The fudgy brownie with its volume knob turned: espresso powder doesn't make them taste like coffee — it makes them taste MORE like chocolate. Then a little more coffee anyway.
What you need
Ingredients
Servings
12
Before you start
Mise en place
Equipment
Mixing bowls
Whisk
Baking pan
3 steps
Method
1
Melt chocolate and butter; beat in sugar, then eggs one at a time until glossy — the full shiny-crust minute.
3 min — timer available in cooking mode
2
Fold in flour, Dutch cocoa, espresso powder, and vanilla just to combined.
Why this works
Dutch cocoa (alkalized) is darker and rounder than natural — with espresso powder it's the deepest chocolate registers reachable at home.
3
Bake in a lined 20 cm tin at 175°C, 22–26 minutes — fudgy skewer, not clean. Salt, cool completely, caffeinate responsibly.
24 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.