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Delicious Triple Chocolate Fudge Brownies Recipe with Espresso Powder for Perfectly Rich Treats

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These triple chocolate fudge brownies combine cocoa powder, melted dark chocolate, and chocolate chunks with a hint of espresso powder for a rich, fudgy treat that’s perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125 g) all-purpose flour, sifted
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 tablespoon espresso powder
  • 1/4 teaspoon salt
  • 4 ounces (113 g) dark chocolate bar, chopped and melted (at least 70% cocoa)
  • 1 cup (170 g) chocolate chunks or chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line your 8×8 inch pan with parchment paper, leaving a bit of overhang for easy lifting later.
  2. Melt the butter and dark chocolate together in a microwave-safe bowl in 30-second intervals, stirring each time until smooth. Set aside to cool slightly (about 5 minutes).
  3. In a large bowl, whisk together granulated sugar, eggs, and vanilla extract until smooth and slightly pale, about 2-3 minutes.
  4. Slowly pour the cooled chocolate-butter mixture into the wet ingredients, stirring gently to combine until the batter is glossy and thick.
  5. In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt.
  6. Gradually fold the dry ingredients into the wet batter with a spatula, stopping as soon as all flour streaks disappear.
  7. Fold in the chocolate chunks or chips.
  8. Pour the batter evenly into the prepared pan and smooth the surface. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 25–30 minutes until the edges look set but the center is still slightly fudgy. A toothpick inserted near the center should come out with moist crumbs but not wet batter.
  10. Cool the brownies completely in the pan on a wire rack for at least 1 hour before slicing. Optionally, chill in the fridge for 15 minutes to firm up the texture before cutting.

Notes

Do not overbake to keep the fudgy texture. Use room temperature eggs and fold dry ingredients gently to avoid tough brownies. Cooling completely before slicing is essential for clean cuts. Espresso powder enhances chocolate richness without a coffee taste. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free chocolate.

Nutrition

Keywords: triple chocolate brownies, fudge brownies, espresso powder brownies, rich chocolate dessert, easy brownies recipe

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