Fudgy Espresso Brownies Recipe with Walnut Crunch Perfect for Coffee Lovers
These fudgy espresso brownies feature a shiny crinkle top and a dense, rich center with a satisfying walnut crunch. Perfect for coffee lovers seeking a rich chocolate treat with a bittersweet espresso kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons espresso powder
- 1 cup (125g) all-purpose flour
- ¾ cup (75g) unsweetened Dutch-processed cocoa powder
- ½ teaspoon salt
- 1 cup (120g) toasted chopped walnuts
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter gently in a microwave-safe bowl or on the stovetop. Let it cool slightly but keep warm.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy, about 2-3 minutes.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until the batter is thick and rich.
- In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt.
- Gently fold the dry ingredients into the wet batter using a spatula until just combined, being careful not to overmix.
- Fold in the toasted chopped walnuts, reserving a small handful to sprinkle on top.
- Pour the batter into the prepared pan and smooth the top evenly. Sprinkle the reserved walnuts over the surface.
- Bake for 28-32 minutes, starting to check at 28 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
- Cool the brownies completely in the pan on a wire rack for at least 1 hour before lifting out and slicing.
Notes
To get the signature shiny crinkle top, whisk the melted butter and sugars vigorously until glossy and almost creamy. Avoid overmixing after adding flour to keep the brownies fudgy. Toast walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant. Let brownies cool completely before slicing for clean edges and perfect texture. If brownies are too cakey, reduce flour by 1 tablespoon next time. Oven temperature accuracy is important to avoid drying edges.
Nutrition
- Serving Size: 1 brownie (1/16th of
- Calories: 210
- Sugar: 18
- Sodium: 0.1
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: fudgy brownies, espresso brownies, walnut brownies, coffee dessert, chocolate espresso, shiny crinkle top brownies, easy brownies, coffee lover dessert