Fudgy Espresso Chocolate Brownies (One-Bowl, 40-Minute)
Glossy, crackly-topped brownies yield a dense, almost truffle-like interior studded with bitter-sweet chocolate and a whisper of espresso to deepen the cocoa notes. The texture is dense and moist rather than cakey, with a satisfying melt-in-the-mouth center and high-contrast flakes of sea salt on top.
Use a single bowl and a quick stovetop melt for the chocolate and butter to keep things simple. Swap dark chocolate for bittersweet or use a mix of chips and chopped chocolate; for nut-free, omit walnuts or substitute toasted hazelnuts. For a lighter finish, fold in 20 g of cocoa powder less and 20 g extra flour to slightly reduce density.
Serve warm with vanilla ice cream for dessert, or cut into squares for bake sale contributions and potlucks. These brownies are great for gifting; store at room temperature in an airtight container for up to 3 days or freeze individual squares for up to 2 months.
How to Make It
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1
Preheat the oven to 175°C (350°F). Line an 20x20 cm (8x8 in) square baking pan with parchment, leaving an overhang to lift the brownies out.
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2
Melt the dark chocolate and butter together in a heatproof bowl set over a pan of barely simmering water (double boiler), stirring occasionally until smooth. Remove from heat and cool for 2 minutes.
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3
Whisk the caster sugar and light brown sugar into the warm chocolate mixture until well combined, then whisk in the eggs one at a time until the batter is glossy.
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4
Stir in the vanilla extract and instant espresso powder (or brewed espresso) until evenly incorporated.
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5
Sift the flour, cocoa powder, and fine salt into the bowl; fold gently with a spatula just until no streaks of flour remain. Fold in the chopped walnuts if using.
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6
Pour the batter into the prepared pan, smooth the top, and tap the pan once on the counter to remove large air bubbles.
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7
Bake for 22–28 minutes, until the edges are set and a thin shiny crust has formed on top but a skewer inserted into the center comes out with a few moist crumbs (not wet batter).
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8
Cool the brownies completely in the pan on a wire rack, then lift out using the parchment overhang and transfer to a cutting board.
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9
Sprinkle the top with flaky sea salt, cut into 12 squares, and serve at room temperature or slightly warmed with ice cream or whipped cream.
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