Espresso and chocolate are a naturally bold, bittersweet pair. These fudge brownies highlight that harmony in every bite. Bittersweet chocolate and our small-batch Coffee Extract come together to create a chewy, intensely flavorful brownie with deep cocoa notes and just a touch of roasted coffee. Don’t worry about the coffee flavor being overpowering! It’s only there to enhance, deepen, and round out the chocolate.
Unlike cakey brownies, this version leans into its name as they are fudgy, soft, and almost truffle-like in texture. The melted chocolate and butter give the base a luxurious richness, while the coffee extract brings out the character of the cocoa without adding any bitterness. A light sprinkling of flaky salt on top is optional but recommended as it complements the mocha flavor beautifully.
These brownies are perfect for gatherings, dessert boards, or a little afternoon indulgence. They store well in an airtight container and taste even better the next day. They’re also a
crowd-pleaser when warmed slightly and paired with a scoop of ice cream. Whether you're baking for others or keeping a stash in your freezer, this is a brownie worth coming back to again and again.
Makes one 9x9-inch pan Ingredients:
1 cup (225g) salted butter
8 oz (225g) bittersweet or dark chocolate, chopped 1 ½ cups (300g) granulated sugar
3 large eggs
1 tbsp Andrea’s Bakehouse Coffee Extract 1 cup (125g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon salt
Instructions:
- Preheat oven to 350°F (175°C). Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving an overhang to lift the brownies out easily.
- In a heatproof bowl, melt together butter and chopped chocolate over a simmering water bath or carefully in the microwave. Stir until smooth and let cool slightly.
- Stir in the sugar and coffee extract until well combined.
- Whisk in the eggs one at a time.
- Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Let cool completely before cutting into squares.