Super Fudgy Triple Chocolate Espresso Brownies
Indulge in the ultimate chocolate lover's dream with these Super Fudgy Triple Chocolate Espresso Brownies! Packed with three kinds of chocolate—semi-sweet, bittersweet, and white chocolate chips—this decadent dessert achieves its rich, velvety texture with melted butter and a touch of unsweetened cocoa powder. A bold tablespoon of espresso powder enhances the chocolate flavor, creating a perfectly balanced treat with a subtle coffee kick. Topped with extra chocolate chips, these brownies are baked to perfection with irresistibly gooey centers and chewy edges. Ready in just 50 minutes, they’re ideal for satisfying your sweet tooth or impressing guests at your next gathering. Whether served warm with ice cream or savored on their own, these brownies are guaranteed to delight every chocoholic.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Bittersweet chocolate chips
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 tablespoon Espresso powder
- 0.5 teaspoon Salt
- 0.5 cup White chocolate chips
- 0.25 cup Semi-sweet chocolate chips (for topping)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment paper to prevent sticking.
In a medium saucepan over low heat, melt the butter, 1 cup of semi-sweet chocolate chips, and bittersweet chocolate chips together. Stir frequently until smooth, then remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Gradually pour the melted chocolate mixture into the egg-sugar mixture, whisking continuously to combine.
In a separate bowl, sift together the all-purpose flour, cocoa powder, espresso powder, and salt.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until no streaks of flour remain, being careful not to overmix.
Stir in the white chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining 1/4 cup of semi-sweet chocolate chips over the top for extra texture and flavor.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack, this ensures they stay fudgy.
Once cooled, lift the brownies out of the pan using the parchment overhang. Slice into 12 equal squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 49.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 180 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
