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Fudgy One-Bowl Espresso Brownies with Easy Homemade Dark Chocolate Ganache

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These fudgy espresso brownies are made in one bowl with simple ingredients and topped with a silky dark chocolate ganache. Perfect for a quick, comforting chocolate treat with a subtle coffee kick.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1 tablespoon espresso powder
  • 1/4 teaspoon salt
  • For the ganache:
  • 4 ounces (113g) dark chocolate (60-70% cocoa), chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Melt the butter in a microwave-safe bowl or on the stovetop until fully liquid but not browned, about 1-2 minutes. Let cool slightly.
  3. In a large mixing bowl, whisk together the sugar and melted butter until combined and glossy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Sift the cocoa powder, espresso powder, flour, and salt into the wet ingredients. Gently fold with a spatula until just combined, avoiding overmixing.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 22–25 minutes, until edges are set but the center jiggles slightly. A toothpick should come out with a few moist crumbs.
  8. Let the brownies cool in the pan for 15 minutes while preparing the ganache.
  9. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil.
  10. Remove from heat and pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in butter if using.
  11. Pour the ganache over the warm brownies and spread evenly. Let cool completely to room temperature.
  12. Refrigerate for at least 30 minutes before slicing into 16 squares. Use parchment paper to lift brownies from the pan.

Notes

[‘Use room temperature eggs for better mixing.’, ‘Sift cocoa and espresso powder to avoid lumps.’, ‘Do not overbake; the center should jiggle slightly.’, ‘Let ganache sit on chocolate before stirring to avoid graininess.’, ‘For extra fudginess, add a tablespoon of espresso or strong brewed coffee instead of water.’, ‘Line baking pan with parchment paper and lightly spray for easy removal.’, ‘Ganache can be warmed briefly if too thick to spread.’]

Nutrition

Keywords: espresso brownies, fudgy brownies, one-bowl brownies, dark chocolate ganache, easy brownies, coffee dessert, chocolate dessert

Find it online: https://prismtaste.com/fudgy-one-bowl-espresso-brownies-recipe-easy-homemade-dark-chocolate-ganache/