The BEST Chocolate Chunk Espresso Brownies featuring a shiny crinkle top, chewy edges and a fudgy center! These super easy, one-bowl brownies will have you kicking the box brownies to the curb!
These Chocolate Chunk Espresso Brownies are insanely delicious! They're chewy at the edges, fudgy in the middle, loaded with chocolate chunks, spiked with espresso powder and topped with flakey sea salt.
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Chocolate Chunk Espresso Brownies Ingredients
Ingredient Notes
Unsalted Butter & Oil. We are using a combination of saturated fat (butter) and unsaturated fat (oil) to create the chewiest brownie. You can use a neutral oil such as canola, vegetable or avocado oil.
White Sugar. We are just sticking with white sugar for these brownies. A lot of recipes uses a brown sugar as well, but the excess moisture from molasses can prevent the tops from becoming shiny.
Cocoa Powder. To achieve big chocolate flavor, use Dutch-process cocoa powder.
Espresso Powder. Espresso compliments the chocolate flavor so nicely.
Eggs + Yolk. Eggs add structure and the extra yolks makes the brownies chewy.
Vanilla. You can use vanilla paste or extract. Just make sure you're using a good quality vanilla.
All-Purpose Flour. We're only using half a cup of flour because we want these brownies to be on the fudgy side.
Cornstarch. It's no secret how much I love using cornstarch in my recipes. The cornstarch also creates a chewy texture.
Salt. Balances the sweetness.
Chocolate Chunks or Chocolate Chips. I tend to stick with dark chocolate to control the sweetness. You can use milk chocolate as well.
Chocolate Chunk Espresso Brownies Instructions
Step 1. Line an 8x8 inch (20x20 cm) square pan with foil or parchment paper and set aside. Position a rack in the center of the oven and preheat to 325ºF (162ºC).
Step 2. Over a double-boiler or in the microwave (30 second intervals), melt the butter, oil and sugar together. Then immediately whisk in the cocoa powder and espresso powder until combined. It will look a bit gritty, but don't fret, it will come together after we add the eggs.
Step 3. Whisk in your 2 eggs and 1 yolk until smooth.
Step 4. Sift and fold in the flour, cornstarch and salt just until combined. Do not over mix. Finally mix in your chocolate chunks or chips.
Step 5. Transfer batter to your prepared pan and top with more chocolate chunks on top if you'd like. Bake for 26 to 30 minutes. Do not overcook. Let it cool completely before cutting and serving. Enjoy!
Hint. Use Dutch-process cocoa for intense chocolate flavor.
Variations
This brownie recipe is very versatile and can be modified in so many ways!
- Nuts. Try mixing in a cup of chopped nuts. We love using chopped walnuts or pecans.
- Other Mix-Ins. Try adding Oreos, peanut butter cups, toffee pieces or sprinkles!
- Top It. Our favorite thing to do is top it with vanilla bean ice cream and then add our homemade salted caramel or chocolate sauce for a decadent brownie sundae. You can also top with a chocolate ganache or top with chocolate frosting.
Tips for Success
Use a kitchen scale. It's the best and most accurate way to bake. You can refer to King Arthur's weight chart for conversions.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Bake in a metal pan. Metal conducts heat better than in a glass or ceramic dish.
Use an 8x8 inch (20x20 cm). Any larger pan will result in a very flat brownie.
Use quality chocolate. For best results use a quality cocoa powder and chocolate chunks. I used Ghirardelli's Dutch-process cocoa powder and Scharffen Berger's 70% chocolate baking chunks.
Do not over bake. We want these brownies to be fudgy. It's better to slightly under bake them then to overbake.
Let it completely cool before serving. I know it will be tempting, but these brownies will cut more cleanly and easily once they have cooled.
FAQ
You'll want to make sure your brownies are completely cooled before cutting into them. Then, using a very sharp knife, cut your brownie wipe the knife clean after every slice.
I've tested many brownie recipes and I find that the key to a shiny top is to dissolve the sugar and butter together.
This is cocoa that has been processed to help neutralize the acid,which creates a richer, smoother, more chocolatey flavor than natural cocoa powder. The color has a reddish tint to it.
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📖 Recipe
Chocolate Chunk Espresso Brownies
INGREDIENTS
- 1 ¼ Cups (250g) White Sugar
- 6 Tbsp (85g) Unsalted Butter
- ⅓ Cup + 1 tablespoon (80g) Neutral Oil (Canola, Vegetable or Avocado)
- ¾ cup (63g) Dutch-Process Cocoa Powder
- 3 teaspoon Espresso Powder
- 2 Large Eggs + 1 Yolk
- 1 teaspoon Vanilla Paste or Extract
- ½ Cup (60g) All-Purpose Flour
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- 1 cup (170g) Chocolate Chunks or Chips
Instructions
- Line an 8x8 inch (20x20 cm) square pan with foil or parchment paper and set aside. Position a rack in the center of the oven and preheat to 325ºF (162ºC).
- Over a double-boiler or in the microwave (30 second intervals), melt the butter, oil and sugar together. Then immediately whisk in the cocoa powder and espresso powder until combined. It will look a bit gritty, but don't fret, it will come together after we add the eggs.
- Whisk in your 2 eggs and 1 yolk until smooth.
- Sift and fold in the flour, cornstarch and salt just until combined. Do not over mix. Finally mix in your chocolate chunks or chips.
- Transfer batter to your prepared pan and top with more chocolate chunks on top if you'd like. Bake for 26 to 30 minutes. Do not overcook. Let it cool completely before cutting and serving. Enjoy!
Notes
- Store in an airtight container on the counter for up to 4 days!
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