Super Fudgy Triple Chocolate Espresso Brownies

Recipe by Mirj2338
READY IN: 55mins




  • Adjust oven rack to lower-middle position and heat oven to 350 degrees.
  • Spray 8-inch square baking pan with nonstick vegetable cooking spray.
  • Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide.
  • Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies.
  • Fit second sheet in pan in same manner, perpendicular to first sheet.
  • Spray foil with nonstick cooking spray.
  • In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
  • Whisk in cocoa and espresso powder until incorporated.
  • Set aside to cool slightly.
  • Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
  • Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
  • Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
  • Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
  • Cut into 1-inch square and serve.
  • Do not cut brownies until ready to serve, brownies can be wrapped in plastic and refrigerated up to 5 days.