick into the center of the brownies. If it comes out with wet batter, it’s under baked. If it comes out with moist crumbs, it’s done (it’ll firm up as it cools!). If the toothpick comes out completely dry, your brownies are over baked.
Nutrition
Photography by: Cambrea Bakes
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