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Baking recipe · from the recipe book

Fudgy Espresso Cocoa Brownies

Dense, fudgy squares with a crackly top, deep cocoa flavor and a gentle espresso warmth that makes the chocolate taste richer.

Fudgy Espresso Cocoa Brownies

Ingredients

  • ⅔ cup140 gUnsalted buttercut into pieces
  • ⅔ cup60 gUnsweetened cocoa powder
  • 1 shot30 gEspressofreshly brewed, hot
  • 1 cup180 gGranulated sugar
  • 3½ tbsp packed50 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • 1½ tsp6 gVanilla extract
  • ¼ tsp2 gSalt
  • ⅔ cup75 gAll-purpose flour
  • ¾ tsp3 gCanola oilfor the pan

Steps

  1. Preheat the oven to 350°F (175°C). Brush an 8-inch square pan with the canola oil and line it with parchment, leaving an overhang.
  2. Melt the butter in a medium saucepan over low heat, then take it off the heat.
  3. Whisk the unsweetened cocoa powder and the hot espresso into the melted butter until smooth and glossy; this is the chocolate base.
  4. Whisk the granulated sugar and the brown sugar into the chocolate base, then let it cool for 5 minutes so it is warm, not hot.
  5. Whisk the eggs into the chocolate base one at a time, then whisk in the vanilla and salt, and beat for 1 minute until the batter is thick and shiny; this builds the crackly top.
  6. Fold the all-purpose flour into the batter with a spatula just until no dry streaks remain.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for 25 to 28 minutes, until the edges are set and a toothpick in the center comes out clean or with a few moist crumbs, not wet batter.
  8. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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