Espresso Fudge Brownies

October 27, 2025
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There are two types of people in this world – those that want their brownies cakey and those that want their brownies fudgy. Now I am not about to get into who’s right and who’s wrong, but I think we can all agree that brownies are great, right? Ok good.

So if you happen to be on team fudgy, you are going to love these brownies. They are probably the fudgiest brownies I have ever created and this batter has both freshly brewed coffee and espresso powder, so if you also happen to love the pairing of chocolate and coffee, you are going to want to stay tuned.

Let’s get started…

I’m gonna start by explaining why this recipe is done in grams instead of with regular volume measurements, but don’t worry, I added the cup equivalents too for those of you that prefer life on the edge.

These brownies are really, really fudgy and when I was developing the recipe, I was nervous that if you added too much sugar or not enough flour, your brownies may not set or if you went in the opposite direction, you may not get the truly fudgy brownies I am promising you.

So, if you want perfectly fudgy brownies just like I have made here, weigh the ingredients. If you just like trying new brownie recipes and aren’t a real stickler about how their consistency ends up being then grab your cup and get to scooping.

Either way, they are going to be delicious.

Begin by whisking 230 grams of brown sugar and 220 grams of granulated sugar into 227 grams of melted salted butter until fully combined. This is going to be roughly 1 cup of very tightly packed brown sugar, a cup plus 2 tablespoons of granulated sugar and 2 sticks of melted salted butter.

Add 4 large eggs and 2 teaspoons of pure vanilla extract and mix until thick and smooth.

Now, add 150 grams of all purpose flour (about 1 cup), 80 grams of cocoa powder (about 3/4 cup), 5 grams of espresso powder (about 1 tablespoon) and 3 grams of salt (about 1/2 teaspoon) and mix until just combined.

Whisk in 1/3 cup of hot freshly brewed coffee until it is fully incorporated and then add 8 ounces of roughly chopped chocolate. You can use any chocolate you love. I have tried bittersweet, milk, dark and semi-sweet and have loved them all, so use what you love or what you have in your pantry.

Pour the brownie batter into a greased and parchment lined 7″x11″ baking dish. You could also use a 9″x13″, your brownies will be a little thinner and will cook quicker, so check on them a little earlier in the oven.

Bake in a 350 degree oven for an hour or until the middle feels set. If you gently touch the center and it wobbles at all, let it bake more! If you bring it out too early, the middle can cave in and even though I do love chocolate pudding, we are baking brownies today so let’s let them cook fully so we can slice them later…

Let them cool for as long as you possibly can before taking them out of the baking dish. I like to have them fully set up still in the baking dish which is why I recommend the parchment paper.

Transfer them onto a cutting board and slice them up, because things are about to get fudgy…

Whenever I hear about a rich, fudgy brownie, this is exactly what comes to mind. Moist, dense, super chocolatey and decadent. They are spectacular and really hit the spot when you are craving something truly fudgy.

If you have been looking for real fudge brownies with a hit of espresso flavor then you are going to have to give these a try. You are going to love them!

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